Use accurate scales to get the precise amounts.
- 3.2 oz Free Range Egg Whites
- 2.8 oz Caster Sugar
- A Few Drops of Pistachio Extract
- A Few Drops of Green Food Colour
- 5.6 oz Icing Sugar
- 2.2 oz Ground Pistachio Nuts
- 1 oz Ground Almonds
- 1.5 oz Extra Pistachio (roughly chopped)
For the Filling
- 1/2 cup Unsalted Butter (softened)
- 1 cup Icing Sugar
- 2 tbsp Honey
- 1/4 tsp Ground Cinnamon
- In a stand mixer with the whisk attachment, beat the whites until they start to foam, about 1 minute. Add the caster sugar and whisk at medium speed until the whites are thick and glossy to stiff peaks. Whisk in the pistachio extract and food colouring.
- Fold in the ground nuts and icing sugar to the egg whites. Fold the mixture until the sugar and nuts have been incorporated. Don’t overfold but make sure there aren’t any streaks in the mixture.
- Pour the mixture into a piping bag, pipe rounds on a baking tray lined with parchment paper or a macaron mat on a baking tray. No bigger than 2″ diameter and gaps in between to spread. Sprinkle a few of the chopped pistachios over half of the macarons. Gently tap the tray a few times and leave for 30 minutes for the surface to dry.
- Oven to 175C, bake for 10- 12 mins until the surface has hardened. Allow cooling completely on the tray.
- Make the filling, in a stand mixer with the whisk attachment, beat the butter until softened. Whisk in the icing sugar gradually, scraping down the sides and beating in the honey and cinnamon. Scoop into a piping bag with a plain round tip, pipe some of the filling on to the flat side of the half macarons without nuts on top and sandwich together with a half the same size with nuts on top. Repeat with the remaining macarons.
- Category: Dessert
- Method: Baking
- Cuisine: French, Middle Eastern