Pistachio Macaroon Sponge

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Egg whites at 100%
Ingredients U.S.<



  1. Draw circles of the desired size on the paper, using cake pans or other round objects as guides. Turn the sheets over so the marks are on the bottom but visible through the paper.
  2. Soften the almond paste with the heavy cream. Heat the mixture to 105°F(40°C).
  3. Mix in the pistachio paste.
  4. Whip the egg whites to soft peaks. A