pistachio macarons

These delightful Pistachio Macarons are filled with pistachio buttercream and remind me of our time in Paris and the famous French macarons we got from Ladurée. Let your tastebuds do the traveling without the jetlag by making these at home!

Pistachio Macarons

pistachios

salted butter, softened

sugar

heavy cream

almond extract

almond flour (75 grams)

green food coloring

Prepare two baking sheets by lining them with...

Prepare two baking sheets by lining them with parchment paper or silicone baking mats.

Sift almond flour, powdered sugar, and ground pistachios...

Sift almond flour, powdered sugar, and ground pistachios through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.

In a large bowl, beat the egg whites...

In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.

Fold the sifted almond/pistachio mixture into the egg...

Fold the sifted almond/pistachio mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.

Transfer the macaron batter to a piping bag...

Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Rap the pan against a counter a few times to release air bubbles.

Let the macarons sit for 30-60 minutes until...

Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.

Preheat oven to 300 degrees F. Bake one...

Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.

Meanwhile, make the pistachio buttercream by beating the...

Meanwhile, make the pistachio buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar, ground pistachios, and almond extract, then mix again. Add as much heavy cream as needed to get a good piping consistency.

To fill the macaron shells, transfer the pistachio...

To fill the macaron shells, transfer the pistachio buttercream to a bag fitted with a piping tip or a ziploc bag with one corner cut off. Pipe buttercream onto the bottom half of the macaron shells, then top with another macaron shell.

Sweet and chewy macarons filled with the most delicious filling ever - Pistachio White Chocolate Ganache! Yum! *I highly recommend reading all the tips above the recipe to get every information possible.

salt

water

275 g ground almonds

gel food colouring

vinegar

300 g white chocolate (min. 28% cocoa solids)

g pistachio butter (salted)

Line your baking sheets with parchment paper or silicone mat and, if using, put your template beneath. To make it stick, use a little bit of a finished meringue to glue the parchment to the sheet.

Make sure your equipment is grease free - wipe everything with vinegar.&nbsp;

Place ground almonds and powdered sugar in a food processor and pulse it until combined, around 10-15 times. Don't mix it because you are risking releasing oils from the almonds, only use a pulse method.&nbsp;

Sift the dry mixture into a large bowl to get rid of any big almond bits. Add half of your egg whites (100 g) and using a rubber/silicone spatula, mix together to form a paste. This is the stage where you can add your food colouring as desired. Cover with cling film until you need it.

In a small saucepan, combine granulated sugar and water. DON'T STIR IT because you're risking crystalizing. Using a sugar thermometer, bring the syrup to 112°C.

Once the syrup has reached 112°C, get the remaining egg whites mixing in a stand mixer, fitted with the whisk attachment, with a pinch of salt. Continue heating the sugar syrup until it reaches 118°C (soft-ball stage).

Take the syrup off the heat, and while the mixer is still going on medium-high speed, pour the syrup in the meringue in a steady and slow motion, making sure you're pouring it on the sides of the bowl, and not on the whisk attachment.

Once you're done pouring the sugar syrup, continue mixing the meringue until it comes to room temperature and forms stiff and glossy peaks.

Using a rubber spatula, fold the meringue to the almond paste you made ahead, making sure you get to the ribbon stage.&nbsp;

Place the batter in a piping bag fitted with a round nozzle, I use Wilton 2A - the smaller nozzle gives you more control.

Pipe the macarons on your prepared baking sheets. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles. Leave them at room temperature to dry and form a skin before baking them.

Once they formed a skin, bake them in a preheated fan oven at 150°C for 18-20 minutes. You can check the doneness by touching them and if they wiggle from the feet - they are not done.&nbsp;

When they are done, leave them to cool completely before trying to pull them off of baking paper.&nbsp;

Macarons

Place pistachio butter butter and finely chopped chocolate in a medium sized bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth. Alternatively, you can do this in a microwave in 30 sec intervals. 

Cover it with cling film touching the surface to prevent skin forming and leave it in the fridge to cool for a couple of hours. You can also make it the night before and leave it overnight to cool and thicken. It should be a spreadable consistency. Just before using it, whip it with a hand mixer for a couple of minutes, until paler in colour and fluffy.

Pistachio Filling

Place the filling in a piping bag with a round nozzle and piping a blob in the middle - sandwich together the best looking macarons.

Place them in an airtight container in the fridge over night, ideally at least 24h before consuming.

Assembly

These pistachio macarons are flavored with ground pistachios and filled with a creamy white chocolate ganache and extra pistachios!

Pistachio Macarons with White Chocolate Ganache

egg whites (room temperature)

cream of tartar

granulated sugar

powdered sugar (sifted)

almond flour (sifted)

pistachio flour almond flour (see notes))

green food coloring (optional)

white chocolate

Sift together almond flour, pistachio flour, and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in the green gel food coloring and continue to beat on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of white chocolate over the top and sprinkle with leftover ground pistachios (you only need a tiny bit so just use some of the white chocolate from the ganache).

Finely chop the white chocolate and place into a large bowl.

Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped white chocolate and let sit for about two minutes.

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.

Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.

If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

Once the macarons are cooled and decorated. Pipe the ganache in the center of the undecorated shell, leaving a little bit of room on the sides. Sprinkle some leftover ground pistachios over the ganache, then top with the decorated shell.

Put the assembled pistachio white chocolate macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

White Chocolate Ganache

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