Name: Pistachio and rosewater macarons
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 80 gram unsalted pistachio kernels; 2 egg whites; 3/4 cup caster sugar; 2 teaspoon rosewater-flavoured essence

Ingredients

80 gram unsalted pistachio kernels

2 egg whites

3/4 cup caster sugar

2 teaspoon rosewater-flavoured essence

Method

1.Preheat oven to slow, 150°C (130°C fan-forced). Line a large baking tray with baking paper. Process pistachios until chopped finely.

2.Using an electric mixer, beat egg whites and sugar in a small bowl 10 minutes, or until thick and glossy. Beat in rosewater until combined. Gently fold pistachio into meringue.

3.Spoon heaped tablespoons of meringue mixture onto prepared tray. Bake 35 minutes, or until dry. Turn off oven; cool in oven with door slightly ajar. Serve.

Look for rosewater-flavoured essence in the baking aisle of supermarkets.
Note

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Ingredients

Method

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