Pistachio and orange are one of my favorite flavor combinations, and adding some dried chamomile makes these chewy macaroons next-level delicious. I use my homemade candied orange peel, but you could also use store-bought, or even freshly-grated orange zest. These macaroons are perfect with a cup of tea or coffee as an afternoon pick-me-up.
Makes 24 cookies
INGREDIENTS
200 grams pistachios, plus more for garnish
100 grams almonds or almond flour
225 grams granulated sugar
25 grams candied orange peel strips, roughly chopped
1 tablespoon dried chamomile, plus about 1 teaspoon more for sprinkling
1 teaspoon orange blossom water
2 large egg whites
Powdered sugar, for rolling
PROCEDURE
Preheat oven to 350°F.
Combine the pistachios, almond, and sugar in the food processor and blitz until blended and the pistachios are ground into a fine meal.
Add in the orange peel, chamomile, orange blossom water, and egg whites, and pulse until combined/homogenous.
Using a small ice cream dasher, scoop out balls of the dough and roll between your hands to shape into balls. Roll the balls in powdered sugar and arrange on parchment lined baking sheets.
Press a pistachio into each ball and sprinkle with some additional dried chamomile.
Bake for 17 minutes or until lightly golden.
Allow to cool slightly on the baking sheet before transferring to a cooling rack. Once fully cooled, store in an airtight container for up to a week, or freeze.
