Chocolate Pistachio Macaroons
Makes approximately 30 cookies
150g granulated sugar
60g shelled pistachios, unsalted
150g cocoa
4 large egg whites
150g mini chocolate morsels
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Preheat oven to 170°C. Line two 15 x 29cm baking sheets with baking paper.
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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 finely ground.
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Add cocoa and pulse 6 times to incorporate.
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Place egg whites in a glass or stainless mixing bowl. Insert the blender fitted with the whisk
attachment and beat whites. After 1½ minutes add the remaining sugar. Whites should reach firm
peaks after 3 minutes.
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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 deflate.
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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.
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Peel off the paper and store in airtight container once cooled.
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