Amaretti with pistachio

Preheat the oven to 150° fan.

Pour 35g of egg white into your salad bowl, add a nice pinch of salt and 50g of caster sugar.

Whip the meringue by gradually increasing the speed of the robot. It should make a beautiful bird's beak.

Then add 20g of pistachio paste and whisk very little, simply to obtain a homogeneous mixture.

Pour 110g of almond powder over the meringue, and mix delicately with a spatula.

Form balls of around 20g.

Roll the amaretti in the icing sugar and place them on a perforated baking sheet covered with baking paper. Be sure to space them well.

Optionally place a pistachio on top of each biscuit, pressing them in slightly.

Bake for 12 minutes maximum (be careful, they must not brown!)

Let them cool on a rack as soon as they come out of the oven!