Rose & Pistachio Macarons: Recipe

Macarons are one of those desserts that you will find at every high tea, bake sale and most cafes. From their appearance and the comments you hear they are incredibly difficult to make and as a result I have always been a little hesitant trying to make them. One day however I decided to give it a go and after a little trial and error I have created a recipe that is relatively easy and tasty. These tasty rose and pistachio macarons will definitely impress your friends, that is if you don’t eat them all yourself!

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Preparation Time: 20 minutes     /     Cooking Time:  20 minutes     /   Makes 12 macarons

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Ingredients

Macaron Shells

• Whites of 3 large eggs
• 50g caster sugar
• 170g icing sugar
• 90g almond meal
• 2 drops gel food colouring
• 1g salt

Buttercream Fililng

• 60g unsalted butter
• 150g icing sugar
• 5-10ml rose water
• 10 unsalted pistachios, crushed

Method

1. Preheat your oven to 150°C.
2. Place the egg whites in a clean dry bowl.
3. Add the salt and whisk until soft peaks have formed.
4. Mix 170g of icing sugar and 50g of caster sugar together.
5. Slowly add the sugar mix into the egg whites, whisk slowly.
6. Once all the sugar has been incorporated add in the food colouring and continue whisking until stiff peaks have formed.
7. Add the almond meal to the egg whites and very gently fold the two together with a metal spoon.
8. Transfer the macaron mix into a piping bag and pipe circles approximately 3cm in diameter onto a lined baking tray.
9. Lightly tap the baking tray on a table top to remove any excess air bubbles.
10. Wet a finger with water and smooth the top of each macaron.
11. Bake the macarons for 20 minutes.
12. While the macarons are baking, whisk together 60g of butter with 150g of icing sugar.
13. Add the rose water and pistachio to the creamed butter.
14. Remove the macaroons from the oven and allow them to cool.
15. Once the macarons have cooled pipe the buttercream onto half of the macaroons (on side that is flat).
16. Place a second macaron on top and serve.

Notes

 

To try and make the macarons as even as possible trace a circular object on to the baking paper and pipe within these circles. Ensure that you leave 3-4cm between each circle so that they do not expand and merge into each other when they are baking. I would also recommend adding a little rose water at a time and tasting it as you go. I like quite a strong flavour however you may not.