Description
Delicious Pistachio Macarons filled with a creamy pistachio white chocolate ganache.
Ingredients
Scale
- 140 grams super fine almond flour (about 1 ½ cups)
- 120 grams confectioners’ sugar (about 1 cup)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1–2 teaspoons green gel food coloring
- ½ teaspoon pistachio extract
- 6 tablespoons (90 grams) heavy cream
- 9 ounces (250 grams) white chocolate, finely chopped
- ¼ cup (60 grams) pistachio paste, cream, or spread
- 2 ounces (57 grams) white chocolate, melted
- ¼ cup (60 grams) unsalted pistachios, chopped finely
Instructions
- Prepare a baking sheet with a silicone baking mat (or if you have enough, prepare 2 baking sheets).
- Sift almond flour and confectioners’ sugar into a large mixing bowl, discarding large pieces.
- Whisk together the almond flour and confectioners’ sugar until well-combined.
- Beat egg whites in a stand mixer on low until soft peaks form, then add white sugar and increase speed to medium.
- Once medium peaks form, increase to high and beat until stiff peaks are achieved.
- Add green food coloring and pistachio extract, mixing until just combined.
- Sift the dry mixture into the meringue, folding carefully until the mixture ribbons off the spatula.
- Add batter to a piping bag and pipe 1 to 1 ½-inch circles onto the baking sheet.
- Tap the baking sheet to remove air bubbles and poke any remaining bubbles with a toothpick.
- Preheat oven to 300°F and allow macarons to sit until a skin forms (8 minutes to 1 hour).
- Bake for 15-20 minutes, checking at 15 minutes for readiness.
- Let macarons cool completely before removing from the mat.
- For the ganache, heat heavy cream in a saucepan, bring to a simmer, then pour over chopped white chocolate and pistachio paste.
- Stir lightly and let sit for 2 minutes, then whisk until smooth.
- Cover and let cool to just warmer than room temperature before using.
Notes
- Ensure that egg whites are at room temperature for better aeration.
- Use a silicone mat or parchment paper for baking macarons.
- Be careful not to overmix the batter to maintain airiness.
- Store macarons in an airtight container to retain freshness.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg