How To Make Mini Pistachio & Chocolate Macaroons
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup of powdered sugar
- 1/2 cup of almond flour
- 1/4 cup of pistachio flour
- 2 egg whites
- 1/4 cup of granulated sugar
- 1/4 teaspoon of vanilla extract
- 1/4 cup of dark chocolate chips
Instructions
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Preheat the oven to 325°F (160°C).
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In a medium bowl, sift the powdered sugar, almond flour, and pistachio flour together. Set aside.
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In a separate bowl, beat the egg whites until foamy using an electric mixer. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
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Gently fold in the sifted flour mixture and vanilla extract into the beaten egg whites until well combined.
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Put the macaroon batter into a piping bag fitted with a round tip.
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Pipe small circles of batter onto a baking sheet lined with parchment paper. Let the macaroons sit at room temperature for about 20 minutes until a skin forms.
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Bake the macaroons for 12 minutes or until they have a slightly firm exterior and a soft interior. Let them cool completely on the baking sheet.
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Melt the dark chocolate chips in the microwave or using a double boiler.
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Dip the bottom of each macaroon into the melted chocolate and place them back on the parchment paper to set.
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Let the chocolate set completely before serving. Enjoy!
Nutrition
- Calories : 215kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 20mg
- Total Carbohydrates : 31g
- Dietary Fiber : 2g
- Sugar : 27g
- Protein : 4g
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