Saturday, April 5, 2014

Pink and Green Macarons


Using this Martha Stewart recipe, here are some pictures of pistachio macarons and regular pink macarons with raspberry jam filling. The pistachio ones were made by replacing 1/4 cup of almond flour with finely ground up pistachios and added green food coloring.

Almond and pistachio flours. I definitely recommend sifting everything as many times as the recipe says-it really helps.



Left over ground pistachios were used as a topping for half of the green ones.

Mini macarons for fun.


Out of the oven.


All paired up.






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