Mini pistachio & chocolate macaroons

Mini pistachio & chocolate macaroons takes roughly 25 minutes from beginning to end. This recipe serves 30. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 67 calories. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. A couple people made this recipe, and 75 would say it hit the spot. It is a good option if you're following a gluten free diet. Head to the store and pick up cocoa, egg whites, low fat cheese, and a few other things to make it today. It is brought to you by BBC Good Food. With a spoonacular score of 26%, this dish is not so great. If you like this recipe, you might also like recipes such as Chocolate-Pistachio Macaroons, Mini Vanilla Macaroons, and Mini Coconut Macaroons.

Servings: 30

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

25g 70% cocoa dark chocolate

2 egg whites

250g icing sugar

100g low-fat soft cheese

140g pistachios

Equipment:

food processor

oven

bowl

whisk

Cooking instruction summary:

Heat the oven to 160C/fan 140/gas 3.Whizz the pistachios and 25g of the icingsugar in a food processor until fine. Mix with175g more icing sugar in a large bowl. Whiskthe egg whites until stiff, add the remaining50g icing sugar and whisk again until thickand glossy. Fold into the nut mix. Spoon intoa piping bag with a 1cm nozzle and pipe out10p-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 theend 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. Beatthe cream cheese with the chocolate anduse to sandwich the macaroons together.Will keep for 1 day filled, or up to 3 daysunfilled, stored in an airtight container.

 

Step by step:


1. Heat the oven to 160C/fan 140/gas 3.Whizz the pistachios and 25g of the icingsugar in a food processor until fine.

2. Mix with175g more icing sugar in a large bowl.

3. Whiskthe egg whites until stiff, add the remaining50g icing sugar and whisk again until thickand glossy. Fold into the nut mix. Spoon intoa piping bag with a 1cm nozzle and pipe out10p-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 theend 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. Beatthe cream cheese with the chocolate anduse to sandwich the macaroons together.Will keep for 1 day filled, or up to 3 daysunfilled, stored in an airtight container.


Nutrition Information:

Quickview
67k Calories
2g Protein
2g Total Fat
10g Carbs
1% Health Score
Limit These
Calories
67k
3%

Fat
2g
4%

  Saturated Fat
0.47g
3%

Carbohydrates
10g
3%

  Sugar
8g
10%

Cholesterol
0.7mg
0%

Sodium
24mg
1%

Get Enough Of These
Protein
2g
4%

Copper
0.09mg
5%

Phosphorus
45mg
5%

Manganese
0.09mg
4%

Vitamin B6
0.08mg
4%

Fiber
0.76g
3%

Vitamin B1
0.04mg
3%

Magnesium
10mg
3%

Calcium
20mg
2%

Selenium
1µg
2%

Potassium
66mg
2%

Iron
0.32mg
2%

Vitamin B2
0.03mg
2%

Zinc
0.22mg
1%

covered percent of daily need
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