Mini pistachio & chocolate macaroons

Mini pistachio & chocolate macaroons

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(7 ratings)

Prep: 10 mins Cook: 15 mins

More effort

Makes about 30 bite-size
Re-create memories of romantic Paris with these melt-in-the-mouth macaroons

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal71
  • fat3g
  • saturates1g
  • carbs10g
  • sugars10g
  • fibre0g
  • protein2g
  • salt0.05g
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  • 140g pistachio
  • 250g icing sugar
  • 2 egg white

For the filling

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


  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.

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Comments (18)

imigurl's picture

After putting my pistachios through the food processor, I sieved them and then ground what didn't pass through with pestle and mortar. Turned out great, very cute and tasty.

owlsandantlers's picture

My mixture was far too runny to pipe, once I'd let it set it didn't seem too bad but instead of piping it I put it in small cupcake tins that had been greased. They tasted alright but looked a complete mess. Will definitely try again though!

dollie_mixtures's picture

Please stop spreading misinformation - this recipe is for MACARON, which is, basically, a sandwich confection, typically made with ground almond (though more recently other nuts have been used too) and food colouring that make it unique.

MACAROON is a type of a light cookie/small cake, while also made using egg whites and often almond, their look, texture and taste are completely different to macarons. A popular type of macaroon is coconut made with shredded coconut and often dipped in chocolate.

Should we trust a recipe when the author doesn't even know what she's baking? I'll probably pass.

loobyloo82's picture

I tried this recipe this morning and it was a bit of a disaster.making these bite sized made them more like drop cookies.tasty but completely flat.i used the rest of the mixture to make full sized ones which were tasty but very delicate and hollow in the middle.i'm not much of a cook so i may try these again at some point but not worththe effort really.

dana_rubene's picture

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!

nicnac24's picture

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 :-)

blulou's picture

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.

mootheevilboffin's picture

No, no they're not. A 'macaron' is an almond-based confection. Two almond shells sandwiched together with a filling - ganache, jam, buttercream etc., A 'macaroon' is a biscuit - made with coconut. They're separate things, and NOT spelled 'macaroon'.

sweetpotatoaddict's picture

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.

racheladams82's picture

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!

keziaelisabeth's picture

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.

dewunderrock's picture

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.

goodfoodteston's picture

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

jacquics's picture

I thought French Macaroons were made with ground almonds??

greenginnid's picture

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.

princessdaisy's picture

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.

poggypreen's picture

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.

Questions (2)

lauramillar56's picture

Does the 140g pistachio refer to the weight with shells or without? I went for without (since there is no reference to shelling) and it seemed an awful lot and mixture turned out far too thick?

goodfoodteam's picture

Hi there, thanks for your question. Yes, the recipe calls for pre-shelled pistachios so weigh them after the shells have been removed.

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