Pistachio Macarons

Recently I've had a string of okay-but-not-great baking experiences, using recipes I found online. I'm usually pretty discerning with recipes I find on the internet - I pay close attention to ratings and comments, and I'll rarely use one that has no feedback at all. But I just wasn't having great luck. The things I made weren't bad, per se, but I wouldn't take the time to make them again. So after those disappointments, I decided to hit the books - cookbooks, that is.
There are some cookbooks that I trust unconditionally. I trust the author's measurements and instructions, and I know I'll end up with something good regardless of which recipe I choose. Once you find a cookbook like that, never let it go - even when it's dog eared and covered in butter stains and scribbly notes - because a cookbook you can trust is a very valuable thing indeed.

In this time of need, I turned to Nigella Lawson's How to be a Domestic Goddess, a tried and true source of no-nonsense dessert recipes. Lawson usually explains where she got each recipe, and you get the distinct impression that she's made each of them a million times before with unwavering success. Regarding this recipe for pistachio macarons, Lawson writes, "Of all the recipes in this book, this is the one of which I think I'm most proud: biscuit bliss." Seemed like a pretty safe bet.

I can see why Lawson is proud of these macarons. They've got that soft, chewy, crispy, creamy magic that only macarons possess. They're also nutty and very refreshingly "pistachio-y," which is a nice change from that fake pistachio flavour you get in certain ice creams. Plus they look fancy! I've always been daunted by making macarons, and this was my first time, but I have to say it wasn't that bad. The impressive:effort ratio was reasonable, which is always a bonus. 

So take it from me, someone who had never made macarons before, this recipe won't let you down. Just the opposite, in fact.



Pistachio Macarons
From Nigella Lawson's How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (*Metric)

Makes about 12 medium-sized macarons

Meringues
75g shelled unsalted pistachios
125g icing sugar
2 large egg whites
15g granulated suga
a couple drops of green food colouring (optional)

Buttercream
28g shelled unsalted pistachios
125g icing sugar
63g unsalted butter, softened

To make the meringues:

1. Grind the pistachios with the icing sugar in a food processor until you have a fine pistachio dust. Set aside.

2. Whisk the egg whites in a large bowl, or the bowl of a standing mixer, until they're quite stiff but not dried out. Sprinkle the sugar over the egg whites and continue to beat until stiff and glossy.

3. Very gently fold in the pistachio mixture and food colouring (if you're using it), until combined.

4. Using a piping bag with a plain 1-inch tip, or a sealed ziploc bag with a 1-inch hole snipped in one of the corners, pipe tablespoon-sized blobs onto your prepared baking sheets. At this point, you'll want to preheat the oven to 350F/180C and leave the piped macarons to sit on the counter for 10 minutes. Allowing them to sit and develop a bit of a "skin" will help them keep their shape in the oven.

5. Bake for 10-12 minutes, until they're set and slightly golden on the bottom - not dried out. Allow to cool completely before filling.

To make the buttercream filling, grind the pistachios and sugar in the food processor as before. Add the butter and blend until smooth and well combined.

To assemble the macarons, sandwich a small amount of buttercream between two cooled meringues. Store uneaten macarons in an airtight container in the fridge, but allow to sit at room temperature for a bit before eating.