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Pistachio macarons with pink icing

A classy, sweet treat - by Kerrie Worner
  • 24 Oct 2016
Pistachio macarons with pink icing
Nicky Ryan
Serves 30
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Ingredients

1 cup pure icing sugar

½ cup shelled pistachios

3 (⅓ cup) eggwhites

⅓ cup caster sugar

3-4 drops green food colouring

 

Icing

2½ cups pure icing sugar, sifted

1-2 tbsp milk

3-4 drops rose pink food colouring

Method

  1. Preheat oven to 100°C. Line three oven trays with baking paper. Process icing sugar and pistachios in a food processor. Sift into a large bowl. Process any large pistachio pieces again and return to bowl.

  2. Beat eggwhites in the small bowl of an electric mixer for 1 minute until white but not thick. Gradually add caster sugar and beat for 2 minutes, until the consistency of yoghurt. Add to dry ingredients and gently stir in green food colouring. Do not whip or the mixture will lose volume.

  3. Fit a large piping bag with a 1cm plain tube and fill with mixture. Pipe 3cm rounds onto trays, leaving 3cm between each one. Bake for 15-18 minutes or until smooth and crisp on top but still soft underneath. Cool completely on trays.

  4. To make icing, sift icing sugar into a bowl. Gradually stir in enough milk to make a smooth, stiff icing. Tint with pink food colouring. Sandwich macarons together with icing.

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