My obsession with all things pistachio continues, this time in the form of my favourite little bundle of joys… macarons. I’ve been eating these for years and the benefit of having a dad who lives in Paris means that I frequently get hand delivered boxes of them. This makes me happy. Sure there are places nowadays in Glasgow that sell macarons but I’ve found that they aren’t quite the same. They are either too bland, too chewy or have been frozen beforehand. Not good for this macaron monster.

One of my Christmas presents from Ross was a 3 hour Macaron Masterclass at The Cookery School, one of the most perfect gifts ever. During the class I learnt the tricks to getting the perfect egg white peaks and how to get the perfect pied (foot). After taking on board what I learnt and making a few vanilla and chocolate macarons in class, it was time to go it alone at home.

It was a little tricky getting the colouring just right for the shells. Next time, I need to add some more to make it darker as when baked in the oven they became a lot lighter than how they looked pre-cooked. It’s all about trial and error with these pesky things.

However, they turned out superb, if I do say so myself.

Pistachio Macarons


    For Macarons
  • 50g ground almonds
  • 25g pistachio nuts, finely ground, plus 2 tbsp finely chopped to decorate
  • 115g icing sugar
  • 2 large egg whites
  • 50g caster sugar
  • green food colouring paste or liquid
  • For Filling
  • 55g unsalted butter, softened
  • green food colouring paste or liquid
  • 115g icing sugar, sifted
  • 2 tbsp pistachio nuts, finely chopped


  1. Place the ground almonds, ground pistachio nuts and icing sugar in a food processor and process for 15 seconds until well mixed and then transfer into a bowl.
  2. Line two baking sheets with baking paper or a silicon mat.
  3. Place the egg whites in a large bowl and whisk until holding soft peaks (turn the bowl upside down and they should stay still). Gradually whisk in the caster sugar to make a firm, glossy meringue. Whisk in enough food colouring to give a pale green colour.
  4. Using a spatula, fold the almond mixture into the meringue one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
  5. Pour the mixture into a piping bag fitting with a 1cm plain nozzle. Pipe 32 small rounds onto the baking sheets. Tap the baking sheet firmly onto a work surface to remove any air bubbles. Sprinkle over the chopped pistachos. Leave at room temperature for 30 minutes. Preheat the oven to 160°c/Gas Mark 3.
  6. Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes, then carefully peel the macarons off the baking paper. Leave to cool completely.
  7. To make the filling, beat the butter and a little food colouring in a bowl. Gradually beat in the icing sugar until smooth and creamy. Stir in the pistachio nuts. Use to sandwich pairs of macarons together.

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