Pistachio Macarons + A Blog Anniversary!

Appeasing a Food GeekTo age or not to age your egg-whites.evaporate just some of the water from the egg whites and to loosen up the proteinsExtra water could prevent proper liftallow some water to evaporateproteins will unravel just a bit from each otherlooser egg white will allow for more brisk whippingfrothier egg white and, ultimately, a stronger meringueLess water encourages smaller bubble formationcreates a better crust

Adapted from Cooking Channel¼ cup granulated sugar1 tablespoon water½ cup salted, roasted, shelled pistachios1 tablespoon vegetable oil¼ cup butter, softened¼ cup almond paste¼ teaspoon almond extract2 tablespoons water1. Place the granulated sugar and 1 tablespoon water in a small saucepan. Bring to a boil and cook until it reaches 250⁰F (use a candy thermometer).2. Add the pistachios to the syrup and mix until the sugar turns white again and coats the nuts. Let cool.3. In a food processor, blend the pistachios until coarse. Keep running and drizzle the vegetable oil in. Pulse into well-combined.4. Add the remaining ingredients and pulse until a smooth paste is formed, about 3 minutes.5. Spread about 1 teaspoon of the pistachio filling in between two macaron shells. Enjoy!