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DESSERTS
CHOCOLATE PISTACHIO MACAROONS
A change from the traditional almond macaroon.
Makes about 30 cookies
3
⁄4 cup granulated sugar
1
⁄2 cup shelled pistachios, unsalted
1
⁄4 cup Dutch processed cocoa
4 large egg whites
1 cup mini chocolate morsels
Preheat oven to 325°F. Line two 15 x 11
1
⁄2-inch baking sheets with
parchment paper.
Insert the blade assembly in the prep bowl. Place
1
⁄4 cup of the sugar and
the pistachios in the prep bowl and process for 30–40 seconds until finely
ground. Add cocoa and pulse 6 times to incorporate.
Place egg whites in a glass or stainless mixing bowl. Insert the blender
fitted with the whisk attachment and beat whites. After 1
1
⁄2 minutes add the
remaining
1
⁄2 cup of sugar. Whites should reach firm peaks after 3 minutes.
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.
Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking
sheets. Bake in preheated 325°F oven for 35–40 minutes, until the
cookies lift easily from the baking sheet and cookie bottoms are smooth.
Transfer the parchment with the cookies from the hot pan to a cool
surface. Peel off the paper and store in airtight container once cooled.
Nutritional information per macaroon:
Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g
• sat. fat 1g • chol. 0mg • sod. 11mg • calc. 4mg• fiber 2g
SWEET WHIPPED CREAM
Sweetened whipped cream is the perfect finish for just about any
dessert, or spoon a dollop over coffee or hot chocolate.
Makes 2 cups
1
1
⁄4 cups heavy cream, chilled
2 tablespoons granulated sugar
1
1
⁄2 teaspoons vanilla extract
Place the cream, sugar, and vanilla in a large stainless or glass mixing
bowl. Insert the blender fitted with the whisk attachment. Start the blender
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