Pistachio Macaron Shells

1. Sift Dry Ingredients:

• Sift almond flour (2/3 c + 1 Tbsp), pistachio flour (1/4 c), and powdered sugar (3/4 c) together into a large bowl. Set aside.

Note: There will likely be pieces too large for the sifter (1-2 Tbsp). You can discard those.

2. Make the Meringue:

• Using a stand mixer, whisk egg whites (3) until frothy - about 30 seconds on speed 3 (you can use a hand mixer if needed).
• Gradually add granulated sugar (2/3 c) while whisking at speed 5 or 6 until stiff peaks form. Add a few drops of gel food coloring at this stage and mix to combine. When you lift the whisk out, the peaks should not fall.

3. Macronage:

• Add half of the dry ingredient mixture into the meringue and mix to combine. Incorporate the dry ingredients while deflating the meringue in this stage.
• Add in the rest of the dry ingredients and mix with a spatula until the mixture flows off the spatula in a continuous stream, like lava. It should fall into the bowl and incorporate back into the batter within 10 seconds.

4. Pipe the Macarons:

• Transfer the batter into a piping bag fitted with a round tip.
• Pipe small, 1.5" diameter circles onto a baking sheet lined with parchment paper or a silicone baking mat.

Note: I prefer to use silicone baking mats specifically for macarons, as they have guides on them to get a more consistent size. Linked here

• Tap the baking sheet firmly on the counter a few times to release any air bubbles.

5. Rest the Shells:

• Let the piped macarons sit at room temperature for 30-60 minutes, or until a thin, matte shell forms on the surface.

Note: Depending on the temperature and humidity of your kitchen this could take up to 2 hours to fully set. This process is very important, the skin forming is what allows steam to escape the edges and make the signature “feet” (ruffles) of the macaron shells.

6. Bake the Macarons:

• Preheat the oven to 300°F (150°C).
• Turn your sheet pan upside down and put the first sheet of macaron shells on the bottom of the pan.

Note: These are baked with the pan upside down to ensure even airflow around all of the shells for a more even bake.

• Bake the shells for 15 minutes. They are done when they can be touched without the top wiggling and a foot has formed on the bottom of the shell.
• Leave the shells to cool on the silicone mat or parchment paper completely before peeling off.

Pistachio White Chocolate Ganache

1. Prepare the Ganache Filling:

• Add heavy cream (3/4 c), pistachio paste (2 Tbsp), and a pinch of salt to a small saucepan on medium heat.
• Once the mixture starts to bubble around the edges, remove from heat.
• Add finely chopped white chocolate (1 1/3 c) to a heat resistant bowl and pour heavy cream mixture over top.
• Cover the bowl and let the mixture sit for 5 minutes.
• Stir with a spoon until a smooth ganache forms.
• Chill ganache in the fridge until consistency thickens and it is cool to the touch.

Assembly

1. Assemble the Macarons:

• Pair shells into similar sizes. Pipe a tablespoon of ganache onto the flat side of one of the shells and sandwich another shell on top.

• Gently press the two sides together until the filling reaches the edge, be sure to use uniform pressure in this step.

Note: It is easier to press the shells together with a slight twisting motion as you apply pressure.

2. Chocolate Drizzle:

• Melt white chocolate (1/4 c) in a ramekin or small bowl, microwaving for 15 seconds at a time until melted, stirring occasionally. Once cooled slightly put into a piping bag, cut a small tip off the corner.
• Slowly drizzle the white chocolate across the macaron from side to side while on top of parchment paper to avoid making a mess.

3. Mature the Macarons:

• Once all macarons are filled, place into the fridge in an airtight container for at least 24 hours. This allows the macarons to properly soften and develop their full flavor and texture.

Storage

• Refrigerate in an airtight container for up to 5 days for peak freshness. Let warm up to room temperature before enjoying.
• Freeze in an airtight container for up to 30 days. Thaw completely before enjoying.

