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Pistachio Macarons with Pistachio Ganache Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 67 reviews
  • Author: Ivy
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 55 minutes (including 6+ hours chill time)
  • Yield: 22 servings (macaron sandwiches)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Delight in these elegant Pistachio Macarons filled with a luscious pistachio ganache. Featuring crisp almond-based shells with a smooth, rich pistachio and white chocolate filling, this recipe offers a perfect balance of texture and flavor. Ideal for special occasions or an indulgent treat, these macarons require patience and precision but reward with an exquisite homemade French confection.

Ingredients

For the Macaron Shells

  • 150 g Almond flour (finely ground)
  • 150 g Powdered sugar
  • 55 g Egg whites (room temperature, divided)
  • 120 g Granulated sugar
  • 50 g Water
  • 30 g Superfine sugar
  • Food coloring (powder or gel, optional)

For the Pistachio Ganache Filling

  • 300 g Callebaut white chocolate callets (or high-quality white chocolate, finely chopped)
  • 100 g Pistachio paste (100% pistachio, homemade or store-bought)
  • 100 g Heavy cream (36% fat)
  • Good pinch of salt

For Decoration

  • Melted white chocolate
  • Chopped pistachios

Instructions

  1. Make the pistachio ganache filling: Place the finely chopped white chocolate and pistachio paste in a bowl. Semi-melt them in the microwave, stirring every 30 seconds until smooth.
  2. Add cream and salt: Heat the heavy cream until just simmering. Pour it warm over the chocolate and pistachio paste mixture. Add a pinch of salt. Let sit for 1 minute then stir or blend to emulsify.
  3. Refrigerate ganache: Transfer ganache to a shallow container, cover with plastic wrap touching the surface to prevent skin formation, and refrigerate for at least 6 hours or overnight until it thickens to a pipeable consistency.
  4. Prepare dry ingredients: Pulse blend powdered sugar and almond flour for 5–10 seconds then sift together to get a fine powder.
  5. Prepare egg whites for meringue: Transfer 55 g of egg whites to a stand mixer bowl. Start whisking them on low-medium speed and gradually add superfine sugar.
  6. Make sugar syrup: Boil granulated sugar and water in a saucepan over medium heat until temperature reaches 118–120°C (244–248°F), using a thermometer to measure accurately.
  7. Add hot syrup to egg whites: When syrup reaches temperature and egg whites are foamy to soft peak, slowly pour syrup down the side of the bowl (avoiding the whisk) while continuing to whisk at medium speed.
  8. Whisk meringue: Increase speed to medium-high and whip to early stiff peaks that hold shape but aren’t overwhipped.
  9. Make almond paste: Mix the remaining 55 g egg whites into the almond flour and powdered sugar mixture using a rubber spatula until a smooth paste forms.
  10. Add food coloring: When meringue is nearly done, add your chosen food coloring and beat for a few more seconds to combine.
  11. Macaronage - fold meringue into almond paste: Gently fold meringue into almond paste in thirds, ensuring each addition is fully incorporated before adding the next. First loosens paste, second works macaronage pressing air out, third reaches ribbon stage with slow-falling batter.
  12. Pipe macaron batter: Transfer batter to a piping bag with a round nozzle. Pipe evenly sized rounds onto silicone baking mats or parchment paper, leaving space between each for spreading.
  13. Remove air bubbles: Tap baking tray on the counter multiple times to release bubbles or pop any visible bubbles with a toothpick.
  14. Rest macarons: Let macarons rest at room temperature for 25–40 minutes until surface dries and a skin forms (test by gentle touch).
  15. Preheat oven: Preheat oven to 175°C (347°F) to compensate for temperature drop when door opens, but bake at 155°C (311°F) without fan. Use an oven thermometer to verify accuracy.
  16. Bake macarons: Bake for 14–15 minutes, adjusting time based on oven performance and using troubleshooting as needed.
  17. Cool shells: Remove macarons from oven and cool on baking mat for 30 minutes before attempting to remove—do not peel while warm.
  18. Pair shells by size: Match similarly sized shells to create sandwich pairs.
  19. Fill macarons: Pipe pistachio ganache onto one shell, then sandwich gently with the matching shell so filling slightly oozes out the edges.
  20. Decorate: Drizzle or decorate macarons with melted white chocolate and sprinkle chopped pistachios on top.
  21. Age macarons: Refrigerate assembled macarons for about 12 hours to allow filling to soften shells and enhance flavor and texture.
  22. Storage: Store macarons in the refrigerator in an airtight container and consume within 3–5 days for best freshness.

Notes

  • Use a digital scale for precise measurements to ensure macarons turn out correctly.
  • Clean bowl and whisk thoroughly with vinegar to remove any grease before making meringue.
  • Test oven temperature with a thermometer to avoid overbaking or underbaking macarons.
  • Resting time before baking is crucial to prevent cracked shells and create feet.
  • Macarons improve in texture and flavor after aging in the fridge for 12 hours.
  • Be patient with folding (macaronage) to achieve the proper ribbon stage consistency.
  • Ganache must be chilled enough to pipe, but not too hard; adjust refrigeration time accordingly.
  • When piping sugar syrup onto egg whites, pour slowly on the side of the bowl to avoid syrup splashing on whisk.

Find it online: https://ivysrecipes.com/pistachio-macarons-with-pistachio-ganache-filling-recipe/