Home » Pastries, cookies and sweets » Cookies » Pistachio macaroons with rosewater ganache/Macarons à la pistache et à l’eau de rose

Pistachio macaroons with rosewater ganache/Macarons à la pistache et à l’eau de rose



  • 250 g almond flour
  • 400 g icing sugar
  • 25g pistachio
  • 200g ~7 egg whites “liquefied”, at room temp.
  • 50 g caster sugar
  • green food colouring
  • pistachio flavor

To liquefy the egg whites: keep the whites in a bowl covered in clingfilm (pierce it once with a knife-to prevent condensation) in the fridge for a week.

“liquefied” egg whites: whose albumen has broken down, allowing them to whisk to a higher volume and the macaroons will be much more smooth and shiny.

Keep the egg whites 2h at room temperature before proceed.

Tant pour tant (french for half and half) – equal amounts of almond meal and powdered sugar.

Prepare tant pour tant: finely grind 250 g almonds flour and 250 g icing sugar, then sift.

Finely grind the pistachio.

In a separate bowl sift the remaining 200 g of icing sugar, add “tant por tant” , pistachio, 2 egg whites,  flavor and food colouring, a drop at a time, until you reach the desired intensity. (The cooked macaroons will be lighter then uncooked mixture, so add a little more than you think is necessary)



In a separate bowl, whisk 5 egg whites with caster sugar until stiff. Pour the whisked egg whites in the almond mixture and gently mix with a spatula. Within a few turns it will change from a dull gritty surface with ridges and lines to a smooth, shiny surface. When you lift and drop the batter back on itself, after waiting for about 30 seconds, the ridges slowly ooze back into the batter. If you see peaks after you have piped one whole row, it’s not ready. Put it back into the mixing bowl and give it a few more turns.


Put the mixture into the pastry bag fitted with a 1cm (1/2 inch) round piping tip. Pipe batter into 2.5cm rounds across the tray stepping alternate rows diagonally 2.5 cm apart.. As you pipe, hold the bag perpendicular to the baking sheet. Pipe from the middle with the tip about 1cm (½ inch) above. The rounds will spread somewhat. To finish each macaron, the piping tip is flicked upwards with a twist of the wrist to finish. Rap the  sheet against the counter several times to flatten the mounds and pop any  large air bubbles. Let rest until the meringues no longer feel tacky,  at least 20 minutes, to form the “foot”.


Sprinkle the top of the macaroons with finely grounded pistachio.


Bake the macaroons for 10 to 12 minutes (one cookie sheet at a time) at 180˚C, until smooth and firm to the touch.

Insert the handle of a wooden spoon in the oven door to keep it slightly ajar.

If the macaroons are still soft when pressed, then they are not cooked yet!

Transfer on a wire rack to cool.


White chocolate ganache:

  • 300 g white chocolate
  • 120 ml cream
  • 2 Tbs rosewater

Melt the chocolate with the cream, add the honey. Let to set.

Beat until fluffy. Spoon or pipe on half of cookies

Top with another shell.


Refrigerate. They are best next day.


If you’re not going to consume your macarons immediately, is better to store the unfilled macarons in an airtight container.


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