Pistachio and Chocolate Macaroons December 19, 2014 By @entwellbeing Pistachio and Chocolate Macaroons Serves: 30 Time to make: 10 minutes (Preparation) + 15 minutes (Cooking) Ingredients Macaroons 140g Pistachios (Unsalted) 250g Sugar (Icing Sugar) 2 Eggs (Whites only) Filling 100g Soft Cheese (Low-fat) 25g Dark Chocolate (70% Cocoa, gluten free) Nutrition (per serve) Energy: 297kJ Calories: 71cal Protein: 2g Fat: 3g – saturated 1g Carbohydrates: 10g – sugars: 10g Dietary Fibre: 0g Sodium: 50mg Instructions Preheat the oven to 160°C (fan-forced). Using a food processor, finely blend the pistachios and 25g of the icing sugar. Transfer into a large bowl and mix in 175g of icing sugar. In a small bowl, whish egg whites until stiff and add the remaining 50g icing sugar, whisking again until thick and glossy. Gently fold into the nut mix. Spoon mix into a piping back with a 1cm nozzle. On a lined baking tree and pipe out 60 coin-sized blobs of the mixture, keeping them well spaced. Poke any pointy tops down with a wet finger. Leave the macaroons to dry for 30 minutes before placing them in the oven and baking for 12-15minutes, until risen. Remove and cool on the baking paper. Meanwhile, beat the cream cheese with the chocolate. Spoon onto macaroons and use to sandwich the halves together.