Pistachio Day 2025 is on Wednesday, February 26, 2025: Recipe for Pistachio Macaroons ?

Wednesday, February 26, 2025 is Pistachio Day 2025. National pistachio day – Eatocracy - CNN.com Blogs National pistachio day

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Pistachio Day remembers the most popular nut, that are indigenous to the center East. The biggest producer of pistachio nuts today is Iran but they're also grown in other locations, including California and Mediterranean Europe. China would be the finest customers from the nut. It's believed that pistachio nuts happen to be eaten by humans not less than 9000 years. Legend even has it the Full of Sheba restricted the eating of pistachio nuts towards the royal court and forbade commoners to develop them!Pistachio nuts are not only eaten like a snack – they're also utilized in cooking, while their sweet flavour sometimes finds them utilized in desserts, for example Lebanese dish baklava. You are able to sometimes find pistachio frozen treats alongside more prevalent flavours for example chocolate or strawberry.Research has even recommended that eating moderate levels of pistachio nuts might help keep the heart healthy!

Pistachio Macaroons

ingredients

55g pistachios

55g ground almonds

200g icing sugar

90g egg whites (about 3)

20g caster sugar

For the buttercream

55g pistachios

250g icing sugar

125g unsalted butter, softened

I like to set my piping bag up in a tall glass so that I can easily transfer the macaroon mixture into the bag. (You’ll need to fit it with a 1cm plain nozzle.)

Line 2 baking trays with greaseproof paper. (I use my re-usable baking sheet that I got from the pound shop)

Grind the pistachios in a food processor to a fine powder then add the ground almonds and icing sugar and continue to blend until the nuts and icing sugar are completely blended. (The smoother this mixture, the smoother your macaroons will look). Don’t wash up the blender as you’ll need to grind more pistachios for the buttercream below.

Whisk the egg whites in a large, clean bowl to soft peaks. Slowly whisk in the caster sugar until stiff peaks form and the egg whites are glossy.

Now for the ‘macronage’: fold the nut and icing sugar powder into the egg whites until well combined. You’ll end up with quite a thick paste. Be careful not to overmix!

Spoon the mixture into the piping bag and pipe 3cm circles, about 2cm apart onto the baking tray. Rather than pipe in a circlular motion, you need to squeeze the mixture out then whip the nozzle away. The macaroons should flatten out, however, if you’re left with little ‘peaks’, flatten them with a wet finger.

Pick the trays up and carefully drop them onto the counter – this helps the macaroons develop characteristic ‘feet’.

Leave the macaroon shells to dry out for at least 30 minutes. (They’re ready when they’re no longer sticky to the touch). Meanwhile, preheat the oven to 170C.

Bake the macaroons for 15-20 minutes. Remove from the oven and let them cool completely before you try to remove them. If they are really sticky and look hollow underneath, try baking them for 5 more minutes.

For the buttercream, blend the pistachios to a fine powder, then blend again with the icing sugar until you have a pale green powder.

Beat the butter until soft and fluffy then beat in the pistachio icing sugar. If you’re using an electric whisk, I would beat the buttercream for a few minutes to make it really light and fluffy.

You can either spread the buttercream onto the macaroons using a knife or pipe it on for a clean finish.

The macaroons will keep really well for a few days in the fridge – this makes them particularly squidgy, or you can freeze them for up a month.

hope this help's you

Does it matter how much pistachios i eat a day?

Great question Jessica! I don't know where the number "40" came from, like if you ate 41 you would gain a pound or something lol. The main concern with nuts is they are a " fattier" food. A gram of protein/carbs is 4 calories, a gram of fat is 9 calories. This is obviously a big difference. But, there is healthy fats, and non healthy fats. Nuts are generally considered the "healthy" fat. Some will tell you especially if you eat them raw, as heating may destroy some of the properties of the nut.

Another thing to consider is healthy fats keep you full longer, which of course means overall eating less calories.

Hope this helped some, if you want and think it would help I wrote a small section about it in my free eBook on my website www.strongsword.org

Have a good one!

Are pistachios healthy?

No, it is doing your body good.

Heart Health

Pistachios are high in heart healthy monounsaturated fatty acids. Studies have linked the consumption of pistachios with a reduction in total cholesterol levels. In addition, some studies have shown a decrease in LDL-cholesterol, often referred to as "bad" cholesterol, and others have also show an increase in HDL-cholesterol, often referred to as "good" cholesterol. One study by Penn State University evaluated the influence of pistachio intake on blood pressure in response to stress. Patients who ate pistachios had a lower blood pressure response. Controlling or reducing both blood cholesterol and blood pressure are key factors in reducing the risk of cardiovascular disease.

Eye Health

Pistachios contains two unique carotenoids not often found in other nuts. The carotenoids lutein and zeaxanthin act as protective antioxidants. Antioxidants are substances that protect tissues from free radical damage in the body. Lutein and zeaxanthin have been associated with eye health and reduction of the risk for developing age-related macular degenerationm which is the leading cause of visual impairments and acquired blindness in the United States.

More Beneficial Nutrients

In addition to their contribution to heart and eye health, pistachios are also an excellent source of copper, manganese and Vitamin B6, as well as a good source of a variety of other B vitamins. Copper is important as a component of enzymes and helps in the formation of connective tissue. Manganese plays a role in tissue development, growth, reproduction and the metabolism of fat and carbohydrates. Vitamin B6 is important in the development of antibodies within the immune system and it also assists with healthy nerve function and the production of red blood cells. Pistachios also contain fiber which is beneficial for gastrointestinal health.

Weight Loss

While the consumption of nuts is encouraged due to the health benefits, it is still important to watch portion sizes. Though nutritious, they are also high in calorie which can ruin weight loss efforts. Studies have determined that no weight change was detected when pistachios were consumed in moderation. They are a lower calorie nut. A serving of pistachios is about 49 nuts, providing 170 calories. In addition, pistachios are most often found still in the shell. It takes a bit of work to get into them which slows eating time allowing the brain to more effectively signal the gut when a person is full. In addition, this slower eating can lead to more mindful eating and enjoyment of the food.

Best Choices

Choose pistachios that are still in the shell and avoid heavily salted varieties. Excess sodium does raise blood pressure in some people. Select pistachios with a light green color with a beige shell. Colored varieties, such as those in shades of red, come out during the holidays. They are nice for decoration, but have been dyed. The original green color is a fresher, more natural choice. You can store pistachios in an airtight container for up to three months in the fridge or freeze them for six months so don't be afraid to buy them in bulk if you find a good deal.