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Fraisier macarons and Fraisier cake were big hit this month. After visiting local farm and picking fresh raspberries, I’ve got 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 pink Ispahan macaron cake made by Laduree and Pierre Herme. I made my macarons with pistachio ganache, chopped pistachios and fresh raspberries.

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How to make Pistachio Ispahan Macarons

Make macaron shells. Check recipes and instructions here. I also have online video lesson how to make macaron shells using No rest method.
Use macaron template
Download template
Make pistachio ganache
Chop pistachios
Prepare fresh raspberries
Assemble macarons

Template for macaronsDownload

Ingredients to make macaron filling

Heavy whipping cream
Good quality White chocolate. I used Valrhona Opalys 33%
Pistachio paste
Unsalted butter (room temperature)
Chopped pistachios (unsalted)

How to make pistachio ganache

In the small saucepan bring to simmer heavy cream. Do not boil! Pour the heavy cream over white chocolate and let it set for a minute or two. Add pistachio paste and emulsify with hand blender. Ganache should be smooth and silky. After that, 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 it set for 4-6 hours in the refrigerator.

Check another recipe for pistachio ganache here

Tips for making Pistachio Ispahan Macarons

Use template to pipe big macaron shells.
Big macaron shells take longer to bake.
Use unsalted pistachios. You can roast pistachios in the oven before assembling macarons.
Gently wash raspberries and dry with paper towel before assembly.
Pistachio Ispahan Macarons are best eaten between 12-24 hours.
I would not recommend freezing these macarons.

How to assemble Pistachio Ispahan Macarons

When you are ready to assemble macarons, transfer pistachio ganache into pipping bag with round pipping tip.

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

Pipe ganache into center of macaron shell, leaving space for raspberries. After that, add raspberries around 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.

After that, decorate macarons with pistachio ganache, raspberries, and chopped pistachios. Top off with edible gold leaf. When you assemble all macarons, place them into 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.

If you make these macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

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