· 24 Masdeu pistachio macaron shells DIS604
· 50 g of pistachios
· 100 g of butter
· 50 g of icing sugar
Mince the pistachios in a mortar until they become a paste.
In a separated container, cream the butter with the sugar. Then, mix the pistachios paste with the cream from last step.
Spray some water on the inner sides of the macarons shells to moist them. Fill the Masdeu pistachio macarons with the cream and let them stand in a cool and dry place for 5 hours before serving. It will allow the shell to absorb the moisture from the filling.