Snapguide

How to bake chocolate pistachio macaroons

Choco-liscious! Great chocolate aftertaste.

10
STEPS
INGREDIENTS
Preheat oven to 325\u00b0.

Preheat oven to 325°.

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

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

I used salted pistachios and they taste GREAT!

I used salted pistachios and they taste GREAT!

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.

Add cocoa and pulse on high 6 times to incorporate.

Add cocoa and pulse on high 6 times to incorporate.

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.

Paleo friendly with dark chocolate and the right sweetener.

Paleo friendly with dark chocolate and the right sweetener.

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

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

Whites should have firm peaks after 3 minutes.

Whites should have firm peaks after 3 minutes.

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

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

Take care not to deflate the mixture.

Take care not to deflate the mixture.

Spoon out on a parchment paper prepared pan or two.

Spoon out on a parchment paper prepared pan or two.

Bake at 325\u00b0 for 40 minutes.

Bake at 325° for 40 minutes.

Slide parchment off pan to cool.

Slide parchment off pan to cool.

Peel off parchment and enjoy!

  • 0.0c Shelled pistachios, unsealed.
  • 0.0c Sugar, sweetener of your choice, divided
  • 0.0c Dutch processed Chocolate
  • 4.0 Large Egg whites
  • 1.0c Mini chocolate chips