Hello all,

I am making French Macarons for Thanksgiving.  All my macarons that I made with almond flour are just perfect (yeah!) but I tried using pistashio flour and I am having some trouble so a little help would be greatly appreciated. 

The batter seems fine  - they "skin" nicely and get feet but they are coming out very thin.  I read somewhere that you can add a pinch of meringue powder to help dry the batter but I thought I would ask the bakers here first.  Any helpful hints would be great!

Thanks so much,

Jeanne

I should add the recipe calls for

1/2C pistachio flour +1/4C almond flour mixed with 1 C confect. sugar.  sifted 3 times

2 large egg whites

pinch of cream of tarter

1/4C sugar

Any help, please!