Pistachio Rose Macaron

Delightfully elegant, these Pistachio Rose Macarons feature a delicate almond meringue shell filled with a luscious pistachio buttercream infused with fragrant rose water. The combination of nutty, floral, and subtly sweet flavors creates a harmonious balance, making these macarons perfect for any special occasion or a sweet treat to enjoy with tea.

Ingredients:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 cup unsalted butter, softened
• 1/2 cup pistachio paste
• 1 teaspoon rose water
• A few drops of pink food coloring (optional)
• Chopped pistachios for garnish

Instructions:

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a bowl, sift together the almond flour and powdered sugar, ensuring there are no lumps.
3. In a separate bowl, beat the egg whites until foamy, then add the cream of tartar. Gradually add the granulated sugar and continue beating until stiff peaks form.
4. Gently fold the almond flour mixture into the egg whites until fully combined. If using, add pink food coloring to achieve your desired shade.
5. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, spacing them about 2 inches apart.
6. Tap the baking sheets on the counter to remove any air bubbles and let the macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface.
7. Bake for 15-18 minutes, or until the macarons have risen and developed feet. Let them cool completely on the baking sheet.
8. Meanwhile, prepare the filling by creaming the softened butter until light and fluffy. Add the pistachio paste and rose water, mixing until well combined.
9. Once the macarons are cooled, pair them by size and pipe a dollop of the pistachio rose filling onto the flat side of one macaron, then sandwich with the other.
10. Garnish with chopped pistachios on the filling, if desired. Store in an airtight container in the refrigerator for up to a week.