Pistachio and Rosewater Macarons
Pistachio and rosewater macarons are a delicate and flavorful treat that are perfect for any occasion. The pistachio flour gives the macarons a nutty flavor, while the rosewater adds a floral sweetness. These macarons are a bit more challenging to make than other types of cookies, but they are well worth the effort.
The history of macarons is a long and storied one. The first macarons were made in Italy in the 8th century, and they were originally called "maccheroni". These early macarons were made with almond flour, sugar, and egg whites, and they were often flavored with rosewater or orange flower water. Macarons were brought to France in the 16th century by Catherine de Medici, and they quickly became a favorite of the French court. Over the centuries, macarons have evolved into the delicate and flavorful treats that we know today.
Pistachio and Rosewater Macarons Pistachio and Rosewater Macarons Pistachio and Rosewater Macarons Pistachio and Rosewater Macarons
Prep time: 15 | Cook time: 15 | Serves: 12
Ingredients
  • 1 cup pistachio flour
  • 1 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup rosewater
  • 1/4 cup granulated sugar
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
Instructions
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the pistachio flour, powdered sugar, and salt.
  3. In a small bowl, whisk together the rosewater and granulated sugar. Set aside.
  4. In a large bowl, beat the egg whites and cream of tartar until stiff peaks form.
  5. Gradually add the granulated sugar mixture to the egg whites, beating until stiff and glossy.
  6. Fold the pistachio flour mixture into the egg whites until just combined.
  7. Transfer the batter to a piping bag fitted with a round tip.
  8. Pipe 1-inch circles onto the prepared baking sheet, spacing them about 2 inches apart.
Why It Works
  • The pistachio flour gives the macarons a nutty flavor.
  • The rosewater adds a floral sweetness.
  • The egg whites give the macarons their light and airy texture.
  • The cream of tartar helps to stabilize the egg whites and give the macarons their characteristic chewy texture.