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pistachio macarons
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5 from 2 votes

Pistachio macarons

Pistachio macarons ganache with Ivoire Valrhona white chocolate 35 % and pistachio paste. This is simple recipe with amazing flavor.
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 8 hours
Servings 30 macarons
Calories 30kcal
Author Marina of www.everythingmarina.com

Equipment

  • 1 emulsify blender
  • 1 kitchen scale
  • 1 rabber spatula

Ingredients

Pistachio Ganache

  • 300 gr Ivoire Valrhona white chocolate 35 %
  • 150 gr heavy cream (32% -35% fat)
  • 45 gr pistachio paste
  • 5 gr Amoretti pistachio butter

Macaron shells

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

Instructions

How to make Pistachio Ganache

  • Melt the chocolate in the microwave using 30 seconds intervals. 
  • Bring heavy cream to a boil with the pistachio paste.
  • Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and pressing down the spatula. 
  • Using hand blender, emulsify the ganache until smooth.
  • Add Amoretti pistachio butter and emulsify again. 
  • Transfer the ganache into flat glass container. Cover it by gently pressing plastic wrap onto its surface (to contact). Refrigerate for 6-8 hours or overnight. Ganache will develop a creamy consistency. 

How to make macaron shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside.
  • In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time.  Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip. 
  • Pipe macaron shells on the baking mat. 
  • Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch. 
  • Bake macaron shells in the preheated oven to 275F (134C) 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 baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size. 

How to assemble Pistachio Macarons

  • Transfer pistachio ganache to a pastry bag with round pipping tip.
  • Pipe ganache on one flat side of macaron shell.
  • Sandwich macaron with another macaron shell. Make sure there is no ganache coming out from the sides of macaron.
  • Place filled macarons into air tight container and refrigerate for 12-24 hours. Macarons needs to mature before you can enjoy them!

Nutrition

Serving: 1macaron | Calories: 30kcal