Pistachio, Almond and Orange Macaroons

In the interests of my blog followers, I sometimes make experimental food and test it on my fellow Reservists.   We've just spent a fabulous long weekend in France, visiting the memorials to the SOE Agents in World War II, bringing a couple of veterans with us.   It was deeply moving, and makes me realise how lucky we are today, thanks to the sacrifices made by those who gave up their lives for freedom in the war.

There was the challenge of getting down to the Loire area, and the coach journey was long (actually, interminable, owing to the driver opting for a scenic tour of Paris!).  However, it proved the perfect test-bed for these macaroons, as they were created with the needs of our gluten and dairy free members in mind.   By the time we arrived, there were but crumbs in the bottom of the box, so they must have been edible!

Pistachio, Almond and Orange Macaroons

Pistachio, Almond and Orange Macaroons

1 egg white

3 ½ oz/100g caster sugar

1oz/25g pistachio nuts (shelled)

1oz/25g ground almonds

½ tsp orange essence

flaked almonds

small quantity egg white for glazing

Line 1-2 baking sheets with silicone paper/parchment (it has to be non-stick: I learned this the hard way!), and preheat the oven to 180 deg C.

Grind the pistachios in a blender until they are fine, adding the ground almonds at the last minute.  There’s no need to blitz them to a powder, as I think a slight crunch tastes better.

Whisk the egg white until stiff, and fold in the ground nuts, caster sugar and orange essence.   Put dessertspoonfuls of mixture onto the paper, allowing room to spread (about 6 per tray).   Drop a few flaked almonds on each, then use the pastry brush dipped in egg white to simultaneously glaze the macaroons, press them down and make the almonds stick.    

Bake for about 10-15 minutes until just beginning to colour.  When you take them out they will be squidgy, but leave them on the parchment and they will stiffen.    They keep quite well in a tin.