Best Chocolate Pistachio Macaroons Recipes

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.

CHOCOLATE-DIPPED ALMOND-PISTACHIO MACAROONS

Steps:

• Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
• Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
• Add flour and blend 1 minute.
• Transfer to a large bowl and mix in pistachios.
• In a separate bowl, beat egg whites and salt until stiff but not dry.
• Fold nut mixture into whites in 4 additions (batter will be thick).
• Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
• Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
• Melt chocolate over double-boiler or in microwave, stirring until melted.
• Dip each cookie halfway into chocolate, shaking off excess.
• Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
• (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.

MINI PISTACHIO & CHOCOLATE MACAROONS

Steps:

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

PISTACHIO CHOCOLATE MACAROONS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper. Place the pistachios in the container of a food processor, and pulse until finely ground.
• In a medium bowl, use an electric mixer to beat the egg whites with the cream of tartar and salt until they hold soft peaks. Gradually sprinkle in the sugar while continuing to whip until the peaks hold their shape, but are not too stiff. Gently fold in the pistachios, vanilla, and coconut. Scoop out 8 mounds onto the prepared baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool completely.
• When the cookies are cool, melt the chocolate in a glass bowl in the microwave, stirring every 30 seconds until smooth. Dip half of each cookie in to the chocolate, or drizzle chocolate over the tops. Let the chocolate set before eating if you can wait!