Mini Pistachio & Chocolate Macaroons

Re-create memories of romantic Paris with these melt-in-the-mouth macaroons

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Moderately easy
• Servings Makes about 30 bite-size

Nutrition per serving

• Kcalories

  71

• Protein

  2g

• Carbs

  10g

• Fat

  3g

• Saturates

  1g

• Fibre

  0g

• Sugar

  10g

• Salt

  0.05g

Ingredients

• 140g pistachios
• 250g icing sugar
• 2 egg whites
• For the filling
• 100g low-fat soft cheese
• 25g 70% cocoa dark chocolate

Directions

1. Heat the oven to 160C/fan 140/gas 3.
2. 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.
3. 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.

Categories: Courses, Cuisines, Healthy