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Pistachio Macarons with White Chocolate Ganache Recipe

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4.6 from 92 reviews

Delightfully delicate pistachio macarons filled with a smooth and creamy white chocolate ganache. These French-style cookies feature a crisp shell with a tender interior, enhanced by the nutty flavor of pistachio flour blended into a light almond meringue. Finished with a luscious white chocolate ganache and a sprinkle of crushed pistachios, these macarons are perfect for special occasions or an elegant treat.

Ingredients

Scale

Macaron Shells

  • 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)

White Chocolate Ganache

  • 226 grams white chocolate
  • 120 grams heavy cream

Instructions

  1. Prepare Dry Ingredients: Sift together the almond flour, pistachio flour, and powdered sugar into a large bowl and set aside to ensure mixture is fine and lump-free.
  2. Whisk Egg Whites: In a stand mixer fitted with a whisk attachment, whisk the egg whites on medium speed until foamy. Add cream of tartar to stabilize the meringue.
  3. Add Sugar Gradually: Increase mixer speed to medium-high and slowly add granulated sugar to the egg whites, ensuring the meringue does not deflate. Continue whisking on high until soft peaks form.
  4. Color and Stiffen Meringue: Add green gel food coloring if using, and whisk until stiff peaks form, giving the meringue structure needed for the macarons.
  5. Fold in Dry Ingredients: Using a spatula, gently fold in half of the dry flour and powdered sugar mixture until combined, then fold in the rest. Continue folding until the batter flows like lava and you can make a figure 8 with it without breaking.
  6. Pipe Macaron Rounds: Line a baking sheet with a silicone mat or parchment paper. Transfer batter to a piping bag fitted with a round tip, and pipe 1-inch rounds onto the lined sheet.
  7. Remove Air Bubbles: Tap the baking sheet firmly on the counter 3-4 times to release any trapped air bubbles. Pop any remaining bubbles with a toothpick for smooth surfaces.
  8. Rest Macarons: Let the shells sit at room temperature for 30-40 minutes until a skin forms; they should not stick when lightly touched.
  9. Preheat Oven: Preheat the oven to 300°F (150°C) while macarons rest.
  10. Bake Macarons: Bake each sheet on the center oven rack for 15 minutes or until the shells are set and do not move when nudged on their feet.
  11. Cool Shells: Allow macarons to cool completely on the baking sheet before peeling off carefully.
  12. Prepare Ganache – Chop Chocolate: Finely chop the white chocolate and place in a heatproof bowl.
  13. Heat Cream: Heat heavy cream in a microwave-safe bowl for 1-2 minutes until hot but not boiling.
  14. Combine Ganache: Pour hot cream over white chocolate and let sit for 2 minutes, then gently stir until smooth and fully combined.
  15. Thicken Ganache: Allow ganache to cool at room temperature or refrigerate until it thickens enough to hold shape. Rewarm slightly if too firm.
  16. Assemble Macarons: Match macaron shells in pairs. Decorate one shell by drizzling a small amount of ganache and sprinkling with ground pistachios. Pipe ganache onto the undecorated shell, sprinkle with pistachios, then sandwich with the decorated shell.
  17. Refrigerate: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature the flavors. Store up to 5 days.
  18. Serve: Bring macarons to room temperature for about an hour before serving to ensure soft and tender texture.

Notes

  • Pistachio flour can be substituted with almond flour if unavailable, though pistachio flour adds distinct nutty flavor and green tint.
  • Be gentle when folding batter to achieve the correct lava-like consistency needed for macarons to rise properly.
  • Resting the macarons before baking is essential to form a skin that helps develop characteristic feet and prevents cracking.
  • Do not overbake; macarons should not move on their feet when touched after baking.
  • White chocolate ganache can be adjusted in thickness by refrigerating to thicken or microwaving briefly to soften.
  • Allow macarons to mature in the fridge for best texture and flavor; serving them cold may result in a hard texture.
  • Let macarons come to room temperature before eating for a perfect soft and tender bite.

Keywords: Pistachio Macarons, White Chocolate Ganache, French Macarons, Nutty Macarons, Elegant Dessert, Pistachio Dessert

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