Pistachio Macaron with Passionfruit Ganache

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Pistachios pair with decadent dark chocolate ganache flavored with passionfruit rum in these French classic Pistachio Macaron with Passionfruit Ganache.

A Kitchen Hoor's Adventures | Pistachio Macaron with Passionfruit Ganache

Yes, I have gone macaron crazy! Ever since the class I’ve been slightly obsessed with perfecting the technique. Besides, I warned you that I would making macaron for Mom while she’s in town. Before I left for work Friday, I asked L what flavor I should make and she stated, “Pistachio.” So, I figured why not whip up a batch of Pistachio Macaron with Passionfruit Ganache?

Yes, I can hear the sarcasm in your voice. I know these are intimidating for even the most skilled bakers, but honestly, practice makes perfect and it’s really a matter of practicing the maccaronnage technique that’s going to make these easier and easier each time you make them. I can still hear you. Just saying.

You’re just gonna have to trust me on this one. Since learning the macaronnage technique, which I was close to but not exact, I’ve had three successful batches all with feat! I need to mix them just slightly more so they’re flatter and not quite so hollow in the tops. That’s something that will come with more… say it with me… “PRACTICE!” *snort*

My favorite pie turned macaron. I love how the pecans smell when these Derby Pie Macaron come out of the oven.

Since I was dividing this batch and sharing with the maternal person, I had a select few co-workers that were assigned cookies and then the rest went on the “free for all” counter in the main drag. They didn’t make it past lunch, I don’t think. It was funny because I had four cookies on a plate in my office for my photo shoot. I went to a meeting and came back and there were three cookies on the plate. Hmm…interesting. Someone ate one of my prop cookies!! Come to find out, A, my boss, came to retrieve his cookies and thought those were the ones I said were “in my office” for him. Little did he know I wrapped HIS in a napkin so people wouldn’t get greedy.

Also an interesting anecdote to this story…I came into work Monday morning with the words, “The Macaron Machine resides here!” on the white board attached to my door. That’s S. She received three cookies, too. S, L, and A all received three cookies. J received three and might have had one more because her office is outside the free for all counter. And, well, she deserves it for helping me deal with stressful situations and buys me sesame crack. *smile*

My favorite pie turned macaron. I love how the pecans smell when these Derby Pie Macaron come out of the oven.

And now one last picture before I really have to get to work. Mom is coming today for a visit and we’re heading to the National Gallery of Art for the Degas/Cassatt exhibit. I can’t wait to see it! They’re delicious Impressionistic painters. It’s going to be a fun afternoon! Then tomorrow, Mom and I are spending time in the kitchen and we’re going to whip up some MORE macaron!

Stay tuned…


Pistachio Macaron with Passionfruit Ganache

Pistachio Macaron with Passionfruit Ganache

Pistachios pair with decadent dark chocolate ganache flavored with passionfruit rum in these French classic Pistachio Macaron with Passionfruit Ganache.


  • 7 ounces powdered sugar, divided
  • 2 ounces pistachios, frozen
  • 2 ounces almond meal, divided
  • 4 ounces egg whites, room temperature
  • pinch cream of tartar
  • 1 1/2 cups dark chocolate chips
  • 1/4 cup fat free half and half
  • 1 tablespoons passionfruit rum


  1. Place the frozen pistachios in the bowl of a food processor with 1 ounce of powdered sugar. Process until the pistachios are ground into a fine powder. The addition of the powdered sugar should help the pistachios grind up fine.
  2. Add half of the almond meal and half of the remaining powdered sugar; pulse until combined and processed. Sift into a large bowl and repeat process with remaining almond meal and powdered sugar. Sift the mixture two more times and set aside.
  3. 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.
  4. Sift 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.
  5. 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.
  6. Preheat oven to 325.
  7. 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.
  8. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 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 minutes intervals until they no longer wiggle.
  9. Remove from heat and allow to cool completely before filling. For optimum flavor, allow them to set overnight before filling.
  10. Microwave the chopped chocolate and half in half in a microwave safe bowl for 1 minute. Stir and then continue to heat in 30 second intervals until the chocolate is melted.
  11. Add the passionfruit rum and stir with a whisk until combined. Pour into a pastry bag fitted with a round tip and cool until thickened.
  12. Pipe a dime sized round of ganache onto a macaron and top with a second macaron; making sure to match the size and shape of each pair.

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  1. I love macarons and yours turned out beautifully Christie! Love that you made them with pistachios – so creative – pinning 🙂

    1. Angelina, The chef in the class said it was a combo of green and yellow that made the color. I had green paste and yellow liquid. So it was a toothpick full of green and about three drops of yellow. Scientific, I know. LOL

  2. Unbelievably WILD color! Passion fruit is my passion—I know that's lame. I love that flavor. Its one of the reason I enjoyed New Zealand so much. Passion fruit is liberally used all over the place. Funny story about the cookies disappearing at work. You have some mighty lucky co-workers.

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