Pistachio Macaroon Recipe

Another lovely version of macaroons. Tastes so delicious, no one resist.

  • 1/2 Cup Almond flour
  • 1 & 1/2 Cup Pistachio flour
  • 1/4th Cup Sugar
  • 1/4th Cup oil 
  • a pinch of salt
  • 2 Tbsp of Milk
  • 1/2 cup of white chocolate
  • 4-5 tbsp of heavy cream
  • 4-5 tbsp of pistachios finely grounded
  1. Preheat the oven to 200 degrees F.
  2. In a bowl combine Almond flour, pistachio flour, sugar, oil, salt and milk.
  3. With the help of ice-cream scoop, fill scoop completely, then drag it on the side of the bowl gently pressing the macaroon dough into the ice-cream scoop. Gently put it on parchment lined baking sheet and repeat it with rest of the dough.
  4. Bake for 50 minutes to 1 hr. Keep an eye on it. They should not turn brown.
  5. Let them cool. After 15-20 minutes the outside should be dried out slightly and inside should be soft and chewy.
  6. It makes around 20-22 macaroons. Depends on the size of scoop you are using.
  7. Boil the heavy cream, turn off the gas and melt white chocolate in it. When it becomes smooth, add finely grounded pistachios and mix well. Let it cool.
  8. Take one macaroon, spread pistachio and white chocolate paste on that and sandwich it with another macaroon. Come on give a bite now.