Print

Pistachio Macarons with Pistachio Ganache Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 69 reviews

Delight in these elegant Pistachio Macarons filled with creamy pistachio ganache and decorated with melted white chocolate and chopped pistachios. This French-inspired recipe yields delicate, crisp shells with a smooth, nutty filling, perfect for special occasions or an indulgent treat.

Ingredients

Macaron Shells

  • 150 g Almond flour (finely ground)
  • 150 g Powdered sugar
  • 55 g Egg whites (room temperature)
  • 120 g Granulated sugar
  • 50 g Water
  • 55 g Egg whites (room temperature)
  • 30 g Superfine sugar

Pistachio Ganache Filling

  • 300 g Callebaut white chocolate (callets), finely chopped
  • 100 g Pistachio paste (100% pistachio, homemade or store-bought)
  • 100 g Heavy cream (36% fat)
  • Good pinch of salt

Decoration

  • Melted white chocolate
  • Chopped pistachios

Instructions

  1. Make the pistachio ganache filling: Place the finely chopped white chocolate and pistachio paste into a bowl. Semi-melt the mixture in the microwave, stirring every 30 seconds until smooth.
  2. Add cream and salt: Heat the heavy cream until just simmering, then pour over the white chocolate and pistachio paste. Add a good pinch of salt. Let it sit for one minute, then stir or blend to emulsify.
  3. Chill the ganache: Transfer ganache to a shallow container. Cover with plastic wrap pressed on the surface and refrigerate for at least 6 hours or overnight to thicken to a pipeable consistency.
  4. Prepare dry ingredients: Pulse almond flour with powdered sugar for 5-10 seconds to combine and sift together for a fine powder.
  5. Whisk egg whites: Transfer 55 g of egg whites to the stand mixer bowl, ensuring it’s clean and wiped with vinegar to remove grease.
  6. Make sugar syrup: Boil granulated sugar with water over medium heat until temperature reaches 118°C-120°C (244°F-248°F), using a thermometer to confirm.
  7. Begin meringue: Start whisking remaining 55 g egg whites with superfine sugar on low/medium speed until foamy and soft peaks begin to form as syrup heats.
  8. Combine syrup and meringue: With mixer running at medium, slowly pour the hot syrup down the side of the bowl, avoiding the whisk to prevent clumping.
  9. Whip to stiff peaks: Increase speed to medium/high and beat until the meringue forms early stiff peaks—strong enough to hold shape but not overwhipped.
  10. Mix egg whites with almond mixture: Fold the first 55 g egg whites into the almond flour and powdered sugar mixture using a rubber spatula until a paste forms.
  11. Add food coloring: Mix food coloring into the meringue and beat briefly to incorporate.
  12. Fold meringue into almond paste: Gently fold meringue into the almond paste in three stages—first to loosen, second to macaronage stage pressing some air out, third to achieve ribbon stage consistency.
  13. Check batter consistency: The batter should fall in a slow, ribbon-like stream when the spatula is lifted.
  14. Pipe macarons: Transfer batter to a piping bag fitted with a round tip. Pipe uniform circles spaced apart on silicone baking mats or parchment paper.
  15. Remove air bubbles: Tap the baking tray on the counter several times and pop visible air bubbles with a toothpick.
  16. Rest macarons: Let the piped batter rest at room temperature for 25-40 minutes until a dry skin forms on the surface and they are no longer sticky to touch.
  17. Preheat oven: Preheat to 155°C (311°F) without fan, increasing set temperature by 20°C to compensate for door opening heat loss, verifying with a digital oven thermometer.
  18. Bake macarons: Bake for 14-15 minutes, adjusting time as needed based on your oven’s performance.
  19. Cool shells: Remove macarons and leave them on the mat or parchment for 30 minutes to cool completely and release easily.
  20. Pair shells: Match similarly sized shells for filling and assembly.
  21. Fill macarons: Pipe chilled pistachio ganache onto one shell and sandwich with its pair, allowing some filling to ooze from the sides.
  22. Decorate: Drizzle or pipe melted white chocolate on top and sprinkle with chopped pistachios.
  23. Mature macarons: Refrigerate for at least 12 hours to allow flavors to meld and filling to soften shells.
  24. Store: Keep macarons refrigerated until serving.

Notes

  • Ensure egg whites are at room temperature for best meringue results.
  • Use a clean, grease-free bowl and whisk when making meringue to help it whip properly.
  • Adjust resting time based on humidity; in humid environments, macarons may need longer to dry.
  • Monitor oven temperature carefully to avoid cracking or hollow shells.
  • Age macarons in fridge to improve texture and flavor.
  • You can make pistachio paste at home by grinding roasted pistachios until smooth.

Find it online: https://justsosavory.com/pistachio-macarons-with-pistachio-ganache-filling-recipe/