prepping for pistachio macarons

Pistachio Macarons. They need pistachios in the batter to make them true pistachio macarons, so I am going to ground pistachios. I shelled the salted pistachios. I weighed out the shells and the nuts separately, it turned out that it was about 50/50 nuts and waste.

I blanched the pistachios only for a minute or less. Blanching the pistachios will help the peeling process a lot faster and easier. This was the second time I have done this so I have learned a couple things. Don’t blanch the nuts for too long otherwise it will take a longer time to dry them out. It only takes a few seconds for the brown shells to moisten up. So after blanching the nuts, I drained them and spread them on layers of paper towels.

To make things even faster, I took another piece of paper towel, grabbed a small amount of pistachios, and started rubbing the pistachios inside the paper towel. This loosens the brown shell from the pistachios. Now all I had to do was pick out the green pistachios. After peeling them, I wanted to make sure they were really dry so I left them in the oven at 200 degrees Fahrenheit for a couple minutes.

Now I’m ready to ground them up to make Pistachio “flour.”

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