Pistachio Macaroons

Ingredients

• For the macaroons: • 1/3 cup or 3 ounces pistachios • 3/4 cup confectioners' sugar • 2 large egg whites • 1 tbsp sugar • For the buttercream: • 1/4 cup or 2 ounces pistachios • 1 2/3 cups confectioners' sugar • 1/2 cup unsalted butter, softened • 2 baking sheets, lined with parchment paper

Preparation

Preheat the oven to 350°F. Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out. Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and confectioners' sugar in the processoor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together.