Description

Elegant pistachio-flavored almond meringue cookies filled with smooth white chocolate pistachio ganache, topped with decorative drizzle and crushed pistachios for a refined dessert.

Ingredients

Units Scale

1 cup almond flour
3/4 cup powdered sugar
2 large egg whites (room temperature)
1/4 cup granulated sugar
1/2 teaspoon cream of tartar
Green gel food coloring (optional)
1–2 tablespoons ground pistachios (for topping)
1/2 cup white chocolate chips
1/4 cup heavy cream
2 tablespoons pistachio paste or finely ground pistachios
Pinch of salt

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Instructions

Sift almond flour and powdered sugar together into a bowl.
In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form.
Add green food coloring and gently fold in dry ingredients until batter flows like lava (about 50 strokes).
Pipe 1 ½-inch rounds onto a parchment-lined baking sheet. Tap the pan to release air bubbles. Let sit for 30–45 minutes until a skin forms.
Bake at 300°F (150°C) for 14–16 minutes. Cool completely.
For ganache, heat cream until just simmering. Pour over white chocolate and let sit for 1 minute. Stir until smooth, then mix in pistachio paste and a pinch of salt. Chill until thickened.
Pipe ganache onto half the macaron shells and top with remaining shells.
Optionally drizzle with white chocolate and sprinkle with crushed pistachios.
Refrigerate 24 hours before serving for best texture.

Notes

Room temperature egg whites whip more easily into stiff peaks.
Resting the piped batter ensures smooth tops and proper macaron feet.
Ganache can be made a day ahead for easier assembly.
Store macarons in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: 1 macaron
Calories: 110
Sugar: 11g
Sodium: 15mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.5g
Protein: 2g
Cholesterol: 5mg