From Just Like My Mother Used to Bake By Ryland Peters & Small
30 minutes prep time Makes 16

• 3/4 c shelled pistachio nuts
• 1/2 c plus 1 Tbsp confectioners’ sugar
• 2 egg whites
• 1-1/2 Tbsp mascarpone
• 1/2 oz dark chocolate, melted and cooled slightly
• Piping bag fitted with a 1/2-inch round tip
• 3 baking sheets, 2 lined with parchment paper

1. Preheat oven to 350°.
2. Scatter pistachios on unlined baking sheet and bake in preheated oven for about 3 minutes. Pour onto a clean paper towel and rub together to remove the brown papery skins. Put pistachios and confectioners’ sugar in a food processor and process until finely ground.
3. Put egg whites in a clean bowl and whisk to form stiff peaks. Sprinkle pistachio mixture over top and gently fold into mixture. Spoon mixture into piping bag and pipe 1-inch rounds onto lined baking sheets, spacing them slightly apart.
4. Bake in preheated oven for 10–12 minutes until light golden. Let cool slightly, then carefully remove using a palette knife and transfer to a wire rack to cool completely.
5. To serve, stir mascarpone into chocolate until well blended; then use to sandwich macaroons together.