14 April 2025
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 – A Nutty, Elegant French Classic 💚
These Pistachio Macarons bring together everything people adore about Pierre Hermé’s style: refinement, balance, and pure flavour. With their delicate almond shells and a silky pistachio ganache enriched with a touch of bitter almond, these treats offer an aromatic depth that’s beautifully nostalgic yet undeniably modern.
The magic lies in the contrast—crisp shells giving way to a soft, nutty centre that melts on the tongue. Using both natural pistachio paste and a subtle almond essence enhances the flavour, creating that unmistakable “Hermé” elegance in every bite.
What Makes These Pistachio Macarons Special ✨
Pistachio is a classic macaron flavour, but this version stands out for its layered nuttiness and smooth texture. The ganache is intentionally simple yet powerful—white chocolate for sweetness and body, pistachio paste for richness, and bitter almond to lift the aroma.
The shells, made with Italian meringue, bake into perfectly smooth domes with pronounced feet. And like all great macarons, these reach their best texture after resting for a full day in the fridge 🍥.
Highlights for Pistachio Lovers 🌿
- Rich pistachio ganache balanced with creamy white chocolate
- Vibrant shell colour inspired by classic Parisian patisseries
- Slight hint of bitter almond for a more intense nut aroma
- Best enjoyed after a 24-hour maturation period for that perfect chew
Tips for the Perfect Texture 💡
- Combining two types of pistachio paste brings out deeper flavour dimensions.
- A drop or two of bitter almond essence intensifies the pistachio notes.
- Always let the macarons mature—this step transforms the texture dramatically.
A Macaron Worthy of a Parisian Window Display 🏆
Whether you’re a macaron enthusiast or someone rediscovering the joy of pastry making, this recipe promises an elevated experience. Serve these at afternoon tea, special celebrations, or as a decadent homemade gift. Their delicate crunch and fragrant filling make every bite feel like a tiny luxury.
Once matured, these Pistachio Macarons deliver a flavour profile that’s refined, aromatic, and unmistakably French—proof that a thoughtfully crafted ganache can elevate a simple shell into something extraordinary. Bon appétit! 💕
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
Mixing Bowls(opens in a new tab)Fine Sieve(opens in a new tab)Saucepan(opens in a new tab)ThermometerStand Mixer(opens in a new tab)Piping BagPlain NozzleBaking Tray(opens in a new tab)Baking Parchment(opens in a new tab)Hand Blender
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Ingredients
USMetric
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.
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Nutrition Facts
Serving Size: 1 macaron
Calories 105
% Daily Value*
Total Fat 6.5g8%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 10mg0%
Total Carbohydrates 11g4%
Dietary Fiber 0.6g2%
Sugars 10g
Protein 1.5g
* 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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