Pistachio Macarons Recipe

Introduction

Pistachio macarons are delicate French treats with a crisp shell and a smooth, nutty filling. This recipe guides you through making the perfect pastel-green shells and a luscious pistachio buttercream to fill them. Ideal for special occasions or an elegant afternoon snack.

Ingredients

• 60 g fine almond flour
• 40 g fine pistachio flour
• 65 g powdered sugar
• 70 g egg whites (at room temperature)
• 75 g fine granulated sugar
• ¼ teaspoon cream of tartar
• ¼ teaspoon coarse kosher salt
• 1/8 teaspoon green gel food coloring
• 65 g granulated sugar
• 2 tablespoons water
• 2 egg yolks
• 55 g unsalted butter (at room temperature)
• 20 g pure pistachio paste

Instructions

1. Step 1: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, Teflon sheets, or silicone mats.
2. Step 2: Sift together almond flour, pistachio flour, and powdered sugar twice, discarding any large bits left in the sifter.
3. Step 3: In a clean bowl with a whisk attachment, combine egg whites, 75 g granulated sugar, cream of tartar, and salt. Beat on medium speed until soft peaks form, about 30-40 minutes.
4. Step 4: Add a drop of green gel food coloring to the meringue and continue beating until stiff peaks form; it should hold a sharp point when the whisk is lifted.
5. Step 5: Sift the dry ingredients again into the meringue. Using a silicone spatula, fold gently until fully combined and the batter flows in a figure-eight pattern.
6. Step 6: Test the batter by dropping a small amount into the bowl; peaks should dissolve within 10 seconds. If not, fold more gently and test again, careful not to overfold.
7. Step 7: Transfer batter to a pastry bag fitted with a round tip (such as Wilton 2A). Pipe 1.5-inch rounds about an inch apart onto baking sheets.
8. Step 8: Tap the baking sheets firmly on the counter to release air bubbles. Use a toothpick to pop any large bubbles. Let macarons rest at room temperature for 15 minutes before baking.
9. Step 9: Bake one tray at a time on the middle rack for 15-18 minutes. To prevent browning, place an empty baking sheet on the top rack. Macarons should be firm and not wobble when touched.
10. Step 10: Let macarons cool completely on the mats before carefully peeling them off.
11. Step 11: For the pistachio filling, combine 65 g sugar and 2 tablespoons water in a small saucepan. Stir and bring to a boil until syrup reaches 250°F (120°C).
12. Step 12: Beat egg yolks until pale and doubled in size, about 2 minutes. Slowly pour hot syrup along the side of the bowl while mixing on low speed to avoid splatter.
13. Step 13: Increase mixer speed to medium-high and beat until mixture cools to 104°F (40°C) and becomes smooth and white.
14. Step 14: Stir in butter, pistachio paste, and optional food coloring. Continue beating until smooth, then transfer to a pastry bag.
15. Step 15: Pair macaron shells by size, placing the bottom shells upside down on a wire rack. Pipe a dollop of filling onto each bottom shell, then sandwich with the top shell and press gently.
16. Step 16: Store filled macarons in an airtight container in the fridge for at least 24 hours to mature.
17. Step 17: Before serving, bring macarons to room temperature for about 30 minutes to enhance flavor and texture.

Tips & Variations

• Use finely ground flours and sift thoroughly to ensure smooth shells without cracks.
• Fold the batter carefully to achieve the right consistency; overfolding can make macarons flat and underfolding causes cracks.
• Resting macarons before baking helps create a smooth top and a well-formed “foot.”
• Try substituting pistachio paste with almond or hazelnut paste for a different nutty flavor.
• For stronger color, add a tiny bit more green gel coloring, but avoid too much to prevent altering the texture.

Storage

Store filled pistachio macarons in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature 30 minutes before serving to enjoy their tender texture and rich flavor. Unfilled shells can be stored at room temperature for up to 2 days in an airtight container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or have rough tops?

Cracks often result from under-sifting dry ingredients, overmixing or undermixing the batter, or insufficient resting time before baking. Make sure to sift flours and sugar well and fold the batter until it flows in a smooth, figure-eight pattern. Let macarons rest until a dry skin forms on top before baking.

Can I use frozen egg whites for macarons?

Yes, frozen egg whites can be used, but they should be fully thawed and brought to room temperature before whipping. Some bakers find fresh egg whites more reliable for achieving stiff peaks and stable meringue.

