20 Serves
106 Mins
8 g
69 g
4 g
Sift the almond flour and powdered sugar together into a large mixing bowl to ensure a smooth texture for the shells.
Ingredients, vitamins, and health benefits
Almond Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
144 mg / 4,700 mgSodium
97 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
67 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Whip the egg whites with granulated sugar in a stand mixer until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue, then incorporate the pistachio paste until the batter reaches a lava-like consistency.
Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto a baking sheet lined with a silicone baking mat.
Let the macarons rest at room temperature until a skin forms on the surface.
Bake in the preheated oven until the feet are set and the shells are firm.
Powdered Sugar
Granulated Sugar
Egg White
Pistachio Paste
Vitamin A
0 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
2 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
144 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
67 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g50
g35
g
ChineseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g