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Pistachio macarons

Perfect Pistachio Macarons Recipe Guide

Delicate and elegant, these pistachio macarons feature crisp almond shells filled with a luscious pistachio buttercream. Perfect for celebrations or as an afternoon treat with tea!

  • Total Time: 25 hours
  • Yield: 24 macarons 1x

Ingredients

Scale
  • For the macaron shells:
  • 1 cup (120g) almond flour
  • 1 3/4 cups (210g) powdered sugar
  • 3 large egg whites, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp cream of tartar
  • Green gel food coloring (optional)
  • For the pistachio buttercream filling:
  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/4 cups (150g) powdered sugar
  • 2 tbsp pistachio paste
  • 1–2 tbsp heavy cream (as needed)
  • 1/4 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the macaron shells:
  2. Sift the almond flour and powdered sugar together into a large bowl to remove any lumps. Set aside.
  3. In a clean, grease-free bowl, beat the egg whites and cream of tartar using a hand or stand mixer on medium speed until foamy. Gradually add the granulated sugar, a little at a time, and beat until stiff, glossy peaks form.
  4. If desired, add a few drops of green gel food coloring and gently fold it into the meringue.
  5. Add the almond flour mixture to the meringue in three batches. Gently fold with a spatula, scraping around the bowl and cutting through the center, until the batter flows like thick lava. Be careful not to overmix.
  6. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a parchment-lined or silicone mat-lined baking sheet. Tap the tray firmly on the counter several times to release air bubbles. Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
  7. Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, one tray at a time, until they form feet and the tops are set. Let them cool completely on the baking sheet before removing.
  8. Prepare the pistachio buttercream filling:
  9. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until fluffy.
  10. Add the pistachio paste, vanilla extract, and a pinch of salt. Mix until combined. Adjust the consistency with heavy cream if needed.
  11. Assemble the macarons:
  12. Match the macaron shells by size. Pipe a small amount of pistachio buttercream onto the flat side of one shell, then sandwich it with another shell.
  13. Place the assembled macarons in an airtight container and refrigerate for 24 hours to allow the flavors to mature. Bring to room temperature before serving.

Notes

  • Make sure to sift the almond flour and powdered sugar to ensure smooth macaron shells.
  • Allow the macarons to rest after piping to prevent cracking during baking.
  • Maturing the macarons in the fridge enhances their flavor and texture.
  • Author: Mateo
  • Prep Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 macaron
  • Calories: 150 kcal
  • Sugar: 15g
  • Sodium: 20mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: pistachio macarons, elegant dessert, French macarons