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Pistachio macarons
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Delightfully crispy macarons, perfect for serving with a cup of coffee or tea to please any palate.
Ingredients:
  • 125.00 gm almond meal (ground almonds)
  • 225.00 gm pure icing sugar
  • 4 eggwhites
  • 53.75 gm caster sugar
  • 3 drops green food colouring
  • 62.50 ml finely chopped pistachio kernels
  • 90g white chocolate, chopped
  • 40.40 gm thickened cream
Instructions:
  • Prepare 3 large baking trays by greasing them and lining with baking paper. Combine almond meal and icing sugar by sifting them together in a bowl.
  • Using an electric mixer, whip egg whites in a bowl until soft peaks form. Slowly incorporate sugar, mixing until fully dissolved. Add food coloring and beat until evenly blended. Gently fold in half of the almond mixture until just combined, then fold in the remaining almond mixture until fully combined and glossy (note: the mixture may break down slightly).
  • Transfer the mixture into a sturdy resealable bag. Cut a 1cm opening from one corner of the bag. Squeeze out 4cm rounds of the mixture onto baking trays, ensuring they are 4cm apart. Garnish each macaron with pistachios. Gently tap the trays on the counter to eliminate any air bubbles. Allow them to rest for 1 hour.
  • Preheat the oven to 130°C/110°C fan-forced. Bake the macarons on a tray for 18 to 20 minutes until the tops are firm. Let them cool on the tray before transferring them to a wire rack.
  • Create filling: Combine chocolate and cream in a microwave-safe bowl. Microwave until chocolate melts, then stir with a metal spoon. Chill for 10 minutes until thick and spreadable.
  • Spread a generous 1/2 teaspoon of filling onto the flat sides of half of the macarons. Top with the remaining macarons to create delicious sandwich cookies. Allow the filling to set, then enjoy!

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