Mini pistachio & chocolate macaroons
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes about 30 bite-size
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- 140g pistachio
- 250g icing sugar
- 2 egg whites
For the filling
- 100g low-fat soft cheese
- 25g 70% cocoa dark chocolate
Nutrition: per serving
- kcal71
- fat3g
- saturates1g
- carbs10g
- sugars10g
- fibre0g
- protein2g
- salt0.05glow
Method
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.
