Makes 20 sandwiches.
These are the world's most elegant macaroons. The color alone, that waxy pale jade, perfectly matches the aromatic delicacy of their taste; and their nutty chewiness melts into the fragrant, soft paste with which they are paired.
These are perfect at the end of dinner alongside some confectioners'-sugar-dusted raspberries; or alone with coffee, gracefully piled on a plate or a cake stand.
For the Macaroons:
1/3 cup pistachios
3/4 cup confectioners' sugar
2 large egg whites
1 TB sugar
For the Buttercream:
1/4 cup pistachios
1 2/3 cup confectioners' sugar
1/2 cup unsalted butter, softened
2 baking sheets, lined with parchment
Preheat the oven to 350.
Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet. Let them sit for 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out.
Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nutes and confectioners' sugar in the processor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together.