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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 6 ounces almonds, toasted
- 2 1/2 ounces pistachios, shelled and toasted (I used salted because that's all I had)
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 3 egg whites (I set them on the counter overnight to age them)
- 1/2 cup dates, chopped
Method
- Preheat the oven to 375F and line your baking sheet with a silicone liner or parchment paper.
- In the food processor, combine the cooled nuts, sugar, and cinnamon until finely ground. Add the egg whites while the motor is going and then pulse in the dates. Scrape the sides and give one last blitz.
- I used a small ice cream scooper to get them onto the cookie sheet but you could use a heaping tablespoon with probably the same results. Spread the macarons about 2 inches apart for spreading.
- Bake for 18-20 minutes until golden around the edges. Remove to a rack and let cool completely.
