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Instructions |
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Preheat the oven to 325 and line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2 inch round tip
Combine the conf sugar and pistachios in a food processor and grind until powdery. Sift through a fine mesh sieve into a bowl and whisk in the cardamom
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Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the granulated sugar and beat until soft peaks form, 2-3 min....Add the food coloring and continue beating until stiff peaks form about 1-2 more minutes. Fold 9in one third of the nut mixture with a rubber spatula. then fold in the rest until just combined. Gold the batter a few more times until it slowly drip off the spatula (it will be thick)
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Trasfer the batter to the pastry bag. Pipe about fifteen 1 1/2 inch circles onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles,let stand at room temp until shiny and dry about 15 minutes.
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Bake 1 baking sheet at a time until the macaroons are slightly crisp and the bottoms release from the parchment rotating the pan halfway through 16-20 minutes. Let cool 5 minutes on the baking sheet then transfer to a rack to cool completely. Lightly dust the macaroons with edible glitter and sandwich with preserves...DELICIOUS!!
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Originally Submitted
1/27/2013
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