Chocolate-Pistachio Macaroons

The recipe Chocolate-Pistachio Macaroons can be made in about 45 minutes. This recipe makes 30 servings with 104 calories, 1g of protein, and 6g of fat each. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have vanillan extract, semisweet chocolate, egg whites, and a few other ingredients on hand, you can make it. It works well as a dessert. 116 people have made this recipe and would make it again. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Try Mini pistachio & chocolate macaroons, Chocolate Macaroons I, and Chocolate macaroons for similar recipes.

Servings: 30

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.

 

Step by step:

1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.

2. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut.

3. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids.

4. Bake until golden brown around the edges, 20 to 25 minutes.

5. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

6. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.

Nutrition Information:

covered percent of daily need