Pistachio Macarons

Ingredients

• 140 g shelled, unsalted pistachios
• 2 egg whites
• 1 tsp lemon juice
• 150 g powdered sugar
• 1 tbsp matcha tea powder
• 150 g butter
• 60 g powdered sugar
• 120 g plain cream cheese

Instructions

1. 1.

   Preheat the oven to 120°C fan. Line a baking tray with parchment paper.

2. 2.

   Grind the pistachios very finely in a mixer and set aside 3 tbsp. Whisk the egg whites with lemon juice until stiff peaks form, gradually adding the powdered sugar. Continue whisking until a firm, glossy batter forms, then gently fold in the pistachios and matcha. Fill a piping bag fitted with a large round tip with the batter. Pipe even mounds onto the tray and bake for about 10 minutes, so they are crisp on the outside and still soft inside. Remove from oven, take off the tray, and let cool. For the filling, beat the butter with powdered sugar until fluffy, then gradually fold in the cream cheese and remaining finely ground pistachios. Fill a piping bag fitted with a small star tip with the mixture and cover half of the macarons on their flat side. Place a matching piece on top, press lightly, and serve.