Pistachio Chocolate Macarons Recipe

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Pistachio Chocolate Macarons Recipe
Pistachio Chocolate Macarons Recipe photo by Taste of Home
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Pistachio Chocolate Macarons Recipe

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4 1 1
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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pistachio Chocolate Macarons in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p212

Nutritional Facts

1 sandwich cookie: 160 calories, 9g fat (4g saturated fat), 10mg cholesterol, 135mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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: 16 cookies.
Originally published as Pistachio Chocolate Macarons in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p212

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Danish7 User ID: 5345144 176631
Reviewed Oct. 13, 2012

"easy to make. Tastes amazing. They were gone in seconds."

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