How to Bake Chocolate Pistachio Macaroons

Choco-liscious! Great chocolate aftertaste.

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How to Bake Chocolate Pistachio Macaroons Recipe
15 Steps
Ingredients
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1
Preheat oven to 325°.

Preheat oven to 325°.

2
I used 1/2 coconut palm, 1/2 xylitol for the sugar.

I used 1/2 coconut palm, 1/2 xylitol for the sugar.

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3
I used salted pistachios and they taste GREAT!

I used salted pistachios and they taste GREAT!

4
Process pistachios and 1/4 cup sweetener of your choice on high 40 seconds.

Process pistachios and 1/4 cup sweetener of your choice on high 40 seconds.

5
Add cocoa and pulse on high 6 times to incorporate.

Add cocoa and pulse on high 6 times to incorporate.

6
Put the 4 egg whites in a glass or metal bowl. Whisk on low 1 1/2 minutes.

Put the 4 egg whites in a glass or metal bowl. Whisk on low 1 1/2 minutes.

7
Paleo friendly with dark chocolate and the right sweetener.

Paleo friendly with dark chocolate and the right sweetener.

8
Add remaining 1/2 cup sweetener and continue to whisk on high.

Add remaining 1/2 cup sweetener and continue to whisk on high.

9
Whites should have firm peaks after 3 minutes.

Whites should have firm peaks after 3 minutes.

10
Gently fold in pistachio/chocolate mixture and chocolate chips with a spatula.

Gently fold in pistachio/chocolate mixture and chocolate chips with a spatula.

11
Take care not to deflate the mixture.

Take care not to deflate the mixture.

12
Spoon out on a parchment paper prepared pan or two.

Spoon out on a parchment paper prepared pan or two.

13
Bake at 325° for 40 minutes.

Bake at 325° for 40 minutes.

14
Slide parchment off pan to cool.

Slide parchment off pan to cool.

15
Peel off parchment and enjoy!

Peel off parchment and enjoy!

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