Pistachio Macarons

After making so many almond based macarons with different colors, I wanted to try making macarons using a different ingredient. I have read that it is possible to make macarons using any nut. So I got organic, non-salted pistachios and wanted to grind the whole box to make as much as I needed for my batch. Unfortunately, some little mouths had gotten to the box of pistachios and I had only half left. So I took the ones that had been left, took the nut out of the shells, got rid of as much of the hard brownish skin as possible and ground the rest. It came to total almost half of the 165 grams that I needed. So I added almond flour to make up for the rest and proceeded to make my regular batch. The mix turned out much better than I anticipated. There was a pistachio taste to the macarons, but not overwhelming. There were just enough pistachio nuts to make the macarons as delicate as always, but with a hint of another nut. (This is also true when I added some green tea to the mix. Just a recognizable hint.) It took me a while to figure out what to put in between the cookies, so the photos are just of plain macarons out of the oven. YUM!

Berry Tea Macarons

For these macarons I mixed four bags of berry tea into the almond flour and proceeded as usual.