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Pistachio Macarons with White Chocolate Ganache Recipe

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4.2 from 1 review

  • Author: Eliza
  • Total Time: 2 hours
  • Yield: 30 servings
  • Diet: Vegetarian

Description

Delightful Pistachio Macarons filled with a smooth and creamy white chocolate ganache. These elegant French treats feature delicate, crisp shells flavored with almond and pistachio flour, paired with a luscious, sweet ganache center. Perfect for special occasions or as a sophisticated dessert treat.

Ingredients

Macarons

  • 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 almond flour, pistachio flour, and powdered sugar into a large bowl and set aside to remove lumps and ensure a fine texture.
  2. Make Meringue: In a stand mixer fitted with a whisk attachment, whisk the egg whites on medium speed until foamy, then add cream of tartar to stabilize the meringue.
  3. Add Sugar Gradually: Increase mixer speed to medium-high and slowly add granulated sugar carefully to avoid deflating the meringue. Once all sugar is added, whisk on high until soft peaks form.
  4. Add Food Coloring and Beat: Add green gel food coloring to the meringue and whisk on high speed until stiff, glossy peaks develop.
  5. Fold Dry Ingredients: Using a spatula, gently fold in half of the dry ingredient mixture until combined, then fold in the remaining dry ingredients. Continue folding until batter reaches a "flowing lava" consistency, able to form a figure 8 without breaking. Stop mixing immediately to avoid flattening the batter.
  6. Pipe Macarons: Line a baking sheet with a silicone mat or parchment paper. Transfer batter into a piping bag fitted with a round tip and pipe 1-inch rounds spaced evenly.
  7. Remove Air Bubbles: Drop the baking sheet on the counter 3–4 times to encourage air bubbles to surface. Use a toothpick to gently pop any remaining bubbles for a smooth shell.
  8. Rest to Form Skin: Let the macarons rest at room temperature for 30–40 minutes until a skin forms, indicated by the surface being dry to touch without batter disturbance.
  9. Preheat Oven: While resting, preheat oven to 300°F (150°C) to prepare for baking.
  10. Bake Macarons: Bake one sheet at a time on the center oven rack for 15 minutes, or until the macarons do not move on their feet when gently touched.
  11. Cool Shells: Let the macarons cool completely on the baking sheet to ensure they peel off easily without breaking.
  12. Decorate Shells: Match pairs of shells by size. Turn one shell over, drizzle white chocolate on top, and sprinkle with leftover ground pistachios as decoration.
  13. Prepare Ganache: Finely chop white chocolate and place in a large bowl.
  14. Heat Cream: Microwave heavy cream in a microwave-safe bowl for 1–2 minutes until hot but not boiling.
  15. Make Ganache: Pour hot cream over chopped white chocolate and let rest for 2 minutes to soften the chocolate.
  16. Mix Ganache: Gently stir with a spatula until smooth and fully combined, forming a glossy ganache.
  17. Thicken Ganache: Allow ganache to set at room temperature or chill in fridge until thickened enough to pipe. If too firm, microwave in 10-second intervals until workable.
  18. Assemble Macarons: Pipe ganache onto the flat side of one shell, leaving edges free, then sprinkle with ground pistachios. Top with the decorated shell to form a sandwich.
  19. Mature and Store: Place assembled macarons in an airtight container and refrigerate for 12–24 hours to mature. Store up to 5 days in fridge. Bring to room temperature for about an hour before serving for optimal softness and flavor.

Notes

  • Pistachio flour can be substituted with almond flour if unavailable, though flavor may be less pronounced.
  • Resting the macarons before baking is crucial to develop the skins for perfect feet during baking.
  • Be gentle folding the batter to avoid losing air incorporated in the meringue, which gives macarons their characteristic texture.
  • If ganache is too firm after chilling, microwave briefly and stir to soften for easier piping.
  • Macarons are best served at room temperature; direct from fridge they can be overly firm.
  • Use a silicone mat or parchment paper for even baking and easy removal.
  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://recipekind.com/pistachio-macarons-with-white-chocolate-ganache-recipe/