Name: Pistachio Macarons with White Chocolate Ganache Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: French
Ingredients: 100 grams egg whites (room temperature); 1/4 teaspoon cream of tartar; 60 grams granulated sugar; 200 grams powdered sugar (sifted); 95 grams almond flour (sifted); 15 grams pistachio flour (substitute almond flour if unavailable); 3 drops green food coloring (optional); 226 grams white chocolate; 120 grams heavy cream

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Introduction

Pistachio macarons with white chocolate ganache are delicate, nutty treats that combine smooth, creamy filling with crisp, airy shells. These elegant French cookies are perfect for special occasions or a sophisticated snack.

The image shows several light green macarons arranged on a white marbled surface. Each macaron has two smooth, round shells with a creamy white filling layer in the middle. Some macarons are whole, while others are broken, showing the soft and crumbly texture inside. A few macarons have white drizzle and yellow crumb topping on their shells. The scene is bright and clean with pistachio nuts scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams egg whites (room temperature)
1/4 teaspoon cream of tartar
60 grams granulated sugar
200 grams powdered sugar (sifted)
95 grams almond flour (sifted)
15 grams pistachio flour (substitute almond flour if preferred)
3 drops green food coloring (optional)
226 grams white chocolate
120 grams heavy cream

Instructions

Step 1: Sift together almond flour, pistachio flour, and powdered sugar into a large bowl and set aside.
Step 2: In a stand mixer with the whisk attachment, whisk the egg whites on medium speed until foamy, then add cream of tartar.
Step 3: Increase speed to medium-high and slowly add granulated sugar, ensuring the meringue doesn’t deflate. Whisk on high until soft peaks form.
Step 4: Add green food coloring if using and beat until stiff peaks form.
Step 5: Gently fold half of the dry ingredients into the meringue with a spatula until combined, then fold in the rest until the batter flows like lava and can form a “figure 8” without breaking. Stop mixing.
Step 6: Line a baking sheet with a silicone mat or parchment paper. Pipe 1-inch rounds of batter using a round tip, holding the bag perpendicular to the surface.
Step 7: Drop the baking sheet onto the counter 3–4 times to release air bubbles; pop any visible bubbles with a toothpick for smooth tops.
Step 8: Let the macarons rest at room temperature for 30–40 minutes until a skin forms; they should not stick when lightly touched.
Step 9: Preheat oven to 300°F (150°C).
Step 10: Bake one sheet at a time on the center rack for 15 minutes or until the “feet” don’t move when gently nudged.
Step 11: Cool completely on the baking sheet before removing; shells should peel off easily when cooled.
Step 12: Match shells in pairs. On one shell, drizzle melted white chocolate and sprinkle leftover ground pistachios, then let set.
Step 13: For the ganache, finely chop white chocolate and place in a large bowl. Heat heavy cream until hot but not boiling and pour over chocolate. Let sit for 2 minutes, then stir until smooth.
Step 14: Let ganache thicken at room temperature or in fridge until it holds shape. If too firm, warm slightly and stir to adjust consistency.
Step 15: Pipe ganache onto the undecorated shell, sprinkle pistachios, then sandwich with the decorated shell.
Step 16: Store assembled macarons in an airtight container in the fridge to mature for 12–24 hours before serving.

Tips & Variations

Use pistachio flour for a stronger nutty flavor or substitute with almond flour if unavailable.
Adding a few drops of green gel food coloring enhances the macarons’ pistachio appearance but is optional.
Let assembled macarons come to room temperature before eating to enjoy the best texture—cold macarons can be too firm.
To avoid over-mixing, fold the batter gently and check the consistency frequently; the “figure 8” test is a reliable guide.

Storage

Keep the assembled pistachio macarons in an airtight container in the refrigerator for up to 5 days. They taste best after maturing for 12–24 hours. Before serving, allow them to sit at room temperature for about an hour to regain their soft, tender texture. Unfilled shells can be stored separately in an airtight container at room temperature for up to 3 days.

How to Serve

The image shows multiple light green macarons arranged closely on a white marbled surface. Each macaron has two smooth, round, slightly domed shells with a creamy pale green filling in between. Some macarons have a drizzle of white icing and a sprinkle of crushed nuts or crumbs in light brown on top, adding texture and color contrast. One macaron is open, revealing the thick creamy filling and crushed topping inside. The shells have a smooth and slightly shiny texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of pistachio flour?

Yes, almond flour can be used in place of pistachio flour, though the distinctive pistachio flavor will be milder. For the best taste, try to include some pistachio flour if possible.

How do I know when the macaron batter is properly mixed?

The batter should flow slowly off your spatula and be smooth enough to form a loose “figure 8” without breaking. If the batter is too thick or stiff, the macarons may crack or not rise well.