Thursday, 18 December 2014

Gluten Free&Dairy Free Pistachio Macaroons and about those pictures which will last forever.

Each year at Christmas time at my family home we baked Christmas cookies. There was no other option than taking that tradition with me. I dreamt that one day I will stand in the kitchen with my daughter and bake cookies just like my mum with us - me and my sister. That dream came true. I've got my Little Girl, and now also a Little Boy, and before each Christmas we bake cookies. This year even with my mum...

So there were three generation of women, of which the youngest was not even 3 years, standing in the kitchen, laughing, chatting and baking. And yes, I did take some pictures. Even my husband took, but unfortunately I deleted the from the camera before downloading them... But the picture of my mum and my daughter mixing all the ingredients will always stay in my heart. Just like that one from over 2 years ago when mum was holding Little Girl and dancing with her. She was fighting breast cancer... I don't have picture of that moment either, but it will last in my heart forever.

 This year's cookies are very special. First time gluten  & dairy free, and first time baked altogether. Feel free to try that gorgeous recipe that we really loved as the three of us trully love pistachio nuts!

Pistachio macaroons recipe:

55 g skinned pistachio nuts
40 g icing sugar
1 tbsb rice flour
2 egg whites
55 g caster sugar
55 g desiccated coconut 

 Preheat the oven to 350F/ Gas mark 4. Process pistachios, icing sugar and rice flour in a food processor until finely ground. Whisk egg whithes until stiff and gradually add caster sugar still mixing. Fold in the pistachio mixture and coconut. Place spoonfuls of the mixture onto baking trays and bake for about 20 minuts or until slightly brown. Cool & serve!