Raspberry and White Chocolate Ganache Pistachio Macarons

Using a mixture of ground pistachios and almonds, I made these macrons with a raspberry and white chocolate ganache filling. The recipe used was from Sorted Food and the main alteration was making the almond flour a mixture of ground almonds and pistachios. It gives the macarons a slightly speckled look, although green food coloring would really emphasize the green of the pistachio. The ratio of almonds to pistachios was about 2:1, although it wasn't measured exactly.

(The scale was zeroed before adding more pistachio)

 The pieces of almond/pistachio flour that was left in the sifter was used as a garnish on half of the macarons before allowing them to sit.

 

The ganache was made from 2 parts Ghirardelli (214white chocolate chips and one part heavy cream melted in a double broiler on medium heat until it was fully melted and combined. I let it set partially in the fridge so it would be easier to spoon onto the macarons. I pressed cut raspberries into the ganache to finish.

Pink and Green Macarons

Using this Martha Stewart recipe, here are some pictures of pistachio macarons and regular pink macarons with raspberry jam filling. The pistachio ones were made by replacing 1/4 cup of almond flour with finely ground up pistachios and added green food coloring.

Almond and pistachio flours. I definitely recommend sifting everything as many times as the recipe says-it really helps.

Left over ground pistachios were used as a topping for half of the green ones.

Mini macarons for fun.

Out of the oven.

All paired up.