Pistachios Are Having A Moment!

Pistachios are currently experiencing a significant cultural and culinary surge. Once primarily recognised as an ice cream flavour—perhaps enjoyed as a treat while vacationing in Italy—and as a somewhat sophisticated nutty snack, pistachios are now appearing in lattes, croissants, spreads, gelato, cakes, pastries, and, of course, macarons.

Much of the current interest in pistachio cakes and desserts can be credited to the immense popularity of the "Dubai chocolate" bar. This bar, filled with pistachio cream and crispy pastry, was invented in Dubai in 2021 and achieved viral fame on social media. It was created by British-Egyptian entrepreneur Sarah Hamouda and Filipino pastry chef Nouel Catis Omamalin for their local confectionery brand, FIX Dessert Chocolatier.

There is also a growing interest in Middle Eastern, Mediterranean, and Italian flavours generally and pistachio appears in many food traditions, from Sicilian pastries to Turkish baklava and Persian sweets. As bakeries explore these influences, the allure of the pistachio is clear: it offers a rich flavour without being heavy, adds a lovely colour, and imparts a sophisticated nuttiness to desserts, all of which are especially attractive in the French macaron.

Pistachio macarons show how elegant the flavour can look and taste.

Why pistachio works so well in macarons

Pistachio has long been a popular macaron flavour - indeed it figures in the "Classics" section of the La Duree Macaron recipe book.

A perfect macaron requires a balance of texture and flavour. The outer shell should be crisp when bitten into, followed by a soft and chewy interior. The filling must have a flavour that complements and enhances the macaron shell. Excess moisture must be avoided as this can spoil the macaron's texture. Pistachio works wonderfully within this framework.

A good pistachio macaron uses one or more of the following:

• Ground pistachios blended with almond flour in the shells

• Pistachio paste folded into buttercream, ganache or cream cheese filling

• Roasted pistachio pieces sprinkled on top for texture

• White chocolate or dark chocolate ganache to round out the flavour

• Raspberry, cherry, rose or lemon for contrast

  
  

The outcome is a macaron that seems less sweet compared to vanilla and not as strong as chocolate. Pistachio offers bakers lots of opportuniy to experiment and create something unique. A pistachio and raspberry macaron tastes vibrant and fruity. Pistachio paired with dark chocolate feels sophisticated. Pistachio combined with rose introduces a floral, Middle Eastern-inspired touch.

A creamy pistachio filling brings depth to the delicate macaron shell.

Pistachios at large in the kitchen

Pistachios are the edible seeds of the pistachio tree, though they are commonly treated as nuts in the kitchen. They have a naturally firm texture, a green and purple colour, and a flavour that changes depending on how they are prepared.

Raw pistachios taste mild and slightly sweet. Roasted pistachios have a deeper, warmer and more savoury flavour. Salted pistachios can work in desserts too, as a small amount of salt sharpens sweetness and makes caramel, chocolate and cream taste more complex.

In cooking and baking, pistachios can be used as:

• A finely ground flour for cakes, biscuits and macaron shells

• A smooth paste for creams, fillings and ice cream

• A chopped topping for crunch and colour

• A praline or brittle for desserts and plated puddings

• A savoury ingredient in pestos, salads, rice dishes and crusts for fish or lamb

  
  

Pistachios also bring nutritional value. They contain plant-based protein, fibre, unsaturated fats, vitamin B6, potassium and antioxidants. Like all nuts, they are energy-dense, so small quantities are the way forward. Used thoughtfully and creatively, they add more than flavour. They bring texture, colour and nutrients in one ingredient.

Individuals with a nut allergy should, of course, steer clear of pistachios in any form and carefully examine labels, particularly on bakery items.

Whole nuts, pistachio paste, berries, white chocolate and lemon bring macarons alive

The future for pistachios

Some dessert trends fade because they rely on novelty alone. With its traditional uses, visual appeal, flavour complexity and real usefulness in the kitchen, pistachio has more staying power. This small green nut has become one of the most versatile flavours in modern desserts, and it is only getting more interesting.

Pistachio Macaron Masterclass with The Real Macaron Company

The Real Macaron Company is running "Pistachio Macarons for Christmas" in Lee on the Solent on Saturday 12th December at 1pm. Details can be found at https://www.therealmacaroncompany.com/event-details/pistachio-macarons-for-christmas-saturday-12th-december-1pm-4pm