- 1 cup (100 gr) powdered sugar
- ½ cup powdered almonds
- 3 tablespoons cocoa powder
- 2 large egg whites, at room temperature
- 5 tablespoons granulated sugar
2) For the Pistachio Buttercream :
- 3 tablespoons butter, soft
- 1/4 cup pistachio nuts
- 1/8 cup granulated sugar
- Few drops green food colour
Step 1: 1) Preheat oven to 140 degrees C. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Step 2: Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
Step 3: In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Step 4: Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
Step 5: Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes.
Step 6: 2) Run the pistachio, sugar and colour in a nut/coffee grinder till well ground. Whisk the butter till smooth for a minute, add the nut mix & blend.
Step 7: Pipe onto cookies & sandwich.