Lemon Pistachio Macarons
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 69, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 0 mg, sodium 40 mg, sugar 7 G.
Calories 69, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 0 mg, sodium 40 mg, sugar 7 G.
American coconut macarons get a bright, refreshing flavor from the addition of lemon zest and pistachios. Soft, tender, and with crunchy nut pieces, they're the perfect treat for Easter or any other spring holiday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup shelled unsalted pistachios
- Whites of 3 large eggs
- 0.5 cups of sugar
- 1 tbsp finely grated lemon zest
- 3/4 tsp vanilla extract
- 1/8 tsp salt
- 1 package (400 g) sweet coconut flakes (about 3 cups)
We recommend
Recipes with similar ingredients: coconut flakes, lemon zest, pistachios, eggs
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Line 2 baking sheets with parchment paper.
- Grind the pistachios in a food processor until finely ground, but not powdered. In a large bowl, beat the egg whites with the sugar, lemon zest, vanilla extract, and salt until foamy. Add the ground pistachios, then fold in the coconut, distributing it evenly.
- Scoop 1 tablespoon of the coconut mixture into each pan and mound it onto the prepared baking sheets. Bake, rotating the pans halfway through, until the macarons are golden brown, 25-30 minutes. Let cool on the pans for 10 minutes, then transfer to a wire rack to cool completely.
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