Specifications
37
Chocolate Pistachio Macaroons
Makes approximately 30 cookies
150g granulated sugar
60g shelled pistachios, unsalted
150g cocoa
4 large egg whites
150g mini chocolate morsels
ß Preheat oven to 170°C. Line two 15 x 29cm baking sheets with baking paper.
ß Insert the blade assembly into the blending jug. Place 40g of the sugar and all of the pistachios in
a bowl and process for 30–40 seconds until nely ground.
ß Add cocoa and pulse 6 times to incorporate.
ß Place egg whites in a glass or stainless mixing bowl. Insert the blender tted with the whisk
attachment and beat whites. After 1½ minutes add the remaining sugar. Whites should reach rm
peaks after 3 minutes.
ß 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 deate.
ß Drop the batter in spoonfuls onto the prepared baking sheets. Bake in preheated 190°C oven
for 35–40 minutes, until the cookies lift easily from the baking sheet and cookie bottoms are
smooth. Transfer the paper with the cookies from the hot pan to a cool surface.
ß Peel off the paper and store in airtight container once cooled.