Best Chocolate Dipped Almond Pistachio Macaroons Recipes

ALMOND PISTACHIO MACAROONS

Steps:

• Preheat oven to 325 degrees F.
• Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups.
• In an electric mixer (preferably a heavy duty one with a paddle blade), combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs.
• Gradually add the powdered sugar and keep mixing for about a minute until it's well combined.
• Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky) then add 1/3 cup of the chopped pistachios to complete the dough.
• Place remaining chopped pistachios in a shallow dish.
• Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side.
• Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper.
• Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula.
• Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper.
• They can be stored for up to 5 days at room temperature in an airtight container.
• Makes about 30 cookies.

CHOCOLATE-PISTACHIO MACAROONS

Steps:

• 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.

MIX-AND-MATCH FRENCH MACARONS

Steps:

• Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
• Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
• Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
• Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.

CHOCOLATE ALMOND MACAROONS

Steps:

• Set oven to 350 degrees.
• Butter generously a large cookie sheet.
• Beat egg whites and salt until stiff, but not dry.
• Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
• Fold in almonds, vanilla and melted chocolate.
• Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
• Bake for 12-15 minutes.
• Careful not to overbake, as the cookies will lose their texture.

CHOCOLATE FILLED ALMOND MACARONS

Steps:

• For the ganache: Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until melted and smooth. Stir in the cream, vanilla and salt, and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes.
• For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4-inch wide.
• Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer). Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form. Add the almond extract and a few drops of food coloring if using. Whip until stiff peaks form. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one.
• Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
• Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, 1 sheet at a time, until the macarons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time. Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack.
• To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims.
• TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end.
• TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter.
• TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great.

CHOCOLATE-ALMOND MACAROONS

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• Finely grind the almonds, sugar, cinnamon and salt in a food processor.
• Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
• Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
• Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.