Looking for an elegant baked dessert treat that is sure to impress your guests? Then put on your pro chef hat, and look no further than this pistachio macaron recipe. Chef and recipe developer Eric Ngo of Frenchie the Toast says, "This is definitely advanced level." There are several mistakes you can make that will wreak havoc on your macarons. For example, Ngo notes, "This is a recipe that can easily [be] over-mixed or under-mixed. Over-mixing results in a liquid batter that will result in flat macarons with no feet. Under-mixing results in cracked macarons … also, piping these into perfect circles takes practice."
Think of it this way, if you pull this recipe off right, you will have created gorgeous and delectable sweet treats that will draw the awe and admiration of family and friends. And wait, no, not if you pull it off, but rather when. Because even if your first try at macarons yields cookies that look less than bakery display-worthy, they’ll still taste great. And the second batch may look great, too. Or maybe the third. However long it takes to master this delight, you will sure have fun trying and tasting.
Gather your ingredients for pistachio macarons
In the grand scheme of things (The culinary scheme, that is!), it really doesn’t take that many ingredients to make a macaron. All you need for these pistachio macarons is chopped white chocolate, heated heavy whipping cream, pistachio paste, egg whites, regular sugar and icing sugar, almond flour, and green food coloring — and you can even leave the latter out if you so choose. We recommend that you add in food coloring one drop at a time until you reach the desired shade you’re looking for. Although Ngo used powdered food coloring in his recipe, he notes that four to five drops of liquid food coloring should do the trick.
Prepare the filling, then chill
Warm the cream in a small saucepan, and then heat the chopped white chocolate in the microwave for about two minutes, or just until all of the chocolate has melted. Add the hot heavy cream to the white chocolate, and mix until they blend smoothly together.
Next, add the pistachio paste, and mix the chocolate/cream blend until it has fully incorporated. Now, put the filling in the piping bag, and chill it in the refrigerator for two hours or, as long as is needed for it to form a firm texture.
Form the macaron halves
To prepare the macaron batter, first whisk the egg whites in a mixing bowl, working them until they double in size. Then, slowly start to add the sugar to fluffed-up egg whites, introducing it in three parts, 30 seconds apart, mixing all the while.
Next, add the food coloring, until you reach the desired green color, and mix until the color is uniform. Then, add the icing sugar and almond flour to the bowl, and fold the batter until they are fully incorporated — the macaron batter should fall off the spatula like a ribbon. "Be careful not to over-mix," says Ngo. Now preheat the oven to 320 F, and then add the batter to a piping bag.
Bake, then fill the macarons
Pipe the macarons on a baking tray lined with parchment paper or a silicone mat — the halves should be slightly more than an inch in width. Then, bake them for 12 to 15 minutes depending on size of macarons, while keeping an eye for any browning.
Once baked, cool down the macarons for 10 minutes before taking them off of the baking tray. Now, pair up the macaron shells, and pipe in the pistachio filling. Then, close them, and enjoy! And as for how best to enjoy, Ngo says, "A glass of champagne is always a good idea with macarons. Pistachio-flavored desserts also pair well with raspberries."
As for those you don’t eat right away, Ngo adds, "Macarons should be stored in the refrigerator and will last up to four to five days. You can also store them in the freezer for one month." This elegant treat is so Pinterest-worthy, so be sure to place them on a platter alongside your champagne, and snap away!
- ½ cup hot heavy whipping cream
- 1 cup chopped white chocolate
- 1 tablespoon pistachio paste
- 2 large egg whites
- ¼ cup sugar
- green food coloring (to reach desired shade)
- 1 cup icing sugar
- ¾ cup almond flour
- Warm the heavy whipping cream in a pan, and heat the chopped white chocolate in the microwave for 2 minutes to melt it.
- Add the hot heavy whipping cream to the white chocolate, and mix until smooth.
- Add the pistachio paste, and mix until fully incorporated.
- Put in a piping bag, and chill in the refrigerator for 2 hours, or until firm in texture.
- In a mixing bowl, whisk the egg whites until they double in size.
- Slowly add the sugar to the fluffed-up egg whites in 3 parts, 30 seconds apart.
- Add the food coloring, to reach your desired shade of green, and mix until the color is uniform.
- Add the icing sugar and almond flour to the egg mix, and fold until fully incorporated — the macaron batter should fall off the spatula like a ribbon. Add to a second piping bag.
- Preheat oven to 320 F.
- Pipe the macarons on a baking tray lined with parchment paper or a silicon mat.
- Bake for 12 to 15 minutes, depending on the size of the macarons.
- Cool down the macarons for 10 minutes before taking them off of the baking tray.
- Pair up the macarons shells, and pipe in pistachio filling, then close cookies.