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3 cups shelled pistachio nuts
1 cup sugar
3 egg whites
Sugar for dusting
1. Whirl the pistachio nuts in the food processor
until ground but not pureed.
2. Line 2 cookie sheets with parchment paper and set aside. In a
medium bowl mix the ground pistachio nuts, sugar, and egg whites.
Refrigerate for about 10 minutes. Drop the batter from a tablespoon
onto the cookie sheets, leaving 1/2 inch between macaroons. Bake in
a preheated 325-degree oven for 12 to 15 minutes or until lightly
brown. Dust with sugar when cool.
Yield: About 2
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