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Pistachio Macaron Shells

1. Sift Dry Ingredients:

• Sift almond flour (1 1/3 c + 2 Tbsp), pistachio flour (1/2 c), and powdered sugar (1 1/2 c) together into a large bowl. Set aside.

Note: There will likely be pieces too large for the sifter (1-2 Tbsp). You can discard those.

2. Make the Meringue:

• Using a stand mixer, whisk egg whites (6) until frothy - about 30 seconds on speed 3 (you can use a hand mixer if needed).
• Gradually add granulated sugar (1 1/3 c) while whisking at speed 5 or 6 until stiff peaks form. Add a few drops of gel food coloring at this stage and mix to combine. When you lift the whisk out, the peaks should not fall.

3. Macronage:

• Add half of the dry ingredient mixture into the meringue and mix to combine. Incorporate the dry ingredients while deflating the meringue in this stage.
• Add in the rest of the dry ingredients and mix with a spatula until the mixture flows off the spatula in a continuous stream, like lava. It should fall into the bowl and incorporate back into the batter within 10 seconds.

4. Pipe the Macarons:

• Transfer the batter into a piping bag fitted with a round tip.
• Pipe small, 1.5" diameter circles onto a baking sheet lined with parchment paper or a silicone baking mat.

Note: I prefer to use silicone baking mats specifically for macarons, as they have guides on them to get a more consistent size. Linked here

• Tap the baking sheet firmly on the counter a few times to release any air bubbles.

5. Rest the Shells:

• Let the piped macarons sit at room temperature for 30-60 minutes, or until a thin, matte shell forms on the surface.

Note: Depending on the temperature and humidity of your kitchen this could take up to 2 hours to fully set. This process is very important, the skin forming is what allows steam to escape the edges and make the signature “feet” (ruffles) of the macaron shells.

6. Bake the Macarons:

• Preheat the oven to 300°F (150°C).
• Turn your sheet pan upside down and put the first sheet of macaron shells on the bottom of the pan.

Note: These are baked with the pan upside down to ensure even airflow around all of the shells for a more even bake.

• Bake the shells for 15 minutes. They are done when they can be touched without the top wiggling and a foot has formed on the bottom of the shell.
• Leave the shells to cool on the silicone mat or parchment paper completely before peeling off.

Pistachio White Chocolate Ganache

1. Prepare the Ganache Filling:

• Add heavy cream (1 1/2 c), pistachio paste (4 Tbsp), and a pinch of salt to a small saucepan on medium heat.
• Once the mixture starts to bubble around the edges, remove from heat.
• Add finely chopped white chocolate (2 2/3 c) to a heat resistant bowl and pour heavy cream mixture over top.
• Cover the bowl and let the mixture sit for 5 minutes.
• Stir with a spoon until a smooth ganache forms.
• Chill ganache in the fridge until consistency thickens and it is cool to the touch.

Assembly

1. Assemble the Macarons:

• Pair shells into similar sizes. Pipe a tablespoon of ganache onto the flat side of one of the shells and sandwich another shell on top.

• Gently press the two sides together until the filling reaches the edge, be sure to use uniform pressure in this step.

Note: It is easier to press the shells together with a slight twisting motion as you apply pressure.

2. Chocolate Drizzle:

• Melt white chocolate (1/2 c) in a ramekin or small bowl, microwaving for 15 seconds at a time until melted, stirring occasionally. Once cooled slightly put into a piping bag, cut a small tip off the corner.
• Slowly drizzle the white chocolate across the macaron from side to side while on top of parchment paper to avoid making a mess.

3. Mature the Macarons:

• Once all macarons are filled, place into the fridge in an airtight container for at least 24 hours. This allows the macarons to properly soften and develop their full flavor and texture.

Storage

• Refrigerate in an airtight container for up to 5 days for peak freshness. Let warm up to room temperature before enjoying.
• Freeze in an airtight container for up to 30 days. Thaw completely before enjoying.

