Best Lemon Pistachio Macaroons Recipes

PISTACHIO MACARONS

Steps:

• Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch round tip. Combine the confectioners' sugar and pistachios in a food processor and grind until powdery. Sift through a fine-mesh sieve into a bowl and whisk in the cardamom. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the granulated sugar and beat until soft peaks form, 2 to 3 minutes. Add the food coloring and continue beating until stiff peaks form, about 1 to 2 more minutes. Fold in one-third of the nut mixture with a rubber spatula, then fold in the rest until just combined. Fold the batter a few more times until it slowly drips off the spatula (it will still be thick). Transfer the batter to the pastry bag. Pipe about fifteen 1 1/2-inch circles onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles; let stand at room temperature until shiny and dry, about 15 minutes. Bake 1 baking sheet at a time until the macarons are slightly crisp and the bottoms release from the parchment, rotating the pan halfway through, 16 to 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely. Lightly dust the macarons with edible glitter. Sandwich with preserves. Photograph by Johnny Miller

PISTACHIO MACAROONS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and brush with the butter.
• Place the egg whites in a clean, dry mixing bowl. Beat the egg whites until firm peaks, adding the sugar, salt and cream of tartar to the mixing bowl halfway through beating. Gently fold the coconut and 3/4 cup pistachios into the egg whites. Dollop the mixture onto the baking sheet and sprinkle with the remaining pistachios.
• Bake until firm and lightly golden, 20 to 30 minutes. Place on a cooling rack.

LEMON MACAROONS

Steps:

• These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats.
• Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture.
• Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes.
• Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper.