Pistachio Macaroons Recipes

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PISTACHIO CHOCOLATE MACAROONS



Pistachio Chocolate Macaroons image

These are dense and chewy and not too sweet. Be careful not to over beat egg whites and use shredded unsweetened coconut, not the kind that's ground.

Provided by FERHAMIRDAWI

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 pinch salt
⅓ cup shelled pistachio nuts
2 egg whites
¼ teaspoon cream of tartar
½ cup white sugar
3 ⅓ cups unsweetened flaked coconut
1 teaspoon vanilla extract
⅓ cup semisweet chocolate chips

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!

Nutrition Facts : Calories 372.7 calories, Carbohydrate 27.7 g, Fat 29.5 g, Fiber 7.3 g, Protein 5 g, SaturatedFat 23.7 g, Sodium 29.6 mg, Sugar 19.7 g

MINI PISTACHIO & CHOCOLATE MACAROONS



Mini pistachio & chocolate macaroons image

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

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Makes about 30 bite-size

Number Of Ingredients 5

140g pistachio
250g icing sugar
2 egg whites
100g low-fat soft cheese
25g 70% cocoa dark chocolate

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.

Nutrition Facts : Calories 71 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium

ALMOND PISTACHIO MACAROONS



Almond Pistachio Macaroons image

These macaroons are made with almond paste rather than coconut, for those who either cannot eat sweetened coconut or don't like it (it also reduces the carbohydrate count so this recipe could be good for diabetics).

Provided by Julesong

Categories     Dessert

Time 45m

Yield 30 cookies, approx

Number Of Ingredients 7

2 (8 ounce) cans almond paste
3/4 cup granulated sugar
1 1/2 cups powdered sugar
3 egg whites, at room temperature
1 1/2 teaspoons vanilla
1 pinch salt
1 cup shelled unsalted pistachio nuts, finely chopped,divided

Steps:

  • Preheat oven to 325 degrees F.
  • Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups.
  • In an electric mixer (preferably a heavy duty one with a paddle blade), combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs.
  • Gradually add the powdered sugar and keep mixing for about a minute until it's well combined.
  • Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky) then add 1/3 cup of the chopped pistachios to complete the dough.
  • Place remaining chopped pistachios in a shallow dish.
  • Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side.
  • Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper.
  • Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula.
  • Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper.
  • They can be stored for up to 5 days at room temperature in an airtight container.
  • Makes about 30 cookies.

Nutrition Facts : Calories 141.8, Fat 6.3, SaturatedFat 0.7, Sodium 12.6, Carbohydrate 19.8, Fiber 1.2, Sugar 17.1, Protein 2.7

PISTACHIO MACARONS



Pistachio Macarons image

Provided by Food Network Kitchen

Time 1h35m

Yield about 15 sandwich cookies

Number Of Ingredients 9

1 cup confectioners' sugar
1/2 cup unsalted peeled pistachios (preferably Sicilian), chopped
1/4 teaspoon ground cardamom
2 large egg whites, at room temperature
Pinch of salt
2 tablespoons granulated sugar
Seedless raspberry preserves, for filling
2 to 3 drops green food coloring (optional)
Edible glitter, for dusting (optional)

Steps:

  • Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch round tip. Combine the confectioners' sugar and pistachios in a food processor and grind until powdery. Sift through a fine-mesh sieve into a bowl and whisk in the cardamom. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the granulated sugar and beat until soft peaks form, 2 to 3 minutes. Add the food coloring and continue beating until stiff peaks form, about 1 to 2 more minutes. Fold in one-third of the nut mixture with a rubber spatula, then fold in the rest until just combined. Fold the batter a few more times until it slowly drips off the spatula (it will still be thick). Transfer the batter to the pastry bag. Pipe about fifteen 1 1/2-inch circles onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles; let stand at room temperature until shiny and dry, about 15 minutes. Bake 1 baking sheet at a time until the macarons are slightly crisp and the bottoms release from the parchment, rotating the pan halfway through, 16 to 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely. Lightly dust the macarons with edible glitter. Sandwich with preserves. Photograph by Johnny Miller

PISTACHIO MACARONS



Pistachio Macarons image

Most people don't realize that the flavor of a macaron is dictated solely by its filling. The cookie recipe is actually the same for every macaron; only the coloring changes to give the cookie the color of its flavor. In France, pistachio paste is quite common. It's a delicious, thick cream of caramelized pistachios always used around the Holidays. Since it is almost impossible to find in the States, this recipe shows how to make the homemade version and bring a piece of Paris to any Holiday festivity.

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 24 filled macarons

Number Of Ingredients 14

1/2 cup raw pistachios
1/4 cup granulated sugar
2 tablespoons almond flour
1 tablespoon vegetable oil
1/4 cup (4 tablespoons) unsalted butter
1/4 cup almond paste (see Cook's Note)
1/4 teaspoon almond extract
1 1/4 cups powdered sugar
2/3 cup almond flour
Pinch fine salt
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
5 drops green food coloring
2 egg whites

Steps:

  • For the pistachio cream filling: Preheat the oven to 300 degrees F.
  • Spread the pistachios onto a baking sheet and toast for 15 minutes. Let cool.
  • Place the granulated sugar and 1 tablespoon water in a saucepan and bring to a boil over medium heat (brush down the sides with water to avoid any clinging granules of sugar and prevent crystallization). Cook the syrup until it reaches 250 degrees F on a candy thermometer. Add the toasted pistachios to the hot syrup and stir until the nuts are well coated. When all the sugar coats the pistachios and any remaining syrup turns powdery white, pour the nuts onto a baking sheet to cool.
  • Once cooled, place the pistachios in the bowl of a food processor with the almond flour. Blend until the nuts resemble a coarse meal, approximately 1 minute. Slowly drizzle in the oil while continuing to blend the mixture. Add the butter, almond paste, almond extract and 3 tablespoons water. Keep mixing until mixture is a smooth paste, approximately 3 minutes.
  • For the macarons: Mix the powdered sugar, almond flour and salt in a bowl using a whisk; set aside. In a separate bowl using a hand mixer, mix the granulated sugar, vanilla, food coloring and egg whites. Whip until the batter has firm shiny peaks. Take one-third of the wet mixture and fold into the dry ingredients. Gradually fold in the remaining batter. Once the dry ingredients have been absorbed, run a rubber spatula over the mixture to create a shine. This process is called macaroning and is key to the overall recipe.
  • Line 2 cookie sheets with parchment paper. Transfer the batter to a piping bag with a 1/4-inch round tip. Pipe the mixture in 1-inch rounds onto the cookie sheets. It's important to create a consistent size for each cookie. Let stand for 30 minutes to create a thin crust on the outside.
  • Adjust the oven racks: Put one in the lower third of the oven and a second in the upper third of the oven. Preheat the oven to 300 degrees F. Bake until the macarons puff and rise to form ''feet'' and are crisp, 17 to 20 minutes. Let cool completely on the cookie sheets before filling.
  • Put about 1 teaspoon of pistachio cream filling between 2 cookies to create the finished macarons.

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