About this recipe:If you're up to the task, these pistachio macaroons are goregous to look at, as well as to eat. Ensure you have a pastry bag to pipe the macaroons onto your baking tray. The trick is to hold the bag perpendicular to the tray, squeeze, then release the pressure and give a quick flick of your wrist.
30g unsalted pistachios, finely chopped
125g ground almonds
205g icing sugar
100g egg whites
20 drops green food colouring
100ml creme fraiche or single cream
40g unsalted pistachios
40g caster sugar
1 tablespoon vanilla sugar
2 egg yolks
20g butter, softened
5 drops black food colouring
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Method Prep:30min › Cook:14min › Ready in:44min
Preheat the oven to 170 C / 150 C fan / Gas 3. Line a baking tray with baking parchment.
For the macaroons: Mix together the pistachios and almonds. Sift the icing sugar over a piece of baking parchment. Whisk the egg whites until stiff: when the whites start to get stiff, add one tablespoon of icing sugar, then the remaining sugar, while whisking on high speed.
Add the almond mixture to the egg whites and gently fold together with a spatula: This is what is called macaronnage! You must lift the mixture with the spatula and and then flatten it until smooth, or like a ribbon. Add the green food colouring.
Fill a pastry bag with the mixture. Set it perpendicular to the prepared baking tray, nozzle down, and squeeze the bag so that the mixture is ready to come out. The bag should be perpendicular to the baking tray, almost touching the tray. Squeeze the bag until desired size and then release the pressure on the bag and give a flick of the wrist to move to the next one. Remember to leave some space between the macaroons and squeeze the macaroons out in staggered rows.
Tap the tray on a table or a work surface to remove any air bubbles and set the macaroons aside for 30 minutes. It will allow a crust to form on the macaroons. Bake for about 14 minutes.
Press lightly on the macaroons to see if they are ready; if the macaroons are still soft and moving when pressed, then they are not cooked yet!
For the pistachio ganache: Heat the cream in a saucepan over medium heat then add the pistachios, sugar and vanilla sugar. Bring to the boil, then add the eggs and cook keeping a 85 C temperature. Remove from heat, stir in the softened butter and food colouring, then refrigerate.
Assembling the macaroons: Take one macaroon and spread with the pistachio ganache on the flat side, then add a second macaroon on the ganache. The 2 macaroons should stick to the ganache. Repeat until you no macaroons remain.
If you can resist, refrigerate and wait until the next day to eat them, they will be even better!