Pistachio and White Chocolate French Macarons

Introduction

Macarons are a classic French dessert that consists of delicate meringue-based cookies sandwiched with rich ganache. In this recipe, we will add the nutty flavor of pistachios to the traditional almond-based macaron shells and pair them with a creamy white chocolate ganache.

Ingredients

For the Macaron Shells:

• 1 1/2 cups (190g) ground almonds
• 1 1/2 cups (200g) confectioners' sugar
• 3 large egg whites
• 1/4 teaspoon salt
• 1/4 cup (30g) finely chopped pistachios

For the White Chocolate Ganache:

• 8 ounces (225g) white chocolate chips
• 2 tablespoons unsalted butter, softened
• 2 cups heavy cream

Instructions

Step 1: Make the Macaron Shells

1. Preheat your oven to 300°F (150°C).
2. In a medium bowl, sift together ground almonds and confectioners' sugar.
3. In a separate large mixing bowl, whip the egg whites until soft peaks form.
4. Gradually add granulated sugar to the egg mixture and continue whipping until stiff peaks form.
5. Fold in the sifted almond mixture and chopped pistachios into the egg mixture using a rubber spatula.
6. Transfer the mixture to a piping bag fitted with a large round tip.
7. Pipe small, round circles onto a parchment-lined baking sheet.
8. Tap the baking sheet gently on the counter to remove any air bubbles.
9. Allow the shells to sit at room temperature for 30 minutes to an hour before baking.

Step 2: Bake the Macaron Shells

1. Place the baking sheet in the oven and bake for 15-20 minutes, or until the tops are firm and slightly puffed.
2. Allow the shells to cool completely on the baking sheet.

Step 3: Make the White Chocolate Ganache

1. In a small saucepan over low heat, melt the white chocolate chips.
2. Stir in the softened butter until fully incorporated.
3. Remove from heat and stir in the heavy cream until the mixture is smooth and creamy.
4. Allow the ganache to cool to room temperature.

Step 4: Assemble the Macarons

1. Match up shells by size and shape.
2. Spoon a small amount of white chocolate ganache onto one half of each shell.
3. Sandwich with another shell, pressing gently.
4. Repeat the process for all the macaron shells.

Tips and Variations

• To ensure that your macarons have a smooth, even texture, make sure to sift the almond mixture and not overmix the egg mixture.
• For an extra touch of flavor, you can add a few drops of pistachio extract or chopped pistachios to the ganache.
• Experiment with different flavors like lemon or raspberry by adding zest or puree to the ganache.

Note: Macarons are best served fresh, but they can be stored in an airtight container for up to 24 hours.