Pistachio Macarons - Delicate French Macarons Recipe
Delicate, nutty, and perfectly sweet, these pistachio macarons are a delightful treat for anyone with a love for light, crispy shells and creamy, smooth fillings. Made with ground pistachios and a touch of almond flour, these macarons offer a unique flavor that elevates the classic macaron. Whether you’re preparing for a special occasion or simply looking to treat yourself, pistachio macarons are a showstopper that’ll impress with every bite.
Ingredients
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For the Macaron Shells
- 3/4 cup (75g) ground pistachios, finely sifted
- 3/4 cup (75g) almond flour
- 1 cup (120g) powdered sugar
- 2 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- A pinch of salt
- Green food coloring (optional)
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For the Pistachio Buttercream Filling
- 1/4 cup (30g) ground pistachios
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk, as needed
Directions
Prep Ingredients. Line two baking sheets with parchment paper. Sift together ground pistachios, almond flour, and powdered sugar into a bowl to ensure a fine texture.
Make Meringue. In a large bowl, beat egg whites and salt until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add green food coloring, if desired, and gently fold it in.
Combine and Fold. Sift the dry mixture over the meringue in three batches, gently folding with a spatula after each addition. The batter should reach a "lava-like" consistency and flow in ribbons.
Pipe the Shells. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches) onto the prepared baking sheets, spacing them slightly apart. Tap the baking sheets on the counter a few times to release air bubbles.
Rest the Shells. Let the shells sit at room temperature for 30-45 minutes or until a thin, dry skin forms on the surface. Preheat your oven to 300°F (150°C) during this time.
Bake the macarons for 13-15 minutes, one sheet at a time. The shells are done when they don’t wobble when gently touched. Let them cool completely before removing them from the parchment paper.
Make the Pistachio Buttercream. In a bowl, beat softened butter until smooth. Add powdered sugar and beat until light and fluffy. Mix in ground pistachios and vanilla extract. Add heavy cream a little at a time until the filling is smooth and pipeable.
Assemble the Macarons. Pair similar-sized macaron shells. Pipe a dollop of buttercream on one shell and gently press another shell on top to create a sandwich.
Mature and Serve. For best flavor, place macarons in an airtight container in the refrigerator for 24 hours before serving. Bring to room temperature before enjoying.
Recipe tips
For better results, separate the egg whites 1-2 days in advance and store them covered in the refrigerator. This can improve the meringue’s stability. The batter should flow like lava and settle back into itself in about 10 seconds after you lift the spatula. Avoid over-mixing or under-mixing. Allow the shells to fully dry before baking. This helps form a smooth top and characteristic “feet”.
Nutrition Facts (per serving)
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