Pistachio Ispahan Macarons
These Pistachio Ispahan Macarons made with pistachio ganache, chopped pistachios and fresh raspberries.
Servings 24 macarons
Equipment
- 1 emulsify blender
Ingredients
- 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
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.