Dress up your filled macarons by rolling the edges in finely ground pistachios spread on a plate or in a small bowl.
Note: This recipe is from Cecile Cannone’s Macarons: Authentic French Cookie Recipes from the Macaron Café. While she recommends using this pistachio buttercream as a macaron filling, it can be used in other applications as well, which is why we have presented it separately. This recipe “makes enough filling for one recipe of macaron shells (25 to 30 filled macarons). Any leftover buttercream will keep in the refrigerator for 4 or 5 days, to be used for more macarons or as a filling for a cake.”
Recipe from Macarons: Authentic French Cookie Recipes from the Macaron Café, Ulysses Press©. Photo by HARA Partners, Inc.
- 3 eggs
- 1 cup (7 ounces/200 grams) superfine granulated sugar
- ½ cup (1.8 ounces/50 grams) ground raw pistachios OR 2 tablespoons (1 ounce/30 grams) canned pistachio paste
- 1 cup plus 2 tablespoons (2¼ sticks; 9 ounces/230 grams) chilled unsalted butter, preferably European-style
- Beat together the eggs and the sugar with an electric mixer at high speed; you want your batter to double in volume and become fluffy. Pour into a saucepan, then stir in the pistachios. Heat over medium temperature, stirring, until the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap and chill in the refrigerator.
- Cut the butter into small pieces and beat with the mixer at high speed using the wire whip attachment. When the butter starts to expand in volume and becomes fluffy, add the chilled pistachio batter and whip again.