Gaz

Method

1. 1 Beat the egg whites until stiff peaks form, then set aside near the stove.
2. 2 Cook the sugar, malt, and water until the temperature reaches exactly 138 degrees.
3. 3 Pour the hot syrup in a thin stream into the egg whites and beat continuously for 10 minutes.
4. 4 Pouring in a thin stream is essential; pouring it all at once will cause the egg whites to clump together.
5. 5 Mix the whole pistachios with rose water once the mixture has cooled slightly.
6. 6 Press the mixture onto a baking tray lined with sugar and tapioca starch, let it set for 4 hours, and then cut into pieces.

With an appliance

• Microwave 54 min

  Replace step 2: microwave the sugar, malt syrup, and water in a tall glass at 900W for 4 minutes, then add 15-second increments until it reaches exactly 138 degrees; reaching the temperature faster (about 6 minutes) without stirring will minimize crystallization. In steps 3–4, keep the electric mixer running and slowly add the syrup to the bowl; absolutely do not microwave the egg whites together.