Pistachio Macarons with Green Pistachio Ganache Recipe

Introduction

Pistachio macarons are delicate French treats with crisp shells and a rich, creamy pistachio ganache filling. These colorful, nutty delights are perfect for special occasions or an elegant everyday dessert.

Ingredients

• 180 g heavy whipping cream, room temperature (3/4 cup)
• 60 g shelled and peeled unsalted pistachios (1/2 cup)
• 240 g finely chopped white chocolate or white chocolate chips (1 1/3 cups)
• Neon green gel food coloring – optional
• Sprinkle of fine salt – optional
• 110 g aged egg whites (about 4 large egg whites)
• 1/4 tsp cream of tartar – optional
• 110 g granulated sugar (1/2 cup + 2 tsp)
• Green gel food coloring – optional
• 125 g powdered sugar (1 cup)
• 105 g superfine almond flour, blanched (1 1/4 cups + 1 Tbsp)
• 35 g pistachio flour or very finely ground pistachios (1/4 cup)

Instructions

1. Step 1: Prepare the pistachio ganache by heating 180g heavy cream with 60g shelled pistachios in a small saucepan until it just starts to simmer.
2. Step 2: Using an immersion blender, combine the cream and pistachios in a medium bowl until the pistachios are finely broken down. Add 240g of white chocolate submerged under the cream, let sit for a few minutes, then blend until smooth. Alternatively, blend the heated cream and pistachios in a food processor before mixing in the white chocolate.
3. Step 3: Add a drop of neon green gel food coloring and a pinch of salt, if desired, then cover the ganache with plastic wrap and chill in the fridge for about 2 hours until firm.
4. Step 4: Line two baking sheets with silicone mats or parchment paper. Finely grind 35g pistachios in a food processor without releasing oil, then sift and set aside.
5. Step 5: Whisk 110g aged egg whites on medium speed until bubbly, add cream of tartar if using, and continue whisking to soft peaks. Gradually add 110g granulated sugar over a few minutes while mixing, then increase speed to stiff, glossy peaks.
6. Step 6: Sift together 105g almond flour, 125g powdered sugar, and the ground pistachios into the meringue. Add green gel food coloring if desired. Fold gently with a spatula until the batter flows in a thick ribbon, drawing figure 8 shapes without breaking.
7. Step 7: Pipe 1 1/2-inch rounds onto prepared baking sheets, spacing about 1 inch apart. Tap the sheets to release air bubbles and pop remaining bubbles with a toothpick.
8. Step 8: Let the macarons rest at room temperature for 30 minutes until a skin forms and they appear matte. Meanwhile, preheat the oven to 315°F (157°C).
9. Step 9: Bake one tray at a time on the middle rack for 18-21 minutes, rotating halfway through. Cool completely on the pan before removing.
10. Step 10: Match shells in pairs. Pipe a dollop of pistachio ganache onto one shell, then gently sandwich with the second. If the ganache is too firm, allow it to warm at room temperature for 30 minutes.
11. Step 11: Optional: drizzle melted white chocolate on top and sprinkle with chopped pistachios for decoration.
12. Step 12: Store assembled macarons in an airtight container and chill overnight before serving. Remove from fridge 15 minutes prior to eating for best texture.

Tips & Variations

• Use aged egg whites for better meringue stability and texture.
• To enhance the green color, add small amounts of gel food coloring to both the ganache and shells.
• If grinding pistachios releases too much oil, add extra almond flour to maintain the dry consistency needed for the batter.
• Make the pistachio ganache up to a week ahead and store it chilled.

Storage

Store unfilled shells at room temperature in an airtight container for up to 2 days. Assembled macarons keep best refrigerated for up to one week. Bring chilled macarons to room temperature about 15 minutes before serving to enjoy their full flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw egg whites instead of aged egg whites?

Aged egg whites have less moisture and whip better, resulting in more stable and smooth macarons. If you use fresh egg whites, separate them and leave uncovered in the fridge for 24-48 hours to age them.

How do I know when the macaron batter is properly mixed?

The batter should flow in thick ribbons and you should be able to draw figure 8 shapes with the batter flowing off the spatula without breaking. If the batter breaks quickly, fold a little more gently to reach the right consistency.

Pistachio Macarons with Green Pistachio Ganache Recipe

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★★★★★

4.6 from 135 reviews

Classic French pistachio macarons featuring delicate almond-based shells filled with a creamy pistachio and white chocolate ganache. These elegant treats showcase a subtle nutty flavor enhanced by a smooth, rich filling, perfect for special occasions or an indulgent afternoon snack.

