Pistachio Cardamom Macarons with Rosewater Icing

Pistachio Cardamom Macarons with Rosewater Icing

Macarons: Favorite Flavor Combinations Come Together!

Hilary Tisman of Refrigerate After Opening shared this amazing macaron recipe on February 1st, 2011 and continues to be a popular recipe on Dumante.com!  Tisman playfully recounts the typical kitchen mishaps including, “trays of shattered cookies and meringue that never properly stiffened” and reminds her readers that anything worth doing requires practice.

Anyway, I’m not quite there yet. But I’m close enough to getting the technique that I’m ready to experiment with flavors.

For me, could only mean one thing. It was time to try out another one of my favorite flavor combinations: pistachio, cardamom, and rosewater.

As Tisman mentions in her blog, Dumante Verdenoce is one of the ingredients and can be hard to procure in certain cities.  Dumante Verdenoce can be purchased on Amazon.com!

Yields about 2.5 dozen cookies

For the macarons:


  • 1 1/2 cups confectioner’s sugar
  • 1 1/2 finely ground pistachios
  • 3 egg whites
  • 1/4 cup granulated sugar
  • 1 TBS Dumante
  • 1/2 tsp ground cardamom
  • Food coloring (optional)
  • Rosewater frosting (recipe follows)


  1. Preheat oven to 300 degrees Fahrenheit.
  2. Using a food processor, blend the ground pistachio and confectioners’ sugar together, about 2 minutes, until the mixture is well blended and well combined. Sift it, adding in the ground cardamom and set aside.
  3. Heat your egg whites in a microwave for 15 seconds. Then, using a stand mixer, beat the egg whites until they’re foamy. Gradually add the granulated sugar, still whisking, until the whites reach medium soft peaks. Add the food coloring, if you’re using it, and whisk until well incorporated. Also whisk in the Dumante.
  4. Sprinkle half of the pistachio mixture over the beaten egg whites and fold until just incorporated. Then add the rest, folding until everything is combined. Tap the bottom of your mixing bowl against the counter to eliminate any air bubbles.
  5. Transfer the batter to a pastry bag and pipe the mixture onto a parchment lined baking sheet. Each cookie should be 1.5″ in diameter and at least 1/2″ apart.
  6. Allow the cookies to rest for at least 30 minutes, until they are no longer tacky when touched.
  7. Bake, rotating halfway through, until macarons are slightly firm to the touch and can be lifted from the parchment, 20-25 minutes. Remove from the baking sheets and allow to cool completely.

To make the rosewater icing:


  • 1 egg white
  • 1/4 cup granulated sugar
  • 1/4 tsp rosewater
  • 1/4 cup confectioners’ sugar
  • 1 drop red food coloring (optional)


  1. In a heatproof bowl set over simmer water, combine the egg whites, rosewater, red food coloring, if you’re using it, and the granulated sugar. Cook, whisking constantly with a handheld electric mixer, until the sugar has dissolved and the mixture is warm to the touch.
  2. Remove the egg-white mixture from the heat and beat it on high speed until it holds stiff peaks. Then, continue beating until the mixture has cooled and is fluffy, about 6 minutes.
  3. At this point, add in the confectioners’ sugar, mixing to combine.


Now… Once the cookies have cooled, spread approximately 2 teaspoons of icing on the flatsides of half of the cookies. Sandwich with the other halves, keeping flat sides down.

Refrigerate until firm, about 20 minutes.


Many thanks to Hillary Tisman of Refrigerate After Opening for the amazing recipe!

We welcome any feedback, questions or comments

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