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:
covered percent of daily need
