1 medium orange
400g of pistachios without shells
300g of finely chopped nuts
2 egg whites
1 cup of confectioner's sugar
1 medium orange
400g of pistachios without shells
300g of finely chopped nuts
2 egg whites
1 cup of confectioner's sugar
Remove the fine, smooth skin from the orange; blend this with the pistachios in a food processor
Place in a bowl along with the nuts
Mix well and shape into small balls, using 1 tablespoon of the mixture for each one
Beat the egg whites until fluffy
Add the confectioner's sugar, 1 tablespoon at a time, beating continuously until the meringue retains its shape
Dip the pistachio balls in the meringue to coat them well
Place on a baking sheet lined with parchment paper, leaving about 3 cm of space between each ball
Bake in a slow oven for 30 minutes or until firm but still white
Remove carefully from the baking sheet and let cool.
