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26
DESSERTS
Chocolate Pistachio Macaroons
A change from the traditional almond macaroon.
Makes about 30 cookies
½ cup shelled pistachios, unsalted
¾ cup granulated sugar, divided
¼ cup Dutch processed cocoa
4 large egg whites
1 cup mini chocolate morsels
Preheat oven to 325°F. Line two 15 x 11½-inch baking sheets with
parchment paper.
Insert the blade assembly in the work bowl. Put the pistachios and ¼ cup
of the sugar into the work bowl and process on High for 30 to 40 seconds
until finely ground. Add cocoa and pulse on High 6 times to incorporate.
Put the egg whites in a glass or stainless mixing bowl. Insert the blender
fitted with the whisk attachment and beat whites on Low. After 1½ minutes
add the remaining ½ cup of sugar and continue on High. Whites should
reach firm peaks after 3 minutes.
Fold the pistachio and cocoa mixture into the egg whites in three
increments with a rubber spatula. Gently fold in the chocolate morsels,
taking care not to deflate the mixture.
Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking
sheets. Bake in preheated 325°F oven for 35 to 40 minutes, until the
cookies lift easily from the baking sheet and cookie bottoms are smooth.
Transfer the parchment with the cookies from the hot pan to a cool
surface. Peel off the paper and store macaroons in airtight container once
cooled.
Nutritional information per macaroon:
Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g • sat. fat 1g
• chol. 0mg • sod. 11mg • calc. 4mg • fiber 2g
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