Pistachio Shamrock Macarons with Pistachio Filling
 
Prep time
Bake / Cook time
Total time
 
Shamrock-shaped macarons made and filled with pistachios have a truly subline texture and flavor.
Author:
Recipe type: Macarons
Serves: yields 110 macaron shells / 55 assembled macarons
Ingredients
Sift together (pre-sift each dry ingredient before measuring, whisk to combine, then sift all 3 dry ingredients together):
  • 133 g finely ground pistachio meal (1¼ cups + 1 tablespoon +2 teaspoons)
  • 133 g finely ground blanched almond meal/flour almond flour (1½ cups + 2½ teaspoons)
  • 266 g powdered sugar (2 cups + ¼ cup + 3 tablespoons + 1 teaspoon)
Mix with sifted dry ingredients:
  • 100 g egg whites (3 egg whites)
For the Italian meringue:
  • 208 g granulated sugar (1 cup)
  • 60 g water (¼ cup)
  • 100 g egg whites (3 egg whites)
For the pistachio filling:
  • ½ cup / 1 stick unsalted butter (113 g)
  • 1 cup powdered sugar (126 g)
  • 1½ cups finely ground pistachio meal (143 g)
  • 1½ cup almond flour (118 g)
  • 1 teaspoon vanilla extract
  • 6 – 8 teaspoons milk (as needed to adjust consistency)
  • Pinch of salt
Directions
  1. Whisk the pistachio meal, almond flour, powdered sugar to combine, and then sift all together.
  2. Add the first half of egg whites and mix to form a paste. Set aside.
For the Italian meringue:
  1. Place the second half of egg whites in a grease-free bowl of a stand mixer with a wire whip attachment.
  2. Place granulated sugar in a small sauce pan. Add the water and gently swirl the pot just enough to dampen the sugar evenly. Turn heat on to medium.
  3. Start whipping the egg whites on low. When the temperature of the sugar syrup reaches 220°F, increase the speed until the meringue is thick and starts to take shape, then reduce the speed to low and wait for the temperature of the sugar syrup to reach 235°F.
  4. Once the sugar syrup reaches 235°F, pour it in a thin, slow and steady stream into the egg whites aiming for the egg whites directly between the side of the bowl and the wire whip, with the mixer speed on medium high. Beat meringue until it has turned glossy and reached medium peaks stage. Do not over whip.
Folding:
  1. Using a silicon spatula, take about a third of the meringue and fold it into the pistachio, almond and powdered sugar paste. Fold by cutting down the center and folding the mixture over, at the same time scraping the bottom and sides of the bowl.
  2. Repeat with the rest of the meringue and fold until the texture of the batter is shiny and everything well blended. The batter is ready when you draw a line with your spatula right down the center of the mixed meringue and it slowly comes back together in about 3 seconds. It should neither be very thick nor very loose. Do not over mix.
Piping:
  1. Pre heat the oven to 300 F.
  2. Fill a large pastry bag, fitted with a medium round tip, with about ⅓ of the batter.
  3. Place your template underneath the parchment paper on the cookie sheet. Hold the piping bag, perpendicular, straight towards the center of the circle. Pipe the meringue just until you reach the inner part of the circle. If making shamrocks, pipe 3 circles first then follow the outline of your template to make a stem. If you leave a tip in the center of the piped meringue, this will slowly dissipate and smoothen out by itself in a few minutes. Pull out your template from underneath the parchment paper and transfer it onto the next cookie sheet.
  4. Gently tap the cookie sheet holding the piped meringue on your work surface to release any air pockets.
  5. Let sit at room temperature for 20 – 30 minutes, or however long it takes for the piped meringue to form a skin.
  6. Repeat piping the rest of the meringue each time using the template underneath the parchment paper. Remember to pull the template out of the last cookie sheet. The piped batter is ready for the oven when you lightly touch it and it doesn’t wet your finger.
Baking:
  1. Bake each cookie sheet for 10 - 12 minutes in an oven preheated to 300°F. Rotate the sheet halfway through baking.
  2. Remove from the oven and let the macarons cool completely on the cookie sheet.
For the pistachio filling:
  1. Microwave the butter until melted. Add the powdered sugar and beat by hand with a silicon spatula until smooth. Add the pistachio meal and almond flour beating until smooth. Add the vanilla extract and salt. Add milk one teaspoon at a time only as needed until piping consistency is reached.
Assembly:
  1. Transfer filling into a piping bag fitted with a medium round tip. You can also use a Ziploc bag and snip off a corner.
  2. Pipe filling onto a macaron shell leaving a small space around the edge. For shamrock macarons, follow the shamrock shape first and pipe along the edge, then fill in the center.
  3. Top with another macaron shell and press gently until filling reaches the edge.
Storage:
  1. Keep macarons chilled in an airtight container and bring up to room temperature before serving.
Notes
Separate egg whites about 1 -2 days ahead of time and keep chilled. Bring them up to room temperature before baking.
Recipe by SugaryWinzy at http://sugarywinzy.com/pistachio-shamrock-macarons-with-pistachio-filling/