Pistachio Coconut Macarons

Ingredients

• 250 g pistachios
• 2 egg whites
• a pinch of salt
• 250 g powdered sugar (from cane sugar)
• 5 tbsp shredded coconut (35 g)
• 1 tsp almond oil (or almond flavoring)

Instructions

1. 1.

   Grind the pistachios finely in a blender or food processor.

2. 2.

   Separate the eggs (reserve yolks for other use). Beat the egg whites and a pinch of salt with a hand mixer on low speed, then add the powdered sugar and continue beating for 4–5 minutes.

3. 3.

   Add the pistachios, shredded coconut, and almond flavoring; knead into a relatively firm dough using the mixing hooks of the hand mixer. Let rest for 45 minutes.

4. 4.

   Drop the dough onto two baking trays lined with parchment paper in 2–3 cm intervals using a small spoon or teaspoon. Rest again for 15 minutes.

5. 5.

   Bake the pistachio coconut macarons in a preheated oven at 150 °C (convection 130 °C, gas: level 1‑2) on the middle rack for 18–20 minutes. Cool on wire racks and store between layers of parchment paper in airtight containers.