I recently came across a delicious frozen pistachio custard recipe, and I decided that rose water macaroons would be a perfect combination for this! Naturally, I headed over to my kitchen and started to experiment with ingredients. A lot of times, I bake without using measurements ( in Armenian, we say this is measuring by eye, or “achkee chapov”), but this time I paid attention so that I could share the recipe! I also don’t have a huge sweet tooth, so I tend to go light on any added sugar. I made this recipe Paleo friendly by using raw coconut crystals instead of white sugar! This is also safe for diabetics!
Shakar Bakery’s Rose Water Macaroons
1 1/3 cup dessicated coconut (this is finely ground coconut)
*1/4 cup raw coconut crystals
3 eggs whites
1 tsp pure vanilla extract
1 tbsp rose water extract
Pre-heat oven to 325°F. Combine all ingredients in a bowl. I did not whip the egg whites first, but you may if you wish. Once mixed thoroughly, scoop rounded balls of the mixture onto a baking sheet. Insert into oven and bake for 20-25 minutes, or until golden brown.
*I use raw coconut crystals instead of regular sugar because I love coconut (and want my macaroons extra coconutty!), and it’s much healthier than regular sugar. You can substitute it with white sugar using a 1:1 ratio (this means you place the same amount of white sugar as you would coconut crystals). I also don’t like my macaroons super sweet, so feel free to add more sugar if you’d like!
The following recipe for the frozen pistachio custard is from Chef Michael Solomonov, Zahav, Philadelphia.
For the frozen pistachio custard:
2 cups heavy cream
1/3 cup water
*3/4 cup sugar
3 whole eggs plus 1 egg yolk
1/2 cup ground pistachios
1/2 tsp. vanilla extract
* Again, I don’t have a super sweet tooth, so I would reduce this to 1/2 cup of sugar (just a suggestion!)
in the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium-high speed until medium peaks form. Immediately place in the refrigerator.
In a saucepan over medium heat, combine the water and sugar and heat, stirring, until the sugar is dissolved.
Wash and dry the whisk attachment and fit the mixer with the whisk. In a clean bowl, beat the whole eggs and egg yolk on medium-high speed until frothy. Add sugar-water mixture, the pistachios and vanilla and continue beating until cool, about 5 minutes. Remove the whipped cream from the refrigerator and gently fold in one-third of the egg mixture at a time until combined. Transfer the custard to sixteen 4-oz. ramekins or disposable aluminum cups and freeze overnight.
To serve, remove the custards from the ramekins and place 1 custard in each individual bowl.
Enjoy! Let me know how you like it! I already ate two macaroons by the end of this post 🙂 🙂