Mini pistachio & chocolate macaroons
Ingredients
- Step 1 140g pistachio
- Step 2 250g icing sugar
- Step 3 2 egg whites
- Step 4 100g low-fat soft cheese
- Step 5 25g 70% cocoa dark chocolate
Calories: 71
Carbohydrate: 10 g
Protein: 2 g
Fat: 3 g
Cook time: 25 minutes
Prep time: minutes
Total time: 25 minutes
Servings: 30
TAGS
Afternoon tea
Dessert
Treat
french
Josh Eagleton
10-30 minute
200 kcal or less
Afternoon tea
Chocolate macaroon
Dark chocolate
Egg white
Egg white
french
Ground almond
Jane Hornby
Macaroon
Make Ahead
pistachio
pistachio
Pretty
Quick
Soft cheese
Sweet canape
Sweet party bite
Valentine
Vanilla macaroon
Directions
- Step 1 Heat the oven to 160C/fan 140/gas 3.
- Step 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.
- Step 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.