I've made pistachio macarons before, but this recipe is a bit more pistachio with a little less flare (the other ones had nutmeg and orange zest!).
I find flare to be a good thing... so it's been added here in the form of a Christmas tree!
So far this week has been a very good one for Christmas trees. I'm in Montreal (insert happiness here), and pretty much as soon as I got in, I traveled on over to the Atwater Market to pick up a little tree.
It's now up and sparkling with lights and even a few decorations!
I also am pretty pleased with these macarons. I baked them on the day of the big snow storm here and basically assumed that the humidity would shock them into non-existence. Luckily they prevailed. It's the magic of Christmas!
So yes... Christmas tree awesomeness is all around me. Let's talk about how you can make this a reality, too!
(Pistachio) Christmas Tree Macarons - What you need:
- 50 grams of raw pistachios, ground
- 60 grams of almond powder
- 200 grams of confectioner's sugar
- 100 grams of egg white, left to sit for around 24 hours in a sealed container at room temperature
- 50 grams of caster sugar/super fine sugar
Pistachio Macarons - What you do:
Dry out your pistachios and almond powder together by placing them in a 100 degree celsius oven for around 10 minutes, stirring occasionally. Weigh your nuts AFTER the drying process, as some moisture will evaporate.
Sift together the nuts and confectioner's sugar into a large bowl. Set aside.
In another large bowl, start to beat the egg whites. Once they become foamy, add in the caster sugar. Beat the egg whites and sugar together until stiff peaks form. The mix is ready when you can flip the bowl over without the egg whites sliding down the side.
Fold the egg whites into the nut/confectioner's sugar mixture. Fold the two mixes together until perfectly combined. Try to make your folds fewer than 50 here... we don't wanna over beat the batter!
Spoon the macaron batter into a piping bag.
On a baking sheet lined with parchment paper, pipe one small circle out. Underneath this circle, pipe two more circles. Each circle should be the same size. Underneath the two circles, pipe three more identical circles. Finally, under all of these circles, pipe out one circle in the center.
If that made no sense, look at this pretty photo of freshly piped macaron Christmas trees:
Continue to pipe out Christmas trees until the pan is full. Leave some space in between because the macarons will spread out a bit.
Tap the pan of macarons on the counter a few times to remove any air bubbles.
Allow the macarons to sit at room temperature for around 1 hour before baking.
After the macaron shells have set, preheat the oven to 140 degrees celsius (285 F).
In a preheated oven bake the macarons for around 12-14 minutes, rotating the baking tray half way through the cooking time.
The macarons should easily pop off the parchment after being baked. If they don't, bake them for another minute or two in the oven.
Allow the macarons to cool on a cooling rack.
In the meantime, prepare some macaron filling!
I used this recipe (minus the cream of tartar) from Raspberri Cupcakes to fill my macarons.
You can optionally melt around 50 grams of dark chocolate to dip these macarons in. It makes the Christmas trees look like they have trunks :)!
Yippe yippe macarons. This batch made 15 Christmas tree macarons, but the number of macarons will depend on the size of your Christmas trees!
So warm up some cider/hot wine or grab a big glass of egg nog (with bourbon, obviously) and start to enjoy the holiday season! These macarons are a perfect way to get involved with Christmastime if you're not there already!
Baking soundtrack - Tunes to inspire your inner baker:
This song was shared with me by one of my bestest friends. We constantly reminisce about our old days in Montreal together. (We met over a discussion about pie while at McGill <3.) Being back here for the holidays makes me miss him so much! This season is all about remembering the important people in your life. Hoollllaaaa. (<I couldn't end this on a serious note, let's be real.)