Ingredients
Method
1.Preheat oven to 150°C/300°F. Grease oven trays; line with baking paper.
2.Process nuts until finely ground.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and a few drops of colouring, beat until sugar dissolves; transfer mixture to large bowl. Fold in ¼ cup of the ground pistachios, sifted icing sugar and ground almonds, in two batches.
4.Spoon mixture into piping bag fitted with 1cm (½-inch) plain tube. Pipe 4cm (1½-inch) rounds about 2.5cm (1 inch) apart onto trays. Tap trays on bench so macarons spread slightly. Sprinkle macarons with remaining ground pistachios; stand 30 minutes.
5.Bake about 20 minutes. Cool on trays.
6.Meanwhile, make honeyed white chocolate ganache by bringing cream to the boil in small saucepan. Remove from heat; pour over chocolate and honey in small bowl, stir until smooth. Stand at room temperature until mixture is spreadable.
7.Sandwich macarons with ganache.
