Pistachio macarons with lemon buttercream

Step 1/7

• 24 g egg whites
• 56⅔ g confectioner's sugar
• ⅛ tsp green food coloring
• 16⅔ g almonds

• sieve
• standing mixer or handheld mixer with beaters
• spatula

In a standing mixer, beat egg whites until foamy. Add confectioner’s sugar and food coloring and continue to beat until stiff white peaks form. Sift ground almonds through a sieve into egg whites and gently fold in by hand.

Step 2/7

• piping bag

Transfer batter to piping bag.

Step 3/7

• baking sheet
• oven
• silicone baking mat

Preheat oven to 140°C/285°F. Line a baking sheet with a silicone baking mat. Pipe batter onto baking sheet to form poker chip-sized rounds, taking care to leave space between each. Gently tap baking sheet on kitchen counter to release air bubbles. Allow to sit at room temperature for approx. 30 min. Bake in a preheated oven at 140°C/285°F for approx. 10 – 12 min. Remove from oven and allow to cool.

Step 4/7

• 3⅓ pistachios

• cutting board
• knife

Finely chop pistachios.

Step 5/7

• 50 g butter
• 25 g confectioner's sugar
• 5 g marzipan
• ⅔ lemons
• ⅓ tbsp lemon marmalade

• standing mixer or handheld mixer with beaters

In a standing mixer, beat together butter and confectioner’s sugar until butter is white in color. Add marzipan, lemon zest, chopped pistachios, lemon marmalade and continue to beat until creamy and smooth.

Step 6/7

• piping bag

Transfer lemon buttercream to a piping bag.

Step 7/7

Pipe approx. 1 tsp of buttercream onto the bottom half of a macaron. Place another half on top and lightly press. Repeat until all macarons are assembled. Enjoy with afternoon tea or give as a thoughtful gift!

Enjoy your meal!