Pistachio Filling for Macaroons

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Ingredients U.S. Metric
Heavy cream



  1. Combine the cream, butter, and glucose. Bring to a boil. Remove from the heat and cool.
  2. Mix in the pistachio paste, vanilla, and kirsch.
  3. Using a mixer with the paddle attachment, soften the marzipan, then add the cooked ingredients gradually to make a smooth paste.
  4. For filling macaroons, place in a pastry bag with a small