CHOCOLATE-PISTACHIO MACAROONS
Provided by Food Network Kitchen
Time 45m
Yield About 30 macaroons
Number Of Ingredients 9
Steps:
- 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.
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.
CHOCOLATE-DIPPED HAZELNUT MACAROONS
These pretty cookies are perfect for the special holiday season and pretty easy to make! -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Place hazelnuts and 1/4 cup sugar in a food processor; process until nuts are finely ground. Add almond paste, egg whites and remaining sugar; process until blended, about 3 minutes., Cut a small hole in the tip of a pastry bag; insert a large star pastry tip. Fill bag with hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set, about 1 hour.
Nutrition Facts : Calories 134 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND PISTACHIO MACAROONS
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
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
CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
- Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
- Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
- Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
MINI PISTACHIO & CHOCOLATE MACAROONS
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
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
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CHOCOLATE MACARONS - HOUSE OF NASH EATS
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4.9/5 (63)Total Time 1 hr 46 minsCategory DessertCalories 115 per serving
- Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
- Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
- In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
- Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
PISTACHIO MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (38)Total Time 2 hrs 1 minCategory DessertCalories 114 per serving
- Sift almond flour, powdered sugar, and ground pistachios through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
- In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.
- Fold the sifted almond/pistachio mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
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