Pistachio Ispahan Macarons
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 these 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.
As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!
How to make Pistachio Ispahan Macarons
- Make macaron shells. Check recipes and instructions here.
- Use macaron template
- Download template
- Make pistachio ganache
- Chop pistachios
- Prepare fresh raspberries
- Assemble macarons
Ingredients to make macaron filling
- Heavy 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. Pour the heavy cream over white chocolate. Let it set for a minute or so. Add pistachio paste. Emulsify with 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 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 of 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.
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:
- Tomato macarons
- Mint White Chocolate macarons
- Honey cake Medovik
- Egg yolk lemon cake
- Chocolate Lava cake
Pistachio Ispahan Macarons
Equipment
- 1 emulsify blender
Ingredients
- 300 gr white chocolate 32%-34%
- 320 gr heavy cream
- 60 gr pistachio paste
- 55 gr unsalted butter room temperature
- 150 gr unsalted chopped pistachios
Instructions
To make pistachio ganache
- In the small saucepan bring to simmer heavy cream.
- Pour the heavy cream over white chocolate. Let it set for a minute or so.
- Add pistachio paste. Emulsify with 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 refregerator.
To assemble Pistachio Ispahan Macarons
- Make macaron shells.
- Transfer pistachio ganache into pipping bag with round tip.
- Chop pistachios.
- Wash and dry with paper towel fresh raspberries.
- Pipe ganache into center of macaron shell, leaving space for raspberries.
- 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.
- Decorate macaron with pistachio ganache, raspberries, and chopped pistachios. Top of with edible gold leaf.
- Place into airtight container and let macarons mature in the fridge for 6-12 hours before eating.