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Recipe: Macaron Pistache

17 May 2019




  • 1000 g of Patis’ Macaron* (Macaron Mix)
  • 200 g of Water (50°C)
  • QS. of Green colorant

Pistachio Praliné Ganache

  • 340 g of Belcolade Blanc Selection X605J* (Real Belgian Chocolate)
  • 320 g of Cream
  • 250 g of PatisFrance Tradition Praliné Pistache 52%*
  • 80 g of Butter
  • 80 g of Cocoa butter
  • 35 g of Trimoline


*Puratos product

Working Method


  1. Mix all ingredients in a flat beater for 6 min. at high speed.
  2. Pipe the macarons on “Silpat”.
  3. Bake for 20 to 25 min. at 150°C in a deck oven or 25 min. at 130°C in a convection oven.

Pistachio Praliné Ganache

  1. Bring cream at 80°C, then pour on the other ingredients and realize a ganache.
  2. Homogenize with hand mixer.
  3. Let crystalize between 16 -18°C.