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Pistachio Macarons with Pistachio Ganache Filling Recipe

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4.1 from 8 reviews

Delight in these elegant Pistachio Macarons featuring delicate French macaron shells filled with a creamy pistachio white chocolate ganache. The recipe includes vibrant green coloring to highlight the nutty pistachio flavor and is perfect for an indulgent treat or special occasion dessert.

Ingredients

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. Prepare Pistachio Ganache: Pour 180g of heavy cream and 60g shelled pistachios into a small saucepan. Heat over medium heat just until the cream starts to simmer.
  2. Blend Pistachios with Cream: Using an immersion blender, combine the pistachios and cream until pistachios are broken down into small pieces. Alternatively, blend the heated mixture in a food processor until smooth.
  3. Add White Chocolate: Place 240g white chocolate in a bowl. Pour the warm pistachio cream over the chocolate, ensuring it is submerged, let sit for a few minutes, then blend gently or stir until smooth.
  4. Optional Coloring and Seasoning: Add a drop of neon green gel food coloring and a sprinkle of fine salt to brighten the ganache color and balance flavors, if desired.
  5. Chill Ganache: Cover ganache with plastic wrap pressed to the surface and refrigerate for about 2 hours until set. Stir every 15 minutes if you want to speed up chilling.
  6. Prepare Baking Sheets: Line two large baking sheets with silicone mats or parchment paper and set aside.
  7. Grind Pistachios for Shells: Using a food processor, grind 35g pistachios finely but avoid releasing oils. Sift through a fine sieve and set aside.
  8. Whip Egg Whites: Place 110g aged egg whites in a stand mixer bowl. Mix at medium speed until bubbly, add 1/4 tsp cream of tartar, and beat to soft peaks.
  9. Add Sugar and Beat Meringue: Gradually add 110g granulated sugar while mixing on medium-low, then increase speed to medium-high, beating until stiff glossy peaks form.
  10. Sift Dry Ingredients: Sift together 105g superfine almond flour, 125g powdered sugar, and 35g pistachios into the meringue mixture.
  11. Fold Batter: Optionally add a squirt of green gel coloring. Fold in the dry ingredients using a rubber spatula with a circular, sweeping motion until batter flows off spatula in thick ribbons capable of drawing figure 8 shapes.
  12. Pipe Macaron Shells: Transfer batter to a piping bag fitted with a medium round tip. Pipe 1 1/2-inch rounds spaced 1 inch apart on prepared baking sheets.
  13. Remove Air Bubbles: Tap baking sheets firmly on counter to release air bubbles. Pierce any remaining bubbles on surface with a toothpick.
  14. Rest Macarons: Let piped shells rest at room temperature for 30 minutes or until a matte skin forms.
  15. Preheat Oven: While shells rest, preheat oven to 315°F (157°C).
  16. Bake Macarons: Bake one tray at a time on the middle rack for 18-21 minutes, rotating halfway through for even baking.
  17. Cool and Pair Shells: Allow shells to cool completely on trays. Gently remove shells and match into pairs of similar size and shape. Store at room temperature in airtight containers up to 2 days if not assembling immediately.
  18. Assemble Macarons: Pipe a dollop of chilled pistachio ganache onto one shell. If ganache is too firm, let it warm at room temperature 30 minutes before piping. Sandwich with a second shell, pressing gently.
  19. Optional Decoration: Drizzle melted white chocolate and sprinkle chopped pistachios on top for an elegant finish.
  20. Chill and Serve: Refrigerate assembled macarons overnight in an airtight container. Bring to room temperature about 15 minutes before serving. Store leftovers in fridge up to one week.

Notes

  • Use aged egg whites for best meringue stability and macaron texture.
  • Do not over-process pistachios for flour to avoid releasing oils which affect batter consistency.
  • Resting macarons to form a skin is crucial to develop feet during baking.
  • Use silicone mats or parchment paper for easy shell removal.
  • If ganache is too soft to pipe after chilling, allow it to warm slightly at room temperature.
  • Macarons improve in flavor and texture after chilling overnight.
  • Store unfilled shells separately to keep crispness if assembling later.

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