Recipe created by Almond Breeze Australia

Serves: 10
Prep Time: 60 Minutes


• 30g unsalted blanched pistachios
• 1 1/4 cups almond meal
• 1 1/4 cups icing sugar
• 100g egg whites
• 1/4 cup (60g) caster sugar
• 20 drops green food colouring

Pistachio Ganache
• 30ml thickened cream
• 70ml Unsweetened Almond Breeze
• 40g caster sugar
• 40g unsalted blanched pistachios
• 2 egg yolks
• 20g butter, softened
• 5 drops black food colouring


1. Preheat the oven to 150 degrees. Line a baking tray with baking paper
2. In a large bowl mix together pistachios and almond meal then sift in icing sugar
3. In a separate bowl, whisk the egg whites until stiff and add one tablespoon of caster sugar
4. Combine the almond mixture with egg white mixture and gently mix with a spatula. Add the green food colouring
5. Put the mixture into a pastry bag with a round nozzle. Pipe 5cm mounds onto the prepared baking tray
6. Tap the baking tray on a table to remove any air bubbles and set aside for 30 minutes.  Bake for 14 minutes
7. Pistachio Ganache: Heat the cream and Almond Breeze over medium heat in a pan and add in sugar and pistachios
8. Bring to boil and add in egg yoks
9. Remove pan from heat and stir in softened butter and food colouring then refrigerate
10. To assemble the macarons, take one shell and spread the pistachio ganache on the flat part then add the second macaron on top
11. Repeat process until there are no macarons left