Pistachio Macarons

It was about about 5 minutes after the last of the chocolate macarons had been devoured when Ben (okay, and I) wondered where all the macarons had gone.  I needed to make more, stat.  Thankfully I already had a list as long as my arm of different varieties I want to try, so inspiration was not lacking.  This time I opted for pistachio macs with chocolate ganache filling.  They were every bit as wonderful as I expected.  I really wanted to fill them with a pistachio buttercream, but after shelling and peeling the pistachios for the cookie shells, my fingers couldn’t take it any more.  (I swear I bought peeled pistachios at Trader Joe’s once before, but now I can’t find them!)  Of course, ganache never hurt anything and it went beautifully with the pistachio cookies.  And now they are gone, and I need to make more.  Which flavor will be next?

*If you’re new to making macarons, be sure to see my chocolate macaron post for step-by-step photos and information on why measurements are provided by weight only.
*Quick note – it is spelled macaron, not macarOOn as so many continue to call them.  These are two entirely different cookies.  Major pet peeve.

Pistachio Macarons with Chocolate Ganache Filling
Printer-Friendly Version

Yield: about 25 sandwich cookies
For the macarons:
225 gm confectioners’ sugar
60 gm blanched, slivered almonds
65 gm pistachios
3 egg whites (about 100 gm), aged 1 day at room temperature
25 gm granulated sugar
Green powdered food coloring (optional)

For the ganache:
8 oz. bittersweet or semisweet chocolate, finely chopped
¾ cup heavy cream
2 tbsp. unsalted butter, at room temperature
1 tsp. almond extract (optional)

To make the cookies, combine the confectioners’ sugar, almonds, and pistachios in the bowl of a food processor.  Process until the nuts are very finely ground and the mixture is well blended.  In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Gradually add the granulated sugar and continue beating until the egg whites are glossy and hold stiff peaks.  Mix in the powdered green food coloring, if using.  (Start with only a little bit at a time.  Remember, you can always add more but you can’t take it away.)  Add the ground nut/sugar mixture to the mixing bowl and gently fold in to the egg whites using a wide spatula.  The mixture should remain shiny and flow easily.

Transfer the batter to a pastry bag fitted with a plain round tip.  Pipe rounds (approximately 1 inch in diameter) onto baking sheets lined with silicone baking mats.  Let rest for 20 minutes.  Preheat the oven to 315˚ F.  When they are finished resting, baking for 12-15 minutes.  Let cool completely before carefully removing from the baking sheets.

To make the ganache, place the chopped chocolate in a medium bowl.  Set aside.  Heat the cream in a small saucepan, just to boiling.  Immediately remove from the heat and pour over the chocolate.  Allow to sit for 3 minutes.  Using a whisk in small circular motions, combine the cream and chocolate until a thick ganache forms.  Whisk in the butter until well incorporated and smooth.  Stir in the almond extract, if using.  Let sit at room temperature, stirring occasionally, until firm enough for piping.  (Speed the process up by chilling in the refrigerator or freezer, whisking every 10 minutes or so.)

To assemble the cookies, match up the cookie shells by size.  Pipe a dollop of ganache onto the flat surface of one cookie of each pair.  Top with the other cookie and sandwich together, pressing gently to push the ganache to the edges of the cookies.

Source: adapted from Use Real Butter, originally from Tarlette

34 Responses

  1. Oh my, these look wonderful and impressive enough for my mil, lol. Thanks!

  2. These look absolutely scrumptious! I also braved the torments of macaron making a few months ago (with the aid of Tartelette’s detailed tips and photos as well) and the success rate was about 60%. They were the chocolate macarons from David Lebovitz’s blog and were really delicious but I kind of lost my enthusiasm for macaron making..until now! Now I’m off to see if I can find some leftover almonds in my fridge…:)

  3. Im just absolutely IN LOVE with the colors!!
    so pretty:)

    and I LOVE pistachios too!

  4. I love the color these turned out! Bright and gorgeous. I want to make them sometime soon, but like you were at first, they intimidate me a little. I know once I actually break it down and try it, it won’t be as bad as I think it will be.

    I tried the thick and chewy choc chip cookies you posted a while back and they were delish!! I even turned half the batch into chocolate choc chip. They were TOO good.

