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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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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