This recipe uses ground pistachio nuts instead of almonds. It works just as well as long as you grind the nuts quite finely and remove any unground flakes.
I’ve used a simple chocolate flavoured double cream filling but you could also use white or dark chocolate ganache, a buttercream or even Nutella. If you prefer something more zesty, try the Orange ‘Bucks Fizz’ Macaroons. For something more delicate then the Rose Macaroons.
- 125g icing sugar
- 125g ground pistachios
- 110g caster sugar
- 90g egg whites
- 1 tbsp water
- 1 tbsp pistachio essence
- Green food colouring in powder or paste form
- 200ml double or whipping cream
- 3-4 tbsp cocoa powder
- Food Processor
- KitchenAid with whisk attachment or a handheld electric whisk
- 2 baking trays lined with greasepoof paper
TO MAKE THEM
- Draw circles of your desired macaroon size onto the greaseproof paper using a dark pencil. Turn the paper over and then set aside. (Basically if you pipe on top of the pencil, it will leave unsightly marks on the underside of your macaroons).
- Measure out the caster sugar, essence and water into a small heavy bottomed pan and set aside.
- Prepare a large piping bag with a 1cm nozzle and set aside.
- Put the ground pistachios, icing sugar and food colouring into the food processor and give it a quick blitz til it’s well combined. Note – Put more food colouring in than you want the colour to be. The next steps will tone it down.
- Add 40g of egg whites and blitz again til get you a smooth paste. Leave to one side.
- Whisk 40g of egg whites til you get soft peaks form.
- Turn the heat on for the saucepan with the sugar, essence and water that you set aside earlier. Let the sugar melt on a low heat and then turn the heat up slightly and boil the mixture til it is syrupy and thicker. It will be 115C on a sugar thermometer when ready.
- Give the egg whites a quick whisk to bring them back together and then slowly add the sugar syrup as close to the centre of the bowl as possible. Keep mixing until this is smooth and shiny and makes stiff, glossy peaks.
- Tip the paste mixture out of the food processor into a large bowl and add the glossy egg whites to this until it is all well combined.
- Spoon this into a piping bag and then pipe blobs onto your prepared greaseproof paper.
- When you have finished piping, pick the tray up and then let it drop on to the work surface. Do this a few times to flatten any tips left from piping and immediate air bubbles.
- Put the baking trays in a cool place for about 30-40 minutes.
- At this point put the oven on to 170C and make the filling.
- Whisk the double cream and then fold in the cocoa powder to taste.
- When the oven is ready, bake one tray on the middle shelf with the door slightly open for 10 minutes. Any longer and then will brown at the edges.
- Take the tray out and then close the oven door to get it back up to 170C before you bake the second batch in the same way.
- Once the macaroons are cool, sandwich them using the chocolate cream.