Recipes and Cooking Pistachio Macarons with Cannoli Cream Here's a macaron recipe that thinks outside the box. Pistachios in place of the usual almonds and a wonderful cannoli cream make this an irresistibly unique dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 23, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Stand Time: 30 mins Bake Time: 9 mins Total Time: 35 mins Servings: 30 Yield: 30 cookies Jump to Nutrition Facts Ingredients 1 ½ cup finely ground pistachio nuts 1 ¼ cup powdered sugar 3 egg whites ½ teaspoon vanilla Salt ¼ cup granulated sugar 2 green food coloring (optional) 1 recipe Cannoli Cream Cannoli Cream 4 ounce cream cheese, softened ¼ cup sugar ½ cup ricotta cheese ¼ cup miniature semisweet chocolate pieces Directions Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together pistachio nuts and powdered sugar; set aside. In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and, if desired, food coloring. Spoon mixture into a large pastry bag fitted with a large (about 1/2 inch) round tip.* Pipe 1 1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking. Preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool cookies on cookie sheets on wire racks. Carefully peel cookies off parchment paper. Spread Cannoli Cream on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Cannoli Cream In a medium mixing bowl combine the cream cheese and sugar. Beat with an electric mixer on medium speed until combined. Beat in the ricotta cheese until combined. Stir in the chocolate pieces. *Tip If you don't have a pastry bag, spoon mixture into a large resealable plastic bag and snip a 1/2-inch hole in one corner of the bag. To Store Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Fill as directed in Step 5. Rate it Print Nutrition Facts (per serving) 100 Calories 5g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 100 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 6mg 2% Sodium 27mg 1% Total Carbohydrate 12g 4% Total Sugars 10g Protein 2g Calcium 20.2mg 2% Iron 0.4mg 2% Potassium 79mg 2% Folate, total 4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.