Pistachio Macarons with Pistachio Ganache Filling Recipe

Introduction

Pistachio macarons are delicate French treats with crisp shells and a luscious pistachio white chocolate ganache filling. With their subtle nutty flavor and vibrant green hue, these macarons make an elegant dessert or gift. Though they require some patience, the results are truly rewarding.

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: Prepare the pistachio ganache by pouring 180 g heavy cream and 60 g pistachios into a small saucepan. Heat over medium heat until it just begins to simmer.
2. Step 2: Using an immersion blender, combine the warm cream and pistachios in a medium bowl for a few minutes until the pistachios break down. Add 240 g white chocolate, ensuring it is submerged, then blend until smooth. Alternatively, blend the mixture in a food processor off the heat, then add the white chocolate and stir until smooth.
3. Step 3: If desired, mix in a drop of neon green gel food coloring and a pinch of fine salt. Cover with plastic wrap pressed on top, and chill in the fridge for about 2 hours until set, stirring every 15 minutes to speed cooling if you wish.
4. Step 4: For the macaron shells, line two baking sheets with silicone mats or parchment paper.
5. Step 5: Grind 35 g pistachios finely in a food processor until dry, then sift through a fine mesh sieve and set aside.
6. Step 6: Whisk 110 g aged egg whites in a stand mixer at medium speed until small bubbles form. Add 1/4 tsp cream of tartar if using, and continue mixing to soft peaks.
7. Step 7: Gradually add 110 g granulated sugar to the egg whites while mixing on medium-low, then increase to medium-high speed until you get stiff, glossy peaks.
8. Step 8: Sift together 105 g almond flour, 125 g powdered sugar, and the ground pistachios into the meringue. If needed, add extra almond flour to compensate for any pistachio pieces that didn’t sift through.
9. Step 9: Add a small squirt of green gel food coloring if desired. Fold the dry ingredients into the meringue using a circular motion that sweeps the edges and pulls through the center, until the batter falls in a thick ribbon that can draw figure eights without breaking.
10. Step 10: Transfer batter to a piping bag fitted with a medium round tip. Pipe 1.5-inch rounds onto the prepared baking sheets, spacing about 1 inch apart.
11. Step 11: Tap the trays firmly on the counter to release air bubbles, then pop any remaining bubbles with a toothpick.
12. Step 12: Let the macarons rest for 30 minutes until they develop a matte skin. Meanwhile, preheat the oven to 315°F (157°C).
13. Step 13: Bake one tray at a time on the middle oven rack for 18-21 minutes, rotating halfway for even baking.
14. Step 14: Cool macarons fully on the pan, then gently peel off the mats. Store unfilled shells at room temperature in an airtight container for up to 2 days if making in advance.
15. Step 15: To assemble, pipe a dollop of pistachio ganache onto one shell. If firm, let the ganache warm at room temperature for about 30 minutes to soften.
16. Step 16: Sandwich with a second shell. Optionally, drizzle with melted white chocolate and sprinkle chopped pistachios for decoration.
17. Step 17: Chill assembled macarons overnight in an airtight container. Remove from the fridge about 15 minutes before serving to reach room temperature.

Tips & Variations

• Use aged egg whites (left out overnight at room temperature) for better meringue stability and volume.
• If pistachio flour is not available, finely grind shelled pistachios but avoid releasing oil for the best texture.
• Adding a tiny amount of gel food coloring enhances the charming green color without affecting flavor.
• Gently folding the batter is key; overmixing or undermixing can affect the smoothness and rise of the shells.
• Try flavor variations by swapping white chocolate for milk or dark chocolate ganache.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to one week. For best texture and flavor, allow them to come to room temperature about 15 minutes before serving. Unfilled shells keep well at room temperature for up to 2 days in an airtight container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh egg whites instead of aged egg whites?

Fresh egg whites can be used, but aged egg whites (left at room temperature for about 24 hours) help create a more stable and voluminous meringue, leading to better macaron shells.

How do I know when the macaron batter is mixed enough?

