A silky, nutty pistachio ganache made with pistachios, cream, and white chocolate. Perfect for macarons, cupcakes, cakes, and more.

180 g heavy whipping cream (¾ cup), room temperature

60 g shelled and peeled unsalted pistachios (½ cup)

240 g finely chopped white chocolate or white chocolate chips (1⅓ cups)

1 drop green gel food coloring (optional)

1 sprinkle fine salt (optional)

1. Heat cream and pistachios in a small saucepan over medium heat until it begins to simmer.

2. Pour hot cream over the white chocolate, making sure all chocolate is submerged. Let rest for 2 minutes.

3. Blend with an immersion blender until smooth. Alternatively, blend pistachios with cream first, then stir in chocolate.

4. Add food coloring or salt if desired.

5. Cover with plastic wrap pressed directly against the surface. Refrigerate for 2 hours, stirring occasionally.

6. When firm, transfer to a piping bag and use as filling or frosting.

This recipe makes about 2 cups of pistachio ganache, enough to fill 30 macarons generously.

For dairy-free pistachio ganache, substitute coconut cream for the heavy cream.

If the ganache becomes too firm after chilling, let it rest at room temperature for about 30 minutes before using.