To make chocolate ganache, combine butter and chocolate in a microwave safe bowl and melt on HIGH for 1-2 minute, stirring every 30 seconds until smooth. Refrigerate, stirring occasionally until firm.
Process nuts and icing sugar in a food processor until finely ground.
Beat egg whites and salt until soft peaks form. Gradually beat in caster sugar beating well between each addition until stiff peaks form. Gently fold in pistachio mixture in 2 batches with a metal spoon until incorporated
Pipe 24 x 5cm diameter rounds of mixture onto paper lined baking trays. Stand for 1 hour before baking, so macarons can form a 'skin'. Bake at 170°C for 10 minutes. Allow to cool completely before using a spatula to carefully remove from trays.
To assemble macarons, sandwich 2 cool biscuits together with chocolate ganache.
- The chocolate ganache will keep covered in the refrigerator for up to one month and also makes a decadent icing for chocolate cake, muffins and cup cakes.
Pistachio biscuits can be baked up to 3 days ahead of time and stored in an airtight container before sandwiching together with ganache.
Try sprinkling finely ground pistachio nuts on piped macaron mixture before standing and baking.
Notes: Makes 12 macarons Preparation Time: 45 minutes
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.