Pistachio and almond macaroons


  • 3 egg whites
  • 25 g candied lemon peel
  • 200 g icing sugar
  • 1 pinch of salt
  • 250 g flaked almonds
  • 50 g chopped pistachios
  • 25 g candied orange peel
  • HOCH baking wafers (diameter 4-5 cm)


  1. Add a pinch of salt to the egg whites and whisk until stiff. Add the icing sugar and fold in to form a thick mixture.
  2. Chop the candied lemon peel finely and fold into the whisked egg whites together with the almonds, half of the pistachios and the candied orange peel.
  3. Spread the HOCH baking wafers out on a baking tray and using two teaspoons add a small heap of the mixture to each wafer.
  4. Sprinkle the macaroons with the rest of the pistachios and back in a preheated oven.


Before whisking eggs they should always be at room temperature. The bowl and whisk must be completely free of fat.


Electric oven: 130°C | Baking time: Approx. 20 min. | Preparation: 30 min.