Pistachio Macarons

Makes: 36

INGREDIENTS

1¼ cups FreshLife Ground Almonds

1½ cups icing sugar

4 egg whites (size 7)

¼ cup caster sugar

3 drops green food colouring

¼ cup FreshLife Pistachio kernels, finely chopped

Filling

90g white chocolate, chopped

2 tablespoons thickened cream

1-2 drops of green food colouring (if desired)

METHOD

  • Grease 3 large baking trays and line with baking paper. Sift the ground almonds and icing sugar together in a bowl.

  • Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add food colouring. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and mixture becomes glossy (mixture will break down a little).

  • Spoon mixture into a piping bag. Pipe 4cm rounds of mixture onto prepared trays, 4cm apart. Sprinkle each macaron with pistachios. Tap trays on bench to remove air bubbles. Set aside for 1 hour (this forms a skin which helps the macarons keep their shape)

  • Preheat oven to 130°C/110°C fan-forced. Bake macarons, 1 tray at a time, for 18 to 20 minutes or until tops are firm. Cool on trays. Carefully transfer to a wire rack.

    Filling

  • Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until chocolate melts. Stir with a metal spoon to combine. Add green food colouring if desired. Refrigerate for 10 minutes or until mixture thickens and becomes spreadable.

  • Spread ½ teaspoon of filling over flat sides of half the macarons. Sandwich with remaining macarons. Set aside until filling sets. Serve.

    TIP: You can store the macarons in an airtight container in the fridge for up to 3 days. Allow to stand at room temperature for 10 to 15 minutes before serving. 

 
Baking, Desserts and TreatsSarah BlazeyPistachio Kernels, Almond Flour