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Recipe by Jane Hornby

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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.

Per serving

71 kcalories, protein 2g, carbohydrate 10g, fat 3 g, saturated fat 1g, fibre 0g, salt 0.05 g

Latest comments and suggestions

• Po

  16 February 2008

  Po commented on this recipe

  in the mag there is no info regarding oven settings, had to pause in the middle of the job to come online to find out.

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• pinkie

  21 February 2008

  pinkie commented on this recipe

  very disappointing, i'm going to try again with macaroons but with a different recpe, hollow inside and tough outside. i followed instructions carefully and am usually quite good but certainly failed with these.

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• Ginni

  01 March 2008

  Ginni commented on this recipe

  First no oven temp in mag recipe - had to go online. Secondly recipe stated levae to cool on the paper but did not mention to pipe mixture on parchment/greaseproof paper.

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• Ginni

  01 March 2008

  Ginni rated this recipe

  

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• jacs

  07 March 2008

  jacs commented on this recipe

  I thought French Macaroons were made with ground almonds??

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• Lorna

  19 March 2008

  Lorna commented on this recipe

  The oven temperature was not listed in the magazine though it is here! I froze the unfilled macaroons and they were fine

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• kazandibi

  26 April 2009

  kazandibi rated and commented on this recipe

  

  I baked these - my first time making macaroons - and they turned out very well indeed. http://www.flickr.com/photos/kongur/3476674558

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• dewunderrock

  25 August 2009

  dewunderrock rated and commented on this recipe

  

  My batter turned out too thick to pipe! I inadvertently 'aged' my egg whites for 48h (long story) so maybe they lost a bit of moisture. I also used 140g of ground almonds instead of pistachios. As I didn't want to waste what I had already mixed, I made drop cookies instead. Although the cookies were too sweet for me (and they would've certainly been OTT sweet with the filling), they went well with my morning cup of coffee. As drop cookies, a 3-star rating from me. Maybe other readers will have better luck with the recipe.

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Ingredients

• 140g pistachios
• 250g icing sugar
• 2 egg whites

FOR THE FILLING

• 100g low-fat soft cheese
• 25g 70% cocoa dark chocolate

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Difficulty and servings

Makes about 30 bite-size

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

Ingredients

• 140g pistachios
• 250g icing sugar
• 2 egg whites

FOR THE FILLING

• 100g low-fat soft cheese
• 25g 70% cocoa dark chocolate

Per serving

71 kcalories, protein 2g, carbohydrate 10g, fat 3 g, saturated fat 1g, fibre 0g, salt 0.05 g

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