‍

‍

‍

Pistachio Macaron Shells

1. Sift Dry Ingredients:

• Sift almond flour (1/3 c + 1/2 Tbsp), pistachio flour (1/8 c), and powdered sugar (1/4 c + 2 Tbsp) together into a large bowl. Set aside.

Note: There will likely be pieces too large for the sifter (1-2 Tbsp). You can discard those.

2. Make the Meringue:

• Using a stand mixer, whisk egg whites (1 1/2) until frothy - about 30 seconds on speed 3 (you can use a hand mixer if needed).
• Gradually add granulated sugar (1/3 c) while whisking at speed 5 or 6 until stiff peaks form. Add a few drops of gel food coloring at this stage and mix to combine. When you lift the whisk out, the peaks should not fall.

3. Macronage:

• Add half of the dry ingredient mixture into the meringue and mix to combine. Incorporate the dry ingredients while deflating the meringue in this stage.
• Add in the rest of the dry ingredients and mix with a spatula until the mixture flows off the spatula in a continuous stream, like lava. It should fall into the bowl and incorporate back into the batter within 10 seconds.

4. Pipe the Macarons:

• Transfer the batter into a piping bag fitted with a round tip.
• Pipe small, 1.5" diameter circles onto a baking sheet lined with parchment paper or a silicone baking mat.

Note: I prefer to use silicone baking mats specifically for macarons, as they have guides on them to get a more consistent size. Linked here

• Tap the baking sheet firmly on the counter a few times to release any air bubbles.

5. Rest the Shells:

• Let the piped macarons sit at room temperature for 30-60 minutes, or until a thin, matte shell forms on the surface.

Note: Depending on the temperature and humidity of your kitchen this could take up to 2 hours to fully set. This process is very important, the skin forming is what allows steam to escape the edges and make the signature “feet” (ruffles) of the macaron shells.

6. Bake the Macarons:

• Preheat the oven to 300°F (150°C).
• Turn your sheet pan upside down and put the first sheet of macaron shells on the bottom of the pan.

Note: These are baked with the pan upside down to ensure even airflow around all of the shells for a more even bake.

• Bake the shells for 15 minutes. They are done when they can be touched without the top wiggling and a foot has formed on the bottom of the shell.
• Leave the shells to cool on the silicone mat or parchment paper completely before peeling off.

Pistachio White Chocolate Ganache

1. Prepare the Ganache Filling:

• Add heavy cream (1/4 c + 2 Tbsp), pistachio paste (1 Tbsp), and a pinch of salt to a small saucepan on medium heat.
• Once the mixture starts to bubble around the edges, remove from heat.
• Add finely chopped white chocolate (2/3 c) to a heat resistant bowl and pour heavy cream mixture over top.
• Cover the bowl and let the mixture sit for 5 minutes.
• Stir with a spoon until a smooth ganache forms.
• Chill ganache in the fridge until consistency thickens and it is cool to the touch.

Assembly

1. Assemble the Macarons:

• Pair shells into similar sizes. Pipe a tablespoon of ganache onto the flat side of one of the shells and sandwich another shell on top.

• Gently press the two sides together until the filling reaches the edge, be sure to use uniform pressure in this step.

Note: It is easier to press the shells together with a slight twisting motion as you apply pressure.

2. Chocolate Drizzle:

• Melt white chocolate (1/8 c) in a ramekin or small bowl, microwaving for 15 seconds at a time until melted, stirring occasionally. Once cooled slightly put into a piping bag, cut a small tip off the corner.
• Slowly drizzle the white chocolate across the macaron from side to side while on top of parchment paper to avoid making a mess.

3. Mature the Macarons:

• Once all macarons are filled, place into the fridge in an airtight container for at least 24 hours. This allows the macarons to properly soften and develop their full flavor and texture.

Storage

• Refrigerate in an airtight container for up to 5 days for peak freshness. Let warm up to room temperature before enjoying.
• Freeze in an airtight container for up to 30 days. Thaw completely before enjoying.