• Author: Elias
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 5 minutes
• Yield: About 24–30 macarons (12–15 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pistachio Ganache

• 180 g heavy whipping cream, room temperature (3/4 cup)
• 60 g shelled and peeled unsalted pistachios (1/2 cup)
• 240 g finely chopped white chocolate or white chocolate chips (1 1/3 cups)
• Neon green gel food coloring (optional)
• Sprinkle of fine salt (optional)

Pistachio French Macaron Shells

• 110 g aged egg whites (about 4 large egg whites)
• 1/4 tsp cream of tartar (optional)
• 110 g granulated sugar (1/2 cup + 2 tsp)
• Green gel food coloring (optional)
• 125 g powdered sugar (1 cup)
• 105 g superfine almond flour, blanched (1 1/4 cups + 1 Tbsp)
• 35 g pistachio flour or very finely ground pistachios (1/4 cup)

Instructions

1. Make Pistachio Ganache: Pour 180 g heavy cream and 60 g shelled and peeled pistachios into a small saucepan. Heat over medium heat until it just starts to simmer. Remove from heat and either blend with an immersion blender in a bowl with 240 g white chocolate submerged until pistachios break down, or process in a food processor until smooth, then stir in white chocolate until combined. Add neon green gel food coloring and a pinch of fine salt if desired. Cover with plastic wrap and chill in the fridge for about 2 hours to set.
2. Prepare Baking Sheets: Line two large baking sheets with silicone mats or parchment paper and set aside.
3. Grind Pistachios: Using a food processor, finely grind 35 g pistachios until dry but not oily. Sift through a fine mesh sieve and set aside.
4. Make Meringue: In a stand mixer bowl, whisk 110 g aged egg whites on medium speed until bubbly. Add 1/4 tsp cream of tartar and continue whisking until soft peaks form. Gradually add 110 g granulated sugar while mixing at medium-low speed, then increase to medium-high speed and whisk until stiff, glossy peaks form.
5. Combine Dry Ingredients: Sift together 105 g superfine almond flour, 125 g powdered sugar, and 35 g finely ground pistachios into the meringue bowl. Optionally add neon green gel food coloring for brighter shells. Fold the mixture gently with a rubber spatula using a circular motion until thick ribbons of batter fall off the spatula and a figure-8 pattern can be drawn without breaking the stream.
6. Pipe Macarons: Transfer batter to a piping bag fitted with a medium round tip. Pipe 1 1/2-inch rounds on prepared sheets, spacing 1 inch apart. Tap the sheets firmly on the counter to release air bubbles and pop remaining bubbles with a toothpick.
7. Rest Macarons: Let macarons rest for 30 minutes or until a skin forms and surface looks matte. Meanwhile preheat oven to 315°F (157°C).
8. Bake Shells: Bake one tray at a time on the middle oven rack for 18-21 minutes, rotating halfway through for even baking. Cool fully on the pan, then peel off the silicone mat. Store shells at room temperature up to 2 days if making ahead.
9. Assemble Macarons: Pipe a dollop of chilled pistachio ganache on one shell. If ganache is too firm, let warm to room temperature for 30 minutes before piping. Sandwich with a second shell, gently pressing together.
10. Optional Decoration: Drizzle melted white chocolate on top and sprinkle with chopped pistachios for an elegant finish.
11. Chill and Store: Place assembled macarons in an airtight container and chill overnight. Remove from fridge about 15 minutes before serving to reach room temperature. Store leftovers in the fridge for up to one week.

Notes

• The pistachio ganache can be made up to one week in advance and needs about 2 hours to set properly in the fridge.
• Aging egg whites at room temperature for a day or two before making the meringue enhances stability and volume.
• Use a rubber spatula and gentle folding technique to avoid deflating the meringue when incorporating dry ingredients.
• Resting the piped macarons is crucial for forming the characteristic smooth skin and preventing cracking during baking.
• Rotate baking trays midway through baking for even heat distribution and consistent shells.
• If the ganache is too firm to pipe, allowing it to warm slightly at room temperature helps achieve a smooth filling consistency.
• Store finished macarons in airtight containers and consume within one week for best texture and flavor.

Keywords: pistachio macarons, French macarons, pistachio ganache, almond macarons, white chocolate macaron filling, elegant desserts