Pistachio Filling for Macaroons

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Heavy cream

Method

Procedure

  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