Description
These Pistachio Macarons feature delicate, crisp French macaron shells filled with a rich and creamy pistachio white chocolate ganache. With a subtle nutty flavor, a touch of green color for visual appeal, and a smooth texture, they make an elegant and delicious treat perfect for special occasions or everyday indulgence.
Ingredients
Scale
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
Pistachio French 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
- Make Pistachio Ganache: Pour heavy cream and shelled pistachios into a small saucepan and heat over medium heat until the cream just begins to simmer. Using an immersion blender or food processor, blend the pistachios and cream until smooth and pistachios are finely broken down. Add finely chopped white chocolate and let it sit submerged for a couple of minutes, then blend or stir until smooth. Optionally, add neon green gel food coloring and a sprinkle of fine salt. Cover the ganache tightly with plastic wrap and chill in the fridge for about 2 hours to set.
- Prepare Baking Sheets: Line two large baking sheets with silicone mats or parchment paper and set aside.
- Grind Pistachios for Shells: Use a food processor to finely grind pistachios until dry in texture. Sift through a fine mesh sieve to remove any large pieces and set aside.
- Make the Meringue: Using a stand mixer, whisk aged egg whites on medium speed until foamy with small bubbles. Add cream of tartar and continue whipping until soft peaks form. Gradually add granulated sugar in stages while mixing on medium-low speed, then increase speed to medium-high and whisk until stiff, glossy peaks form.
- Sift Dry Ingredients: Sift powdered sugar, superfine almond flour, and the finely ground pistachios into the meringue. Optionally, add green gel food coloring to brighten the shells’ color.
- Fold Batter: Gently fold the dry ingredients into the meringue using a rubber spatula in a circular motion, sweeping around the bowl and pulling from the bottom, until the batter flows in a thick ribbon when lifted and you can draw a couple of figure eights without the batter breaking.
- Pipe Macarons: Transfer batter into a piping bag fitted with a medium round tip. Pipe 1 1/2-inch rounds onto prepared baking sheets spaced about 1 inch apart. Tap baking sheets firmly on the counter several times to release air bubbles and pop any remaining bubbles with a toothpick.
- Rest Macarons: Allow piped macarons to rest at room temperature for 30 minutes or until a skin forms and the surface looks matte. Meanwhile, preheat oven to 315°F (157°C).
- Bake Shells: Bake one tray at a time on the middle rack for 18-21 minutes, rotating halfway for even baking. Remove from oven and cool fully on the pan. Gently remove shells from mats and pair similar sized shells together. Shells can be stored at room temperature in an airtight container for up to 2 days.
- Assemble Macarons: Pipe a dollop of pistachio ganache onto one shell and sandwich with a second shell. If ganache is too firm, let it warm to room temperature for 30 minutes before piping.
- Optional Decoration: Drizzle melted white chocolate over macarons and sprinkle with chopped pistachios for a decorative finish.
- Chill and Store: Place assembled macarons in an airtight container and refrigerate overnight to allow flavors to meld. Remove from fridge 15 minutes prior to serving to bring to room temperature. Store leftover macarons in the fridge for up to one week.
Notes
- The pistachio ganache requires chilling for at least 2 hours and can be made up to a week ahead.
- Use aged egg whites for best meringue stability; separate eggs the day before and let whites sit covered in the fridge.
- Be careful not to over-process pistachios when grinding to avoid releasing oils which affect dry texture.
- Letting macarons rest before baking helps form a skin that prevents cracking and promotes smooth tops.
- Baking one tray at a time ensures even heat distribution for consistent results.
- Allow assembled macarons to mature overnight in the fridge for improved texture and flavor.
- Bring macarons to room temperature before eating to enjoy the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Pistachio macarons, French macarons, pistachio ganache, white chocolate macarons, homemade macarons, delicate French desserts
