Makes 28 mini macaroons

- 150g shelled, unsalted pistachios, plus
- 1 tbsp for the topping
- 1 large egg white
- 115g caster sugar
- A tiny pinch of salt
- ½ tsp distilled rosewater (optional)
- Icing sugar

Line a baking sheet with greaseproof paper. Finely grind the 150g of pistachios in short bursts in a food mixer until they form a fine meal. Set aside.

Place the egg white in a bowl. Whisk until it forms stiff peaks, then gradually add the caster sugar, whisking until it forms a thick, glossy meringue. Add the ground pistachios, salt and rosewater and stir until the mixture forms a stiff paste.

Tip some icing sugar into a small bowl. Liberally dust the palms of your hands with the icing sugar and pull off a grape-sized lump of pistachio paste. Roll it into a ball, slightly flatten and place on the paper-lined tray. Repeat until the mixture is finished.

Take the remaining pistachios and split them with a knife. Press a shard into each macaroon.Leave to dry out for a minimum of 8 hours. I’ve left them for up to 24 hours.

Preheat the oven to 160C/140C if fan-assisted/275F/Gas Mark 1. Cook the macaroons for 10 minutes or until they are lightly coloured and slightly cracked. Remove and serve once cold.

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