Extra Posh Pistachio Macarons

INGREDIENTS

Macarons

• 1 3/4 powdered sugar
• 3/4 cup pistachio flour
• 1/4 cup almond flour
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• ¼ cup granulated sugar

Pistachio Filling

• 3 tbsp mascarpone cheese
• 3 tbsp Peppertux Farms Original Pistachio Butter
• 5 tbsp raspberry jam or homemade berry filling

INSTRUCTIONS

1. In a food processor, combine powdered sugar, pistachio flour and almond and process until extra fine.
2. In a stand mixer (or using an electric hand mixer), beat egg whites until soft peaks form. Add granulated sugar until well-combined and continue to beat until stiff peaks form.
3. Sift 1/3 of the flour mixture into the egg white mixture and gently fold with a spatula until combined. Add another 1/3 of the flour mixture and gently fold. Repeat with the remaining 1/3 of the flour. Continue to fold until the batter falls into an infinity loop without being disconnected.
4. Place batter into a large piping bag. Pipe macarons on a baking tray using a macaron silicone mat. Tap the tray onto the counter a few times to remove any air bubbles. Alternately you could also poke air bubbles with a toothpick or chopstick.
5. Let the macarons sit uncovered for an hour.
6. In the meantime, make the pistachio filling by adding equal parts mascarpone cheese and Peppertux Farms Original Pistachio butter in a bowl. Mix until well-combined. Place filling in a piping and keep in refrigerator until ready.
7. In a separate piping bag, place raspberry jam or homemade berry filling.
8. Preheat oven to 300 degrees.
9. Bake the macarons for about 14 minutes, until the macarons have risen and do not stick to the parchment paper.
10. Let the macarons cool on the tray for 5 minutes before transferring to a wire wrack.
11. When the macarons are fully cooled, pipe pistachio filling around the cookie, leaving the center empty. Pipe the raspberry jam or berry filling inside, and cover the macaron.
12. Place cookies inside the refrigerator overnight and enjoy.