Introduction: Pistachio Macaroons
for this recipe you don't need almond meal! in fact you only need 6 ingredients, it's just too easy to make, so put your diets aside for one day and try this recipe!
125g pistachio nuts
1 cup icing sugar
1/3 cup egg whites
pinch of salt
1/4 cup caster sugar
Step 1: The Merringue
Beat the egg whites until they form stiff peaks, add in the caster sugar in two batches and beat until a smooth meringue forms.
using a food processor, crush the nuts until they're reduced to a fine dust, then add the icing sugar and blend until combined. Once thats done sprinkle the nuts into the meringue and gently fold the two together using a wooden spoon.
Step 2: Piping
Line a baking tray with baking paper. Carefully transfer the batter into a piping bag and pipe out the macaroons, make sure that they're all the same size. let them sit for 1 hour (this is very important) them bake for 10 minutes at an oven preheated to 180.
Once they're done slide the baking paper with the macaroons still on them straight onto a cold kitchen bench, this creates thermal shock and makes it much easier to remove the shells from the baking paper.
Step 3: Nutella Filling
Once the macaroon shells cool down, sandwich two of them with any spread/ jam you like. I used nutella, and plus it goes well with pistachio.
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