pistachio macaroons
makes about 50 petite four depending on how many your eat while you are making them of you want perfection blanche and peel the pistachio

ingredients

if you want to make the gorgeous dessert cake double the recipe — cooking times click here

if you’re a perfectionist, blanche and peel the pistachios

for the macaroons
130g 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

method

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

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 movie. 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.