Pistachio Macarons Recipe

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★★★★★

4.9 from 55 reviews

• Author: Isabella
• Total Time: 1 hour 15 minutes plus 24 hours resting time
• Yield: Approximately 20–24 macarons (about 10–12 filled sandwiches) 1x
• Diet: Vegetarian

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Description

Delicious and elegant Pistachio Macarons featuring delicate almond and pistachio flour shells with a luscious Laduree-style pistachio buttercream filling. These French-style macarons are beautifully green, light, and perfect for special occasions or as a sophisticated dessert treat.

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Ingredients

Scale 1x2x3x

Macaron Shells

• 60 g fine almond flour
• 40 g fine pistachio flour
• 65 g powdered sugar
• 70 g egg whites (at room temperature)
• 75 g fine granulated sugar
• ¼ teaspoon cream of tartar
• ¼ teaspoon coarse kosher salt
• 1/8 teaspoon green gel food coloring (Wilton Kelly green or similar)

Pistachio Buttercream Filling

• 65 g granulated sugar
• 2 tablespoons water
• 2 egg yolks
• 55 g unsalted butter (at room temperature)
• 20 g pure pistachio paste

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Instructions

1. Preheat Oven: Preheat your oven to 300°F (150°C) and prepare two baking sheets by lining them with parchment paper, silicone mats, or Teflon sheets to prevent sticking.
2. Prepare Dry Ingredients: Sift together the almond flour, pistachio flour, and powdered sugar twice to ensure a fine, lump-free mixture. Discard any chunky bits left in the sifter.
3. Make Meringue Base: In a clean mixing bowl with a whisk attachment, beat the egg whites with granulated sugar, cream of tartar, and kosher salt on medium speed until soft peaks form. This process takes about 30–40 minutes for a full, stiff meringue.
4. Add Food Coloring: Once soft peaks form, add a drop of green gel food coloring and continue whipping until hard peaks form—meringue should form sharp, pointy peaks that hold their shape.
5. Combine Batter: Sift the dry mixture again over the meringue and fold carefully using a silicone spatula. Fold until the batter is smooth and runny enough to draw a figure-eight without breaking. Test by dropping a bit of batter back into the bowl; it should dissolve into itself within about 10 seconds. Avoid over-folding.
6. Pipe Shells: Transfer the batter into a pastry bag fitted with a round tip (Wilton 2A recommended). Pipe 1.5-inch rounds spaced about 1 inch apart onto the prepared baking sheets. Tap the baking sheets firmly on the counter to release air bubbles; use a toothpick to pop any large bubbles.
7. Rest Shells: Let the piped macarons sit at room temperature for 15 minutes to form a skin before baking.
8. Bake: Bake one tray at a time on the middle rack for 15–18 minutes. To prevent browning, put an empty baking sheet on the top rack. Macarons are done when they are firm and do not wobble when touched gently.
9. Cool Shells: Allow the macarons to cool completely on the baking sheet or silicone mat before removing them to avoid cracking.
10. Prepare Pistachio Buttercream: In a small saucepan, combine sugar and water, bring to a boil over medium heat stirring until sugar dissolves. Cook syrup until it reaches 250°F (120°C).
11. Beat Egg Yolks: Meanwhile, beat egg yolks in a mixer until doubled in size and pale, about 2 minutes.
12. Combine Syrup and Yolks: Slowly pour the hot syrup into egg yolks while beating on low speed, pouring onto the side of the bowl to avoid splattering. Increase speed to medium-high and continue beating until cooled to 104°F (40°C) and mixture is smooth and white.
13. Add Butter and Pistachio: Stir in butter, pistachio paste, and optional food coloring. Continue beating until smooth, then transfer buttercream to a pastry bag with a round tip.
14. Assemble Macarons: Pair shells of similar sizes. Pipe a dollop of pistachio buttercream onto the flat side of the bottom shells, then top with the matching shell and press lightly to spread filling to edges.
15. Mature Macarons: Store assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow flavors to mature and the filling to soften the shells.
16. Serve: Remove macarons from the fridge about 30 minutes before serving to reach optimal texture and flavor.

Notes

• Ensure egg whites are at room temperature for better meringue volume.
• Folding batter requires practice; aim for about 50 folds and test for the correct consistency every few folds.
• Use green gel food coloring sparingly to avoid altering batter consistency.
• The resting step before baking is critical to develop the characteristic macaron shell feet and smooth tops.
• Over-baking can dry macarons; under-baking causes wobbliness. Check doneness carefully.
• Storing assembled macarons for 24 hours enhances flavor and texture.
• Use a kitchen thermometer to monitor sugar syrup and meringue temperature accurately.

• Prep Time: 40 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: pistachio macarons, French macarons, pistachio buttercream, almond flour macarons, elegant dessert, green macarons