Chocolate-Dipped Almond-Pistachio Macaroons

“As an affirmed macaroon, chocolate and pistachio lover, these look like real treats. I haven't made them *yet*. From Bon Appetit. Prep time includes chilling time.”
1hr 10mins

Ingredients Nutrition

  • 4 12 cups powdered sugar
  • 2 cups whole almonds
  • 12 cup flour
  • 1 cup unsalted pistachios, finely chopped
  • 34 cup egg white (about 6 large)
  • 14 teaspoon salt
  • 12 ounces semisweet chocolate, chopped


  1. Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
  2. Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
  3. Add flour and blend 1 minute.
  4. Transfer to a large bowl and mix in pistachios.
  5. In a separate bowl, beat egg whites and salt until stiff but not dry.
  6. Fold nut mixture into whites in 4 additions (batter will be thick).
  7. Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
  8. Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
  9. Melt chocolate over double-boiler or in microwave, stirring until melted.
  10. Dip each cookie halfway into chocolate, shaking off excess.
  11. Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
  12. (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.

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