Pistachio Macaron with Apricot Ganache

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Pistachios and apricots are like peanut butter and jelly to me; the perfect pairing. So, of course I had to make these Pistachio Macaron with Apricot Ganache!

Pistachios and apricots are like peanut butter and jelly to me; the perfect pairing. So, of course I had to make these Pistachio Macaron with Apricot Ganache!

Wow.  Can you believe that it’s the fourth year of #SundaySupper?  I have been blessed enough to have participated since June of 2013.  It seems like forever ago.

Okay, if my search on my site is correct, I have 70 #SundaySupper posts!  Seventy?  I had no idea I had so many!  WOW!  Now I’m trying to think of some of my favorites…  Let’s see…

Pistachios and apricots are like peanut butter and jelly to me; the perfect pairing. So, of course I had to make these Pistachio Macaron with Apricot Ganache!

Pistachio Macaron with Apricot Ganache

Lemon Bay Shrimp.  That recipe is delicious.  I should do a revisit.  OH the Mushroom Crostini!  I still drool over those mushrooms.  My Seafood Chili and the Baked Beignets.  That chili was really different and delicious.  That droolworthy Salisbury Steak.  We totally make that often.  Then there’s the Pan Bagnat.  Best picnic sandwich ever.  The super crunchy Eggplant Parmesan.  It was shatteringly crunchy.  So so crunchy!!  Did I say it was crunchy?  The fake out food these was super fun!  That apple poutine I made was strange to eat.  It looked like poutine, but was a delicious dessert.

I think ALL the Certified Angus Beef posts are my favorites;

Those and the Idaho potato waffled potato bites I made.  So so delicious and pays homage to Nana and per potato pancakes.  My killer apples!  I had the most fun making those babies.  The palmiers even received approval from the hubs; they were that good.  And finally those macadamia nut cookies. Granted that one was technically not Sunday Supper but it was a group of us and it was organized through the Sunday Supper site.

Pistachios and apricots are like peanut butter and jelly to me; the perfect pairing. So, of course I had to make these Pistachio Macaron with Apricot Ganache!

Okay.  Enough about the lovely trip down Sunday Supper memory lane.  OH so my many memories and many many more to come.

Sunday Supper is not just about getting people to sit down at the table at least once a week.  Have you taken the pledge?  You should take the pledge.  I have.  Then again, it’s just the two of us so it’s easier to take the pledge, but you should take the Sunday Supper pledge.  It could be a game changer with your family.  I’ll wait for that, too.

Pistachios and apricots are like peanut butter and jelly to me; the perfect pairing. So, of course I had to make these Pistachio Macaron with Apricot Ganache!

The Sunday Supper Movement is about taking a moment out of our crazy busy lives and connecting with your kids, your parents, your siblings.  Sometimes in all the after school events, work meetings, etc., we seem to forget about the most important thing; family.  Sunday Supper is a movement to bring a sense of family back.  Sometimes parents are so wrapped up in making money to provide for their kids that they forget to provide the most important things; their love and their time!

They’re not just about the movement, but the members behind the movement.  Since I’ve been a member of the Sunday Supper community, they have taught me so much about being a successful blogger.  I’ve learned about social media strategies, SEO, hashtags and keywords.  They have also promoted me and my little blog.  Because of good folks at Sunday Supper, I am able to go to the Food and Wine conference.  If you haven’t bought your tickets, do so now.  I’ll wait.  It’s definitely worth it!!   Best conference ever!  And no, I’m not biased.

Pistachios and apricots are like peanut butter and jelly to me; the perfect pairing. So, of course I had to make these Pistachio Macaron with Apricot Ganache!

I thought about oh so many recipes to make for this celebration of Sunday Supper, but I just kept coming back to pistachio macaron.  I haven’t made them in a while and just couldn’t wait to get back to making these beauties now that I have my stand mixer working again.  And for me, they’re so fun to make!  Yes, they’re work, and so can be getting a family to sit around the table, but it’s oh so worth it.  Just like a Sunday Supper.

And look at how pretty they are!  I love the pistachio flavor in these macaron.  I love the apricot ganache flavor in these macaron.  And I just love these macaron.  Yes.  I oozed white chocolate ganache when I took a bite.  But it was worth it!  They’re perfectly chewy and sweet.  And totally worth all the sifting effort.

What’s your favorite recipe to cook for your family dinners?  Are you going to take the Sunday Supper pledge?

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Pistachios and apricots are like peanut butter and jelly to me; the perfect pairing. So, of course I had to make these Pistachio Macaron with Apricot Ganache!

Pistachio Macaron with Apricot Ganache

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Pistachios and apricots are like peanut butter and jelly to me; the perfect pairing. So, of course I had to make these Pistachio Macaron with Apricot Ganache!

Ingredients

  • 2 ounces almond meal
  • 2 ounces pistachio meal
  • 7 ounces powdered sugar
  • 4 ounces egg whites
  • 20 grams granulated sugar
  • 12 ounces white chocolate chips
  • 1/4 cup half and half
  • 2 tablespoons apricot liqueur

Instructions

  1. Place half the almond meal, half the pistachio, and the half powdered sugar in the bowl of a food processor and process until the mixture is finely ground. Sift into a large bowl and repeat process with remaining almond and pistachio meals and powdered sugar. Sift the mixture two more times and set aside.
  2. Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
  3. Add 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing.
  4. Transfer the batter to a large piping bag fitted with a 1/2 tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
  5. Preheat oven to 300.
  6. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes.
  7. Once they've rested and the tops are no longer sticky to the touch, bake at 300 for 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 9 minutes. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn't completely cooked, then continue to cook in 4 to 5 minute intervals until they no longer wiggle.
  8. Remove from heat and allow to cool completely before filling.
  9. While the macaron cool, make the ganache.
  10. Place the white chocolate chips in a microwave safe bowl and microwave on high one minute. Stir with a spoon. If the chocolate is not completely melted, microwave at 15 to 20 second intervals, stirring in between, until the chocolate is completely melted. Add the liqueur and stir well to combine.
  11. Pour into a piping bag with a 1/2 inch tip and allow to cool to room temperature before piping a quarter sized dot of ganache in the center of the shell. Top with a matching shell. Repeat with remaining shells and ganache.
  12. Gently roll in the sprinkles and allow to set 24 hours in the refrigerator before serving.

Did you make this recipe?

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27 Comments

  1. These look perfect Christie! What a beautifully detailed recipe..and just look at the colors! Amazing… Pinning!!
    Thanks for linking up at #SaucySaturdays

  2. I’m a big fan of macarons and pistachios so I absolutely love these. We love Sunday mealtimes – it’s all about sitting down and enjoying a homecooked meal together, dessert included always, occasionally a game of thumb-master allowed – I blame the kids 😉

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