- Portion size 30 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Pistachio Filling:
Method
In food processor, pulse icing sugar with almonds until fine. Sift through fine sieve into bowl; set aside.In large bowl, beat egg whites until foamy; beat in granulated sugar and meringue powder until soft peaks form. Tint green. Fold in almond mixture, one-third at a time.
Using piping bag fitted with 1/4-inch (5 mm) plain tip (or plastic bag with 1 corner snipped off), pipe meringue into 1-inch (2.5 cm) rounds, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Let stand for 15 minutes.
Bake in 325°F (160°C) oven until puffed, smooth on tops and cracked around bottoms, 12 to 14 minutes. Let cool on pans on racks.
Pistachio Filling: In food processor, pulse sugar, pistachios and cardamom until fine; add butter. Pulse to form paste. Tint green.
Spread 1/2 tsp (2 mL) filling onto bottoms of half of the macaroons. Sandwich with remaining macaroons, bottom side down.
Nutritional facts Per cookie: about
- Sodium 4 mg
- Protein 1 g
- Calories 54.0
- Total fat 2 g
- Potassium 29 mg
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 1.0
- Calcium 1.0
- Vitamin A 1.0
