John Myers
Ingredients for 1 servings:
- 2 egg whites
- 1 pinch of salt
- 150 g powdered sugar
- 1 tsp lemon juice
- 150 g ground almonds
- 50 g pistachios, ground
- 1 tsp lemon peel, untreated, grated
- 1 pack of pistachios, whole kernels
- 200 g chocolate coating, whole milk
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Christmas cookies, makes about 60 pieces
Beat the egg whites and salt with the whisk attachment of a mixer until stiff peaks form (use the low or medium setting on the hand mixer if possible). Add the powdered sugar and lemon juice a tablespoon at a time. Beat for 3-4 minutes. Then carefully fold in the almonds, pistachios, and lemon zest with a spoon. Fill the batter into a piping bag and pipe walnut-sized cookies onto a baking sheet lined with baking paper. Place 3 pistachios in the center of each. Bake the macarons in a preheated oven (top/bottom heat: 150°C, fan: 130°C, gas mark 1-2) for 12-15 minutes. Melt the chocolate coating in a bain-marie. Allow the macarons to cool and then remove from the baking paper. Dip the bottom of each macaron into the chocolate coating. Let it dry on a wire rack.
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