Ingredients:
- 3 egg whites
- 1 pinch of salt
- 200 g powdered sugar
- 25 g candied lemon peel
- 250 g sliced almonds
- 50 g chopped pistachios
- 25 g candied orange peel
- HIGH Baking WAFERS (diameter 4-5 cm)
Preparation:
- Beat the egg whites with a pinch of salt until stiff. Add the icing sugar and stir until the mixture is thick and foamy.
- Chop the candied lemon peel very finely and fold it into the beaten egg white mixture together with the almonds, half of the pistachios and the candied orange peel.
- Distribute the HIGH BAKING WAFERS on baking trays and use two teaspoons to place small mounds of dough on top.
- Sprinkle the macaroons with the remaining pistachios and place them in the preheated oven.
Tip:
Egg whites that need to be beaten should always be at room temperature. The bowl and mixer must be absolutely free of grease.
Current : 130 degrees | Gas: Level 1 | Baking time: About 20 minutes | Preparation: 30 minutes
