Dark Chocolate Pistachio Toffee

A BIG thanks to everyone who voted for me in round 3 of the Project Food Blog Challenge, keeping my fingers crossed hoping to advance into the next round!

In the mean time let’s all congratulate the winner of my most recent giveaway who’ll soon be receiving a copy of this bad boy in the mail…

Exploring Wine: The Culinary Institute of America's Guide to Wines of the World

Exploring Wine: The Culinary Institute of America's Guide to Wines of the World



Stacked Pistachio Macarons
OK, only a few days left before St. Patrick’s Day so I thought I would share a somewhat green dessert (I tried…). And since I want to keep newly learned macaron making skills sharp I decided it would be another Macaron recipe. You don’t mind do you?

I was having a hard time trying to decide what to name this post so I hopped onto my favorite search engine Google for some inspiration.

Since both the macaron shells and the buttercream contain pistachio I thought Pistachio² would be a clever title.

I’m some what of a geek, but not geek enough to know the ASCII code for “²” so I of course had to “Google it”. It was then that I stumbled upon this little baby:

Google squared

I tried this search out just for fun… St. Patrick’s Day Dessert if you have time, you should check it out.

Well, enough geek/tech talk… after all, you’re here for dessert.

Pistachio Macarons

Pistachio² + White Chocolate Macarons
Adapted from Tartelette’s basic recipe

Pistachio Macaron shells

90 gr egg whites (roughly 3 egg whites)
25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar
200 gr ( 1.5 cups + 2Tb) powdered sugar
55 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)
55 gr pistachios (Helene [Tartelette] usually uses raw, I only had roasted on hand so that’s what I used)

Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.

Prepare the macarons:
Place the powdered sugar, almonds, and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts.
Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Pistachio Macaron Batter
Add the nuts and pwdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

Piped Pistachio Macaron Shells
If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.

Pistachio Macaron Shells
When ready, bake for 18 to 20 minutes, depending on their size. Let cool.


Pistachio White Chocolate Buttercream
Adapted from Tartelette’s Vanilla Buttercream

1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup (75gr) white chocolate chips
1/4 cup (55gr) ground pistachios

Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

The sugar should be dissolved, and the mixture will look like marshmallow cream temperature should be about 235-238F). Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.


Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes.

Add ground pistachio to the buttercream and mix well.

Melt white chocolate in 40 second increments @ 50% power in the microwave let it cool slightly add to buttercream and mix well.

Fill a pastry bag with it and pipe onto the macaron shells.

Pistachio Macarons Filled with Pistachio White Chocolate Buttercream

Pistachio Macarons Filled with Pistachio White Chocolate Buttercream

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French Vanilla Pistachio Sables

This past weekend I had a little extra time on my hands to say the least. Aside from a little housekeeping, grocery shopping and usual weekend errand running, there wasn’t much else going on.

The boys were either hanging out with their friends, or at birthday parties… so, what better way to spend my time than to bake a little.

I personally don’t think you can never make/have “too many” chocolate desserts, but unfortunately not all of us are chocolate lovers.