Pistachio Lemon Macaroons
Pistachio Lemon Macaroons

We’ve been macarooning it up in these parts a whole lot lately and while I absolutely love coconut and barely ever eat it at any other time of the year, the truth is that I’m just a little bit tired of it now, so what a welcome and happy surprise these pistachio lemon macaroons have turned out to be. With not a speck of coconut in sight and barely anything else either, besides a small amount of sugar and some egg whites, these easy-to-make, gluten-free treats are totally yummy and actually pretty healthy for you too. Which means you can enjoy every addictively chewy bite practically guilt-free! That’s our excuse anyway! That lemon/pistachio combo is not to be missed!!

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Anyhoo, short post today as we are heading out to hockey nationals for my daughter. Not sure how much time, WiFi or sanity I’ll have there, so this is likely the last post of the week for me, but no fear, I’ve got some great stuff lined up for next week! Have a great one and let me know what you’re cooking. Go Colonials!!

Pistachio Lemon Macaroons

Makes about 3 dozen
Prep Time:  5-7 minutes; Bake Time:  15 minutes


  • 1/2 cup sugar
  • Zest of one lemon
  • 1 3/4 cups (224 grams) shelled roasted pistachios (these can be salted or not, they’re good both ways)
  • 2 large egg whites, room temperature

The Recipe

1.  Preheat oven to 350ºF and line a large rimmed baking sheet with parchment paper. Set aside. I was able to fit these all on one large sheet--if you only have small baking sheets line two of them.

2.  Place the sugar in the bowl of a food processor and zest the lemon into it. Process them together until the zest is finely incorporated into the sugar. Add the pistachios and grind until pistachios are finely ground. Add egg whites and pulse just until the mixture is smooth and well incorporated.

3.  Drop teaspoon sized balls onto the cookie sheet, spacing them about 1-inch apart. Bake for about 15 minutes until cookies are set and golden brown around the edges. Cool completely on a wire rack and store in an airtight container for up to one week.


Note:  Recipe adapted from Better Baking by Genevieve Ko.


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