Pistachio Macaron Recipe With White Chocolate Buttercream – How To Make Effortlessly At Home
One thing is clear, macarons require a little attention and care. A little challenge is part of life, right? One reason they are so impressive is they are not the easiest cookies to make. However, fear not. Making macarons is not that hard if you have the right recipe! Here’s the perfect Pistachio Macaron recipe.
The Pistachio macaron recipe adds a hint of nuttiness to these scrumptious French cookies. Pistachio buttercream filling holds together these decadent meringue cookies. These homemade pistachio buttercream macarons make a perfect treat to share with your family and friends.
A pistachio lover’s dream, this French macaron is delicious. Every bite offers a pistachio taste you won’t forget. With its silky smooth texture and delicate taste, the pistachio macaron filling is divine.
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Texture Of Pistachio Macarons From Pistachio Macaron Recipe
The pista macarons have a sweet exterior and a crispy exterior. They melt in your mouth the moment you bite into them. The buttercream filling is enhanced with ground pistachios added directly to the buttercream. Do you want to know how to make pistachio macarons?
By using this recipe, you can make soft and crisp little cookies yourself, saving you time and money, as well as demonstrating your culinary skills you didn’t even know you had.
It’s true that macarons are often considered among the more challenging recipes to master, but you’ve got it! These scrumptious and impressive pistachio macarons can actually be made with ingredients that can be easily found.
Read Also: Easy Delicious No-Bake Mango Cheesecake With And Without Gelatine
What Is Pista?
Pistachios or Pistas are the seeds of the Pistacia tree. For the home gardens, Pistacia vera is the most popular variety among all, but this Pistacia vera is with other species in the genus Pistacia.
This pistachio nut is a member of the cashew family. It is widely cultivated in the US and around the Mediterranean regions. Pistacia vera is a small tree which is originating from the Middle East countries(Iran and Afghanistan) and Central Asia parts.
The exterior shell of Pistachio looks light brown in color but it has an edible light green color flesh from inside. The shell is very hard but the green flesh of the nut is very soft.
Nutrition Values
Serving: 1 Piece | Calories: 117kcal | Carbohydrates: 11g | Calcium: 1.7mg | Protein: 2g | Fat: 5g | Saturated Fat: 2.3g | Cholesterol: 8mg | Trans Fat: 0g | Sodium: 11mg | Potassium: 0mg | Fiber: 1g | Sugar: 15g | Vitamin A: 25iu | Vitamin C: 5mg | Iron: 0.7mg
The Best Pistachio Macaron Recipe : Tricks And Tips
- If you want a professional smooth looking macaron, then you have to use very very fine almond flour to get that texture. So blend the grounded almond flour again in a food processor.
- Always sieve the ingredients after blending them in the food processor.
- Slowly add the granulated sugar into the already whisked white eggs. Don’t pour all the granulated sugar at a time.
- Mix the egg whites and the granulated sugar mixture or the meringue until stiff peaks form.
- Mix the almond and powdered sugar mixture in the meringue by folding the batter from top to bottom and pressing sometimes to release the air bubbles.
- Always tap the tray after making the macarons so that the air bubbles come at the top edges of the macaron.
- Fix the air bubbles with the help of a toothpick.
- Always keep the macarons in the air for a minimum of 20-30 minutes to dry them up.
- Don’t overbake the macarons.
- The baking time and temperature can slightly vary depending on the different ovens.
Read Next: Eggless 2 MinutesVegan Mug Brownie In Microwave
Mostly Asked Questions About The Pistachio Macaron Recipe
1. Are soft and stiff peaks the same?
Here’s the difference. Soft peaks have a curved top and lean to the side. While stiff peaks stand straight and point upwards.
2. Why does my pistachio filling for macarons look separated?
It is not advisable to add the white chocolate too soon and directly after it has melted. This allows the buttercream to separate.
3. In what way should I pipe macarons into circles?
Until the batter reaches the desired circle size, the batter should be pushed out of the piping bag at a 90-degree angle.
4. What is the shelf life of macarons?
The best way to keep them fresh is by storing them in the fridge. They can be stored for 3-4 days. Alternatively, macarons can be frozen. Store in an airtight container or zipper bag.
5. Can I use wheat flour to make pistachio macarons?
No. Wheat flour cannot be used in the macarons recipe. Almond flour is an essential and basic ingredient.
6. Is this recipe vegan?
Partially, yes. They are made from almond flour. You can make this recipe completely vegan by replacing non-vegan ingredients with vegan ones.
7. Is there any way to tell if I’ve over-mixed the batter?
When overmixed, the batter will have a runny consistency and will fall rapidly from the spatula into the bowl. They will spread out like pancakes when piped out. If you scrape the batter after each fold, you’ll avoid overmixing.
Try Some Of My Other Macaron Recipes
- Ispahan Macaron Cake
- Ube Macarons Must Try Recipe
- Yummy Strawberry Lemonade Macarons
- Chocolate Strawberry Macarons
- Make Way For Watermelon Macarons
- Green Apple Macarons
- Apple Macarons Recipe
- Chai Macarons Recipe
- Easy Champagne Macarons
- Super Easy Banana Macarons Recipe
Conclusion
Wondering about the pistachio macaron calories? It is worth it.
