Pistachio Macaroons

Pistachio Macaroons


Meringue
350 g icing sugar
175 g almond meal
2 teaspoons plain flour
45 g pistachio meal
5 egg whites
90 g sugar

Crème patisserie
4 egg yolks
50 g sugar
1 tablespoon flour
1 tablespoon cornflour
250 ml milk
60 g pistachio paste (available from speciality cake shops)
250 ml pure cream, lightly whipped

1. Preheat the oven to 110°C and line a baking tray with baking paper

2. Make the meringue by placing the icing sugar, almond meal, flour and pistachio meal in a food processor and blend until smooth.

3. Place the egg whites in a bowl and using an electric mixer, whisk on high speed for 1 minute until soft peaks form. Add the sugar and mix until firm peaks form.

4. Fold the egg white mixture into the flour mixture.

5. Spoon or pipe 4 cm rounds of meringue onto the prepared baking tray to make 40 mounds. Cook the meringues for 15 minutes, then turn the oven down to 100°C and cook for a further 5 minutes. Remove and set aside to cool.

6. While the meringues are baking, make the crème patisserie by beating the egg yolks and sugar in a large bowl until pale in colour. Sift in the flours and mix well.

7. Bring the milk and pistachio paste to the boil in a medium saucepan then add to the egg mixture, whisking to combine. Return the mixture to the saucepan and place over medium heat, whisking continuously for 5 minutes or until thick. Transfer to a bowl, cover and place in the fridge to cool.

8. When cold, whisk until smooth then fold in the whipped cream.

9. Remove the cooled meringues from the baking paper. Place cream on top of one meringue then cover with another. Repeat with remaining meringues to make 20 macaroons.

Recipe courtesy Guillaume
http://www.giving.garvan.org.au/Page.aspx?pid=593