LEMON-PISTACHIO MACAROONS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 30 macaroons
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the pistachios in a food processor until finely ground but not powdery. Whisk the egg whites with the sugar, lemon zest, vanilla and salt in a large bowl until frothy. Stir in the ground pistachios, then stir in the coconut until completely combined.
- Scoop heaping tablespoons of the coconut mixture onto the prepared pans. Bake, switching the pans halfway through, until the macaroons are golden, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
CHOCOLATE-PISTACHIO MACAROONS
Provided by Food Network Kitchen
Time 45m
Yield About 30 macaroons
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.
PISTACHIO MACAROONS
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and brush with the butter.
- Place the egg whites in a clean, dry mixing bowl. Beat the egg whites until firm peaks, adding the sugar, salt and cream of tartar to the mixing bowl halfway through beating. Gently fold the coconut and 3/4 cup pistachios into the egg whites. Dollop the mixture onto the baking sheet and sprinkle with the remaining pistachios.
- Bake until firm and lightly golden, 20 to 30 minutes. Place on a cooling rack.
ALMOND PISTACHIO MACAROONS
These macaroons are made with almond paste rather than coconut, for those who either cannot eat sweetened coconut or don't like it (it also reduces the carbohydrate count so this recipe could be good for diabetics).
Provided by Julesong
Categories Dessert
Time 45m
Yield 30 cookies, approx
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups.
- In an electric mixer (preferably a heavy duty one with a paddle blade), combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs.
- Gradually add the powdered sugar and keep mixing for about a minute until it's well combined.
- Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky) then add 1/3 cup of the chopped pistachios to complete the dough.
- Place remaining chopped pistachios in a shallow dish.
- Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side.
- Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper.
- Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula.
- Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper.
- They can be stored for up to 5 days at room temperature in an airtight container.
- Makes about 30 cookies.
Nutrition Facts : Calories 141.8, Fat 6.3, SaturatedFat 0.7, Sodium 12.6, Carbohydrate 19.8, Fiber 1.2, Sugar 17.1, Protein 2.7
MINI PISTACHIO & CHOCOLATE MACAROONS
Re-create memories of romantic Paris with these melt-in-the-mouth macaroons
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Makes about 30 bite-size
Number Of Ingredients 5
Steps:
- Heat the oven to 160C/fan 140/gas 3.
- 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.
- 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.
Nutrition Facts : Calories 71 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
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- Sift almond flour, powdered sugar, and ground pistachios through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
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- For the pistachio buttercream: In the bowl of a food processor, add the pistachios and powdered sugar. Process until the pistachios are very finely ground, scraping down the sides of the bowl once or twice during the process.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add the ground pistachio/sugar mixture and mix until fluffy and smooth. Add the pistachio extract and mix well. If the buttercream seems a bit stiff, add some heavy cream or milk by teaspoonfuls until you reach the right consistency. Transfer to a pastry bag fitted with a small round tip and set aside until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
- For the pistachio macaron shells: Return the egg whites to room temperature at least an hour before making the macaron shells.
- In the bowl of a food processor, add the powdered sugar, almond flour, and pistachios, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture in a fine mesh strainer to make sure no lumps or bigger bits of nuts are left. Discard the larger bits that remain in the strainer.
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