pistachio macaroons

for the macaroons 

130g pure icing sugar

110g pistachios

105g egg white

65g caster sugar


for the pistachio butter

65g icing sugar

75g pistachio

1 egg yolk, room temperature

65g very soft unsalted butter

pre heat oven to 175°C
Put the icing sugar and pistachio into a blender and process until very fine, then tip into a mixing bowl.

Whisk the egg whites until they are stiff and then slowly whisk in the sugar. Fold the meringue into the pistachio and icing sugar and then pipe onto sheets covered with silicon or baking parchment.

Bake until crisped and very lightly coloured — about 15 minutes.


Working one baking sheet at a time, immediately put about a tablespoon of water onto each tray and roll it around. Allow to cool completely and turn them upside down on the tray.

for the pistachio butter

Process the icing sugar and nuts until very fine in a blender. Cream the butter and egg yolk, then add to the nut and icing sugar mix folding it together carefully.

to assemble

Pipe a small amount of the pistachio butter onto a macaroon and push another on top.

for the dessert cake double the recipe
pre heat oven to 175°C

cover three baking sheets with baking parchment, and draw 3 x 26cm circles on each piece of baking parchment.


Divide the mixture between the sheets and spread out as shown in the image. Cook for 15 minutes and then turn the oven down to 80°C and cook for a further hour. Without opening the oven door turn the oven off an allow to cool completely.