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>>Chef's recipes>>Pistachio Macaroons Cookies

Pistachio Macaroons Cookies

From Inbal Jerusalem, Executive Chef Moti Buchbut

Pistachio Macaroons Cookies

Original Recipe Yield 40 Macaroons


  • 150 g powdered sugar
  • 250 g finely ground almonds or pistachios
  • 200 g egg whites (approximately 7 eggs)
  • 330 g sugar


  • Grind together powdered sugar and almonds or pistachios.
  • Beat the egg whites with the sugar (not particularly strong foam).
  • Fold in the almonds and powdered sugar.
  • Add green food coloring and fold the mass aggressively, until the mass is light and bright.
  • Transfer mixture into apiping bag with a plain piping tip.
  • Spread on a silicon surface or waxed paper in circles (make them the same size).
  • Leave the spread to cool at room temperature for about 1/2 hour and until the outside layer has set.
  • Bake at 140 ° C – for 15-20 minutes and cool. 

Pistachio Butter Cream Ingredients:

  • 160 g sugar
  • 85 ml. of water
  • 1 egg yolk
  • 1 whole egg
  • 250 g soft butter cut into cubes
  • 120 g of mashed pistachio / ground
  • 3 drops of rum extract or vanilla extract

Preparation of the cream:

  • Mix together the sugar and the water in a small saucepan, boil till reduced (like meringue), keep the sides of the pot clean while boiling by brushing it with a wet brush dipped in cold water.
  • Whisk the eggs at medium speed until a combined mixture is formed. Pour the sugar syrup in a thin stream from the side of the pan until the mass has cooled down.
  • Once cooled, add the cubes of butter and mashed pistachio to the mass and continue to whisk until a creamy gloss has formed.
  • Insert the cream between two macaroons, like a sandwich.