Chocolate-Pistachio Macaroons – a delicious recipe with egg whites, dried cherries, sugar, salt, vanilla, almond extract. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
2
Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut.
3
Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet.
4
Use your fingers to form into pyramids.
5
Bake until golden brown around the edges, 20 to 25 minutes.
6
Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
7
Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes.
8
Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.
284
kcal
Calories
12
g
Fat
34
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large egg whites, 1/2 cup dried cherries, chopped, 1/2 cup sugar, 1/8 teaspoon salt, and more.
Yes, Chocolate-Pistachio Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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