‍

‍

‍

Pistachio Macaron Shells

1. Sift Dry Ingredients:

• Sift almond flour (72 g), pistachio flour (28 g), and powdered sugar (90 g) together into a large bowl. Set aside.

Note: There will likely be pieces too large for the sifter (1-2 Tbsp). You can discard those.

2. Make the Meringue:

• Using a stand mixer, whisk egg whites (3) until frothy - about 30 seconds on speed 3 (you can use a hand mixer if needed).
• Gradually add granulated sugar (100 g) while whisking at speed 5 or 6 until stiff peaks form. Add a few drops of gel food coloring at this stage and mix to combine. When you lift the whisk out, the peaks should not fall.

3. Macronage:

• Add half of the dry ingredient mixture into the meringue and mix to combine. Incorporate the dry ingredients while deflating the meringue in this stage.
• Add in the rest of the dry ingredients and mix with a spatula until the mixture flows off the spatula in a continuous stream, like lava. It should fall into the bowl and incorporate back into the batter within 10 seconds.

4. Pipe the Macarons:

• Transfer the batter into a piping bag fitted with a round tip.
• Pipe small, 1.5" diameter circles onto a baking sheet lined with parchment paper or a silicone baking mat.

Note: I prefer to use silicone baking mats specifically for macarons, as they have guides on them to get a more consistent size. Linked here

• Tap the baking sheet firmly on the counter a few times to release any air bubbles.

5. Rest the Shells:

• Let the piped macarons sit at room temperature for 30-60 minutes, or until a thin, matte shell forms on the surface.

Note: Depending on the temperature and humidity of your kitchen this could take up to 2 hours to fully set. This process is very important, the skin forming is what allows steam to escape the edges and make the signature “feet” (ruffles) of the macaron shells.

6. Bake the Macarons:

• Preheat the oven to 300°F (150°C).
• Turn your sheet pan upside down and put the first sheet of macaron shells on the bottom of the pan.

Note: These are baked with the pan upside down to ensure even airflow around all of the shells for a more even bake.

• Bake the shells for 15 minutes. They are done when they can be touched without the top wiggling and a foot has formed on the bottom of the shell.
• Leave the shells to cool on the silicone mat or parchment paper completely before peeling off.

Pistachio White Chocolate Ganache

1. Prepare the Ganache Filling:

• Add heavy cream (180 g), pistachio paste (2 Tbsp), and a pinch of salt to a small saucepan on medium heat.
• Once the mixture starts to bubble around the edges, remove from heat.
• Add finely chopped white chocolate (240 g) to a heat resistant bowl and pour heavy cream mixture over top.
• Cover the bowl and let the mixture sit for 5 minutes.
• Stir with a spoon until a smooth ganache forms.
• Chill ganache in the fridge until consistency thickens and it is cool to the touch.

Assembly

1. Assemble the Macarons:

• Pair shells into similar sizes. Pipe a tablespoon of ganache onto the flat side of one of the shells and sandwich another shell on top.

• Gently press the two sides together until the filling reaches the edge, be sure to use uniform pressure in this step.

Note: It is easier to press the shells together with a slight twisting motion as you apply pressure.

2. Chocolate Drizzle:

• Melt white chocolate (56 g) in a ramekin or small bowl, microwaving for 15 seconds at a time until melted, stirring occasionally. Once cooled slightly put into a piping bag, cut a small tip off the corner.
• Slowly drizzle the white chocolate across the macaron from side to side while on top of parchment paper to avoid making a mess.

3. Mature the Macarons:

• Once all macarons are filled, place into the fridge in an airtight container for at least 24 hours. This allows the macarons to properly soften and develop their full flavor and texture.

Storage

• Refrigerate in an airtight container for up to 5 days for peak freshness. Let warm up to room temperature before enjoying.
• Freeze in an airtight container for up to 30 days. Thaw completely before enjoying.

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