Preparation
- Place 75 g pistachios, almonds and breadcrumbs in a blender jug and grind very finely.
- Finely chop 15 g pistachios for sprinkling.
- Wash the orange with hot water, grate the zest and squeeze out the juice.
- Beat the egg whites with salt until stiff. Stir in the powdered sugar, orange juice and orange zest by the tablespoon.
- Preheat the oven to 160°C top/bottom heat. Line a baking tray with baking paper.
- Pour the dough into a piping bag with a star-shaped nozzle and pipe cookies with a diameter of approx. 2.5 cm onto the baking paper. Do not pipe too flat, as the cookies will spread slightly. Alternatively, use a teaspoon to place small heaps on the baking tray.
- Sprinkle the cookies with the chopped pistachios and bake in the preheated oven on the middle shelf for 12-15 minutes.
- Allow the macaroons to cool well.
- Store in a tin in a cool, dry place.
The recipe for 4 portions makes approx. 55 pieces.
