Never again will I make pistachio macaron recipe. Not even a joke! I bow my head to the people who are able to come up with and make pistachio macaron recipe. Don’t be fooled by the limited ingredients, they are complex. In all honestly, did I think it was worth putting together this pistachio macaron recipe? I think so! They are chewy, have a slight crunch, and so decadent! I couldn’t believe how amazing they were. I ended up taking a standard cream recipe and infusing it with lemon zest and cardamom to give it a fresh and floral punch! It’s beautiful alongside the nuttiness that is this pistachio macaron recipe.
If you’re okay with baking and want to give something advance a try, I wouldn’t say no to this pistachio macaron recipe. It is very challenging, but it was worth ever bit of my time and energy. Here are some tips I have for making your first batch of pistachio macaron!
- Enjoy the process as much as possible. Take an afternoon off and use it as a way to listen to gentle music and make the recipe.
- Read the recipe way before you plan on making it, so you can get all the ingredients ready. It’s important to have some of the ingredients at room temperature.
- Grind and sift your nut flours as much as possible. I have one round in the recipe, but if you have to keep going then that’s okay! The smoother the flour mixture, the better the pistachio macaron will turn out! They should be chewy with a gentle crunch.
- Watch the macarons when baking. If you think they’re starting to brown, then turn down the temperature and let the oven cool off a bit and be sure to keep the tray in the middle of the oven.
Makes 30-40
Pistachio Macarons with Lemon Cardamom Cream
ingredients
- 2 cups almond flour
- ¾ cup + 1 tbs ground pistachio
- 2 cups powdered sugar
- pinch of cream of tartar
- 9 egg whites + another half, divided
- 2 cup sugar, divided
- 3 drops green coloring
- zest of 1 lemon
- 1 tbs cardamom powder
- 1 cup + 2 tbs unsalted butter
method
For the macaron, Bring 6 egg whites to room temperature in a bowl and the other 1/2 in a separate bowl. Measure the proper amounts of the almond and pistachio flours and combine in a food processor along with the powdered sugar. Mix to create a fine even consistency like flour. Soft the mixture into a large bowl.
With an electric mixture, whip 6 egg whites with the pinch of cream of tartar on high to create a foam. Once frothy, add a ⅓ of 1 cup of the granulated sugar and whip again until sugar is dissolved. Add another ⅓ of 1 cup and whip on high. Add green food coloring a drop at a time whilst adding the remaining ⅓ of 1 cup of sugar and whip on high. Carefully fold in the sifted flours/powdered sugar mixture into the egg whites. Combine the two mixture wihtout overworking the batter. Whip the last ½ egg white and fold into the mixture. Fill a pastry bag without a round tip, transfer the macaron batter. Line several baking sheets and pipe the macaron sheels an inch apart. Allow the shells to rest as you preheat the oven to 300F and tap lightly against the counter to dispose any air bubbles. Bake for 12 minutes then open so it is generously held ajar and continue baking for another 3 to 5 minutes.
For the buttercream, beat the remaining 3 eggs and 1 cup sugar with an electric mixture on high speed for 5 minutes. Mixture should be double the size and fluffy. Refrigerate. Cut the butter in small pieces and beat on high with the cardamom and lemon zest until softened and fluffy. Add the chilled egg mixture and continue to whip until smooth and creamy.
When assembling, pipe cream on half of the shells from the center and only ¾ of the way to the edge. Then top with another shell on top without cream and press gently. The cream should just about come to the edge forming a sandwich.
