Name: Pistachio Macarons with Pistachio Ganache Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: French
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)

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Introduction

These delicate pistachio macarons combine crisp, airy shells with a creamy pistachio ganache filling for a truly elegant treat. Perfect for special occasions or a sophisticated snack, they showcase the nutty flavor of pistachios in every bite.

This image shows a stack of green pistachio macarons arranged closely together on a white marbled surface. Each macaron has two light green, smooth-textured shells with subtle brown flecks, sandwiching a thick, slightly coarse green pistachio cream filling. The top shells are decorated with thin white icing drizzles and sprinkled with small chopped pistachio pieces. One macaron on top is partially bitten, revealing the creamy green filling inside. The overall look is delicate, colorful, and textured, with a focus on the natural pistachio shades. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the pistachio ganache. Pour the heavy cream and pistachios into a small saucepan and heat over medium until it just begins to simmer. Remove from heat.
Step 2: Using an immersion blender, combine the cream and pistachios in a medium bowl with the white chocolate submerged beneath the cream. Let sit a few minutes, then blend until pistachios are finely broken down. Alternatively, blend the heated cream and pistachios in a food processor until smooth, then add white chocolate and stir until smooth.
Step 3: Add a drop of neon green gel food coloring and a sprinkle of fine salt if desired. Cover with plastic wrap pressed onto the surface and refrigerate for about 2 hours to set.

Step 4: Preheat your oven to 315°F (157°C) and line two baking sheets with silicone mats or parchment paper.
Step 5: Finely grind the pistachios in a food processor until dry. Sift through a fine mesh sieve and set aside.
Step 6: Whisk the aged egg whites with cream of tartar in a stand mixer on medium speed until small bubbles appear. Gradually add granulated sugar while mixing on medium-low speed, then increase speed to medium-high until stiff, glossy peaks form.

Step 7: Sift together the almond flour, powdered sugar, and ground pistachios into the meringue. If needed, add extra almond flour to make up for any loss.
Step 8: Add green gel food coloring if desired, then fold the dry ingredients gently into the meringue with a rubber spatula using a circular motion until you achieve a thick batter that flows slowly off the spatula in ribbons.
Step 9: Transfer the batter to a piping bag fitted with a medium round tip and pipe 1 1/2-inch rounds spaced an inch apart on prepared baking sheets.

Step 10: Tap the baking sheets firmly on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles on the surface.
Step 11: Let the macarons rest for 30 minutes or until a skin forms and the surface looks matte.
Step 12: Bake macarons one tray at a time on the middle oven rack for 18-21 minutes, rotating halfway through for even baking.

Step 13: Cool the shells completely on the baking sheets, then carefully remove and pair similar-sized shells together. Store any extras in an airtight container at room temperature for up to 2 days.
Step 14: To assemble, pipe a dollop of chilled ganache onto one shell, then gently sandwich with a second shell. If ganache is too firm, let it warm to room temperature before piping.
Step 15: Optionally, drizzle melted white chocolate on top and sprinkle with chopped pistachios for decoration.

Step 16: Chill assembled macarons in an airtight container overnight. Remove from fridge about 15 minutes before serving to allow them to reach room temperature.

Tips & Variations

Use aged egg whites for more stable meringue and better macaron texture.
Adjust the green food coloring to make your macarons brighter or more natural-looking.

If you don’t have pistachio flour, grind shelled pistachios very finely but avoid releasing oils.
For a quicker ganache setting, stir chilled ganache every 15 minutes while cooling.
Try swapping white chocolate with milk or dark chocolate for different flavor profiles.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for about 15 minutes before serving for the best texture and flavor. Unfilled macaron shells can be kept at room temperature in an airtight container for up to 2 days.

How to Serve

The image shows several light green macarons with two smooth, round shells each, having a slightly speckled texture. Between the shells, there is one thick layer of green filling that looks creamy and slightly chunky. The top shell of each macaron is decorated with three thin, even white icing lines running diagonally across the surface, and sprinkled with small pieces of crushed nuts, mainly pistachios. The macarons rest on a white marbled surface with some crushed nut crumbs scattered around them. The close-up view highlights the delicate texture and decoration of the macarons. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ganache ahead of time?

Yes! The pistachio ganache can be made up to a week in advance and kept refrigerated until you are ready to assemble the macarons.

Why do my macaron shells crack or not develop feet?

Cracking or missing feet can result from incorrect oven temperature, insufficient drying time before baking, or batter that’s over or undermixed. Make sure to let the piped macarons rest until a skin forms and your oven is properly calibrated.