This recipe is so ridiculously easy that now that I've tried it and love it, I will be making it year round. We're serving it tonight at a Passover seder, but the three ingredients in the cookie are not specifically sold for Passover. Pistachios, sugar, and egg whites - that's it. The result is a chewy, flavorful, attractive, light green cookie.
Recipe by Joan Nathan in Jewish Cooking in America
Makes about 2 dozen
3 cups shelled pistachio nuts1 cup sugar
3 egg whitesSugar for dusting
1. Whirl the pistachio nuts in the food processor until ground but not pureed.
2. Line 2 cookie sheets with parchment paper and set aside. In a medium bowl mix the ground pistachio nuts, sugar, and egg whites. Refrigerate for about 10 minutes. Drop the batter from a tablespoon onto the cookie sheets, leaving 1/2 inch between macaroons. Bake in a preheated 325-degree oven for 12 to 15 minutes or until lightly brown. Dust with sugar when cool.