Pistachio Strawberry Macarons
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These Pistachio Strawberry Macarons are filled with pistachio whipped ganache and strawberry confit. The filling is very light and not sweet. You will be impressed with the texture and taste.
Table of Contents
Why You’ll Love This Recipe
- If you like pistachios and strawberries, you will love these macarons. Try also Pistachio Cheesecake or Strawberry Macarons.
- This whipped ganache has amazing taste and texture. Check also White or Milk Chocolate Ganache.
- Whipped ganache, confit, and macaron shells can be done a few days ahead of time, before assembling macarons. Great for planning and separating parts of the process. Try also Medovik Cake or Eclairs.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour, not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not “age” egg whites.
- Chocolate: White chocolate. Use good-quality chocolate.
- Pistachio Paste: Use store-bought or homemade.
- Cream: Heavy cream: Do not substitute with milk or half and half.
- Strawberry Puree: Use store-bought or homemade.
- Pectin NH: Do not substitute with gelatin or corn starch.
- Citric Acid: Can be substituted with a few drops of lemon juice.
How to Make This Recipe
These macarons will be made in a few steps. Every step can be done a day ahead, assembling macaorns. I would recommend starting with the confit and ganache. Macaron shells can also be baked a day or two ahead of time. Assemble macarons only when you have stabilized ganache, cooled confit, and baked macaron shells. Keep in mind that macarons need to “mature” in the fridge for at least 8 hours before you can eat them. Ideal will be 2-3 days from the start of this recipe to the serving of macarons.
How to Make Pistachio Whipped Ganache
Warm up heavy cream in the saucepan or microwave, but do not boil. Place white chocolate into a tall cup or jar. Add warm heavy cream to the chocolate and let it sit for a few minutes. Add pistachio paste.
Emulsify with the immersion blender. Add cold heavy cream and emulsify again.
Transfer ganache into the flat container.
Cover it with the plastic wrap “to contact”. Refrigerate ganache for 8-12 hours.
Whip ganache with a hand mixer and transfer it into a pastry bag with a round tip.
How to Make Strawberry Confit
In the small saucepan over medium heat, warm up the strawberry puree to 30 °C- 40 °C (86 °F- 104°F). In the small bowl, mix the granulated sugar with Pectin NH using a fork or whisk. Add sugar mixture to the strawberry puree. Mix with the whisk and let it boil. Turn off the heat and remove the saucepan. Add citric acid and mix well. Transfer the confit into a pastry bag and let it cool on the countertop. Once the confiture cools to room temperature, you need to refrigerate it for a few hours or overnight before assembling macarons.
How to Make French Macarons
Line two baking sheet pans with a baking mat. Measure all ingredients using a digital kitchen scale. Get all tools ready before starting this recipe. In the other mixing bowl, sift together almond flour and powdered sugar. You can sift a few times if needed, depending on the almond flour you are using.
Add egg whites to a mixing bowl of a stand mixer. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes. Add food coloring. Meringue should be shiny and have stiff peaks.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula. Transfer the batter to the piping bag with a round tip.
Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell. Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes.
Meanwhile, preheat the oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
How to Assemble Macarons
Place macaron shells on the countertop or the baking tray. Whip pistachio ganache using a hand mixer. Do not overwhip ganache! Place the strawberry confit in the pastry bag, if you are stabilizing in the container.
Pipe whipped ganache on one flat side of the macaron shell.
Pipe confit to the center of the ganache.
Sandwich a macaron between two macaron shells. Press lightly, make sure there is no ganache coming from the sides of the macaron. Repeat with the rest of the macarons. Place filled macarons in an airtight container and refrigerate for 8-12 hours.
Expert Tips
- Use good-quality chocolate.
- Do not overwhip ganache. This is very important.
- Measure all ingredients correctly, using a digital kitchen scale.
- Macarons will “mature” faster with this filling.
Recipe FAQs
Store filled macarons in an airtight container for 1-2 days.
Yes, freeze macarons in an airtight container for a few months.
Yes, you can replace it with any flavor you like. Raspberry or Passion fruit confit will be the favorite.
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Recipe
Pistachio Strawberry Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 fine mesh strainer
- 2 baking mat
- 2 sheet baking tray
- 1 roaund pipping tip
- 3 pastry bag
Ingredients
Pistachio Whipped Ganache
- 100 g white chocolate
- 100 g heavy cream, warm
- 32 g pistachio paste (2 tbsp)
- 100 g heavy cream, cold
Strawberry Confit
- 100 g strawberry puree
- 15 g white granulated sugar
- 3 g pectin NH
- 1 g citric acid
Macaron Shells
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites room temperature
- 105 g white granulated sugar
- 1 g red food coloring
- 1 g green food coloring
Instructions
How to Make Pistachio Whipped Ganache
- Warm up heavy cream in the saucepan or microwave, but do not boil.
- Place white chocolate into a tall cup or jar.
- Add warm heavy cream to the chocolate and let it sit for a few minutes.
- Add pistachio paste. Emulsify with the immersion blender.
- Add cold heavy cream and emulsify again.
- Transfer ganache into the flat container and cover it with the plastic wrap "to contact."
- Refrigerate ganache for 8-12 hours. After that, whip and fill macarons.
How to Make Strawberry Confit
- In the small saucepan over medium heat, warm up the strawberry puree to 30 °C- 40 °C (86 °F- 104°F).
- In the small bowl, mix the granulated sugar with Pectin NH using a fork or whisk.
- Add sugar mixture to the strawberry puree. Mix with the whisk and let it boil.
- Turn off the heat and remove the saucepan. Add citric acid and mix well.
- Transfer the confit into a pastry bag and let it cool on the countertop. Once the confiture cools to room temperature, you need to refrigerate it for a few hours or overnight before assembling macarons.
How to Make French Macarons
- Line two baking sheet pans with a baking mat. Measure all ingredients using a digital kitchen scale. Get all tools ready before starting this recipe.
- In the other mixing bowl, sift together almond flour and powdered sugar. You can sift a few times if needed, depending on the almond flour you are using.
- Add egg whites to a mixing bowl of a stand mixer. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes. Add food coloring. Meringue should be shiny and have stiff peaks.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds.
- The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells of similar sizes before filling them.
How to Assemble Macarons
- Place macaron shells on the countertop or the baking tray.
- Whip pistachio ganache using a hand mixer. Do not overwhip ganache!
- Place the strawberry confit in the pastry bag, if you are stabilizing in the container.
- Pipe ganache on one flat side of the macaron shell, then pipe confit to the center of the ganache.
- Sandwich a macaron between two macaron shells. Press lightly, make sure there is no ganache coming from the sides of the macaron.
- Repeat with the rest of the macarons. Place filled macarons in an airtight container and refrigerate for 8-12 hours.
