Nigella Lawson - Pistachio Macarons from How to be a Domestic Goddess
These are the worlds most elegant macaroons. The color alone, that waxy pale jade, perfectly matches the aromatic delicacy of their taste; and their nutty chewiness melts into the fragrant, soft paste with which theyre paired. Of all the recipes in this book, this is the one of which I think Im most proud: biscuit bliss.
These are perfect at the end of dinner alongside some confectioners-sugar-dusted raspberries; or alone with coffee, gracefully piled on a plate or cake stand.
Ingredients
For the macaroons:
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75 grams pistachios
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125 grams icing sugar
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2 large egg whites
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15grams caster sugar
For the buttercream:
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55 grams pistachios
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250 grams confectioners sugar
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125 grams unsalted butter, softened
Preparation
- 2 baking sheets, lined with parchment paper
Step 1 - Grind the pistachios in a food processor along with the icing sugar (this stops them turning into an oily mess), until as fine as dust (I didn't grind them that finely as you can see). Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently.
Step 2 - Pipe small rounds onto your lined baking sheet, using a plain 1 cm nozzle. Let them sit for about 10 minutes to form a skin. Preheat the oven to 180°C/Gas mark 4
Step 3 - Rap the baking sheet hard on the countertop to flatten the batter before baking, then put in the oven and cook for 10-12 minutes: they should be set, but not dried out.
Step 4 - 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 confectioners 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 sandwich the macaroons together.
From How To Be A Domestic Goddess by Nigella Lawson