Ingredients
Method
1.Grease oven trays; line with baking paper.
2.Process pistachios until ground finely.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and a few drops of colouring, beat until sugar dissolves; transfer mixture to large bowl. Fold in ¼ cup of the ground pistachios, sifted icing sugar and ground almonds, in two batches.
4.Spoon mixture into piping bag fitted with 2cm (¾-inch) plain tube. Pipe 4cm (1½-inch) rounds about 2cm (¾ inch) apart onto trays. Tap trays on bench so macarons spread slightly. Dust macarons with extra sifted icing sugar; sprinkle with remaining ground pistachios. Stand 30 minutes.
5.Meanwhile, preheat oven to 150°C/300°F.
6.Bake macarons about 20 minutes. Cool on trays.
7.Chop chocolate finely.
8.Bring cream to the boil in small saucepan, remove from heat; add chocolate, stir until smooth. Stir in orange blossom water. Refrigerate until spreadable.
9.Sandwich macarons together with chocolate filling.
Unfilled macarons will keep in an airtight container for about a week. Fill macarons just before serving.
Note
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