Crunchy on the outside and soft and chewy on the inside, try this colourful pistachio macaron variation that your guests will love.


  • Macaron biscuit

  • 500 gr Almond meal

  • 500 gr Icing sugar

  • 190 gr Egg whites

  • 500 gr Caster sugar

  • 200 gr Water

  • 190 gr Egg whites

  • 5 gr Green color

  • 2 gr Yellow color

  • Pistachio ganache

  • 300 gr Cream

  • 50 gr Pistachio paste

  • 300 gr White couverture chocolate


  • Macaron biscuit:

  • 1.

    In a bowl, cook the sugar and water at 118c,whip the 190 gr egg whites to soft peak consistency, when the sugar is ready pour over the meringue slowly and mix slowly till the temperature is reach 40c, add the color into the meringue and in different bowl sift the icing sugar and the almond meal, then pour the 190 gr egg whites into the icing sugar and the almond meal, make a paste and once the meringue is ready fold gently the meringue into the paste, mix till is get shiny and little bit loose texture.

  • 2.

    Add coloring to the meringue mixture.

  • 3.

    Get a piping bag with a plain nozzle 8mm diameter, and pipe little ball on silicone paper.leave it to dry 15 min, before to bake at 160c for 10 min in conventional oven.

  • 4.

    Once cool turn the macaron and fill them in the middle with your ganache.

  • Pistachio ganache:

  • 1.

    Boil the cream with the pistachio paste, pour over the white chocolate and keep refrigerated for 24 hours before use.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 375kj
  • Fat Total 18g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 50g
  • Sugar 45g
  • Sodium 31mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Melbourne Macaron.

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