Macaroons with chocolate and pistachios
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 105, total fat 6 G., saturated fats 5 G., proteins 1 G., carbohydrates 13 G., fiber 1 G., cholesterol 0 mg, sodium 50 mg, sugar 12 G.
Calories 105, total fat 6 G., saturated fats 5 G., proteins 1 G., carbohydrates 13 G., fiber 1 G., cholesterol 0 mg, sodium 50 mg, sugar 12 G.
American coconut macarons (not to be confused with French macarons!) are easy to make and incredibly delicious, soft inside and crispy on the edges. In this recipe, the sweetness of coconut is tempered by the tartness of dried cherries. Each finished macaron is coated with melted chocolate and sprinkled with chopped pistachios. It looks very impressive and festive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Whites of 3 large eggs
- 0.5 cups dried cherries, chopped
- 0.5 cups of sugar
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 package (400 g) of sweet coconut flakes
- 60 g semi-sweet chocolate, finely chopped
- 1/4 cup chopped pistachios
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Recipes with similar ingredients: coconut flakes, semi-sweet chocolate, pistachios, eggs, almond extract, dried cherries
Cooking the dish according to the recipe:
- Preheat oven to 160°C and line a baking sheet with parchment paper.
- Combine the egg whites, cherries, sugar, salt, vanilla, and almond extracts in a large bowl; stir in the coconut flakes. Scoop out 1 heaping tablespoon of the coconut mixture and place them on a baking sheet, spacing them about 2.5 cm apart. Shape them into pyramids.
- Bake until golden brown around the edges, 20-25 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate in the microwave on medium power in 30-second intervals, stirring occasionally, until smooth, about 2 minutes. Dip the macarons in the melted chocolate and sprinkle with chopped pistachios. Then transfer to a sheet of parchment paper and let set.
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