Pistachio French Macarons with Pistachio Ganache

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Pistachio French Macarons with Pistachio Ganache

These Pistachio French Macarons have crisp, delicate shells with a chewy inside and a nutty flavor. The creamy pistachio ganache adds a rich taste to each bite. Topped with white chocolate and ground pistachios, they look as good as they taste.

Prep Time 1 30

Total Time 1 30

Servings

Calories 139kcal

Author Fay Khoury

INGREDIENTS

Pistachio Ganache:

250 g (8.8 oz) white chocolate
150 g (5.3 oz) heavy cream
50 g (1.8 oz) pistachios

Macaron Shells:

90 g (3.2 oz) egg white 3 large egg whites, room temperature
125 g (4.4 oz) almond flour
125 g (4.4 oz) powdered sugar
125 g (4.4 oz) sugar caster sugar or superfine sugar
¼ teaspoon (¼ teaspoon) cream of tartar
gel food color Wilton moss green

Garnish:

30 g (1 oz) white chocolate melted
25 g (0.9 oz) pistachios ground

INSTRUCTIONS

Pistachio Ganache:

Blend the pistachios into a fine crumb using a stick blender or small food processor.
Combine white chocolate and ground pistachios in a heatproof bowl.
Heat the cream until just below boiling point. Pour over the chocolate and pistachios.
Let sit for one minute, then mix until the chocolate is fully melted and the ganache is smooth. If lumps remain, microwave for 20 seconds, stir, and repeat if necessary.
Set aside to cool to room temperature and thicken.

Macaron Shells:

Preparation: Preheat oven to 150°C/300°F.
Sift almond flour and powdered sugar into a bowl. Discard any large bits. Optionally, sift again for a smoother finish.
Meringue: Beat room temperature egg whites on low speed until starting to foam, then add cream of tartar.
Gradually add caster sugar in thirds, beating between each addition. Increase the speed of the mixer to medium. Add the gel color at the soft peak stage and continue to stiff peaks.
Mixing The Batter: Add all of the meringue to the bowl containing the sifted almond flour and powdered sugar mixture.
Using a silicone spatula, begin folding the meringue into the dry ingredients. To do this, scrape around the edge of the bowl and then scoop underneath the mixture, lifting it up and folding it over the top. Press down in the middle to deflate some of the air.
Continue folding in this manner, ensuring you scrape the bottom of the bowl so that no dry ingredients are left unincorporated. The batter will start to thin out and become glossy.
Check the consistency frequently by lifting a portion of the batter with the spatula. If the batter falls off in thick clumps, it needs more mixing. When the batter flows off the spatula in a thick, continuous ribbon like cake batter and settles back into the bowl smoothly, it is ready.
Be careful not to overmix, as this can cause the batter to become too runny, resulting in flat macarons.
Piping: Prepare a piping bag fitted with a Wilton 2A plain piping tip. Place the bag in a tall glass to make filling easier.
Carefully fill the piping bag with the macaron batter, using a spatula to push the batter down into the bag and eliminate any air pockets.
Line your baking trays with parchment paper. Use a small dab of batter in each corner of the parchment paper to stick it to the tray and prevent it from moving while you pipe.
Hold the piping bag upright at a 90-degree angle to the baking tray. Pipe small rounds of batter, about 3 cm (1.2 inches) in diameter, onto the parchment paper. To do this, apply steady pressure to the piping bag, and release pressure just before you lift the tip away from the batter to avoid creating peaks.
Continue piping until all the batter is used, making sure to space the rounds about 2 cm (0.8 inches) apart to allow for spreading.
Once you’ve finished piping, tap the baking trays against the counter several times to release any air bubbles trapped in the batter. This helps to prevent cracks during baking.
Use a toothpick to pop any visible air bubbles on the surface of the piped batter, and smooth out any imperfections that may appear.
Rest and Bake: Allow the piped batter to sit on the counter for 30-60 minutes, or until the surface of the macarons is dry to the touch. This resting period forms a skin on the macarons, which helps them develop their characteristic "feet" during baking.
Bake one tray at a time for 15-18 minutes. Cool completely on a wire rack before removing from parchment paper.

Assembly:

Pair macaron shells of similar size.
Pipe a generous amount of pistachio ganache onto one shell and lightly press another shell on top.
Drizzle melted white chocolate over the top and garnish with ground pistachios.

NOTES

Use room temperature egg whites for a stable meringue.
Sift almond flour and powdered sugar thoroughly for smooth macaron shells.
Let macarons sit before baking to form a skin, preventing cracks.
Store assembled macarons in an airtight container in the refrigerator overnight to mature and enhance flavor.

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