Macaroons
Anna Olson's delectable French macaroons topped with chopped pistachios. Makes about 3 dozen macaroons. Preparation time: 30 minutes Cooking time: 20 minutes Yield: 3 dozen Ingredients 2 cups sliced almonds 1 1/2 cups icing sugar, sifted 3 large egg whites 3/4 teaspoon salt 3 tablespoons sugar food coloring paste – pink and green crushed pink peppercorns chopped pistachios Directions In a food processor, puree almonds with ½ cup icing sugar until very fine and pour into a bowl. Stir in remaining 1 cup icing sugar. Whip egg whites with salt in a clean bowl until foamy, then add sugar and continue to whip until whites hold a stiff peak. Stir almonds into whipped whites in 2 additions. Add food colouring in small amounts (and split macaroon batter into smaller bowls if you wish to add a variety of colours). Spoon batter into a piping bag fitted with a ½-inch plain tip, and pipe batter into ¾-inch “kisses” onto a parchment-lined baking tray, leaving