Description
These delicate Pistachio Macarons feature crisp, airy pistachio-flavored shells filled with a rich and creamy pistachio ganache. Bursting with nutty flavor and a touch of sweetness, these macarons are perfect for special occasions or an elegant treat.
Ingredients
Units
Scale
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)
- 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)
- green gel food coloring (optional)
- sprinkle of fine salt (optional)
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)
Instructions
- Prepare Ganache: In a small saucepan, heat the heavy whipping cream over medium heat just until it starts to simmer. Remove from heat and add the shelled, peeled pistachios. Cover and let steep for 15 minutes to infuse the cream with pistachio flavor. Strain out the pistachios, then reheat the cream gently if needed. Pour the warm cream over the finely chopped white chocolate in a bowl. Let sit for a minute, then stir until smooth and fully combined. Add neon green gel food coloring if desired for color. Chill the ganache in the refrigerator until firm enough to pipe, about 1 hour.
- Prepare Macaron Dry Ingredients: Sift together the powdered sugar, superfine almond flour, and pistachio flour or ground pistachios into a bowl. Set aside.
- Whip Egg Whites: In a clean, dry mixing bowl, beat the aged egg whites and cream of tartar (if using) with an electric mixer on medium speed until foamy. Gradually add the granulated sugar while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form. Add green gel food coloring if using and gently fold to incorporate color.
- Combine Batter (Macaronage): Gently fold the sifted dry ingredients into the whipped egg whites in batches. Use a spatula to carefully fold; the batter should flow slowly off the spatula in a thick ribbon. Be careful not to overmix or undermix the batter.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches diameter) onto baking sheets lined with parchment paper or silicone mats, spacing them about 1 inch apart.
- Rest the Shells: Tap the baking sheets gently on the counter to release air bubbles. Let the piped shells sit at room temperature for 30-60 minutes, until a dry skin forms on the surface and they are not sticky to the touch. This is essential for a smooth top and proper feet formation.
- Bake: Preheat oven to 300°F (150°C). Bake the macarons on the middle rack for 15-19 minutes, rotating the tray halfway through for even baking. The macarons are done when they have risen feet and can be gently lifted off the parchment without sticking.
- Cool: Remove the macarons from the oven and let them cool completely on the baking sheet before removing.
- Assemble: Pair similar sized shells. Pipe or spread the chilled pistachio ganache onto the flat side of one macaron shell, then sandwich with the matching shell. Repeat with remaining shells.
- Mature the Macarons: For best flavor and texture, refrigerate the assembled macarons in an airtight container for at least 24 hours before serving to allow the flavors to meld.
Notes
- These pistachio macarons are made with pistachio macaron shells and filled with decadent pistachio ganache. They’re bursting with pistachio flavor!
- Using aged egg whites helps achieve better meringue stability for macarons.
- The resting period before baking is crucial to form a dry skin and develop feet.
- Macarons improve in flavor and texture after maturing in the fridge for 24 hours.
- Be gentle when folding the batter to avoid deflating the meringue.
Nutrition
- Serving Size: 1 macaron
- Calories: 177 kcal
- Sugar: 17 g
- Sodium: 63 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg
