Chocolate and pistachio macarons... | Camille Pâtisserie

Ingredients

• 105 gegg whites
• 150 gground almonds
• 250 gicing sugar
• 7 gunsweetened cocoa powder
• to tastegreen food colouring
• to tastepink food colouring
• 80 gcream
• 100 gextra-dark chocolate
• 25 gbutter
• 87 gegg white
• 25 gcaster sugar
• 175 gbutter
• 40 gpistachio paste
• 4 grose syrup

Instructions

1. 1

   Whip the whites

   Put the 105 g egg whites in a mixer and whisk gently until foamy, then increase the speed and whisk until firm. Add the food colouring at the end.

2. 2

   Fold in dry ingredients

   Add the macaron mixture in two batches, folding it in with a flexible spatula.

3. 3

   Finish the batter

   Use a scraper to bring the batter from the bottom over the top and smooth it with a flexible spatula.

4. 4

   Colour pistachio shells

   For the pistachio macarons, fold in the green food colouring.

5. 5

   Colour rose shells

   For the rose macarons, fold in the pink food colouring.

6. 6

   Pipe the shells

   Pipe the shells onto baking paper using a piping bag fitted with a 9 mm nozzle.

7. 7

   Bake the shells

   Bake at 160°C for 18 minutes.

8. 8

   Make the ganache

   Bring the cream to the boil in a saucepan. Pour it over the chocolate in three additions, blending after each addition. At 37°C, add the butter in pieces and blend until the ganache is smooth and glossy.

9. 9

   Set the ganache

   Leave the ganache to crystallise for about 20–30 minutes.

10. 10

    Cook the sugar

    Put the water and sugar in a saucepan and cook to 121°C.

11. 11

    Whip the egg white

    Put the 87 g egg white in the mixer and whisk at speed 4. When it is about halfway whipped, add the sugar and keep mixing.

12. 12

    Make the buttercream

    With the mixer at speed 3, pour the sugar-and-water mixture, at 121°C, over the egg white. Let the mixture cool to 40°C, then add the butter in pieces and mix until smooth and creamy. Add either the pistachio paste or the rose syrup for flavour.

13. 13

    Fill the macarons

    Pipe the ganache or buttercream onto the shells and sandwich them together.

14. 14

    Rest before serving

    Leave the macarons to rest in a cool place for 3–4 days.

What are French macarons?

Macarons are French sandwich biscuits made from almond-based shells with a filling in between. This version combines chocolate ganache with buttercream flavoured with pistachio or rose.

The recipe uses whipped egg whites and carefully folded batter for the shells, while the two fillings bring richness and distinct flavours. A few days of resting helps the assembled macarons settle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 975 calories, 17g protein, 89g carbs, 87g fat.

The almond shells and sugar provide most of the carbohydrates, while the butter, cream, chocolate and pistachio paste contribute much of the fat. Egg whites, almonds and chocolate supply some protein. Balance a portion with fresh fruit, or serve the macarons after a meal that includes a good source of protein.

The almond shell mixture

Dry ingredients: the ground almonds and icing sugar form the base of the shells, with cocoa included in the listed macaron mixture. Fold this mixture into the whipped whites in two batches.

Folding: finish by bringing batter up from the bottom and smoothing it rather than stirring vigorously. The recipe does not give a specific visual test for the final consistency, so avoid continuing to mix once the batter looks smooth.

Colour and piping

Pistachio shells: add green food colouring to the portion intended for the pistachio filling. Rose shells: use pink colouring for the portion intended for the rose buttercream.

Piping: use a 9 mm nozzle and pipe onto baking paper. Try to keep the shells similar in size so that they are easier to pair when filling.

Chocolate ganache

Hot cream: pour it over the chocolate in three additions, blending after each one to create the emulsion. Adding it gradually is the key technique in this stage.

Butter: wait until the mixture reaches 37°C before blending in the butter. The recipe calls for a smooth, glossy finish, then about 20–30 minutes for the ganache to set.

The buttercream

Sugar syrup: cook the water and sugar to 121°C, then pour it over the egg white while mixing. The recipe does not state how much water to use, so check the source recipe before starting this component.

Cooling: let the mixture reach 40°C before adding the butter in pieces. Mix until creamy, then flavour with pistachio paste or rose syrup.

Baking and resting

Bake: the stated oven temperature is 160°C and the baking time is 18 minutes. The recipe does not specify an oven setting or a visual doneness cue, so keep an eye on the shells as they bake.

Rest: after filling, chill the macarons for 3–4 days as directed. Allow time for this resting period when planning when to serve them.

How to serve them

Serve the macarons as a small sweet alongside coffee or tea, or arrange the pistachio and rose versions together for a varied plate.

Their rich fillings make them satisfying in a small portion. A fresh fruit accompaniment can add a lighter contrast.

Recipe notes & tips

• Weigh the egg whites carefully, as the recipe gives separate quantities for the shells and buttercream.
• Fold the shell mixture in two additions, then stop once the batter is smooth.
• Use separate coloured portions for the pistachio and rose shells.
• Blend the hot cream into the chocolate in three additions for the ganache.
• Use a thermometer to check the syrup at 121°C and the mixtures at 37°C and 40°C.
• Plan ahead for the stated 3–4 day resting period after assembly.

Variations

• Pistachio filling: flavour the buttercream with the listed pistachio paste.
• Rose filling: use the rose syrup to flavour the buttercream.
• Chocolate shells: retain the cocoa in the macaron mixture for a chocolate note.
• Mixed platter: make both coloured versions and serve them together.
• Smaller shells: pipe smaller rounds and watch them closely, as their baking time may differ from the stated 18 minutes.

Common mistakes to avoid

• Overwhipping the whites: stop once they are firm, as directed, rather than continuing to beat them.
• Rough folding: add the macaron mixture in two batches and fold gently to avoid knocking out the air.
• Adding butter too soon: wait until the ganache reaches 37°C before blending in the butter.
• Skipping temperature checks: use a thermometer to bring the syrup to 121°C and cool the buttercream mixture to 40°C.
• Starting without enough water: the method calls for water in the sugar syrup but gives no quantity, so verify it in the original recipe before cooking.
• Serving too soon: allow the filled macarons to rest in a cool place for the stated 3–4 days.

How to store

Keep the assembled macarons in the fridge in an airtight container for the recipe’s stated 3–4 day resting period. Bring them out shortly before serving; reheating is not suitable for these filled sweets.

Frequently asked questions