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Pistachio White Chocolate Ganache Macarons Recipe

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4.2 from 22 reviews

Delight in these elegant Pistachio White Chocolate Ganache Macarons, featuring delicate almond meringue shells infused with green food coloring and a luscious white chocolate pistachio ganache filling. Finished with a drizzle of white chocolate and a sprinkle of crushed pistachios, these French-style macarons are perfect for special occasions or a sophisticated treat.

  • Total Time: 1 hour 44 minutes
  • Yield: 15 servings

Ingredients

Macaron Shells

  • 130 g almond flour
  • 130 g powdered sugar
  • 90 g granulated sugar
  • 100 g egg whites, room temperature
  • 1 tsp egg white powder
  • ½ tsp meringue powder
  • Green food coloring gel, as needed
  • Lemon juice, for wiping kitchen tools

White Chocolate Pistachio Ganache

  • 1 cup white chocolate chips (plus extra for drizzle)
  • ⅓ cup heavy whipping cream
  • 1 tsp crushed pistachios (plus extra for garnish)

Instructions

  1. Prepare Macaron Tools: Preheat the oven to 300°F. Wipe the stand mixer bowl, whisk, and spatula with a paper towel dipped in lemon juice to remove any residue to ensure meringue stability.
  2. Measure Ingredients: Use a kitchen scale for precise measurement of all macaron ingredients.
  3. Set Up Baking Surface: Place a silicone macaron mat on an inverted baking pan. Use a mat with printed guides or line with parchment paper if no template is available.
  4. Make Meringue: Beat egg whites on medium speed until bubbly. Add meringue powder and whisk for 2–3 minutes until the mixture shows tracks and nearly forms soft peaks.
  5. Add Sugar: Incorporate granulated sugar in three additions, mixing about one minute between each, then whisk at medium-high speed for about 5 minutes to achieve stiff peaks.
  6. Color Meringue: Mix in green food coloring gel evenly. Set meringue aside.
  7. Sift Dry Ingredients: Sift almond flour, powdered sugar, and egg white powder through a fine mesh into a large bowl, discarding large particles.
  8. Fold Batter: Gently fold the dry ingredients into the meringue using a spatula, scraping sides and folding through the center to combine fully without dry pockets. Deflate air gradually to achieve a smooth, lava-like batter.
  9. Test Batter Consistency: Continue folding until batter flows off spatula in a smooth ribbon that slowly disappears. Avoid overmixing.
  10. Prepare Piping Bag: Insert metal piping tip into a piping bag, securing the edges over a cup. Fill halfway with batter and twist the top to close.
  11. Pipe Shells: Hold bag perpendicular about half an inch above mat and pipe batter into circles centered on template. Pipe steady rounds and lift bag straight up after each.
  12. Release Air Bubbles: Tap pan gently to release bubbles and pop remaining with a toothpick.
  13. Rest Shells: Allow piped shells to rest at room temperature for at least 30 minutes until tops feel dry and not sticky. Longer resting in humidity is beneficial.
  14. Bake: Bake for 12–14 minutes, rotating trays and switching racks halfway through for even baking.
  15. Cool Shells: Remove baked shells and cool completely before lifting off the mat gently by peeling the mat away.
  16. Make Ganache: In a microwave-safe bowl, melt white chocolate chips with heavy cream in 30-second intervals, stirring between, until fully smooth.
  17. Add Pistachios: Stir crushed pistachios into the ganache mixture. Cool until slightly firm.
  18. Whip Ganache: Beat cooled ganache in stand mixer on medium speed until it lightens and almost doubles in volume, scraping sides as needed.
  19. Prepare Ganache Piping Bag: Transfer ganache to a pastry bag and cut about ½ inch off the tip without using a piping tip.
  20. Assemble Macarons: Place one shell smooth side up, pipe ganache evenly on top, then sandwich with another shell. Repeat for all macarons.
  21. Drizzle Chocolate: Melt reserved white chocolate chips as before, transfer to a pastry bag, and drizzle thin lines over macarons.
  22. Garnish and Set: Sprinkle crushed pistachios over the drizzled chocolate and allow macarons to sit until the topping is set.

Notes

  • Ensure all kitchen tools are free of grease by wiping with lemon juice before starting to achieve stable meringue.
  • Resting the piped macaron shells before baking is crucial for forming a smooth crust and feet.
  • Use a fine mesh sieve to sift dry ingredients for smooth shells without lumps.
  • Handle the batter gently to avoid deflating too much, but ensure it flows in a ribbon like molten lava for ideal texture.
  • Humidity can affect resting times; extend resting if the shells feel sticky.
  • Allow ganache to cool sufficiently before whipping to incorporate air properly.
  • Store macarons in an airtight container in the refrigerator to maintain freshness.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

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