75g shelled pistachios
25 g ground almonds
175g icing sugar
2 egg whites
Raspberries blended with 2 tbsp of icing sugar and sieved
Buttercream icing ( 250g icing sugar whipped with 65g softened butter)
Method
heat oven to 170
Put pistachios in food processor and blitz, add half the icing sugar and almonds give another quick blitz.
Whisk egg whites till firm, fold in remaining icing sugar.
Combine pistachio and egg whites together using large metal spoon.
Spoon into piping bag, pipe onto 2 prepare baking trays, hold above a surface and drop to release air 2 or 3 times. Leave for up to an hour, (a very wise man told me macaroons should be left for an hour ) to form a skin, bake in a pre heat oven for about 15 mins until firm but not coloured, leave to cool on trays.
Once cooled mix a little raspberry puree with the buttercream and sandwich together.
