Oh my god, you have no idea how good it is to reunite with a fellow hometown hero slash celebrity friend like Margot Robbie. I mean, the girl is a bonafide global star, but the fact that she still has time for her dear friends like me, on the Goldie, is one of my favourite things about her.
While Margot was actually my friend’s little sister’s friend, we got to hanging out in the kitchen on sleepovers eating vegemite toast – as good Australian’s do – and planning our ascesion to Hollywood royalty.
We were both dominating the high school drama game with our talent and je ne sais quoi, but knew we were destined for greatness. I know my Hollywood staying power dates back to the ‘20s, however I had to assume a new identity after my thirteenth deportation. It truly was the lucky one, since I met Margs.
Given I was still trying to find a way to return to Hollywood, I suggested Margot takes over Australia instead. That led to Neighbours, which led to a Logie which always leads to a role opposite my dear friend Leo in a film by my friend Marty. Then came Allison, an Oscar nomination and no doubt that Margot was even more of a Gold Coast legend than me.
Sadly Margot and I haven’t seen each other since her Byron wedding – the first time I went back after Annelie and Miley had the cage-fight accident – but truly beautiful friendships can always pick back up as if no time has past.
We laughed, we gossiped about Quentin’s tenth and final movie – she thinks she can get him to drop the restraining order and give me a role – and most importantly smashed a pick batch of Pistachimargot Macarobbie.
Sweet like Margot, nutty like me, these little babies are essentially the culinary equivalent of a best friend bracelet and you, my friends, can finally get in on the action. And you should, because we are cool and the macarons are delicious.
Serves: 2 besties.
¾ cup almond meal
½ cup pistachio meal
1 ½ cups icing sugar
4 egg whites
¼ cup raw caster sugar
¼ cup finely chopped pistachios
3 drops green food colouring
100g white chocolate, chopped
2 tbsp double cream
Sift almond and pistachio meals together with the icing sugar in a medium bowl. Set aside.
Place the whites in a clean, dry electric mixer and beat until soft peaks form. Add the caster sugar one tablespoon at a time and beat until dissolved. Then add food colouring and beat until just combined. Remove from the mixer and gently fold through the meals until just combined, thick and glossy.
Transfer mixture to a piping bag and pipe into 4cm rounds on lined baking sheets. Sprinkle with chopped pistachios and tap on the bench to remove air bubbles. Leave to set for an hour.
Preheat oven to 130°C.
Place the cookies in the oven, one tray at a time, and back for twenty minutes, or until the tops are firm. Remove to cool on the tray on wire racks.
While they’re cooking, place the chocolate and cream in a microwave-safe bowl and cook for a minute, or until the chocolate has melted. Stir to combine and transfer to the fridge for ten minutes, or until thick yet spreadable.
Spoon mixture into a large snaplock bag. Snip 1cm from 1 corner of bag. Pipe 4cm rounds of mixture onto prepared trays, 4cm apart. Sprinkle each macaron with pistachio. Tap trays on bench to remove air bubbles. Set aside for 1 hour.
To assemble, place a small dollop of icing on the flat side of a cookie and sandwich with another. Repeat the process until done and leave to set for an hour or so. Or just devour, I don’t mind.