By Chef Grant Crilly
Just like your favorite coconut macaroons, these have all the chewey, gooey crispy texture you’ve grown to love but with all the nutrition that comes with eating green American Pistachios. Just mix and bake and you’re golden… well, green.
350g American pistachio kernels (2 ½ C.)
70g egg white ( 2 large egg whites)
5g salt (2 tsp.)
Blitz all together in food processor until finely chopped, about 1 minute. Scoop out onto waxed baking paper lined trays and bake at 300°F for 15 minutes. Let cool and enjoy.
Airtight tupperware for up to 1 week.