Mini Pistachio & Chocolate Macaroons
Delicate and delightful, these pistachio macaroons are a treat for both the eyes and the taste buds. A crispy outer layer gives way to a chewy, nutty center, complemented by a creamy chocolate filling. Perfect for a special occasion or as a sweet indulgence any day of the week, these macaroons are sure to impress with their elegant appearance and irresistible flavor.
— Constant Cookbook
Ingredients
- 140g pistachios
- 250g icing sugar
- 2 egg whites
- 100g low-fat soft cheese
- 25g 70% cocoa dark chocolate
Instructions
- Heat the oven to 160C/fan 140/gas 3.
- Whizz the pistachios and 25g of the icing sugar in a food processor until fine. Mix with 175g more icing sugar in a large bowl. Whisk the egg whites until stiff, add the remaining 50g icing sugar and whisk again until thick and glossy. Fold into the nut mix. Spoon into a piping bag with a 1cm nozzle and pipe out 10p-coin-size blobs of mixture, well spaced. Poke any pointy tops down with a wet finger. If you don’t have a piping bag, just snip the end off a sandwich bag and use that instead.
- Leave to dry for 30 mins, then bake for 12- 15 mins until risen. Cool on the paper. Beat the cream cheese with the chocolate and use to sandwich the macaroons together. Will keep for 1 day filled, or up to 3 days unfilled, stored in an airtight container.
Cook Time
15M
Prep Time
PT10M
Yield
Makes about 30 bite-size
Nutrition
- Calories: 71 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 10 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.05 milligram of sodium
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