Little tea-time treats not only need to be delicious and light but also very attractive. And, if they are easy-to-make, they are welcome even more.
Macroons are a regular for a tea party, not only because they are light and fluffy, but also due to a certain international appeal about it , and also it goes well with people of all ages. Macroons can be prepared with a variety of ingredients with egg whites as a ‘must’ ingredient.
Here is a unique variation of macroon which has a rich-royal taste due to the pistachio nuts.
For about 30 mini macaroons
150g shelled, unsalted pistachios, plus
1 tbsp for the topping
1 large egg white
115g caster sugar
A tiny pinch of salt
1/2 tsp distilled rosewater (optional)
Icing sugar
Line a baking sheet with greaseproof paper. Grind the 150g of pistachios into a fine meal. Set aside.
Place the egg white in a bowl and whisk until it forms stiff peaks, then gradually add the caster sugar, whisking until it forms a thick, glossy meringue. Add the ground pistachios, salt and rosewater and stir until the mixture forms a stiff paste.
Tip some icing sugar into a small bowl. Liberally dust the palms of your hands with the icing sugar and pull off a grape-sized lump of pistachio paste. Roll it into a ball, slightly flatten and place on the paper-lined tray. Repeat until the mixture is finished.
Take the remaining pistachios and split them with a knife. Press a shard into each macaroon. Leave to dry out for a minimum of 8 hours.
Preheat the oven to 160C/140C. Cook the macaroons for 10 minutes or until they are lightly coloured and slightly cracked. Remove and serve once cold.
Simple and very delicious.
