Pistachio macaroons with vanilla cream

Name: pistachio macaroons with vanilla cream
Total time: 25 min
Yield: 0
Ingredients: 125 gram unsalted pistachio nut coarsely ground; 175 gram white caster sugar; 2 tablespoon orange grater; 50 gram flour; 3 protein; 125 gram mascarpone; vanilla bean cut open

Try these delicious Pistachio macaroons with vanilla cream too

Ingredients

Directions

Preheat the oven to 170 ° C. Mix the nuts with 125 g of caster sugar and the orange zest.
Sift the flour above it and scoop it through.
Beat the egg whites with the rest of the caster sugar in a fat-free bowl, but not completely stiff. Fold it lightly through the nut mixture.
Scoop, with sufficient spacing, 4-5 cm rounds of the batter onto two baking sheets lined with parchment paper.
Bake the cookies lightly and lightly brown and firm at the bottom for 10-12 minutes. Allow them to cool for 10 minutes before they are removed from the can with a spatula.
Beat the mascarpone with the pith of the vanilla pod.
Brush the bottom of a cold cookie thick with the cream and put another cookie on the bottom.