Macaroons are simply one of the most delicious dessert treats. I believe when it comes to baking your own macaroons many people are a bit intimidated by making their own macaroons. Personally I think macaroons are one of the easier kind of cookies to make. Once you know how to beat the egg whites into a fluffy and frothy consistency the rest is just easy peasy.
I have long thought whether using maple syrup or honey would work for macaroons. It does!
For the almond meal you can grind your own almonds in a blender ( I grind mine in the Nutribullet and it works fantastically) or buy it ready-made at the store. The same goes for the pistachios. I grind my own pistachios into pistachio meal in my blender. I peel them off their shells and give them them a quick rinse first. Then I let them dry before grinding them in a blender or food processor. That’s also a great option for pistachios that have been salted. By rinsing them under water you can remove most of the excess salt. You can also buy no shell pistachios at the store, but you still need to grind them at home into pistachio meal.
Had I known I easy it is to grind my own flours I would have saved a lot of money throughout the years at the stores.
When it comes to beating the egg whites, make sure the bowl you are using is clean and the egg whites are at room temperature. Use a hand mixer and start beating the egg whites at low speed, after a minute or two you can slowly increase the speed. You can slowly observe how the egg whites are getting fluffier.
The result should be a white fluffy froth and really soft macaroons!
Once your egg whites have that right foamy consistency you can slowly fold in all the ingredients, little by little with a silicone spatula. Mix all the ingredients as gently as possible. This is really everything that is to it. That was the hardest and most difficult part. I’m sure once you make them you will agree.
Here are is what you need:
4 Egg Whites, room temperature
1/4 cup Maple Syrup
1 tsp Vanilla
1 cup Almond Meal
1 cup Pistachio Meal
- preheat oven to 350 degrees and line baking sheet with parchment paper
- add egg whites into a medium size bowl
- with a hand mixer, at low speed slowly start whisking the egg whites
- as you see the egg whites getting fluffier slowly and consistently increase speed until you have a white froth
- with a silicone spatula fold in nut flours, then maple syrup and vanilla
- with 2 teaspoons spoon macaroons onto baking sheet and bake for about 18 – 20 minutes until lightly brown on top and firm