Pistachio macarons

Last month we showed you how to decorate stunning pistachio macarons with easy piped flowers, painted hearts and dusted gold and we have been swamped with readers asking for our pistachio macaron recipe, so here it is!!

(P.S. how cute is this picture for a macaron presentation idea?!)

You will need

  • 30g unsalted pistachios, very finely chopped
  • 125g ground almonds
  • 3 medium egg whites
  • 200g icing sugar
  • Food colour: green

This recipe makes 15 to 20 macarons

  1. Mix together the pistachios and almonds until well combined.
  2. Whisk the egg whites until stiff, then gradually sift in the icing sugar, whisking all the time to make a meringue mixture.
  3. Add the almond and pistachio mixture to the egg whites and gently fold them together, turning the bowl as you fold. The mixture should be smooth and flowing, without too many air bubbles.
  4. Add a tiny amount of green food colouring and stir in well.
  5. Line two trays with baking paper and spoon evenly sized dollops of mixture onto the trays. Make sure there is plenty of space around each one, so that they don’t spread into each other. Leave them for 30 minutes to form a skin.
  6. Heat the oven to gas mark 3/160oC/325oF and transfer the macarons to the oven.
  7. Bake for 15 minutes or until firm. Cool on the tray before transferring to a wire rack.
  8. Spread buttercream over the base of half of your macarons and sandwich on the top halves.

Recipe for Success

When baking macarons, you can make sure they’re consistent in size and shape by drawing circles on your baking paper (use a cookie cutter or a drinking glass as a guide), then rather than spooning the mixture inside the circle, pipe it in using a large plastic piping bag with the end snipped off.

 

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