Pistachio Macarons with Green Pistachio Ganache Recipe

Introduction

Pistachio macarons are elegant French treats that combine delicate, crisp shells with a rich pistachio ganache filling. Their subtle nutty flavor and vibrant green hue make them perfect for special occasions or an indulgent everyday dessert.

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

1. Step 1: Make the pistachio ganache by heating 180 g heavy cream with 60 g shelled pistachios in a small saucepan over medium heat until just simmering.
2. Step 2: For the ganache, either use an immersion blender to mix the pistachios and cream in a bowl with 240 g white chocolate submerged beneath, or blend the heated cream and pistachios in a food processor, then mix in the white chocolate until smooth.
3. Step 3: Optionally add a drop of neon green gel food coloring and a sprinkle of salt for color and flavor.
4. Step 4: Cover the ganache with plastic wrap and chill in the fridge for about 2 hours until set, stirring every 15 minutes to speed cooling if desired.
5. Step 5: Prepare macaron shells by lining two baking sheets with silicone mats or parchment paper.
6. Step 6: Finely grind 35 g pistachios in a food processor until dry, then sift through a fine mesh sieve and set aside.
7. Step 7: Whisk 110 g aged egg whites with a pinch of cream of tartar on medium speed until bubbly, then gradually add 110 g granulated sugar while increasing to medium-high speed until stiff, glossy peaks form.
8. Step 8: Sift together 105 g almond flour, 125 g powdered sugar, and sifted pistachios into the meringue. Add green gel food coloring if desired.
9. Step 9: Fold the dry ingredients into the meringue using a circular motion, folding until the batter flows in a thick ribbon that can form figure 8s.
10. Step 10: Transfer batter to a piping bag fitted with a medium round tip and pipe 1 1/2-inch rounds onto baking sheets spaced 1 inch apart.
11. Step 11: Tap the baking sheets firmly on the counter to release air bubbles; pop remaining bubbles with a toothpick.
12. Step 12: Let macarons rest for 30 minutes until a matte skin forms on the surface. Meanwhile, preheat oven to 315°F (157°C).
13. Step 13: Bake macarons one tray at a time on the middle oven rack for 18-21 minutes, rotating halfway through.
14. Step 14: Cool shells completely on the pan, then gently remove from mats and pair similar-sized shells together. Store shells at room temperature up to 2 days if making in advance.
15. Step 15: Assemble macarons by piping chilled pistachio ganache onto one shell and sandwiching with another. Allow ganache to warm slightly if too firm to pipe.
16. Step 16: Optionally drizzle melted white chocolate on top and sprinkle with chopped pistachios for decoration.
17. Step 17: Chill assembled macarons overnight in an airtight container before serving; remove from fridge 15 minutes before eating to reach room temperature.

Tips & Variations

• Use aged egg whites (left at room temperature for 1-3 days) for better meringue stability.
• Add neon green gel food coloring to both ganache and shells for a brighter, more vibrant appearance.
• For a richer pistachio flavor, substitute some almond flour with additional finely ground pistachios.
• If ganache is too firm, let it soften at room temperature before piping to avoid cracking shells.
• Decorate with a white chocolate drizzle and pistachio bits for an elegant finish.

Storage

Store assembled pistachio macarons in an airtight container in the refrigerator for up to one week. Allow them to come to 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 two days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pistachio ganache ahead of time?

Yes, the ganache can be made up to a week in advance and refrigerated. Just cover it tightly and allow it to come to room temperature before using.

How do I know when the macaron batter is properly folded?

The batter should flow in a thick ribbon off the spatula and form a figure 8 when poured back into the bowl. If the stream breaks too quickly, fold more gently until this consistency is reached.