Eastern Macaroon with Lemon and Pistachio Flavor

In the world of desserts, macaroon holds a special place due to its unique taste and traditional ingredients. However, this recipe adds a modern, healthy, and easy-to-make twist that combines the fresh aroma of lemon with the crunchy texture of pistachio, making it an ideal choice for lovers of light and distinctive sweets.

The traditional Eastern macaroon originates from a recipe made with semolina, olive oil, and anise, typically fried and soaked in sugar syrup. Today, it is transformed into an easier and quicker recipe using ingredients rich in healthy butter or with healthy butter alternatives, without the need for frying.

Ingredients for Lemon-Pistachio Macaroons (Makes about 15 pieces):

• 125 grams finely ground pistachios

• 125 grams finely ground almonds

• 100 grams caster sugar (superfine sugar)

• ½ teaspoon ground mastic

• ¼ teaspoon baking powder

• A pinch of salt (about 1/8 teaspoon)

• 2 teaspoons finely chopped preserved lemon

• 1 teaspoon lemon zest

• 1 teaspoon vanilla paste

• 1 tablespoon liquid honey

• 1 lightly beaten egg

• 15 grams unsalted butter, at room temperature

• 2–3 tablespoons sifted powdered sugar (for coating)

Preparation:

1. In a large bowl, mix the ground pistachios and almonds with caster sugar, ground mastic, baking powder, and a pinch of salt until well combined.

2. Add the chopped preserved lemon, lemon zest, vanilla paste, honey, beaten egg, and butter. Mix the ingredients with a wooden spoon or silicone spatula until you get a soft, slightly sticky dough.

3. Prepare a wide plate with sifted powdered sugar. Shape the dough into walnut-sized balls (about 30 grams each).

4. Gently roll the balls in powdered sugar until fully coated, then place them on a baking tray lined with parchment paper, leaving some space between each ball.

5. Cover the tray and refrigerate for 30 minutes to firm up the dough.

6. Preheat the oven to 175°C (347°F) with the fan on.

7. Bake the cookies for 10–12 minutes, or until the edges begin to turn light golden.

8. Let the cookies cool completely before serving.

Storage Tips:

• You can freeze the shaped balls in an airtight container, protected from moisture, for several weeks before baking.

• After baking, store the cookies in an airtight container for up to five days to maintain their delicious taste and texture.