Extra Posh Pistachio Macarons

Elevate your baking game with these luxurious pistachio macarons! These elegant, delicate macarons feature a crisp outer shell and a rich, creamy pistachio filling that screams sophistication. Perfect for impressing guests or indulging in a fancy treat, these pistachio macarons are the ultimate in posh desserts!

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 of any of the following
• Peppertux Unsweetened Pistachio Butter + 1 tbsp sugar
• Peppertux Original Pistachio Butter OR
• Peppertux Pistachio Cream
• 3 tbsp raspberry jam or homemade berry filling
• Optional: chopped pistachios to garnish

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 Pistachio Butter or Pistachio Cream 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. Decorate the outside of the pistachio filling with chopped pistachios if using. Place cookies inside the refrigerator overnight and enjoy!