Pistachio Cookies Treat (Print Version)
# Ingredients:
01 -
Fine salt (just a pinch).
02 -
Green gel food coloring (optional, adjust to taste).
03 -
Granulated sugar (110g, a bit over 1/2 cup).
04 -
Heavy cream (3/4 cup or 180g).
05 -
Unsalted shelled pistachios (1/2 cup, about 60g).
06 -
Almond flour (105g, just over 1 1/4 cups).
07 -
Egg whites, aged (4 large eggs, 110g).
08 -
Powdered sugar (125g, approximately 1 cup).
09 -
White chocolate, chopped small (1 1/3 cups, 240g).
10 -
Pistachio flour (1/4 cup, roughly 35g).
11 -
Cream of tartar (small 1/4 teaspoon).
# Instructions:
01 -
Warm up the cream with the pistachios, then blend it together with the white chocolate until smooth and creamy.
02 -
Process the pistachios into a fine meal, then sift all the dry ingredients together to remove lumps.
03 -
Whisk the aged egg whites with cream of tartar until they’re frothy, adding sugar a bit at a time, and whip until stiff peaks form.
04 -
Carefully fold the dry mixture into the whipped meringue until everything combines smoothly with the right batter texture.
05 -
Pipe out small 1.5-inch circles, then let them sit for 30 minutes to develop a slight skin on top.
06 -
Bake them in the oven at 315°F for 18-21 minutes, remembering to turn the tray halfway through.
07 -
Wait for the shells to cool off completely, then sandwich them with the ganache and let them sit overnight for the best flavor.
# Notes:
01 -
You can prepare the ganache and refrigerate it up to a week in advance.
02 -
Shells stay good in the freezer for up to two months.
03 -
Once filled, let them rest overnight before serving.
04 -
A kitchen scale ensures the most consistent results.