Pistachio Ispahan Macarons
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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 didn’t want to cut them or make puree. I wanted to use them in the macarons as they are. 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.
Table of Contents
Why You’ll Love This Recipe
- These are not just cookies; they could be served as individual desserts. Check also Carrot Shaped Macarons or Shamrock Macarons.
- Macarons are gluten-free cookies. Try also Syrniki or Meringue Cookies.
- These macarons are fun to make. Check also Flowers macarons.
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.
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.
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.
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.
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Recipe FAQs
Pistachio Ispahan Macarons are best eaten between 12-24 hours.
I would not recommend freezing macarons with this filling.
This happens when macaron shells do not rest enough before baking.
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
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.
- 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.
- 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.
- 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. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- 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.
- Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- 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.
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.