PREP AND FREEZE AHEAD FOR PASSOVER! Italian Pignoli-Almond AND Syrian Pistachio-Orange Blossom Water Macaroons
MENU:
- Italian Flourless Almond Macaroons with Pignoli Nuts
- Syrian Flourless Salted Pistachio Macaroons with Orange Blossom Water
GENERAL INGREDIENTS:
For Almond-Pignoli Macaroons:
Blanched, whole almonds
Pignoli nuts
Confectioners’ sugar
Almond extract
Vanilla extract
Egg whites
For Pistachio Macaroons:
Salted pistachios
Unsalted pistachios
Sugar
Egg whites
Orange blossom water
Confectioners’ sugar, for serving (optional)
EQUIPMENT:
Measuring cups and spoons
Food processor
Melon scoop or 1-tablespoon sized measuring spoon
Small plate
2 medium mixing bowls
2 large baking pans or cookie sheets lined with parchment paper
