Filling for approximately 30 macarons

You can find the recipe of the outside macarons here

Ingredients

• 200g unsalted butter

• 130g icing sugar

• 80g almond powder

• 50g of pistachio powder

• 40g of pistachio paste

Steps

1. Leave the butter outside to get a pommade consistency

2. Blend pistachio and almond powder together

3. Mix 'pommade' butter and icing sugar until removing and icing sugar crumbles

4. Add pistachio and almond powder as well as the paste

5. Pour your delicious pistachio cream in a piping bag

6. Keep it in the fridge until using it

Tips

• You can buy whole almond and pistachios and make your own powder

• You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.

• Keep in the fridge at least for 4 hours before using it

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty pistachio flavoured filling