Pistachio, almond and pecan macaroons - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
For the macaroons
- 3 Egg white(s) (free range) large
- 250 g Unrefined golden icing sugar
- 25 g Pistachio nuts shelled and finely ground in a food processor
- 25 g Almonds (ground)
- 1 tsp Cocoa powder
- 25 g Pecan nuts
For the filling
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1
Preheat the oven to 200ºC (fan 180ºC, gas mark 6). Line 2 baking sheets with baking parchment or a non-stick teflon sheet.
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2
Whisk the egg whites in a clean grease-free bowl until stiff peaks form.
For this step you'll need:
- 3 Egg white(s) (free range) large
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3
Whisk in one third of the golden icing sugar, then fold in the rest of the sugar.
For this step you'll need:
- 250g Unrefined golden icing sugar
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4
Divide the mixture equally into three separate bowls. Fold the pistachios into one bowl, the ground almonds into the second bowl and the cocoa powder and pecans into the last bowl.
For this step you'll need:
- 25g Pistachio nuts shelled and finely ground in a food processor
- 25g Almonds (ground)
- 1tsp Cocoa powder
- 25g Pecan nuts
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5
Spoon or pipe 8 rounds from each bowl (to create 4 macaroons of each flavour) onto the prepared baking sheets.
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6
Bake for 10 mins until firm.
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7
Cool and sandwich together the pecan macaroons together with chocolate spread, the pistachio macaroons with lime curd and the almond macaroons with peanut butter.
For this step you'll need:
- Chocolate spread
- Lime curd
- Peanut butter (smooth)