Food recipes
Chocolate-Dipped Almond-Pistachio Macaroons
Chocolate-Dipped Almond-Pistachio Macaroons Ingredients: sugars, powdered nuts, almonds wheat flour, white, all-purpose, unenriched nuts, pistachio nuts, raw egg, white, raw, fresh salt, table candies, semisweet choco...
Chocolate-Dipped Almond-Pistachio Macaroons
Ingredients:
sugars, powdered
nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw
egg, white, raw, fresh
salt, table
candies, semisweet chocolate
Directions:
Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
Add flour and blend 1 minute.
Transfer to a large bowl and mix in pistachios.
In a separate bowl, beat egg whites and salt until stiff but not dry.
Fold nut mixture into whites in 4 additions (batter will be thick).
Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
Melt chocolate over double-boiler or in microwave, stirring until melted.
Dip each cookie halfway into chocolate, shaking off excess.
Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
(Can be made 3 days ahead.
Store between sheets of waxed paper in airtight container and refrigerate.)
Serve at room temperature.
Ingredients:
sugars, powdered
nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw
egg, white, raw, fresh
salt, table
candies, semisweet chocolate
Directions:
Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
Add flour and blend 1 minute.
Transfer to a large bowl and mix in pistachios.
In a separate bowl, beat egg whites and salt until stiff but not dry.
Fold nut mixture into whites in 4 additions (batter will be thick).
Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
Melt chocolate over double-boiler or in microwave, stirring until melted.
Dip each cookie halfway into chocolate, shaking off excess.
Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
(Can be made 3 days ahead.
Store between sheets of waxed paper in airtight container and refrigerate.)
Serve at room temperature.