  5. Pistachio is one my all-time favorite flavors! These look so decadent and divine. Must-make-these-soon!

  6. I have been so intimidated to make Macarons. I absolutely love them, part of the fear is that I would eat all 25 myself!!! This is the flavor combo that I would make, I love pistachio and ganach together. It isn’t even 9 AM and I am drooling over these cookies. Great post!

  7. These look so good! I’ve actually never had a macaron, and I don’t own a food processor so I guess I will have to wait! 😦 Fortunately, we’re moving to NYC soon, so surely I’ll be able to track some down when we get there!

  8. I love pistachios and these sound great.

  9. I am interested in tackling these cookies – just curious, however, what is the texture of the cookie? I am not familiar with them, I have never seen them in person or tried one. They are very intriguing looking, though. From pictures (and ingredients) they seem like the cookie it self would be very light and airy. Thanks for the great tips and tutorial, I will definitely be referencing it if I do decide to go ahead and try them.

    • Yes, they are a light, airy cookie with a delicate shell. It’s almost impossible to describe, you just have to taste it to know.

  10. Those are absolutely lovely. I love that green color. Great job, Annie!

  11. I love the colors of these cookies. I am very interested to try them…but a bit scared. I will need to try one to motivate me. I can send you my adress LOL!

  12. I am curious about the powdered food coloring.. Is there a certain reason to use this kind versus liquid or gel?

    • Lindsey, yes, it’s necessary for macarons. I did discuss it in my chocolate macaron post, but basically these cookies are unbelievably finicky and adding liquid or gel food coloring can affect the batter in an adverse way. So, powdered food coloring is the way to go.

  13. These look great. You peaked my interest in the pistachio buttercream filling though…would you be willing to post the recipe for than in case I get really ambitious?!?!?!?

  14. Annie, where can one puchase powdered food coloring? Would Michaels carry them?

  15. I don’t think I would be able to stop eating these!

  16. Annie, these macarons looks awesome!

  17. Green is my favourite colour, so I am instantly attracted to these. They just look beautiful, I can think of no better word. I would love to grab one right now.

  18. YUM… i have yet to try making pistachio macarons. i’ve been using ready-to-use almond meal from trader joe’s b/c i have a crappy food processor… once i get myself a new one i will def try these! oh, and i am SO with you on the macaron vs. macaroon thing… i try to correct as many people as i can but it seem they keep winning! aaaghh! they are not macaroons people! =P

  19. We usually call these meringues as macroons are made with coconuts.
    what is the difference?

  20. That is like the prettiest macarons I’ve seen! Adorable. I would not say no to having a bite of these! I can tell you that.

  21. Gorgeous!! Amazing job!!

  22. These macarons look great. Please post the pistachio buttercream recipe- i think it would taste great. And be a good filling alternative for me as i am allergic to chocolate.

  23. Stupid question, but can I assume that the weight of the pistacios is without shells?

  24. Annie – Have you ever baked a pistachio cake? I’m throwing a shower in a few weeks and the mom-to-be requested pistachio cake. Unfortunately the recipe her mom gave me is made from a box mix and a packet of pistachio pudding. I prefer to bake from scratch, but I’d rather use a recipe that’s taste tested tasty. I don’t see any pistachio cakes on your blog, but thought I’d ask anyway.

    • I haven’t, but it’s on my (long) list of things to try. When is the shower? If there is enough time, I could try posting one before then. Let me know.

    • Felicity, just wanted to be sure you see that the pistachio cake recipe is posted today. Mind you, this recipe is for cupcakes but here are my thoughts on converting to a cake: the cupcake recipe as I have listed it only makes 17 cupcakes. I’m not sure what size cake you are hoping to make, but you will need to at least double it to get two 9-inch round cake layers. If you go that route, you’ll likely have some batter leftover as usually what equals 24 cupcakes is the right amount for two 9-inch layers. Baking time will be in the ballpark of 30-40 minutes I would guess, but you’ll have to use the toothpick test to be sure. I included a link in the post to a pistachio buttercream that would be delicious because I wasn’t sure what sort of frosting you were planning. I hope that helps!

  25. It’s on the 22nd of August. I would be forever grateful if you tried one and posted your opinion. So far our taste buds are in alignment!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: