What makes pistachio french macarons so difficult to make?

Pistachio french macarons require precision in measurements and technique. Factors like humidity, oven temperature, and macaronage can significantly impact the outcome.

What is macaronage and why is it important for pistachio french macarons?

Macaronage is the process of folding the almond flour and sugar mixture into the meringue. It's crucial for developing the right batter consistency—smooth and flowing like lava—which results in macarons with smooth shells and feet.

Can I use regular pistachios instead of pistachio paste for pistachio french macarons?

While you can use finely ground pistachios, pistachio paste provides a more concentrated flavor and smoother texture. If using ground pistachios, ensure they are very finely ground to avoid a gritty texture in your macarons.

How do I store pistachio french macarons?

Store assembled pistachio french macarons in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage; thaw completely before serving.

7 Perfect Pistachio French Macarons Secrets

Name: Pistachio French Macarons: The Ultimate Easy Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 25 h
Cuisine: French
Ingredients: 125g almond flour, finely ground; 125g powdered sugar; 50g egg whites, aged; 1/4 tsp cream of tartar; 50g granulated sugar; Green gel food coloring (optional); 25g finely ground shelled pistachios; 115g unsalted butter, softened; 170g powdered sugar; 2 tbsp heavy cream; 1/2 tsp vanilla extract; 1/4 cup pistachio paste (store bought or homemade); Pinch of salt

Description

Delicate pistachio flavored French macarons with a creamy pistachio buttercream filling.

Ingredients

Scale

125g almond flour, finely ground
125g powdered sugar
50g egg whites, aged
1/4 tsp cream of tartar
50g granulated sugar
Green gel food coloring (optional)
25g finely ground shelled pistachios
115g unsalted butter, softened
170g powdered sugar
2 tbsp heavy cream
1/2 tsp vanilla extract
1/4 cup pistachio paste (store bought or homemade)
Pinch of salt

Instructions

In a food processor, pulse together the almond flour and powdered sugar until finely combined. Sift.
In a clean bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, whisking to stiff, glossy peaks.
Add food coloring if desired, and gently fold.
Fold the almond flour mixture into meringue in three additions. Macaronage until proper lava-like consistency.
Gently fold in ground pistachios.
Transfer to a piping bag fitted with a round tip. Pipe ¾ inch circles onto baking sheet lined with parchment paper.
Tap the baking sheet to release trapped air.
Rest at room temperature for 30-60 minutes, or until a skin forms.
Preheat oven to 300°F (150°C). Bake for 12-15 minutes.
Cool completely on the baking sheet.
Cream butter and powdered sugar until light and fluffy. Add heavy cream, vanilla, pistachio paste, and salt. Mix until smooth.
Pipe buttercream onto one shell and top with another.
Mature: refrigerate in an airtight container for 24 hours.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: French

Nutrition

Calories: 150
Sugar: 15g
Sodium: 20mg
Fat: 8g
Saturated Fat: 4g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: pistachio, macarons, french macarons, dessert, almond flour