Chocolate Pistachio Macaroons Recipes

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.

Steps:

• Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners' sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners' sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
• Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
• Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
• Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.

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.