Pistachio Macarons

5 from 2 votes

Pistachio Macarons are made with Ivoire Valrhona chocolate and pistachio paste. This is a simple recipe that has an amazing flavor.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 138kcal

Melt the chocolate in the microwave using 30-second 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 a rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and by pressing down the spatula.
Using an immersion blender, emulsify the ganache until smooth.
Transfer the ganache into a 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.

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 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 pipped macaron shells a few times. Let 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^oF (134^oC) -300^oF (150^oC) 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.

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

Get all ingredients and tools ready before baking.

Measure all ingredients using a kitchen scale.

Macarons need to mature in the fridge for 12-24 hours before you can enjoy them.