Pistachio Chocolate Macarons |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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. 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:
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: about 1-1/2 dozen.
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