Description
These Pistachio Macarons feature delicate almond-based shells infused with pistachio flour and are filled with a rich, creamy pistachio ganache made from white chocolate, pistachios, and heavy cream. Perfectly crisp on the outside and chewy inside, these elegant French macarons offer a vibrant green color and a burst of pistachio flavor in every bite.
Ingredients
Units
Scale
For the Pistachio Ganache Filling
- 180 g heavy whipping cream, room temperature (3/4 cup)
- 60 g shelled and peeled unsalted pistachios (1/2 cup)
- 240 g finely chopped white chocolate or white chocolate chips (1 1/3 cups)
- Neon green gel food coloring - optional
- Sprinkle of fine salt - optional
For the Macaron Shells
- 110 g aged egg whites - about 4 large egg whites
- 1/4 tsp cream of tartar - optional
- 110 g granulated sugar (1/2 cup + 2 tsp)
- Green gel food coloring - optional
- 125 g powdered sugar (1 cup)
- 105 g superfine almond flour - blanched (1 1/4 cups + 1 Tbsp)
- 35 g pistachio flour or very finely ground pistachios (1/4 cup)
Instructions
- Prepare the Pistachio Ganache: In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Remove from heat and pour over the finely chopped white chocolate in a heatproof bowl. Let it sit for a minute to melt, then stir gently until smooth and fully combined. Stir in the shelled pistachios, a sprinkle of fine salt, and neon green gel food coloring if using, for vibrant color. Allow the ganache to cool and thicken, then refrigerate to set while preparing the shells.
- Sift Dry Ingredients: Sift together the powdered sugar, almond flour, and pistachio flour to remove any lumps and ensure a fine mixture for smooth macaron shells.
- Whip Egg Whites: In a clean, dry mixing bowl, whisk the aged egg whites with cream of tartar using an electric mixer on medium speed until frothy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Add green gel food coloring if desired and mix until evenly combined.
- Macaronage – Folding Mixture: Gently fold the sifted dry ingredients into the whipped egg whites in batches, using a spatula. Carefully fold until the batter flows like lava and you can make a figure-eight shape without breaking it. Avoid over or under mixing for the best texture.
- Pipe the Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe uniform rounds (about 1.5 inches in diameter) onto parchment-lined baking sheets. Tap the baking sheets firmly on the counter to release any air bubbles.
- Rest the Shells: Let the piped shells sit at room temperature for 30-60 minutes until a skin forms on the surface and they are no longer tacky to the touch. This step helps develop the characteristic macaron ‘feet’ during baking.
- Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15-19 minutes, rotating the baking tray halfway through if needed for even baking. The shells should be set with feet formed.
- Cool the Shells: Remove from oven and let the shells cool completely on the baking sheet before handling to prevent cracking.
- Assemble the Macarons: Pair shells of similar size. Pipe or spoon a small amount of the chilled pistachio ganache onto the flat side of one shell, then sandwich with the matching shell. Press gently to spread the filling evenly to the edges.
- Mature: For best flavor and texture, refrigerate assembled macarons in an airtight container for 24 hours to allow the flavors to meld and the texture to soften slightly.
Notes
- These pistachio macarons are made with pistachio macaron shells and filled with decadent pistachio ganache. They’re bursting with pistachio flavor!
- Using aged egg whites (leftover egg whites stored in the refrigerator for 1-2 days) helps achieve better meringue stability and macaron structure.
- Gel food coloring is recommended to achieve vibrant colors without altering batter consistency.
- Letting the shells rest before baking is crucial for developing the macaron’s signature feet.
- Macarons taste best after resting refrigerated for 24 hours to mature flavors.
Nutrition
- Serving Size: 1 macaron
- Calories: 177 kcal
- Sugar: 17 g
- Sodium: 63 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg
