Chocolate Pistachio Macaroons

INGREDIENTS


125g raw pistachio kernals
2 tablespoons icing sugar mixture
extra 1 cup icing sugar mixture
1 tablespoon cocoa powder, sifted
3 (100g) egg whites
pinch of cream of tartar
2 tablespoons caster sugar
cocoa powder, to dust
icing sugar, to dust

Chocolate cream
200g block dark chocolate, chopped
100ml pouring cream


METHOD


Pre-heat oven at 200°C/180°C (fan-forced).

Process pistachios and two tablespoons of icing sugar until mixture resembles fine breadcrumbs. Transfer mixture to a large bowl with extra icing sugar and cocoa powder, run a whisk through mixture to combine.

Beat egg whites, tartar and vanilla with an electric beater until stiff peaks form. Gently fold into pistachio mixture until just combined.

Spoon mixture into a piping bag fitted with 1cm round nozzle. Pipe 3cm wide rounds, 2cm apart onto large baking trays lined with baking paper.

Cook trays one at a time for 8-10 minutes or until tops are firm to touch and inside is still moist. Stand at room temperature on trays until cool.

Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.

To make chocolate cream, place cream into a medium saucepan, bring to boil. Pour cream over chocolate in a medium heat-proof bowl. Stir mixture gently until smooth. Refrigerate until spreadable consistency. Spoon mixture into same piping bag fitted with nozzle, pipe about one heaped tablespoon of chocolate onto centre of half of the macaroons and sandwich together with other halves.

Dust with cocoa powder to serve.