Pistachio Macaron
Pierre Hermé
A delicate and refined macaron by Pierre Hermé featuring pistachio ganache infused with a hint of bitter almond essence to enhance the nutty flavor.
Pistachio Macaron
Pierre HerméA delicate and refined macaron by Pierre Hermé featuring pistachio ganache infused with a hint of bitter almond essence to enhance the nutty flavor.
Chef's Tips
Use two types of pistachio paste to add depth of flavor.
A few drops of bitter almond essence will intensify the pistachio taste.
Let the assembled macarons mature for 24 hours in the fridge for best texture.
Tools Used
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Ingredients
Macaron Shells
Pistachio Ganache
Instructions
Macaron Shells
- 1
Sift together the icing sugar and ground almonds.
- 2
Mix the food colourings into the first portion of liquefied egg whites and pour over the almond-sugar mix without stirring.
- 3
Boil water and caster sugar to 118°C. Begin whipping the second egg white portion when the syrup reaches 115°C.
- 4
Once syrup hits 118°C, pour into the whipping egg whites to make Italian meringue. Cool to 50°C.
- 5
Fold the meringue into the almond mixture until the batter flows like lava.
- 6
Transfer to a piping bag fitted with a plain nozzle.
- 7
Pipe 3.5 cm rounds spaced 2 cm apart on parchment-lined trays.
- 8
Rap trays on the counter and let rest for at least 30 minutes to form a skin.
- 9
Preheat oven to 180°C (fan) and bake for 12 minutes, quickly opening and closing the door twice.
- 10
Slide baked shells onto the counter to cool.
Pistachio Ganache
- 1
Melt chopped white chocolate over a pan of barely simmering water.
- 2
Bring cream to a boil with pistachio paste.
- 3
Add bitter almond essence if using pure paste or homemade pistachio cream.
- 4
Gradually stir hot cream into the chocolate in thirds.
- 5
Blend the ganache with a hand blender for 10 minutes until smooth.
- 6
Pour into a dish, press clingfilm directly on the surface, and refrigerate until set.
Assembly
- 1
Fill a piping bag with the pistachio ganache.
- 2
Pipe a generous mound onto half the macaron shells.
- 3
Top with the remaining shells to form sandwiches.
- 4
Chill assembled macarons for 24 hours.
- 5
Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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