Hello friends, today I will show you how to make these delicious Ruby Pistachio Macaron Pops. Ruby chocolate filled with a mixture of pistachios, macaron shells, and melted chocolate. If you have any failed macaron shells they would be perfect in this recipe.
Make sure to watch the video of me making these Ruby Pistachio Macaron Pops on YouTube or on this page.
To make these Ruby Pistachio Macaron Pops I used pistachios, macaron shells, melted chocolate, and then more chocolate for the outside.
You can use any nuts besides pistachios in this recipe. The type of nuts you use will alter the amount of melted chocolate you need to make the ingredients come together. Some nuts such as cashews, pecans, have a higher fat content, and might need less chocolate.
I also went through the process of shelling and blanching the pistachios before using them in the recipe. You don’t absolutely have to blanch the pistachios, but it helps give the mixture a bright green color.
Blanching the pistachios is a labor of love. It takes time and patience, but can be quite therapeutical.
To blanch the pistachios, simply place the de-shelled pistachios in a pot of boiling water and leave them there for 1 minute. Then, right away remove them and drain. Place the pistachios on a baking sheet lined with paper towels. You can rub the paper towels against the nuts to help the skin come off, and also use your hands to peel off the brown skin one by one, which will reveal a very bright green pistachio.
This step is totally fine to skip, just have in mind that it will affect the color of the filling.
You can use any type of chocolate in this recipe as well.
For the filling, I used Passionfruit feves by Valhrona. You can also use white chocolate if you wish. White chocolate will compliment this recipe very nicely.
And for the outside I used Ruby chocolate of course. Ruby chocolate is one of my favorites, it is less rich and sweet than white chocolate, and it has delightful raspberry notes, and a pronounced tangy finish.
As I said before, any type of chocolate would work. I really appreciate the taste of pistachio and ruby chocolate together, which is why I went for this combination. And because I have a huge bag of Ruby chocolate at home.
You don’t have to temper the chocolate if you don’t want to. It can take a bit of time tempering. However, it makes the chocolate more stable, it prevents cracking, prevents stains in the chocolate, and provides a nice shine.
I made a couple of pops with chocolate that wasn’t tempered, and they has white streaks on them after I got them out of the fridge, so I do recommend tempering, even though is not absolutely necessary.
The best part about this recipe in my opinion (besides its delicious taste), is that you can use your failed macaron shells, also known as macawrongs, instead of wasting them.
Process them with some nuts and melted chocolate, and you are good to go. Just make sure the mixture has a nice texture to be able to hold itself together when you press it between your fingers. It should feel and look like a dough.
Speaking of failed macaron shells, I also have these other recipes that can be made using failed macarons:
If your macaron shells didn’t turn out the way you wanted them to, but you don’t have time to make a recipe with them right away, that is totally fine, you can always freeze your shells for up to 2 months, and some people leave them even longer.
And I also assume you are on your macaron journey since you are reading this recipe, which is why I wanted to invite you to check out Macaron School, a page on my blog where I publish lots of articles about how to make macarons, troubleshooting guides, tips, tricks, the science behind macarons, and much more! Come join me and learn!
Thank you so much for reading today’s post! If you make this recipe leave a review down below, or tag me on instagram.
Ruby Pistachio Macaron Pops
- 60 grams pistachio nuts
- 60 grams macaron shells
- 80 to 100 grams melted chocolate*
- 400 grams chocolate chopped or callets (I used ruby, use whichever one you want) divided
- We are going to start by prepping the pistachios. This is an extra step that isn’t absolutely necessary, but will definitely help with keeping the mixture a bright green.
- First, de-shell the pistachios. Remove all the shells from your raw or roasted pistachios.
- Then place them in a large pot of boiling water.
- Let the pistachios sit in the water for 1 minute. Remove them immediately and drain well.
- Place the drained pistachios on a tray lined with paper towels.
- Then use the paper towels to rub the pistachios which will help loosen up the brown skins, and you can remove them one by one. This is a labor of love, but worth it if you want a bright green mixture, and honestly it’s a bit therapeutical as well.
- Now place the pistachios in a food processor and process for a few seconds until ground.
- Then add the macaron shells and process again to grind up the shells.
- At this point, start adding the melted chocolate. Add a bit at a time, processing in between. Add chocolate until the mixture resembles dough, and you can pick up some with your hands and it will clump together.
- For the chocolate I used the passionfruit feves by Valhrona. You can use any chocolate you’d like, white chocolate would go super well. You could even use buttercream too.
- The amount of chocolate you will need to form the mixture is going to vary depending on the nuts you use, on your macaron shells, and even on the weather.
- Now we are going to temper the Ruby chocolate. This step is also not completely necessary but it will give the chocolate a nice shine, and the perfect texture as well. I made a couple of pops with un-tempered chocolate and the final product had white streaks, so while tempering isn’t absolutely necessary, it can help prevent that.
- To temper Ruby chocolate, start by heating 300 grams in the microwave or in a chocolate melter as I am doing, until the chocolate reaches 115ºF. Then immediately add about 1/3 (remaining 100 grams) of the amount of chocolate you initially started with, and stir until the whole mixture has melted together. Continue to stir occasionally until the chocolate reaches 80ºF. Once that happens, gently (very gently) re-heat the chocolate until it reaches 90ºF. Then your chocolate will be in temper and you can use it.
- Pour some chocolate on the bottom of your molds. Use a spoon to drag it up the sides of the mold, making sure to cover the whole surface. Then place the tray in the freezer for a few minutes until the chocolate has completely hardened up.
- Remove from the freezer.
- Grab some of the pistachio/macaron mixture and press it on the bottom of the molds.
- Place a stick in the mold, making sure it is covered by more pistachio/macaron mixture, and then pour more chocolate on top.
- Use a spoon to spread the chocolate nicely, and tap the mold gently against the counter to smooth out the chocolate, and eliminate any air bubbles.
- Place the molds back in the freezer for another fifteen to twenty minutes, or until the chocolate has completely hardened up.
- Remove the chocolate from the molds, and you can decorate them with melted chocolate and more chopped pistachios.
- Keep the pops in the fridge for up to 1 week, they can also stay at room temperature for up to a day.