I filled these with chocolate ganache and pistachio buttercream. I am yet to master perfectly shaped macarons, but i’m quite persistent so i’m gonna get perfect results SOMETIME. Ignore the pictures, pjeer teh pistachio buttercream tho’

Ingredients for the buttercream:

– 30 g egg whites (egg white from 1 tiny egg)

– 60 g sugar

– 90 g butter, cubed, room temperature

– 30 g unsalted but roasted pistachios (shelled) +20 g sugar (optional)

– 15 ml water


1. mix the water+sugar in a pan and bring to a boil, if you have a candy/meat thermometer you can use it to measure up the temperature to 115 degrees C (mine was 130 degrees C) should thicken into a syrup

2. while this happens, quickly beat the egg white with a dash of salt and some lemon juice, on medium high speed till they become foamy

3. pour the syrup over the egg whites, slowly, away from the paddles in order to avoid spilling (it’s hot and can burn your skin) and keep mixing. Mix the egg whites till they form stiff peaks and tehy also reach room temperature again (about 10 minutes)

4. start adding the butter, one cube at a time and keep mixing. If you’re lucky, your buttercream will become silky and smooth during this process. Mine split. I had to leave it in the fridge for half an hour (and change the bowl i was mixing it in, i used a deeper cylinder-shaped mixing bowl which i believe helped my buttercream become a lovely creamy thing :D)

5. Once it reached the buttery/creamy state, add ground pistachios and pistachio extract for more flavor and mix wiht a wooden spoon.