Pistachio Macroons

Photo: flickr user karendotcom127

Ingredients

300 grams icing sugar

165 grams ground almonds

140 grams egg Whites

35 grams caster sugar

50 grams pistachio paste

Creme pastissiere for filling (qv)

Whipped cream for filling

Preparation

Sift the icing sugar and almonds together.

Whisk the egg whltff unril they form stiff peaks gradually whisk m the caster sugar and whisk until stiff and glossy.

Take a small amount of the meringue and mix in the pistachio paste until well incorporated tnen fold into the remaining meringue.

Slowly add the almonds and icing sugar folding gendy until smooth.

Put the mixture into a piping bag firted with a plain 5 mm nozzle.

Line a baking sheet with greaseproof paper.

Pipe macaroons of the required size on to the sheet.

Leave to rest for 10 15 minutes to allow the surface to become dry.

Preheat the oven to 120 degrees C/250 degrees F and bake for 810 minutes (longer for larger biscuits).

Transfer the macaroons to a wire rack and leave to cool.

To assemble sandwich together the macaroons with a filling of half creme patissiere and half whipped cream flavoured with pistachio paste.

You can make these macaroons any size or width. Pistachio paste which is what we use to devour them is not readily available and can be replaced with a few drops of vanilla extract. In order to release the macaroon from the greaseproof paper pour a little cold water under it.

Serves 4