Even though I don’t like pistachios by themselves, I love pistachio macarons. These are definitely the flavour of macarons that I make the most and I thought that I would share my recipe with you guys.
This recipe yields about 20 macarons.
– 128g icing sugar
– 60g ground almonds
– 30g pistachios
– 2 egg whites
– 50g granulated sugar
– 50g Unsalted butter
– 33g icing sugar
– 20g ground almonds
– 15g finely chopped pistachios
– 20g pistachio paste (if you can’t find any, then you can do what I did and just use 20g of ground pistachios and about a tablespoon and a half of water and mixing until it becomes a paste.
Blitz the icing sugar, ground almonds and pistachios in a blender until fine. Sieve into a bowl.
Put the egg whites in a separate bowl and whisk until foamy. Add half of the granulated sugar and whisk for another minute, before adding the rest of the sugar. If adding food colouring, whisk to soft peaks, add the colouring, then whisk to stiff peaks. If not using food colouring, then just whisk to stiff peaks.
Carefully fold in half of the almond mixture, taking care not to remove the whisked-in air. Fold in the rest of the almond mixture, then fold a bit more, until it starts to drop off of the spatula like a ribbon.
Spoon the mixture into a piping bag and pipe onto baking trays lined with baking paper. Leave to sit for at least half an hour (using a fan helps, if you have one).
Heat the oven to 150C and cook the macarons for 10 minutes, before turning the baking tray and cooking for a further 5 minutes.
Remove from the oven, run some water under the baking paper and leave for a few minutes before removing from the paper and leaving to cool completely on a wire rack.
While the macarons are cooking, you can make the pistachio filling. Whisk the butter until it softens. Add the icing sugar and mix to combine (carefully! Icing sugar goes everywhere!). Add the ground almonds, chopped pistachios and pistachio paste and whisk until incorporated.
Pipe the filling onto half of the macarons shells, then top with the other half of the macaron shells. These are best kept in the fridge and enjoyed the next day (otherwise they’re really crunchy!)