fantasy wedding cakes

Here is my fantasy cake table! At the back there are some cookie monster cupcakes (I’ll let these slip through my no cupcakes at weddings rule), there is also a red velvet cake, a victoria sponge and pistachio macaroons.

I’m going to make my own wedding cakes (with the help of some friends!) so I’m going to need to try a few different recipes to find the perfect ones. Pistachio macaroons are already one of my favorites, so here’s my recipe…

Pistachio Macaroons

Macaroons:

  • 75g pistachios
  • 125g icing sugar
  • 2 large egg whites
  • 15g caster sugar

Filling:

  • 25g pistachios
  • 125g icing sugar
  • 70g unsalted butter, at room temperature

Preheat oven to 180C and line 2 baking trays with grease proof paper.

Put the pistachios and icing sugar in a food processor and blend together into a fine dust.

In a bowl, whisk the egg whites until fairly stiff then add the caster sugar and whisk until very stiff.

Gently fold the pistachio mixture into the egg whites until combined.

Using an icing pipe with a plain nozzle, pipe the mixture into small circles on the lined baking tray.

Let them sit on the baking tray for about 10 mins to allow them to form a skin.

Then put them in the oven for 10-12 minutes, they should not be dried out so don’t keep them in the oven for too long.

Let them cool on the baking trays while preparing the filling.

Blend the pistachios and icing sugar together in a food processor, just as you did for the macaroons.

In a bowl, cream the butter, slowly add the pistachio mixture as you continue to cream the butter until you have

combined all the ingredients.

Once the macaroons have cooled, sandwich them together with a layer of butter cream inside.



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