CookEat Recipe
Macaroons aux Pistaches
Nut-rich almond and pistachio macaroons scented with orange-flower water and baked in small mounds.
Method
Steps
Step 1
Plunge three ounces of sweet almonds into half a pint of boiling water for about three minutes. Drain, peel and let cool. Pound the peeled almonds in a mortar with one pasteurized egg white to a paste.
Step 2
Transfer to a bowl. Add a second pasteurized egg white, three ounces of sugar, one teaspoon of food-grade orange-flower water and three ounces of finely chopped peeled unsalted pistachios. Stir briskly with a wooden spoon for about five minutes.
Step 3
Fit a piping bag with a quarter-inch plain tube. Pipe walnut-sized mounds onto baking parchment on a pastry tray, leaving space between them. Lightly dampen the tops with a clean damp food-safe cloth.
Step 4
Bake in a low-to-moderate oven for about twenty-five minutes, continuing until lightly golden, dry on the surface and set through. Cool. To release any sticking macaroons, lift the parchment, lightly wet the tray beneath it, replace the parchment and wait about five minutes before gently peeling off the cookies.
Cooked it? Rate it.
Cooked 0 times