Macarons. My love, my life, my absolute favorite thing to bake. It took me about six months to be able to make foolproof macarons, and now that I have a KitchenAid Stand Mixer my macaron adventures are about to get even more creative!
You see, for months I’ve been making macarons using a hand mixer, and before that I used a simple metal whisk. It took ages (ages, I tell you!) to whip the egg whites by hand. The first time I used my new KitchenAid to make these Pistachio Macarons, it whipped up the egg whites into a perfectly fluffy meringue in just minutes. I was stunned, and also elated to see that my macarons production level was about to reach a new level.
When I try to decide on new macaron recipes to make, I always think back to the top flavors that I always gravitate towards whenever I visit a bakery like Laduree or Bottega Louie. My favorite macaron flavors are always the more exotic ones likes Rose, Passionfruit, and Pistachio. The Pistachio flavor has really grown on me over the years and I can’t get enough of it, so the logical thing to do was to make Pistachio Macarons and to make them ASAP.
This pistachio macaron recipe is special because it has an intense pistachio flavor that comes from the ground pistachios incorporated into the macaron cookies, and also with the ground pistachios in the buttercream ganache. It’s such a great combination and so, so good. I even like to sprinkle more crushed pistachio onto the exposed icing ring for extra flavor.
Macarons aren’t the easiest thing to bake, but once you give it a few tries they become more of a reflex and less stressful. My number one tip for making macarons is this: don’t give up! Hopefully it takes you less than six months to perfect yours, but just know that you can do it anyway.
Interested in more macaron recipes? Check out the archives:
- 90 g egg whites, room temperature
- 30 g granulated sugar
- 200 g powdered sugar
- 55 g almond flour
- 55 g raw unsalted pistachios
- green food coloring gel
- 100 g heavy cream
- 250 g white chocolate
- 2 tbs ground pistachio
- In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam. Gradually add the sugar until stiff peaks form (about 3 minutes).
- Place the powdered sugar, almonds and pistachios in a food processor and pulse until the ingredients are fully incorporated and finely ground. Sift into the meringue along with 1-2 drops of food coloring.
- Quickly and carefully fold the mass using a spatula until you obtain a batter that reaches lava-like consistency. You'll know it's ready when you're able to form a figure-8 with the batter without it breaking (it should also flatten back into the rest of the batter after a few seconds). Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
- Pipe the batter onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour until the shells harden (test one by touching the top lightly, shell should feel smooth and there should not be any residue on your finger).
- In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool completely on baking sheet.
- In a small microwave-safe bowl, microwave the heavy cream for 45 seconds. Remove, then stir in white chocolate, pistachio paste, and green food coloring.
- Scoop mixture into a piping bag fitted with a ½ inch tip, and place in the fridge to harden (about 20 minutes).
- Once you're ready, pipe the ganache onto a macaron and sandwich with another macaron. Repeat with all macarons. Sprinkle extra crushed pistachios on the icing ring, if desired.
- Refrigerate overnight to harden, and then enjoy!
Adapted From: Broma Bakery & Key Ingredient