These cookies bring a little variety to the usual Christmas baking, because not only nuts but also pistachios are used here. Doesn't sound good? On the contrary, these cookies are always very well received, why not give them a try:
Read also:Â Recipe for pine nut macaroons
Photo by Sabine, meinhaushalt.at
In a bowl, beat the two egg whites with the salt until stiff, gradually adding the sugar.
Mix the ground pistachios with the almonds and add to the egg whites together with the lemon juice.
Preheat the oven to 150 °C (top and bottom heat).
Line a baking sheet with parchment paper and use two small spoons to place small mounds of the dough on the sheet.
Leave some space between them, as the macaroons spread a little while baking.
Put the prepared sheet in the middle of the oven and bake for about 15 minutes until lightly colored.
Then carefully pull the parchment paper onto a wire rack and let the macaroons cool and harden.
Now melt the couverture in a water bath and dip the macaroons halfway.
Immediately afterwards, sprinkle the chocolate-coated side with the chopped pistachios.
Let the finished macaroons cool completely before placing them in the cookie tin or serving.
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