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.

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Ingredients

Directions

  • Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together pistachio nuts and powdered sugar; set aside.

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  • 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.

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  • 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.

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  • 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.

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*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.

Nutrition Facts

100 calories, 5 g fat (2 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 6 mg cholesterol, 27 mg sodium, 12 g carbohydrates, 1 g fiber, 10 g sugar, 2 g protein.

Cannoli Cream

Ingredients

Directions

  • 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.

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