Not your ordinary meringue
cookie, these are a real taste treat that will leave you asking
for more.
Pistachio
Macaroon Meringues
- 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 sugar and almond extract.
- In a separate bowl, whip
egg whites until stiff, then gradually beat in salt and the remaining
1/4 cup sugar. Fold in the pistachio-sugar mixture with a wire
whip.
- Line cookie sheets with
baking parchment.
- Spoon batter into pastry
bag fitted with a 1/2-inch plain, round tip then press walnut-sized
portions 1-inch apart onto parchment. If you don’t have
a pastry bag, just portion out heaping spoonfuls of batter. Sprinkle
lightly with chopped pistachios.
- Let cookies air dry on
pans for 2 hours then bake at 300°F (150°C) for 30 minutes.
Cookies should get lightly browned on bases, with the tops dry
but the centers still chewy. Partially cool, then release cookies
from parchment. Sift powdered sugar over if desired.
Makes about 40 cookies.
Tip: Pulse pistachios in
a food processor until coarsely ground.
Recipe and photograph provided
courtesy of the California Pistachio Board.
