Keeping Pistachio Macaroons

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Nigella's Pistachio Macaroons (from HOW TO BE A DOMESTIC GODDESS) are a "macaron" biscuit made with ground pistachios instead of almonds. The macaroons are sandwiched with a pistachio-enriched buttercream. Fortunately macaroons should be slightly chewy so you can make them a day in advance, store the biscuits overnight in an airtight container and fill them the following day. Filled macaroons will keep for up to 3 days in an airtight container. In warm weather you may prefer to keep them in the fridge to prevent the buttercream from becoming too soft, taking them out of the fridge about 30 minutes before serving to let the filling soften a little.

Filled macaroons also freeze very well. Stack the macaroons in an airtight container, with baking parchment (parchment paper) between the layers of macaroons, and freeze for up to 1 month. The macaroons thaw fairly quickly so take them out of the freezer and put them on a plate or wire rack to thaw for 1-2 hours before serving (the thawing time will depend on the temperature of the room).