12 Serves
96 Mins
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth texture for the macaron shells.
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PalestinianVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
54 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
214 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
40 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Whip the egg whites with granulated sugar until stiff, glossy peaks form to create the meringue base.
Gently fold the dry ingredients into the meringue until the batter reaches a lava-like consistency, then add a small amount of pistachio paste for flavor.
Transfer the batter into a piping bag and pipe uniform circles onto a baking sheet lined with parchment paper.
Let the piped shells rest at room temperature until a skin forms, then bake in a preheated oven.
Once cooled, sandwich the shells together using the pistachio filling.
12
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Chinese
French