Pistachio and Almond Macaroons
- 1/4 cup finely chopped pistachios
- 2 Tbs. ground, toasted almonds
- 1 Tbs. cornstarch
- 3 egg whites
- 1/4 tsp. rose water
- 1/4 cup sugar
In a small bowl, stir together the pistachios, almonds and cornstarch. Fit a pastry bag with a 1/2-inch star tip. In a large bowl, using an electric mixer, beat together the egg whites and rose water until soft peaks form. Gradually beat in the sugar until stiff peaks form. Using a silicone or rubber spatula, gently fold the nut mixture into the whites just until evenly distributed.
Spoon the egg white mixture into the pastry bag, then pipe kisses 2 inches wide on the prepared baking sheet, spacing them evenly.
Bake until golden brown and set, about 25 minutes. Turn off the oven and let the cookies stand in the oven with the door closed for 1 hour.
Using a metal spatula, gently remove the cookies to a rack to cool. Serve the cookies, or store in an airtight container at room temperature for up to 5 days.