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Pistachio Chocolate Macarons

 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


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


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Line baking sheets with parchment paper; set aside.
  • Place confectioners' sugar and pistachios in a food processor. Cover
  • and process until pistachios become a fine powder.
  • Preheat oven to 350°. 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 prepared baking sheets. Bake 10-12 minutes or until lightly
  • browned and firm to the touch. Cool completely on pans on wire

2 of 2

Pistachio Chocolate Macarons (continued)

Directions (continued)

  • racks.
  • Place chocolate in a small bowl. In a small saucepan, bring cream and
  • 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: about 1-1/2 dozen.
Nutritional 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.