Pistachio Macaroon Hearts

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Beat egg white and salt until very stiff. Let the sugar trickle in. Mix the almonds, pistachios and flour and carefully fold into the meringue. Pour the macaroon mixture into a piping bag with perforated spout.

2. 2

   Spray small hearts onto a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 150 °C/ gas: level 1) for approx. 15 minutes, allow to cool. Melt the jelly at low heat, let it cool down.

3. 3

   Pour into a freezer bag, cut off a small corner. Spray jelly on the pistachio hearts and let it dry. Makes about 70 pieces.