Light, delicate and gorgeous.
The French Macaron is one of the most elegant desserts one can easily master at home. Using ground pistachios instead of almonds adds an exotic complexity that will brighten any meal.
For the macaron:
1/3 c pistachios
3/4 c confectioners’ sugar
2 large egg whites
1 Tbsp sugar
For the buttercream:
1/4 c pistachios
1 + 2/3 c confectioners’ sugar
1/2 c unsalted butter softened
2 baking sheets, lined with parchment or wax paper
Preheat the oven to 350 degrees.
Grind the pistachios along with the confectioners sugar until fine as dust. Whisk the egg whites until fairly stiff, then sprinkle the sugar and whisk until very stiff. Fold the whites into the pistachio-sugar mix. Combine gently. Pipe small rounds onto your baking sheet lined with parchment or wax paper. Let them sit 10 minutes until they form a skin. Bake 10-12 minutes. Remove from oven and let cool.
For the filling, grind the nuts and confectioners sugar in the food processor. Cream the butter separately, slowly adding the pistachio-sugar mix until a well-combined soft buttercream.
Sandwich the cookies using the buttercream. Makes approximately 20 sandwiches.