Strawberries With A Pistachio Macaron Recipe

Preparing the Strawberries

Begin by thoroughly washing the strawberries. Cut them in halves or quarters, depending on your preference. Set aside on a serving plate.

Making the Pistachio Macarons

1. Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper. 2. In a food processor, blend the almond flour and powdered sugar until well combined. Sift this mixture into a bowl, and set aside. 3. In a separate bowl, beat the egg whites until they form stiff peaks, gradually adding the granulated sugar until the mixture is glossy. 4. Gently fold the almond flour mixture into the egg whites, adding a few drops of food coloring and finely chopped pistachios to achieve the desired color and texture. 5. Pipe small rounds of the mixture onto the prepared baking sheet, leaving space between each macaron. Tap the baking sheet gently to release any air bubbles. 6. Bake for about 20 minutes, or until the macarons are firm on the outside. Allow them to cool on the baking sheet. 7. Prepare the filling by whipping the cream and butter together until smooth. Add flavorings as desired. 8. Once the macarons are cool, pair them up and sandwich a small amount of the cream filling between each pair.