Description
These Pistachio Macarons feature crisp, delicate shells with a rich pistachio ganache filling. Made with finely ground almond and pistachio flours, aged egg whites, and colored with optional green gel food coloring, these elegant French treats are perfect for a special occasion or a luxurious snack bursting with nutty pistachio flavor.
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)
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)
Instructions
- Prepare the Pistachio Ganache: Begin by chopping the shelled pistachios finely. Warm the heavy whipping cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped white chocolate and pistachios in a heatproof bowl. Let sit for a minute, then stir gently until smooth and glossy. Add a pinch of fine salt and neon green gel food coloring if desired to enhance the color. Cover and refrigerate until thickened and firm enough to pipe.
- Make the Macaron Batter: Sift together the powdered sugar, almond flour, and pistachio flour to remove any lumps. In a clean, dry bowl, whisk the aged egg whites with cream of tartar (if using) until soft peaks form. Gradually add the granulated sugar while continuing to whisk, until stiff, glossy peaks develop. Add green gel food coloring if desired for vibrant shells. Gently fold the dry ingredients into the meringue in batches, carefully mixing until the batter flows slowly off the spatula in a thick ribbon.
- Pipe the Macaron Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto silicone baking mats or parchment paper-lined baking sheets. Tap the trays firmly on the countertop to release air bubbles. Allow the shells to rest at room temperature for at least 30-60 minutes until a skin forms on the surface and they are no longer sticky when touched.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the shells for 15-19 minutes, or until they have risen with characteristic ‘feet’ and are firm to the touch. Remove from the oven and let cool completely on the baking sheets before removing.
- Assemble the Macarons: Once the shells are completely cool, spread or pipe a generous amount of chilled pistachio ganache onto the flat side of one shell and sandwich with another. Repeat until all macarons are assembled.
- Mature the Macarons: For best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours to allow the flavors to meld and shells to soften slightly. Bring to room temperature before serving.
Notes
- These pistachio macarons are made with pistachio macaron shells and filled with decadent pistachio ganache, resulting in a rich, nutty flavor.
- Using aged egg whites helps improve the stability of the meringue, resulting in better macaron shells.
- Resting the piped shells before baking allows a skin to form, which is crucial for developing the characteristic ‘feet’ of macarons.
- Refrigerating assembled macarons for 24 hours enhances the texture and flavor significantly.
- Optional gel food colorings can be used to achieve vibrant green shells and ganache.
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
