Pistachio Macarons
The history of macarons began in France, and they have since spread worldwide. The pistachio version is particularly delicious because the fresh, slightly sweet taste of pistachio and the creaminess of the white chocolate blend harmoniously. This dessert is ideal for those looking for something truly special. Pistachio macarons are best left to rest for one to two hours so that the flavors blend together and the filling becomes truly creamy.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture to remove any lumps.
3
In a mixing bowl, begin whisking the egg whites until foamy. Gradually add the granulated sugar. Continue whisking until stiff peaks form and the meringue is glossy.
4
Gently fold the almond flour and powdered sugar mixture into the whipped egg whites. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag and pipe even circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on top.
7
Preheat the oven to 300°F (150°C) convection, then bake the macarons for 12-15 minutes. The bottoms should easily release from the parchment paper.
8
For the pistachio filling, finely grind the pistachios. Melt the white chocolate over a double boiler, then combine it with the butter, heavy cream, and ground pistachios.
9
Stir the pistachio white chocolate ganache until smooth, then let it cool.
10
Fill the cooled macarons with the pistachio ganache, then top with another macaron shell.
11
Let the assembled macarons rest for one to two hours to allow the flavors to meld.
