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Pistachio Chocolate Macarons

Traditional macarons are confections made with egg whites, sugar and almonds. Our Test Kitchen's version calls for pistachios and features a luscious chocolate filling.

16 ServingsPrep: 35 min. Bake: 10 min./batch + cooling

Ingredients

3 egg whites
1-1/4 cups confectioners' sugar
3/4 cup pistachios
Dash salt
1/4 cup sugar
CHOCOLATE FILLING:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 teaspoons corn syrup
1 tablespoon butter

Directions

Place egg whites in a small bowl; let stand at room temperature for
30 minutes. Place confectioners' sugar and pistachios in a food
processor. Cover and process until pistachios become a fine powder.
Add salt to egg whites; beat on medium speed until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating on high until
stiff peaks form. Fold in pistachio mixture.
Place mixture in a heavy-duty resealable plastic bag; cut a small
hole in a corner of bag. Pipe 1-in.-diameter cookies 1 in. apart
onto parchment paper-lined baking sheets. Bake at 350° for 10-12
minutes or until lightly browned and firm to the touch. Cool
completely on pans on wire racks.
Place chocolate in a small bowl. In a small saucepan, bring cream and

2 of 2

Pistachio Chocolate Macarons (continued)

Directions (continued)

corn syrup just to a boil. Pour over chocolate; whisk until smooth.
Whisk in butter. Cool, stirring occasionally, to room temperature or
until filling reaches a spreading consistency, about 45 minutes.
Spread on the bottoms of half of the cookies; top with remaining
cookies. Yield: 16 cookies.

Nutrition Facts: 1 cookie equals 156 calories, 9 g fat (4 g saturated fat), 12 mg cholesterol, 52 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.