Mini Pistachio & Chocolate Macaroons Recipe

Preheat the oven to 325°F (160°C).

In a medium bowl, sift the powdered sugar, almond flour, and pistachio flour together. Set aside.

In a separate bowl, beat the egg whites until foamy using an electric mixer. Gradually add the granulated sugar while continuing to beat until stiff peaks form.

Gently fold in the sifted flour mixture and vanilla extract into the beaten egg whites until well combined.

Put the macaroon batter into a piping bag fitted with a round tip.

Pipe small circles of batter onto a baking sheet lined with parchment paper. Let the macaroons sit at room temperature for about 20 minutes until a skin forms.

Bake the macaroons for 12 minutes or until they have a slightly firm exterior and a soft interior. Let them cool completely on the baking sheet.

Melt the dark chocolate chips in the microwave or using a double boiler.

Dip the bottom of each macaroon into the melted chocolate and place them back on the parchment paper to set.

Let the chocolate set completely before serving. Enjoy!