The batter should flow like a thick ribbon off your spatula and be able to draw a figure 8 shape without breaking. If the stream breaks too soon, it needs a bit more folding; if it’s too runny, you may have overmixed.

Pistachio Macarons with Pistachio Ganache Filling Recipe

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These Pistachio Macarons are delicate French confections featuring crisp and airy almond-based shells with a luscious pistachio-infused white chocolate ganache filling. The shells are vibrantly colored with optional green gel food coloring and are perfectly complemented by a creamy, nutty ganache made from heavy cream, pistachios, and white chocolate. Ideal for special occasions or an elegant treat, these macarons require patience and attention for that perfect texture and taste.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours (including chilling and resting times)
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pistachio Ganache

• 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)

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

1. Making Pistachio Ganache: Pour 180 g heavy cream and 60 g shelled pistachios into a small saucepan and heat over medium until just simmering. Remove from heat and use an immersion blender to blend the cream and pistachios until chopped into small pieces. Add 240 g white chocolate and let it sit submerged for a few minutes. Blend again to combine into a smooth mixture. Optionally, add neon green gel food coloring and a sprinkle of fine salt. Cover tightly with plastic wrap and refrigerate for at least 2 hours until set.
2. Preparing Baking Sheets: Line two large baking sheets with silicone mats or parchment paper and set aside.
3. Grinding Pistachios for Shells: Use a food processor to finely grind 35 g pistachios until dry but not oily. Sift through a fine mesh sieve and set aside.
4. Whipping Egg Whites: Pour 110 g aged egg whites into the bowl of a stand mixer fitted with a whisk. Mix on medium speed until small bubbles form. Add 1/4 tsp cream of tartar and continue mixing to soft peaks.
5. Adding Sugar: Gradually add 110 g granulated sugar while mixing on medium-low speed, then increase to medium-high and whip until stiff, glossy peaks form.
6. Sifting Dry Ingredients: Sift together 105 g superfine almond flour, 125 g powdered sugar, and 35 g finely ground pistachios into the meringue mixture.
7. Folding Batter: Optionally add a small squirt of green gel food coloring. Gently fold the dry ingredients into the meringue using a rubber spatula, using a circular motion to combine until the batter flows in a thick ribbon that can form figure 8s without breaking.
8. Piping Macaron Shells: Transfer batter into a piping bag with medium round tip. Pipe 1 1/2-inch rounds spaced about 1 inch apart onto prepared baking sheets.
9. Removing Air Bubbles: Firmly tap the pans on the counter several times. Pop remaining surface air bubbles with a toothpick.
10. Resting Shells: Let macarons rest at room temperature for 30 minutes or until a skin forms and they look matte.
11. Baking: Preheat oven to 315°F (157°C). Bake one tray at a time on the middle rack for 18-21 minutes, rotating halfway through for even baking.
12. Cooling: Allow shells to cool fully on the baking sheets, then gently remove them from the mats. Pair similar sized shells together.
13. Assembling Macarons: Pipe a dollop of pistachio ganache onto one shell. If ganache is too firm, let warm slightly at room temperature. Sandwich with a second shell.
14. Optional Decoration: Drizzle melted white chocolate on top of assembled macarons and sprinkle with chopped pistachios for an elegant finish.
15. Chilling: Place finished macarons in an airtight container and refrigerate overnight to set. Remove from fridge 15 minutes before serving to reach room temperature.

Notes

• The pistachio ganache can be made up to a week in advance and should be chilled thoroughly for best piping consistency.
• Aged egg whites, left uncovered in the fridge for a day or two, give better stability to the meringue.
• Do not over grind pistachios for shells or they will release oil and affect texture.
• Proper macaron resting time is critical to develop a skin and prevent cracking during baking.
• Rotate trays halfway through baking for even heat distribution.
• Macaron shells can be stored at room temperature in airtight containers for up to 2 days before assembling.
• Assembled macarons keep well refrigerated for up to a week; bring to room temperature before serving.
• If piped ganache is too hard, let it soften at room temperature for approximately 30 minutes before use.

Keywords: pistachio macarons, French macarons, pistachio ganache, white chocolate macarons, delicate cookies, elegant desserts