Recipes

Easy to Follow Pistachio Macaron Recipe

Easy to Follow Pistachio Macaron Recipe

Pistachio, pistachio, pistachio! What a wonderful nut! You can’t go wrong with pistachios. This post teaches us how to make delicious, vegan pistachio macarons using pistachio paste. There are other pistachio products that you can use in your recipe. 

There is no such thing as the most perfect (foolproof) pistachio macaron recipe. Even the smallest change makes your creation turn up differently. You need to have precision and patience, besides passion. Keep practicing and testing the recipe until you succeed.


Ingredients (for macaron shells)

  • 2/3 cup almond flour (equal to 60 grams, preferably blanched)
  • 1/3 cup ground pistachio flour/powder (equal to 40 grams)
  • ¾ cup sugar (equal to 40 grams, powdered sugar is preferred)
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • 1/8 teaspoon green gel food coloring (optional, to add color to the macarons)
Pistachio Macarons with shelled pistachios
Pistachio Macarons

Instructions for Making Pistachio Macaron Shells

Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step one

Sift almond flour, pistachio flour, and powdered sugar together twice through a fine-mesh sieve. This helps to evenly combine the ingredients and also make a lighter and airy shell for macarons by getting rid of larger bits of almond and pistachio.


Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step two

Beat the egg whites in a large bowl, using an electric or hand mixer until it gets foamy. Your macarons will taste better if you use aged eggs white.

To age the egg, first separate the yolk and white, then put the egg white in the fridge overnight. The next day, let the egg white sit at room temperature for 1- 2 hours before you use them.


Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Three

Add cream of tartar and salt, and continue beating. Start adding sugar to this mixture one spoon at a time (every 20 seconds) and mix at medium speed until all the sugar is added and the meringue reaches the stiff peak.

Stiff peaks are firm tips (of whipping cream or egg whites) that can stand up straight.


Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Four

Add the sifted mixture over the egg white and mix gently with a spatula until the batter takes the consistency of lava. You only need to scrape the stuff at the bottom of the bowl and lift it up on top. To make sure it is mixed enough, put the spatula inside the bowl and take it out, if a thick ribbon of batter drizzles off the spatula, it means you have mixed it enough.


Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Five

In this step, you need a pastry bag to shape the macaron shells. Therefore, transfer the batter into the pastry bag and pipe out round shapes (in 1 ½-inch circle) on two baking sheets lined with parchment paper. The number of shells depends on how big you pipe the batter. But make sure it’s even because we need two shells for each macaron.

Leave them for up to 30 minutes at room temperature to dry.

Preheat the oven for 10 minutes at 150 °C  (300 degrees F). Then, put the baking sheet in the oven.

Macaron shells will be baked in 20 minutes.

Easy to Follow Pistachio Macaron Recipe | Pistachio MacaronEasy to Follow Pistachio Macaron Recipe | Pistachio MacaronEasy to Follow Pistachio Macaron Recipe | Pistachio Macaron

Ingredients (for meringue or filling)

  • 3 teaspoons unsalted and pure pistachio paste (equal to 20 grams)
  • 1/3 cup sugar (equal to 65 grams)
  • 2 egg yolks
  • 2 tablespoons water (30 ml)
  • 55 grams unsalted butter
a bowl of green Pistachio Macarons
A bowl of Pistachio Macarons

Instructions for making pistachio macaron filling

While macaron shells are baking, take the time to make the macaron filling or meringue.

Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step One

In a small saucepan, combine sugar and water thoroughly and heat it over medium heat. When the sugar is completely dissolved, higher the heat and cook the mixture until it turns into a syrup.

Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Two

Using a mixer with low speed, beat the egg yolks for 2 minutes. Slowly add the syrup to the egg yolks and increase the speed to medium-high. Mix until it becomes smooth and white.

Add the butter and pistachio paste one tablespoon at a time and continue mixing until nice and smooth.

Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Three

Take the macarons from the oven and let them cool down for 15 minutes. Then, remove them from the baking sheets.

Transfer the macaron filling/meringue into a pastry bag fitted with a piping tip and pipe it over the bottom half of the macaron shells. Top the meringue with another macaron shell and put it in the fridge and serve them the next day.


Conclusion

I hope you enjoyed the pistachio macaron you made using this recipe. Keep practicing until you get it right. There is no recipe that works for all. The same recipe may result differently by simply changing something as little as a few more folds than necessary on the macaron batter.

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