White Chocolate and Pistachio Macaroons.

            Yummy, yummy treats....these are just so delicious and just melt in your mouth. The ingredients are very simple and they keep well for more than a week if stored in an air tight jar.
            I always feel pistachios are quite under rated when compared to its counter parts.... This recipe has this awesome combination of white chocolate and pistachios.
            Even though these are named macaroons and have more or less the same ingredients as traditional ones, they are don't have the smooth shiny glossy surface and are quite a bite to eat.

White chocolate [grated]: 50 gms.
Egg whites [medium]: 2.
Caster sugar: 60 gms.
Pistachio [whole]: 125 gms.
Coffee beans: a few to decorate.

1.Preheat the oven to 180 degrees/350 degrees F/ Gas mark 4. Line a large baking sheet with nonstick baking paper.
2.Grind the pistachios to a powder.
4.Whisk the egg whites until stiff.
5.Gradually add the sugar until the mixture is thick and glossy.

6.Gently fold in the almonds and grated chocolate.
7.Put the mixture in a piping bag fitted with a large plain nozzle and pipe small rounds [4cms/one and a half inches in width].
8.Otherwise place small teaspoonfuls on the sheet.

9.Press a coffee bean in the centre of each macaroon.
10.Bake for 12-15 mins until slightly risen and just firm.
11.Leave to cool on the baking sheet and store in an air tight container.

           I didn't bother to use a piping bag for piping the macaroons, just spooned teaspoonfuls on the baking paper.
          The original recipe calls for "Chocolate coated coffee beans" and I had none at hand. So I substituted ordinary coffee beans for the chocolate ones. If you are using ordinary coffee beans like me, remember to remove them when you munch on these lovelies.

      
Enjoy.....

Scribbled by Reva.