Pistachio Macarons with Pistachio Ganache Recipe

Introduction

Pistachio macarons are delicate French treats that combine crisp, airy shells with a smooth, nutty pistachio ganache filling. This recipe guides you through making both the bright green shells and the rich pistachio cream for a truly impressive dessert. Perfect for special occasions or a delightful homemade indulgence.

Ingredients

• 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)
• 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

1. Step 1: Make the pistachio ganache first, as it needs about 2 hours to set. Pour 180 g heavy cream and 60 g pistachios into a small saucepan. Heat over medium heat until just simmering.
2. Step 2: Using an immersion blender, place pistachios and cream in a bowl, add 240 g white chocolate submerged in cream, let sit for a few minutes, then blend until pistachios are finely broken down. Alternatively, blend the cream and pistachios first, then add and mix in the white chocolate.
3. Step 3: Optionally add a drop of neon green gel food coloring and a pinch of fine salt. Cover with plastic wrap and chill in the fridge for about 2 hours, stirring every 15 minutes to speed cooling if desired.
4. Step 4: Prepare the macaron shells by lining two baking sheets with parchment or silicone mats.
5. Step 5: Finely grind 35 g pistachios in a food processor until dry; sift and set aside.
6. Step 6: Whisk 110 g aged egg whites on medium speed until bubbles form. Add a pinch of cream of tartar and continue beating until soft peaks form.
7. Step 7: Gradually add 110 g granulated sugar while mixing on medium-low speed, then increase to medium-high speed until stiff, glossy peaks develop.
8. Step 8: Sift together 105 g almond flour, 125 g powdered sugar, and the ground pistachios into the meringue. Add extra almond flour if needed to compensate for lost pistachios.
9. Step 9: Optionally add green gel food coloring, then fold the dry ingredients into the meringue with a spatula using a circular motion until the batter flows in thick ribbons.
10. Step 10: Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1 1/2-inch rounds onto prepared sheets, spacing 1 inch apart.
11. Step 11: Tap the baking sheets on the counter a few times to release air bubbles, then pop any remaining bubbles with a toothpick.
12. Step 12: Let macarons rest for 30 minutes until a matte skin forms. Meanwhile, preheat the oven to 315°F (157°C).
13. Step 13: Bake one tray at a time on the middle rack for 18–21 minutes, rotating halfway through for even baking.
14. Step 14: Allow shells to cool completely on the pan before gently removing. Store shells at room temperature in an airtight container for up to 2 days if making ahead.
15. Step 15: Assemble macarons by piping chilled pistachio ganache onto one shell. If too firm, let ganache warm for 30 minutes first. Sandwich with a second shell.
16. Step 16: Optionally drizzle melted white chocolate on top and sprinkle with chopped pistachios for decoration.
17. Step 17: Place finished macarons in an airtight container and chill overnight. Remove from fridge 15 minutes before serving to reach room temperature. Store leftovers refrigerated for up to one week.

Tips & Variations

• Use aged egg whites (stored in the fridge for a day or two) to improve macaron stability and volume.
• If you don’t have pistachio flour, finely grind shelled pistachios yourself but watch for oil release to keep texture dry.
• Adjust green gel food coloring according to your desired shell color intensity.
• For a different flavor twist, try replacing white chocolate with milk or dark chocolate in the ganache.

Storage

Store assembled pistachio macarons in an airtight container in the refrigerator for up to one week. Bring to room temperature about 15 minutes before eating for the best texture and flavor. Unfilled shells can be kept at room temperature for up to two days in an airtight container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio ganache in advance?

Yes, the ganache can be made up to a week ahead and kept refrigerated. Just bring it to room temperature before assembling the macarons.

How do I know when the macaron batter is the right consistency?

The batter is ready when it flows in a thick ribbon off your spatula and you can draw a few figure eights without the stream breaking immediately. If it breaks too soon, continue folding gently a bit more.