Mini Chocolate and Pistachio Macaroons

Standard

Re-create memories of romantic Paris with these melt-in-the-mouth macaroons!

Ingredients:

140g Pistachios
250g Icing Sugar
2 Egg Whites

Filling:

100g low fat soft cheese
25g 70% cocoa Dark Chocolate

1.   Heat the oven to 160C/fan 140/gas 3.

2.   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.

3.   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.

TRY:

Chewy chocolate macaroons:
Mix 140g ground almonds with 175g icing sugar and 25g cocoa powder. Whisk the egg whites. Once stiff, add 50g icing sugar, then whisk again. For a coffee filling, mix the soft cheese with ½ tsp instant coffee dissolved in a few drops boiling water.
Delicate vanilla macaroons:
Mix 140g ground almonds with 200g icing sugar and rub in seeds from 1 vanilla pod. Whisk the egg whites. Once stiff, add 50g icing sugar, then whisk again. Sandwich together with a little dulce de leche.

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