Day 24: Pistachio Macaroons: 31 Days of Simple Recipes with Neelu

by - October 26, 2011



Photo taken from How to be a Domestic Godess by Nigella Lawson
Isn't there something about cookbooks? Specially if it's Nigella's? I got her book How To Be A Domestic Goddess for my birthday this year as a gift from my hubby and I've tried just ONE recipe from it so far. :D Not that her recipes aren't doable or anything. Not at all. I just didn't get around it. ;)

That doesn't mean this book has been collecting dust on my shelf. Nope. I've gone over it a million times. Everytime I open it, I would find something new. It's a book that I love to read when I'am having tea in the afternoon. For some odd reason I find a lot of comfort in this cook book...
Let me share a recipe for Pistachio Macaroons that I've been 'meaning' to make for a long time. Hope you like it!

Ingredients
for the macaroons
75h pistachios
125g icing sugar
2 large egg whites
15g caster sugar

for the buttercream
55g pistachios
250g icing sugar
125g unsalted butter, softened
2 baking sheets, lined

Method
Preheat the oven to 180C/gas mark 4.

Grind the pistachios in a food preocessor along with the icing sugar (this stops them turning into an oil mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the caster sugar over and whisk until very stiff. Fold the whites into pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1cm nozzle. Let them sit for about ten minutes to form a skin. Then put in the oven and cook for ten to twelve minutes: they should be set, but not dried out.

Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and icing sugar in the processor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwish the macaroons teogether.

Makes twenty, i.e., forty sandwiched together.



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