Pistachio Macaroons

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 dozen