My husband hates macaroons – the canned, overly-sweetened coconut variety that most of us grew up with during Passover.
But a traditional macaroon is something completely different. At its simplest it is a cookie made of ground almonds, sugar and beaten egg whites.
When I prepared real macaroons shortly after we were married, my husband was in shock. He loved them! His very favorite is a version made with pistachios, sugar and a whole egg. The ultimate in simplicity.
Later this week, he’s promised to shell at least a pound of pistachios so I can bake enough of these for our family and friends. Here’s the recipe:
Pistachio Macaroons
1 cup shelled, roasted, salted pistachios
¾ cup sugar
1 large egg
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Line a large baking sheet with parchment paper.
Combine the nuts, sugar and egg in a food processor and grind to a coarse paste.
Use a scant tablespoon of batter for each cookie, placing them about 2 inches apart on the baking sheet.
Bake for 12 to 15 minutes, until lightly browned. Cool on the pan for 5 minutes and then remove to a baking rack to cool completely.
Makes approximately 2 dozen
But a traditional macaroon is something completely different. At its simplest it is a cookie made of ground almonds, sugar and beaten egg whites.
When I prepared real macaroons shortly after we were married, my husband was in shock. He loved them! His very favorite is a version made with pistachios, sugar and a whole egg. The ultimate in simplicity.
Later this week, he’s promised to shell at least a pound of pistachios so I can bake enough of these for our family and friends. Here’s the recipe:
Pistachio Macaroons
1 cup shelled, roasted, salted pistachios
¾ cup sugar
1 large egg
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Line a large baking sheet with parchment paper.
Combine the nuts, sugar and egg in a food processor and grind to a coarse paste.
Use a scant tablespoon of batter for each cookie, placing them about 2 inches apart on the baking sheet.
Bake for 12 to 15 minutes, until lightly browned. Cool on the pan for 5 minutes and then remove to a baking rack to cool completely.
Makes approximately 2 dozen
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