Not your ordinary meringue cookie, theseare a real taste treat that will leave you asking for more.
Recipe: Pistachio MacaroonMeringues
2 1/4 cups ground California pistachios 1 cup granulated sugar 2 teaspoons almond extract 4 large egg whites 1/2 teaspoon salt Baking parchment paper 1/4 cup chopped California pistachios 1/4 cup powdered sugar (optional)
Mix ground pistachios with 3/4 cup sugarand almond extract.
In a separate bowl, whip egg whites untilstiff, then gradually beat in salt and the remaining 1/4 cupsugar. Fold in the pistachio-sugar mixture with a wire whip.
Line cookie sheets with baking parchment.
Spoon batter into pastry bag fitted witha 1/2-inch plain, round tip then press walnut-sized portions1-inch apart onto parchment. If you dont have a pastrybag, just portion out heaping spoonfuls of batter. Sprinkle lightlywith chopped pistachios.
Let cookies air dry on pans for 2 hoursthen bake at 300°F (150°C) for 30 minutes. Cookies shouldget lightly browned on bases, with the tops dry but the centersstill chewy. Partially cool, then release cookies from parchment.Sift powdered sugar over if desired.
Makes about 40 cookies.
Tip: Pulse pistachios in a food processoruntil coarsely ground.
Recipe and photograph provided courtesyof the California Pistachio Board.
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