Chocolate-Pistachio Macaroons

The recipe Chocolate-Pistachio Macaroons can be made in about 45 minutes. This recipe makes 30 servings with 104 calories, 1g of protein, and 6g of fat each. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have vanillan extract, semisweet chocolate, egg whites, and a few other ingredients on hand, you can make it. It works well as a dessert. 116 people have made this recipe and would make it again. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Try Mini pistachio & chocolate macaroons, Chocolate Macaroons I, and Chocolate macaroons for similar recipes.

Servings: 30

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

1/4 teaspoon almond extract

1/2 cup dried cherries, chopped

3 large egg whites

1/4 cup pistachios, chopped

1/8 teaspoon salt

2 ounces semisweet chocolate, finely chopped

1/2 cup sugar

1 14-ounce package sweetened shredded coconut

1/4 teaspoon vanilla extract

Equipment:

baking paper

baking sheet

oven

whisk

bowl

Cooking instruction summary:

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.

 

Step by step:


1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.

2. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut.

3. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids.

4. Bake until golden brown around the edges, 20 to 25 minutes.

5. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

6. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.


Nutrition Information:

Quickview
104k Calories
1g Protein
5g Total Fat
12g Carbs
1% Health Score
Limit These
Calories
104k
5%

Fat
5g
9%

  Saturated Fat
4g
29%

Carbohydrates
12g
4%

  Sugar
10g
12%

Cholesterol
0.11mg
0%

Sodium
50mg
2%

Get Enough Of These
Protein
1g
2%

Manganese
0.37mg
18%

Selenium
3µg
4%

Fiber
1g
4%

Copper
0.08mg
4%

Magnesium
11mg
3%

Vitamin B6
0.05mg
3%

Iron
0.45mg
3%

Phosphorus
24mg
2%

Zinc
0.31mg
2%

Potassium
71mg
2%

Vitamin A
76IU
2%

Vitamin B2
0.02mg
1%

Vitamin B5
0.11mg
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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