Saturday, April 19, 2008

Joan Nathan's Pistachio Macaroons

Happy Passover!

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.

Pistachio Macaroons
Recipe by Joan Nathan in Jewish Cooking in America
Makes about 2 dozen

3 cups shelled pistachio nuts
1 cup sugar
3 egg whites
Sugar 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.


kristina said...

The second batch of these is in my oven right now! Pistachios are my mom's favorite so she's going to freak out over them. Thanks for the recipe, Marni!

kristina said...

My family loved these - thanks again!

Unknown said...

Been making these since the book came out

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