Pistachio Macarons

IngredientsPrint recipe

(For about 20 macarons)

For the shells

• 3.50 oz almond flour
• 3.50 oz powdered sugar
• 2.82 oz granulated sugar
• 2.82 oz egg whites at room temperature
• A pinch of salt
• The tip of a knife of cream of tartar (optional)
• Green food coloring (gel or powder)
• A few drops of pistachio extract

For the filling

• 4.25 fl oz heavy whipping cream
• 5.30 oz chocolate
• Pistachio cream
• Crushed pistachios (optional), for rolling the macarons

Instructions

For the shells

1. In the food processor, combine the almond flour with the powdered sugar. Process for a few minutes until well combined.
2. Sift into a large bowl.
3. In the bowl of a stand mixer, whip the egg whites and the green food coloring until foamy, then add the salt and cream of tartar and keep whipping. Gradually add the granulated sugar (3 times), whipping faster between each addition. Beat to stiff peaks. Add the pistachio extract and mix a few seconds to combine.
4. Pour 1/3 of the meringue on the almond flour and powdered sugar preparation. With a spatula, fold energetically lifting the batter up and crushing it against the sides of the bowl. Add the remaining meringue and fold again. When you can form the "ribbon effect" or the "figure 8" with the spatula, it’s done.
5. Immediately transfer the batter into a piping bag fitted with a round nozzle. On lined baking trays with parchment paper, pipe small circles spacing them 1 inch apart.
6. Tap the trays on the counter to release any air bubbles and flatten the macarons.
7. Let dry for 15 to 30 minutes at room temperature. Then, delicately push down with your finger any pointy tip left on the macarons.
8. Preheat oven to 290°F.
9. Bake one tray at a time for 13 to 15 minutes. Do not open the oven before 10 minutes or the macarons will be ruined. If they are still wet, bake for a few more minutes or until completely dry.
10. Allow to cool completely before filling.

For the filling

1. Cut the chocolate into smaller pieces and place in a bowl.
2. Boil the heavy whipping cream over medium heat.
3. Pour the hot cream on the chocolate.
4. Stir with a spatula until the chocolate is completely melted.
5. Allow to cool slightly and place in the freezer for about 45 minutes or until ready to pipe.
6. Remove from the freezer and stir to smooth out.
7. Immediately transfer the ganache into a piping bag and fill the macarons making a circle and leaving space in the middle for the pistachio cream.
8. Fill the holes with the desired amount of pistachio cream.
9. (Optional) Roll the sides of the filled macarons in crushed pistachios so they stick to the ganache.

Reserve in the fridge for up to 3 days.