Pistachio Macarons Recipe

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Ingredients

1/2 cup ground almonds

1/4 cup finely ground pistachios, plus 2 tbsp finely chopped to decorate

1 cup confectioner’s sugar

2 extra large egg whites

1/4 cup superfine sugar

green food coloring paste or liquid

Filling

6 tbsp unsalted butter, softened

green food coloring paste or liquid

1 1/2 cup confectioner’s sugar, sifted

2 tbsp finely chopped pistachios

Directions

Place the ground almonds, ground pistachios and confectioner’s sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking sheets with parchment paper.

Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Beat in enough food coloring to give a pale green color.

Using spatula, fold the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbonlike consistency.

Pour the batter into a pastry bag fitted with 1/2-inch/ 1-cm plain tip. Pipe 30 small circles onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Sprinkle over the chopped pistachios. Let stand at room temperature for 30 minutes. Preheat the oven to 325 °F/160 °C.

Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes. Carefully peel the macarons off the parchment paper and let cool completely.

To make the filling, beat the butter and a little food coloring in a bowl. Gradually beat in the confectioner’s sugar until smooth and creamy. Stir in chopped pistachios. Use to sandwich pairs of macarons together.

References

Drake, A. (2011). Macarons : 30 Recipes for Perfect Bite-Size Treats. UK, Parragon Books LTD, p 20.

Image source : http://cdn.taste.com.au

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