Best 2 Pistachio Chocolate Macaroons Recipes
Pistachio chocolate macaroons are a delightful fusion of nutty, chocolaty goodness. Their delicate texture and vibrant green color make them a popular choice for special occasions or as a sweet treat. With their crisp outer shell and chewy interior, these macaroons are a true delight to indulge in. Whether you're a seasoned baker or just starting out, this article will provide you with all the essential information and guidance you need to create the perfect pistachio chocolate macaroons.
Here are our top 2 tried and tested recipes!
CHOCOLATE-DIPPED ALMOND-PISTACHIO MACAROONS
As an affirmed macaroon, chocolate and pistachio lover, these look like real treats. I haven't made them *yet*. From Bon Appetit. Prep time includes chilling time.
Provided by skat5762
Categories Drop Cookies
Time 1h10m
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
- Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
- Add flour and blend 1 minute.
- Transfer to a large bowl and mix in pistachios.
- In a separate bowl, beat egg whites and salt until stiff but not dry.
- Fold nut mixture into whites in 4 additions (batter will be thick).
- Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
- Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
- Melt chocolate over double-boiler or in microwave, stirring until melted.
- Dip each cookie halfway into chocolate, shaking off excess.
- Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
- (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.
PISTACHIO CHOCOLATE MACAROONS
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
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
Tips:
- Precise Measurements: Use a kitchen scale for accurate measurements of ingredients, especially for macarons, as they require precision.
- Quality Ingredients: Use high-quality chocolate, cocoa powder, and nuts for the best flavor and texture.
- Properly Prepare Nuts: If using unroasted nuts, roast them in the oven to enhance their flavor and make them more aromatic.
- Beat Egg Whites Gradually: When making macarons, beat the egg whites gradually, starting at a low speed and increasing it as the whites become foamy.
- Avoid Overmixing: Overmixing the batter can result in deflated macarons. Mix just until the ingredients are combined.
- Proper Piping Technique: Use a piping bag fitted with a round tip to pipe the batter onto the prepared baking sheet. Hold the piping bag perpendicular to the sheet and pipe small, evenly sized mounds.
- Tap the Baking Sheet: Once the macarons are piped, gently tap the baking sheet on the counter to release any air bubbles.
- Let Macarons Rest: Allow the macarons to rest at room temperature for about 30 minutes before baking. This helps to develop a skin on the macarons, which prevents cracking during baking.
- Bake at Low Temperature: Preheat the oven to a low temperature (around 300°F or 150°C) and bake the macarons for a longer duration. This helps to create a chewy interior and crispy exterior.
- Cool Completely: Once the macarons are baked, let them cool completely on the baking sheet before attempting to remove them.
Conclusion:
Exploring the world of pistachio chocolate macarons through these delectable recipes offers a delightful culinary journey. From classic French macarons to innovative variations with salted caramel and white chocolate, these recipes provide step-by-step guidance to create visually stunning and tantalizing treats. By following the tips and techniques outlined above, bakers of all skill levels can achieve perfect macarons with a crisp exterior, chewy interior, and a harmonious balance of pistachio and chocolate flavors. Whether enjoyed as a special occasion dessert or as a sweet indulgence, these pistachio chocolate macarons promise to captivate taste buds and leave a lasting impression.
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