Pistachio Ispahan Macarons
These Pistachio Ispahan Macarons made with pistachio ganache, chopped pistachios and fresh raspberries.
Servings: 24 macarons
Calories: 226kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 2 pastry bag
- 2 baking mat
- 2 baking sheet pan
Ingredients
Pistachio Ganache
- 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
- 200 gr fresh raspberries
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr green food coloring
Instructions
To Make Pistachio Ganache
- In the small saucepan, bring the heavy cream.
- Pour the heavy cream over the white chocolate. Let it sit for a minute or so.
- Add pistachio paste. Emulsify with a 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 refrigerator.
How to Make Macaron Shells
- Download and print the template.
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150oC) 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 a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
How to Assemble Pistachio Ispahan Macarons
- Transfer pistachio ganache into a piping bag with a round tip.
- Chop pistachios.
- Wash and dry fresh raspberries with a paper towel.
- Pipe ganache into the center of the macaron shell, leaving space for raspberries.
- Add raspberries around the 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 macarons with pistachio ganache, raspberries, and chopped pistachios. Decorate with edible gold leaf.
- Place into an airtight container and let macarons mature in the fridge for 6-12 hours before eating.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
Use good-quality chocolate.
Nutrition
Serving: 1macaron | Calories: 226kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 151mg | Fiber: 2g | Sugar: 19g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
