Photograph by: Mavren Lee Photography
Pistachio macarons… Absolutely one of my fave macarons. And what’s not to love really? Sweet, crisp, chewy… and the filling… honeyed white chocolate ganache. So delicious and it compliments the pistachio macaron perfectly.
There are some really amazing macaron flavours out there. If I spy any at a bakery then you know what I’ll be getting. Well, that or an eclair – I can’t walk past an eclair. While I’m talking eclairs, has anyone had an eclair called a Paris Brest? Um – amazing!!! They’re usually filled with hazlenut creme and topped with slivered almonds. Just beyond…. If you see one get it, don’t hesitate, you won’t be disappointed.
Oh ok, back to macarons… As most lovers of macarons know, once you’ve had one you know what alllll the fuss is about. I really love checking out any bakery I happen upon to see what combinations they come up with. Great inspiration right there… Actually, bakeries in general are great inspiration.
I do have some favourite macaron flavours and these pistachio macarons are one of them, but I really like getting in and trying some new flavour combinations. I made some macarons for a friend’s wedding a couple of years ago and I was really excited to sit down and think, OK, I want there to be 4 or 5 different colours, so what flavours will I make? I ended up making Spiced Gingerbread with Salted Caramel Buttercream, Lemon with Lemon Curd, Strawberry with Lychee White Chocolate Ganache, Chocolate with Orange Blossom Buttercream and these Pistachio with Honeyed White Chocolate Ganache. Deeeeelish! The pity was, as is always the case with baking, that there are always ones that aren’t quite perfect and need eating at home. Crying shame really…
I am absolutely in love with the honeyed white chocolate ganache in these. It’s a delicious combination and just adds another layer of flavour to these gorgeous babies.
And you know what – my beautiful niece who takes all of the pics on my blog loves macarons, so I love to make them for her How easy to please is that??
These tips I’ve collected over the years from my own experience and from friends who are awesome macaron makers. I reckon it’s the tips that will help you successfully make any macarons… it’s allllll about the method…. and my husband will attest to the fact that I have had a few ‘macaron pancakes’ in my time – he can attest to it because he’s seen me throw them in the bin… grrrrr! So learning by other people’s mistakes is the way to go!
So firstly, make sure your oven isn’t too hot. If your oven runs a bit hot (like mine does), turn it down a smidge. If your oven is too hot you could crack the macarons or they may cook well but be slightly brown on the top and you don’t want that as it ruins the lovely colours that you can make them.
Second and best tip ever – if it’s hot or humid turn the air conditioning on! Most recipes say to sit the macarons after you’ve piped them onto baking paper for at least 20 minutes. That’s because they need to be dry when you lightly touch them, before you put them in the oven. This is really important. If they’re not dry, they won’t rise and create a ‘foot’. Therefore you’ll have flat as a pancake macarons instead of nice ones! So you may find you need them to sit for half an hour, or an hour, whatever it takes until the mixture doesn’t stick to your finger when you touch one. My gorgeous friend Richelle the amazing mistress of macaron making gave me this tip. Best – Tip – Ever! Her macarons are perfect – every time, so it’s advice worth taking! Thanks Richelle
Pistachio Macarons with Honeyed White Chocolate Ganache
- 1/3 cup shelled pistachios
- 3 egg whites
- 1/4 cup caster/superfine sugar
- 1 & 1/4 cups icing/powdered sugar
- 3/4 cup ground almonds
- 1/4 cup cream (thick or thin)
- 2 teaspoons honey
- 180g or 10oz white chocolate
Place the shelled pistachios into a food processor and process until finely ground. You will end up with about 1/4 cup of ground pistachios. Save the larger pieces of pistachios that don’t process completely to sprinkle on top of the finished macarons.
Preheat oven to 130°C or 265°F. Line trays with baking paper.
Beat the egg whites in a small bowl until soft peaks form. Add the caster/superfine sugar a tablespoon at a time until all of the sugar is incorporated and the sugar is dissolved.
Add 1 to 2 drops of green food colouring.
Fold in the sifted icing/powdered sugar and ground almonds & pistachios in 2 batches.
Spoon mixture into a piping bag with a round piping nozzle (I use either a Wilton 1A or Wilton 12). Pipe 4cm / 1/2 inch rounds around 2.5cm / 1 inch apart onto trays. Tap the trays on the bench so that the macarons spread slightly and any bubbles are gone.
Stand the macarons for at least 30 minutes or until you can touch one and mixture doesn’t stick to your finger (see Baking Tip).
Bake for about 20 minutes and cool on the trays.
To make the ganache, bring the cream to the boil in a saucepan. Remove from the heat and pour over the chocolate in a small bowl. Stir until smooth. Add the honey and stir well. Stand until the ganache is at room temperature and spreadable. Sandwich macarons with the ganache.
Gobble them up!