Pistachio Ispahan Macarons

This post may contain affiliate links.

Spread the love

Fraisier macarons and Fraisier cake were a big hit this month. After visiting a local farm and picking fresh raspberries, I got the idea to make Pistachio Ispahan Macarons. Fresh raspberries looked so tasty, and I didnโ€™t want to cut them or make puree. I wanted to use them in the macarons as they are.ย These Pistachio Ispahan Macarons were also inspired by the pink Ispahan macaron cake made by Laduree and Pierre Herme. I made my macarons with pistachio ganache, chopped pistachios, and fresh raspberries.

Pistachio Ispahan Macarons.

Why You’ll Love This Recipe

Ingredients

  • Cream: Heavy cream. Do not substitute with milk or half and half.
  • Chocolate: Good quality White chocolate. I used Valrhona Opalys 33%
  • Pistachio paste: Use homemade or store-bought.
  • Butter: Unsalted butter (room temperature)
  • Nuts: Chopped pistachios (unsalted).

How to Make This Recipe

  • Download and print template.
  • Make macaron shells. I used a basic French meringue recipe. I also have an online video lesson on how to make macaron shells using The rest method.
  • Make pistachio ganache.
  • Assemble macarons.
Green macaron shells piped on the baking mat.

How to Make Pistachio Ganache

In a small saucepan, bring the heavy cream to a boil. Do not boil! Pour the heavy cream over the white chocolate and let it sit for a minute or two. Add pistachio paste and emulsify with an immersion blender. The ganache should be smooth and silky. After that, add room-temperature unsalted butter and emulsify again. Transfer the ganache to a flat glass container. It helps to set the ganache quicker. Cover the ganache with plastic wrap “to contact” and let it set for 4-6 hours in the refrigerator.

Hand holding Pistachio Ispahan Macarons.

How to Assemble

When you are ready to assemble macarons, transfer the pistachio ganache into a pastry bag with a round piping tip. 

Pipe ganache into the center of the macaron shell, leaving space for raspberries. After that, add raspberries around the ganache. Let it touch the ganache slightly to help keep it in place. Add chopped pistachios into the middle and pipe more pistachio ganache until it reaches the height of the raspberries. Place another shell on top of the ganache to make a sandwich.

Tip from Marina: if you don’t have a round piping tip and piping bag, use a Ziploc bag and cut the tip to pipe the ganache.

Pistachio Ispahan Macaron.

After that, decorate macarons with pistachio ganache, raspberries, and chopped pistachios. Top off with edible gold leaf. When you have assembled all the macarons, place them in an airtight container. Macarons need to mature in the fridge for 6-12 hours before eating. Indulge with Mimi made pink Ispahan macaron cake; you can get some inspiration from her.

Expert Tips

  • Use the template to pipe big macaron shells. 
  • Use unsalted pistachios. You can roast pistachios in the oven before assembling macarons.
  • Gently wash the raspberries and dry them with a paper towel before assembly. 
  • Big macaron shells take longer to bake. 

My Latest Video

Recipe FAQs

How to store macarons?

Pistachio Ispahan Macarons are best eaten between 12-24 hours.ย 

Can I freeze macarons?

I would not recommend freezing macarons with this filling.

Why are my macarons cracked?

This happens when macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons for that. Most common are not stable meringue, incorrect folding technique, or wrong oven temperature.

If you make these Pistachio Ispahan Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe

Pistachio Ispahan Macarons

Pistachio Ispahan Macarons

Marina Voronkov
These Pistachio Ispahan Macarons made with pistachio ganache, chopped pistachios and fresh raspberries.
5 from 1 vote
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 24 macarons
Calories 226 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 immersion blender
  • 1 spatula
  • 2 pastry bag
  • 2 baking mat
  • 2 baking sheet pan

Ingredients
  

Pistachio Ganache

  • 300 gr white chocolate 32%-34%
  • 150 gr heavy cream
  • 60 gr pistachio paste
  • 40 gr unsalted butter room temperature
  • 150 gr unsalted chopped pistachios
  • 200 gr fresh raspberries

Macaron Shells

  • 125 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)
  • 1 gr green food coloring

Instructions
 

To Make Pistachio Ganache

  • In the small saucepan, bring the heavy cream.ย 
  • Pour the heavy cream over the white chocolate. Let it sit for a minute or so.
  • Add pistachio paste. Emulsify with a hand blender. Ganache should be smooth and silky.
  • Add room temperature unsalted butter and emulsify again.
  • Transfer ganache to a flat glass container. It helps to set the ganache quicker.ย 
  • Cover ganache with plastic wrap "to contact" and let set for 4-6 hours in the refrigerator.

How to Make Macaron Shells

  • Download and print the template.
  • In the mixing bowl, sift together almond flour and powdered sugar. Set aside.ย 
  • In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time.ย Add food coloring.ย 
  • Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.ย 
  • Add dry ingredients into the meringue and start folding in the butter.ย The batter is ready when you can make a figure 8 with a spatula, or it flows โ€œlike lavaโ€.ย 
  • Transfer macaronage into a pastry bag with a round tip.ย 
  • Pipe macaron shells on the baking mat.ย 
  • Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.ย 
  • Bake macaron shells in the preheated oven to 275ยฐF (134ย ยฐC) -300ยฐF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.ย 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.ย 

How to Assemble Pistachio Ispahan Macarons

  • Transfer pistachio ganache into a piping bag with a round tip.
  • Chop pistachios.
  • Wash and dry fresh raspberries with a paper towel.
  • Pipe ganache into the center of the macaron shell, leaving space for raspberries.
  • Add raspberries around the ganache. Let it touch the ganache slightly to help keep it in place.
  • Add chopped pistachios into the middle and pipe more pistachio ganache until it reaches the height of the raspberries.
  • Place another shell on top of the ganache to make a sandwich.
  • Decorate macarons with pistachio ganache, raspberries, and chopped pistachios. Decorate with edible gold leaf.
  • Place into an airtight container and let macarons mature in the fridge for 6-12 hours before eating.ย 

Notes

Get all ingredients and tools ready before baking.ย 
Measure all ingredients using a kitchen scale.ย 
Use good-quality chocolate.ย 
ย 

Nutrition

Serving: 1macaronCalories: 226kcalCarbohydrates: 22gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 13mgSodium: 31mgPotassium: 151mgFiber: 2gSugar: 19gVitamin A: 176IUVitamin C: 3mgCalcium: 52mgIron: 1mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating