Meringue Recipes - Pistachio Orange Macaroons Recipe

Ingredients

• 3 cup/50 g all purpose/plain flour

• 1/8 tsp salt

• 2/3 cup/100 g + 2 tbsp pistachios

• 2/3 cup/140 g granulated sugar

• 3 tbsp finely chopped orange candied peel

• 1 tbsp finely grated orange zest

• 3 large egg whites

• 1/4 cup/50 g superfine/caster sugar

• 2 tbsp confectioners'/icing sugar, to dust

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper and grease them with almond oil.

2. Sift the flour and salt into a medium bowl. Process 2/3 cup (100 g) of pistachios in a food processor until finely chopped.

3. Transfer to a large bowl and mix in the granulated sugar, candied peel, and  orange zest. Mix in the dry ingredients.

4. Beat the egg whites in a large bowl with an electric mixer at medium speed until frothy.

5. With mixer at high speed, gradually beat in the superfine sugar, beating until stiff, glossy peaks form. Mix in the pistachios.

6. Drop teaspoons of the mixture 1 1/2 inches (4 cm) apart onto the prepared cookie sheets. Sprinkle with the remaining pistachios.

7. Bake for 10-12 minutes, or until the cookies are lightly golden and the bottoms are firm and just browned.

8. Dust with the confectioners' sugar and let cool on the parchment. Transfer to racks to cool completely.