Pistachio And Almond Macaroons
In this recipe, delicate and fragrant almond-pistachio meringue kisses are a delightfully sweet treat to enjoy. With a nutty crunch and a hint of rose water, these airy confections are perfect for sharing or indulging in a moment of blissful solitude. Enjoy the subtle flavors and graceful charm of these elegant meringue cookies.
— Constant Cookbook
Ingredients
- 1/4 cup finely chopped pistachios
- 2 Tbs. ground, toasted almonds
- 1 Tbs. cornstarch
- 3 egg whites
- 1/4 tsp. rose water
- 1/4 cup sugar
Instructions
- Position a rack in the upper third of an oven and preheat to 325°F. Coat a large baking sheet with nonstick cooking spray.
- In a small bowl, stir together the pistachios, almonds and cornstarch. Fit a pastry bag with a 1/2-inch star tip. In a large bowl, using an electric mixer, beat together the egg whites and rose water until soft peaks form. Gradually beat in the sugar until stiff peaks form. Using a silicone or rubber spatula, gently fold the nut mixture into the whites just until evenly distributed.
- Spoon the egg white mixture into the pastry bag, then pipe kisses 2 inches wide on the prepared baking sheet, spacing them evenly.
- Bake until golden brown and set, about 25 minutes. Turn off the oven and let the cookies stand in the oven with the door closed for 1 hour.
- Using a metal spatula, gently remove the cookies to a rack to cool. Serve the cookies, or store in an airtight container at room temperature for up to 5 days.
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