(Inside: Sometimes you want to just try a fan-favorite snack. These Simple Pistachio Macaron Recipe are TOTALLY worth a try.)
I had heard about pistachio macarons long before I’d ever had a macaron.
It seems that mixing these cute, delicious little cookies with a nutty nut was something that people had been doing for a long, long time.
So, since I’d jumped onto the macaron-making-bandwagon, I decided I should try my hand at a Simple Pistachio Macaron Recipe–and I was not disappointed.
If there hadn’t been so much press, I never would have even tried making this Simple Pistachio Macaron Recipe–I mean, who thinks mixing cookies and nuts is a good idea (uh, maybe I, who loves the pecan sandie, should shut my mouth)…but really…pistachios?!
The question now is, how did I get to this point?
Well, first, I just decided to try it. But then I had a disaster–and a friend helped me come up with these 12 no-fail macaron hacks. Then I was on my way.
And because weighing ingredients for this finniky recipe is an absolute must, I got this really simple-to-use digital scale with a flat face–you know because less edges equals less I have to clean up when I make a mess. LOL!
And now, my journey is complete–just kidding, I plan on making a ton more of these cookies.
If you’re planning on taking this Simple Pistachio Macaron Recipe for a ride, be sure to pin it–that way you can come back to it when you’re ready!
Simple Pistachio Macaron Recipe
Sometimes you want to just try a fan-favorite snack. These Simple Pistachio Macaron Recipe are TOTALLY worth a try.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 2 tsp lime green GEL food color
- 1/2 cup white chocolate chips
- 1/4 cup heavy whipping cream
- Roughly 12 pistachio nuts, shelled
- 1/2 tsp lime green GEL food color
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important) Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- Place the chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted.
- Place pistachio nuts into a blender and crush to your desired crunchiness. This meant 3-4 mintues in the blender for me on "pulse." I just wanted bits.
- Mix pistachio bits into the melted chocolate/whipping cream mixture completely.
- If ganache is not green enough (mine wasn't), add lime green GEL food color to get the desired green-ness.
- Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.