French Macarons

Pistachio Macarons

1/2 cup shelled unsalted pistachios

1 1/2 cups powdered sugar

1/2 ground almond flour

1/2 cup egg whites

pinch of salt

3 tablespoons superfine sugar

green food coloring paste

Grind pistachios finely in a food processor along with the almond flour and powdered sugar, set aside.

In a spotlessly clean glass or metal bowl beat the egg whites and salt until they will just hold a stiff peak.

Continue whisking at medium speed adding super fine sugar one teaspoon at a time to the egg whites. The mixture should be thick, white and glossy.

At this point add coloring paste to egg whites. Blend thoroughly to ensure color is evenly blended.

Gently fold nut mixture into whites. The mixture should be thoroughly incorporated and smooth.

Place mixture into piping bag and pipe onto 2 baking sheets lined with parchment paper into 20 cookies on each sheet. Tap the sheet with piped cookies on counter sharply once, to expel any large air bubbles.

Leave cookies to sit out on counter until no longer tacky , wet or sticky. Test with finger tip.

Preheat oven to 325 degrees

Bake macarons on middle shelf, one sheet at a time. for about 10 minutes. The tops should be crisp and bottoms dry. Leave to cool on the baking sheets.

Once cool , take 2 cookies and sandwich with chocolate ganache.

Refrigerate at least 30 minutes before serving.

Raspberry Macarons

1 1/2 cups powdered sugar

2/3 cup ground almond flour

1/2 cup egg whites

pinch of salt

3 tablespoons super fine sugar

raspberry flavouring

pink food coloring paste

Mix just as you would the pistachio macarons

Filling with quality raspberry preserves.

Lemon Macarons

1 1/2 cups powdered sugar

2/3 cup almond flour

1/2 cup egg whites

pinch of salt

3 tablespoons super fine sugar

zest of 1 lemon

yellow food coloring paste

Fill with lemon curd.