Our 7 Best Pistachio Recipes

By Leite's Culinaria
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Ingredients

6 large egg yolks (at room temperature)
1/2 cup water
1 cup granulated sugar
Generous pinch salt
4 sticks (1 lb) unsalted butter (softened to room temperature, cut into pieces)
1/3 cup roasted unsalted pistachio butter or paste

  • Prep Time20mins
  • Cook Time7mins
  • Servings12
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Instructions

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the yolks until light in color, 3 to 5 minutes.

In a small saucepan over high heat, combine the water, sugar, and salt, stir constantly to dissolve the sugar.

Once the sugar mixture comes to a boil stop stirring. Continue to boil until the mixture registers 240°F (115°C) on a candy thermometer, 5 to 10 minutes.

Turn the mixer on low, and carefullycarefully, I say!slowly dribble in the sugar syrup, avoiding the spinning beater. Once the sugar syrup is incorporated, bump the speed up to medium-high and continue beating until the mixture is completely cool, about 5 minutes.TESTER TIP: If the egg mixture is even the least bit warm, it'll melt the butter, and you'll be staring at a puddleof frosting and your tears.

Once the mixture is cool, add the butter, a knob at a time, beating until the buttercream is luscious and smooth, about 5 minutes.

Spoon in the pistachio butter and whir to combine until silky smooth, about 1 minute.

Dessert
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