Pistachio Macaroon Sponge

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Egg whites at 100%
Ingredients U.S.<

Method

Procedure

  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