Pistachio Macarons with Pistachio Ganache filling
These are the ultimate Pistachio Macarons with Pistachio Ganache Filling that has the perfect color, and deep natural nutty pistachio flavor without being overly sweet.
Servings: 22 macarons
Calories: 110kcal
Equipment
- Small enough saucepan to measure sugar syrup correctly
Ingredients
Macaron shells
Almond paste
- 150 g Almond flour finely grounded
- 150 g Powdered sugar
- 55 g Egg whites room temp
Sugar syrup
- 120 g Granulated sugar
- 50 g Water
Meringue
- 55 g Egg white room temp
- 30 g Superfine sugar
Pistachio filling
- 300 g Callebaut WhiteChocolate (callets)
- 100 g Pistachio paste 100% paste, homemade or store bought
- 100 g Heavy Cream 36% fat
- good pinch of salt
Decoration
- Melted white chocolate
- Pistachios
Instructions
Make the pistachio ganache filling
- Place finely chopped high-quality white chocolate (eg. Callebaut white chocolate) and 100% pistachio paste into a bowl
- Semi-melt white chocolate & pistachio paste in the microwave stirring every 30 seconds
- Heat cream until just simmering. Pour warm cream over the chocolate & pistachio paste. Add a good pinch of salt. Let the mixture sit for a minute then stir together or use a blender to emulsify.
- Place ganache into a shallow container, cover the surface with plastic wrap and refrigerate for min 6 hours or overnight. The ganache will set into a pipeable consistency that is appropiate to fill your Pistachio macarons
Macaron shells
- Measure all your ingredients with a Digital scale and prepare all the tools you need at hand. Properly clean your mixing bowl and whisk attachment by wiping them down with vinegar. Pulse blend icing sugar with almond flour for 5-10 seconds then shift them together. The mixture should be very fine powder like
- Move one of the 55g egg white into your Stand mixer
- Start making the sugar syrup by boiling granulated sugar with water in a saucepan over medium heat
- Star whisking the egg white on low / medium speed, then gradually add the superfine sugar into it
- Boil the sugar syrup until it reaches 118C-120C / 244-248F. Use a Infrared thermometer gun or any other thermometer to measure the correct temp
- By the time syrup reaches 118C-120C / 244-248F, the egg white & fine sugar mixture should be already reaching a consistency of somewhere between foamy and soft peak
- Once syrup at the right temp, remove it from the heat. Keep the Stand mixer speed on medium and begin slowly pouring the syrup down on the side of the mixing bowl making sure that the syrup flows on the side only and does not get onto the whisk
- Increase Stand mixer speed to medium / high and continue whisking the meringue until it forms early stiff peaks meaning it is strong enough to hold its shape but not over whipped
- In the meantime, mix the remaining 55g of egg white into the almond flour mixture (almond meal & powdered sugar) until it forms a paste, use a flexible Rubber spatula.
- When meringue is almost done, mix in food coloring (powder or gel) and continue beating for a few more seconds
- Once meringue as well as almond paste is ready, gently fold the meringue into the marzipan paste with the help of a Rubber spatula. Fold meringue in thirds, making sure that each third is fully incorporated before adding the next
- The first third is about loosening up the marzipan, the second third already working on the macaronage process and somewhat pressing the air out and the last third is fine tuning the consistency to the stage you need that is ribbon stage
- After adding the last third of the meringue make sure you check the consistency of the macaron batter every few seconds. When you lift the Rubber spatula over the mixture the batter should fall slowly forming
- Move macaron batter into a Piping bag fitted with round nozzle tip and while holding the piping bag fully vertical pipe equal sized round shapes, leaving enough space in between them to slightly spread. You can pipe on Silicone baking mat or parchment paper
- Tap the baking tray onto the kitchen counter a few times to release any air bubbles. You can also pop air bubbles out using a toothpick
- Rest the macarons at room temp for about 25-40 minutes depending on temperature and humidy. Test by gently touching the macarons, it should feel dry on the touch and proper skin should form on the surface of them
- Pre-heat the oven while the macarons are drying. I recommend baking the macarons at 155C / 311F (no fan) but pre-heat the oven 20C / 68F more as when you open the oven door, the temp drops. Make sure you use a Digital oven thermometer to check your real oven temp
- Bake the macarons for 14-15 minutes, adjust if necessary to your oven (use my Troubleshooting guide)
- Once macarons are done, remove them from the oven and leave them on the parchment or Silicone baking mat for 30 minutes. They are not supposed to come off the baking mat until they are properly cooled
- Once macaron shells are cooled, remove them from the baking sheet. In case they ended up slightly different in their sizes, pair the similar sizes next to each other
Filling & Decorating
- Pipe pistachio ganache filling onto one side of the macaron shells then press two shells together evenly so the filling will come out to the side
- Decorate with melted white chocolate and chopped pistachios
- Macarons require about 12h aging time in the fridge, within this time frame the filling will soften the shells.
- Store the macarons in fridge
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 10mg | Potassium: 12mg | Fiber: 1g | Sugar: 14g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg