User Manual

DESSERTS

CHOCOLATE PISTACHIO MACAROONS

A change from the traditional almond macaroon.

Makes about 30 cookies

⁄4 cup granulated sugar

⁄2 cup shelled pistachios, unsalted

⁄4 cup Dutch processed cocoa

4 large egg whites

1 cup mini chocolate morsels

Preheat oven to 145°C. Line two 38cm x 28cm baking sheets with

baking paper.

Insert the blade assembly in the prep bowl. Place

⁄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

⁄2 minutes add the

remaining

⁄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 145°C oven for 35–40 minutes, until the

cookies lift easily from the baking sheet and cookie bottoms are smooth.

Transfer the baking paper 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 • fibre 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

⁄4 cups heavy cream, chilled

2 tablespoons granulated sugar

⁄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