Even changing something as simple as adding one more fold to the macaron batter can yield vastly different results. That particular batch of macarons will end up like pancakes because the batter will be too runny.
Precision, patience, and passion are the three things you need to make macarons successfully. If you keep practising and testing until you succeed, you will enjoy every step of the process. This pistachio macaron recipe is very simple and the steps are very clear to prepare.
The tendency is to claim that a recipe is foolproof but to be completely honest, there are no foolproof macaron recipes, and no recipe works for everyone.
Jump To: Eggless 2 MinutesVegan Mug Brownie In Microwave
Pistachio Macaron Recipe With White Chocolate Buttercream
Equipment
- Nozzle(Wilton 2A)
- Whisk
- Mixer
- Piping Bag
- Oven
Ingredients
The following ingredients have to be used in the Pista Macarons recipe:
For Macaron Shell:
- 183 g Powdered Sugar
- 200 g Almond Powder
- 152 g Egg White
- 152 g Granulated Sugar
- 2-3 drops Food Color (Mint Green)
For Pista Buttercream:
- 60 g Unsalted Butter
- 120 g Cheese Cream
- 50 g Pista Flour
- ¼ Cup White Chocolate
- 255 g Powdered Sugar
Instructions
For White Chocolate Pista Macarons, follow these instructions:
For Pista Macaron Shells:
- For pista macaron shells, sieve 183 grams ofpowdered sugar and 200 grams of almond powder in a separate bowl.
- In another large bowl, pour 152 grams of room-temperature egg whites and whisk with the help of a hand mixer.
- Now, add 152 grams of granulated sugar to the bowl. Whisk it at medium speed with the help of a hand blender until stiff peaks are formed. Beat until stiff peaks form.
- The granulated sugar should not be added at once.First, add half, then blend. On low speed, beat the egg whites until they turn frothy.
- Then add the remaining granulated sugar and blend it at high speed until stiff peaks are formed. (Increase the speed while slowly adding the sugar.)
- Now combine the sieved almond flour and powdered sugar in the egg white coloring mixture. Gently fold the ingredients together.
- Mix them well to combine with the help of a spatula.
NOTE: Fold the mixture for combining it. Scrape the sides of the bowl starting from the center. And move gently as much as possible.
- Next, add mint green food color and continue mixing it until you get the desired color and texture. Be careful not to overmix.
- Now, take one small baking or piping bags. Fill the piping bag fitted with a #6 and transfer the green batter into the bag.
- Next, draw 2-3 circles on the parchment paper or the baking sheet and fill them up from the center, moving the bag to the edges of the circles. Pipe the bag into a macaron shape.
- Pipe the macarons onto the parchment paper or baking sheet in 1½-inch circles, leaving at least 1-inch between two circles.
- Tap the baking sheet onto the kitchen platform to get rid of the air bubbles.
- Allow the baking sheet to sit at room temperature for around 20-30 minutes before baking. Check and make sure nothing sticks to your finger before baking. If it doesn’t, you’re good to proceed further.
- Preheat the oven to 150°. Then bake it at140° Celsius for 20 minutes to get the macaron shells.
- Once the macarons are baked, remove them from the oven and allow them to cool completely on the baking sheet.
For Making Chocolate Pista Buttercream:
- For the macaron filling recipe, in a separate bowl, melt white in low flame or in the microwave, adding some milk.
NOTE: After melting the white chocolate, do not pour it immediately. When melting white chocolate, use milk to avoid white chocolate burning.
- Now take cheese cream and butter in a separate bowl, beat it with the help of an electric beater. Mix powdered sugar and pista flour. Next, again beat it.
- Lastly, add the melted white chocolate with the cheese cream mixture. Again mix all of them well with the hand blender.
For Assembly Of Macaron Shells And White ChocolatePista-Butter Cream:
- The first step is to demold the macarons from parchment paper. Then, place a single macaron at the bottom.
- Then fill in the white chocolate and pista buttercream using a baking or piping bag.
- Place another macaron on top of the pista buttercream layer. Sandwich the macarons on the bottom with the one on the top.
NOTES
- If you want a professional smooth looking macaron, then you have to use very very fine almond flour to get that texture. So blend the grounded almond flour again in a food processor.
- Always sieve the ingredients after blending them in the food processor.
- Slowly add the granulated sugar into the already whisked white eggs. Don’t pour all the granulated sugar at a time.
- Mix the egg whites and the granulated sugar mixture or the meringue until stiff peaks form.
- Mix the almond and powdered sugar mixture in the meringue by folding the batter from top to bottom and pressing sometimes to release the air bubbles.
- Always tap the tray after making the macarons so that the air bubbles come at the top edges of the macaron.
- Fix the air bubbles with the help of a toothpick.
- Always keep the macarons in the air for a minimum of 20-30 minutes to dry them up.
- Don’t overbake the macarons.
- The baking time and temperature can slightly vary depending on the different ovens.
Pistachio is my all time favourite. I will try it.
Thank you Meghna
Your instructions are so succinct!!
Thank you.