Print

Pistachio Macarons with Pistachio Ganache Filling Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/pistachio-macarons-with-pistachio-ganache-filling-recipe/