Mini pistachio & chocolate macaroons

Mini pistachio & chocolate macaroons

Re-create memories of romantic Paris with these melt-in-the-mouth macaroons

Difficulty and servings

Moderately easy

Makes about 30 bite-size

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Low-fat

Method

  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.
Try

Delicate vanilla macaroons

Mix 140g ground almonds with 200g icing sugar and rub in seeds from 1 vanilla pod. Whisk the egg whites. Once stiff, add 50g icing sugar, then whisk again. Sandwich together with a little dulce de leche.

Chewy chocolate macaroons

Mix 140g ground almonds with 175g icing sugar and 25g cocoa powder. Whisk the egg whites. Once stiff, add 50g icing sugar, then whisk again. For a coffee filling, mix the soft cheese with ½ tsp instant coffee dissolved in a few drops boiling water.

Per serving

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

Recipe from Good Food magazine, February 2008.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Ginni

    01 March 2008

    Ginni rated this recipe

    2 stars

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  • Binder photo jacs

    07 March 2008

    jacs commented on this recipe

    I thought French Macaroons were made with ground almonds??

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  • Binder photo 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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  • Binder photo kazandibi

    26 April 2009

    kazandibi rated and commented on this recipe

    5 stars

    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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  • Binder photo dewunderrock

    25 August 2009

    dewunderrock rated and commented on this recipe

    1 stars

    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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  • Binder photo Bobbie

    28 January 2010

    Bobbie rated this recipe

    4 stars

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  • Binder photo Cassandra Amy Rose

    05 April 2010

    Cassandra Amy Rose rated and commented on this recipe

    2 stars

    The first time I made the pistachio macaroons and they were a disaster. Then I made the chocolate macaroons, and added a teaspoon of baking powder, and they were a lot better, but not brilliant. Also, you need to eat them within few hours, otherwise they just go soggy and fall apart. (Although they are quite nice like that too!) Also, the macaroons stick to the grease-proof paper if you don't grease it.

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  • Binder photo Rachel.a

    14 September 2010

    Rachel.a rated and commented on this recipe

    4 stars

    i made some macaroons from a frech packet mix with the following oven temps: 5-10 mins at about 120-130 then the remainder at 150 for a further 5-10 mins. I made the above today following those temps. These turned out a lot better then the packet mix! I did find i needed more egg white as it was more like a cake! i added about a half more and used three quaters of the dry mix.Not eaten yet but look good! I also left mine to dry out in the oven on zero like with meragues!

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  • Binder photo maddymaddie18

    10 February 2011

    maddymaddie18 commented on this recipe

    i thought macaroons were the coconut things? and these were macarons? but i really dont know, however i am very confused as it seems the names are used interchangeably and traditionally they are made with almond flour.

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  • Binder photo blulou

    14 April 2011

    blulou commented on this recipe

    They're pronounced 'macaron' by the french but are spelt macaroon. Not sure what relationship there is if any to the trad english macaroon other than the name.

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  • Binder photo Nicnac24

    10 July 2012

    Nicnac24 commented on this recipe

    I tried these out for a friends 40th and they went down a storm, the chocolate ones were the best as they were slightly thicker and held their shape - I dipped the standard ones in melted chocolate and the pistachio ones were a little crips but tastes amazing - I added my own fillings whipped cream with the pistachio, whipped cream with chocolate swirl to the Choc ones and a lemoncillo dip for the plain - have been asked for the recipe so many times and been asked to make them over and over again :-)

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  • Binder photo Dana

    18 March 2013

    Dana commented on this recipe

    This recipe worked well for me! My macaroons came out nice! I used almonds and pistachios half in half instead of just pistachios gently green the color came out - very beautiful!

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Difficulty and servings

Moderately easy

Makes about 30 bite-size

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

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
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Per serving

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

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