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. Then add the finely blended mixture of pistachios, almonds, and breadcrumbs.
- 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.
