This recipe for White Chocolate Pistachio Macarons is perfect if you want to impress your guests, but don’t have a lot of time on your hands. This take-home dessert will please any crowd!
The “pistachio macarons recipe” is a recipe for these delicious and easy to make treats. The ingredients are simple, and the prep time is about an hour.
Vibe Israel asked me to visit Israel last month, and it was one of the nicest vacations I’ve ever had (if you haven’t read Part 1 of my trip, The Foodie’s Guide To Israel, click here!).
Apart from eating wonderful cuisine, my favorite part of the trip was participating in personal interactions with the locals. We were welcomed to a Shabbat meal at the house of the most amazing family in Tel Aviv, we ate freshly made Yemeni bread in a little hillside hamlet outside of Jerusalem, and we were partnered up with specialists in our professions for a whole day.
Alon Shabo, a really great pastry chef, was my expert. Prior to meeting Alon, I had heard amazing things about him; he was pleasant, skilled, and a real darling. I didn’t expect us to get along as well as we did.
In the morning, we met our mentors-for-the-day in the hotel lobby. I’m not sure whether I noticed Alon’s face first or if he saw mine first, but we went to each other and bear hugged right away. He said he was really pleased to see me, and I was like, “Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, I can’t wait to meet you!
Alon has a real and inviting warmth about him. He reminded me of the brother I never had. I was ecstatic to spend the day with you.
We traveled across the city to Florentin, an area noted for its market-like streets crowded with vendors selling every kind of cuisine conceivable, after a fantastic brunch with the group. Marzipan (sweet almond paste), burekas (savory cheesy pastry), and halva were among the treats we tried (fudge-like tahini candy).
Alon informed me about his pastry chef experience and how, despite his love of working in kitchens, he found it difficult. So he went full-time as a pastry consultant, and he now produces desserts for some of Tel Aviv’s greatest restaurants.
We went back to Alon’s place to do some baking together since macarons are one of his favorite things to do. “How do you feel about pistachio?” he inquired. “OH IT’S MY FAVORITE!” I said, a bit too enthusiastically.
We got to work after connecting for five minutes over our love of pistachio (pistachio ice cream is the world’s 8th wonder).
Macarons have always worried me. I’m not a trained baker in the traditional sense. I’ve learned a lot over the years, but nothing compares to Alon’s technical mastery of pastry. Despite the fact that he assigned me tasks, I couldn’t stop staring at the way he worked, which was so deft and smooth.
He demonstrated a method for manufacturing macarons that I had never seen before in the United States. You prepare a Swiss meringue instead of a French meringue (uncooked egg whites) (warmed egg whites). What’s the end result? A considerably more sturdy basis for macarons that are normally temperamental.
When it comes to folding, this foundation is much more forgiving. Instead of counting the number of times you fold the almond meal into the egg whites by hand, you use a stand mixer to combine everything. Of course, you must keep a close eye on the batter, but it comes together quickly.
In the centre, there’s a white chocolate pistachio ganache. This was oh-so-delicious. And, once again, it’s so straightforward. That’s one of the things I like about recipes from traditionally educated pastry chefs: they know how to get things done quickly.
Our macarons were fantastic. My time with Alon had come to an end in an instant. I returned to my hotel after around seven embraces and twelve thank yous.
I felt revitalized as I walked through Tel Aviv’s streets. Meeting such a gifted, but modest human being was energizing. Someone who welcomed me into their house and put me at ease right away. Someone who could make a mean macaron.
The final recipe I’m going to share with you is somewhat different from Alon’s. I used a bit more egg white than the recipe called for, resulting in a total of 3 egg whites. For macarons, I strongly advise investing in a kitchen scale. This scale was just $12 when I bought it!
And, since I had so much fun baking with Alon, if you ever find yourself in Tel Aviv, he offers private pastry workshops in his house, which I cannot recommend highly enough. I just searched his name and cooking class to see a list of options. And if you have any more questions, please don’t hesitate to contact me so that I can put you in the correct route.
to make macarons
- 100 grams of egg whites
- 100 g sugar granules
- 100 grams of almond flour
- 100 g sugar powder
- pistachio paste, 2 tblsp.
- food coloring that is green (optional)
- garnish with a pinch of sea salt (optional)
for the white chocolate ganache with pistachios
- 100 gram of thick cream
- 250g white chocolate of excellent quality
- pistachio paste, 2 tblsp.
- food coloring that is green (optional)
- Preheat the oven to 300 degrees Fahrenheit. Preheat oven to 350°F. Line two baking pans with parchment paper. Remove from the equation.
- Over medium heat, bring a small saucepan of water to a boil. Combine egg whites and granulated sugar in the bowl of a stand mixer. Create a double boiler by placing the bowl over the heating pot.
- 1 to 1.5 minutes, whisk egg whites and sugar until sugar is entirely melted and egg whites are white and fluffy. Remove the bowl from the standing mixer and turn it off.
- Fit the whisk attachment to the standing mixer and whisk on high speed for 2-3 minutes, or until firm peaks form. You’ve just created a Swiss meringue, congrats!
- Sift the almond flour and powdered sugar together into the meringue bowl and gently mix it in. Add pistachio paste and green food coloring to taste (if using).
- Place the bowl on the whisk attachment of a stand mixer. Whisk for 10 seconds on medium speed with the mixer. Stop the mixer and scoop up portion of the batter with a spatula. You can stop if you can construct a figure-eight with the dripping batter without it breaking. However, you’ll probably need another 5-10 seconds. So go through the procedure again and attempt the figure-eight. Slow-moving lava is the greatest way to explain the ideal consistency. It should yield slightly, as if it were in slow motion.
- Scoop the batter into a large pastry bag equipped with a 1 inch tip after it has reached the desired consistency. Pipe silver dollar-sized circles onto baking sheets lined with parchment paper, leaving approximately 1.5 inches between each meringue. Remove any air bubbles by slamming the baking sheet on the counter two times. As a finishing touch, sprinkling a pinch of sea salt over the tops.
- The best thing is that you don’t have to let them air dry. Simply bake them for 13 minutes, rotating halfway through, and then cool fully before removing them from the baking pans.
- Make the ganache while the macarons are baking. Microwave the heavy cream for 45 seconds in a small microwave-safe bowl. Remove the pan from the heat and whisk in the white chocolate, pistachio paste, and green food coloring (if using).
- Place the mixture in a piping bag fitted with a 1/2 inch tip and chill to solidify (about 20 minutes).
- Once the ganache is done, pipe it onto a macaron and sandwich it between two more macarons. Rep with the remaining macarons.
I was asked to spend a week in Israel by Vibe Israel, but I was not rewarded in any manner. All of my views are entirely my own. Thank you for helping to make Broma a reality by supporting the businesses and products that make it possible!
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The “pistachio macarons to buy” are a type of macaron that has been flavored with white chocolate and pistachios. They are a tasty treat for any occasion.
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