Emilia Minervini

Light pistachio macaroons

Ingredients:

  • 200 gr of pistachio flour
  • 100 gr of icing sugar (powdered stevia)
  • 1 medium egg white

Preparation:

Turn on the static oven at 170°. Put the pistachio flour, icing sugar and egg white into a bowl and add a little at a time.

Mix the ingredients together, first with a spoon, then with your hands until you obtain a compact dough.

Dust the work surface with a little icing sugar and form a dough ball (like a sausage), dip it in icing sugar and cut it into pieces of about 1 cm. Cut each piece into a ball. Place the balls on the oven tray lined with baking paper, spacing them out.

Bake at 170° for 11/12 minutes. They should be golden but moist.

  • First nameEmilia Minervini
  • Age42
  • PhenotypeAndroid
  • CityMolfetta (BA)
  • ProfessionHousewife
  • Qualified centreErboristeria Il Magico Giardino - Molfetta (BA)
  • Previous weight95
  • Current weight77
  • Course duration18 months
  • Previous size50
  • Size achieved46