Pistachio French Macarons
Pistachio macarons recipe: a not too sweet buttery mix for every taste
How to make pistachio French macarons?
Try this easy French macaron recipe for pistachio macarons with white chocolate gnache. You’ll make around 60 to 70 macarons!
For the pistachio filling
- 250g White Chocolate + Extra for drizzling
- 150g Thickened/Double Cream
- 50g Ground Pistachios
Fot the macaron shells
- 90g Room Temperature Egg Whites
- 125g Almond Flour
- 125g Icing Sugar
- 125g Caster Sugar
- 1/4 Teaspoon Cream of Tartar
- Wilton Moss Green Gel Colour
Pistachio macarons video recipe
Author of video content: Cupcake Savvy’s Kitchen
How to make pistachio french macarons: full recipe
After watching the video, here you can take notes and read step-by-step instructions on how to make pitachio macarons.
Before you start, you’ll need a baking sheets lined with wax paper, and a pastry bag with a plain tip.
You are gonna love these pistachio macarons!
Part one. The pistachio macarons filling
Grind pistachios until fine texture.
Take a bowl and place the white chocolate chips and pistachio flour in it. Then pour boiled cream on it and mix.
When the chocolate melts, and you have a homohenous mass, set the bowl aside.
Tip: microwave the mass if the chocolate didn’t entirely melt.
Part two. The pistachio macarons shells
Sieve the almond flour and icing sugar into a bowl. Repeat it with a finer sift if you feel like the crumbs are still too big. Mix the dry ingredients.
Take a separate bowl and whip the egg whites. Start mixing on a low speed at first. When the whites become foamy, add the cream of tartar.
Add sugar once you see that the foam is getting thicker. Instead of pouring it all of it right away, make it 1/3 at a time.
Increase the mixer speed, and continue whipping.
When soft peaks emerge, add food coloring.
If you start seeing stif peaks, that’s time for you to stop whipping the whites.
Note: if you overdo the whipping, your macarons may come out hollow.
Now, add the meringue to the dry ingredients and fold it until you get a smooth mass.
Note: the ideal mass should flow, not drop off the spatula like a blob.
Transfer the mass to a pastry bag with a flat tip. Pipe it out on a baking sheet lined with wax paper.
Note: apply a small amount of batter under each of the wax paper corners so that it doesn’t stick to the baking sheet.
Pipe out the batter onto the baking sheet. Try making similar size shells so that later the macarons look symetrical.
Tip: use a template to make sure each shell is the same size.
Remove the air bubbles from the batter by shaking the tray with a few swift movements. Use a toothpick and poke out remaning air.
Leave the shells to dry at room temperature for about 30 to 60 minutes.
Note: the shells should feel dry to the touch before you shove them into the oven. If you do not leave them to dry, the macarons may crack, or come out without feet.
While you are waiting for the shells to dry, preheat the oven to 300°F (150 C°).
Bake for about 15 to 18 minutes.
When the shells cool off, start filling them. Take the pastry bag and trasfer the filling into it. Pipe out the filling on every second shell, then sandwich them together.
Drazzle some more melted chocolate on each macaron if you’d like.
It’s one of the easiest pistachio macarons recipes, and the macarons aren’t too sweet.