I Give You...

Pistachio and Coconut Macaroons

 

 

Ooops... too late... all gone!

 

But you could always make your own!

 

2 egg whites

1/4 teaspoon cream of tartar

100g caster sugar

50g ground almonds

100g pistachios

115g dessicated coconut

1 teaspoon vanilla essence

 

Pre-heat the oven to 160 deg C and line a couple of baking sheets with non-stick baking parchment. Put the pistachios, almonds and a couple of spoonfuls of the sugar into a food processor and whizz up until fine and grainy. Don't process the pistachios on their own as they tend to turn oily. There should still be small lumps of pistachio in the mix. Whisk the egg whites until frothy. Add the cream of tartar and continue to whisk until soft peaks form. Add the sugar a spoonful at a time, whisking after each addition until the peaks are shiny and hold their shape. Fold in the nut mixture, the coconut and vanilla. You should have a sticky dough. Put rounded dessert spoonfuls of the mixture onto the baking sheets and flatten slightly. Keep them well spaced. Bake for about 20 minutes until slightly golden. Remove to a wire rack to cool. Drizzle with melted chocolate if you like. Makes about 18 macaroons.