Pistachio Macarons

Why You’ll Love This Recipe

If you’ve ever tasted a macaron, you know that these little French confections can be surprisingly addictive. Their delicate crunch paired with the rich, creamy filling makes them a perfect indulgence. This pistachio version takes it a step further, infusing the macaron with the subtle yet delightful flavor of pistachios, making it a unique and flavorful dessert.

The recipe might seem tricky, but once you master it, you’ll enjoy creating these elegant sweets for any occasion. They also make a great homemade gift for friends or family!

Ingredients

• 1 cup powdered sugar

• ½ cup almond flour

• 1/3 cup shelled pistachios (finely ground)

• 3 large egg whites

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• Green food coloring (optional)

For the Pistachio Buttercream Filling:

• ½ cup unsalted butter (softened)

• 1 ½ cups powdered sugar

• ¼ cup pistachio paste

• 1 tsp vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pistachio Macaron Shells:

   • Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.

   • In a food processor, pulse the powdered sugar, almond flour, and ground pistachios together until finely blended. Sift the mixture to remove any large bits.

   • In a separate bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.

   • Add the vanilla extract and a few drops of green food coloring (optional) to the egg whites, and gently fold in the dry ingredients using a spatula. Be careful not to deflate the mixture.

   • Transfer the batter to a piping bag and pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets.

   • Tap the baking sheets gently on the counter to release air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin.

   • Bake for 15-18 minutes, or until the macarons have risen and are firm to the touch. Let them cool completely before removing them from the parchment paper.

2. Make the Pistachio Buttercream Filling:

   • Beat the softened butter until creamy and smooth.

   • Gradually add the powdered sugar, pistachio paste, vanilla extract, and salt. Continue beating until light and fluffy.

3. Assemble the Macarons:

   • Pair up the macaron shells by size. Pipe a small amount of pistachio buttercream onto the flat side of one shell and gently press the second shell on top to sandwich them together.

   • Repeat for the remaining macarons.

4. Let the macarons set:

   • Allow the assembled macarons to rest in the refrigerator for 24 hours before serving, as this helps the flavors meld and the texture to soften.

Servings and Timing

• Servings: This recipe makes about 12-15 pistachio macarons, depending on the size you pipe.

• Prep Time: 1 hour

• Cook Time: 15-18 minutes

• Rest Time: 30 minutes for the shells to form a skin and 24 hours for the assembled macarons

Variations

• Flavor Variations: Experiment with different fillings, such as chocolate ganache, raspberry jam, or even a salted caramel buttercream for a unique twist.

• Color Variations: You can skip the green food coloring or choose a different shade to match the season or your preference.

• Nut Variations: Swap pistachios for other nuts like hazelnuts, almonds, or even a blend of different nuts for a more complex flavor.

Storage/Reheating

• Storage: Store the assembled pistachio macarons in an airtight container in the refrigerator for up to 5 days. The macarons may soften a little as they rest, but they will still retain their delicious flavor.

• Freezing: You can freeze macaron shells (unfilled) for up to 2 months. Simply let them cool completely, then store them in an airtight container or freezer bag. Thaw at room temperature and then fill with pistachio buttercream when ready to serve.

FAQs

1. Why did my macarons crack during baking?

Macarons can crack if the oven temperature is too high, or if they were not rested long enough before baking. Be sure to let them sit for at least 30 minutes to form a skin before baking.

2. How can I tell when the macarons are done?

The macarons should be firm to the touch and should not stick to the parchment paper when lifted. They should also have developed a “foot” around the base.

3. Can I use store-bought pistachio paste?

Yes, you can use store-bought pistachio paste for convenience, but homemade pistachio paste may give a fresher flavor.

4. Can I make macarons without food coloring?

Yes, food coloring is optional. If you prefer a natural look, feel free to skip it.

5. Why did my macarons spread out too much?

If your macarons spread too much, it could be because the batter was overmixed, or the piping was too thin. Aim for a thick batter that holds its shape.

6. Can I make macarons without almond flour?

Almond flour is a key ingredient in macarons, and there isn’t a direct substitute that will give the same texture and result. It’s best to use almond flour for an authentic macaron.

7. Can I use a different filling for macarons?

Absolutely! Macarons are versatile, and you can fill them with various flavors like ganache, buttercream, or jam, depending on your preference.

8. What should I do if my macaron batter is too runny?

If your batter is too runny, it may have been overmixed. To fix it, try folding it a little less next time, and make sure the batter is thick enough to hold its shape when piped.

9. How can I make my macarons more flavorful?

To boost flavor, you can add flavored extracts, such as rose or orange blossom water, to the macaron batter or filling.

10. Can I use a hand mixer instead of a stand mixer for the egg whites?

Yes, you can use a hand mixer instead of a stand mixer to beat the egg whites. Just be sure to beat them to stiff peaks, as the texture is crucial for the macaron shells.

Conclusion

Pistachio macarons are a delightful and elegant treat that will impress anyone who tastes them. With a few simple ingredients, a bit of patience, and some practice, you can create these sophisticated French cookies at home. Whether you’re making them for a special occasion or simply to indulge in a luxurious dessert, these pistachio macarons are sure to be a hit!

Pistachio Macarons

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Pistachio Macarons are delicate, sweet, and nutty French treats made with almond flour and ground pistachios, featuring a rich pistachio buttercream filling. These refined macarons offer a sophisticated twist on the classic and are perfect for any occasion. Whether you’re celebrating a special event or simply indulging in an elegant dessert, these pistachio macarons will impress.

• Author: Laura
• Prep Time: 1 hour
• Cook Time: 15-18 minutes
• Total Time: 1.5 hours (excluding rest time)
• Yield: 12-15 macarons
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

1 cup powdered sugar

½ cup almond flour

1/3 cup shelled pistachios (finely ground)

3 large egg whites

¼ cup granulated sugar

1 tsp vanilla extract

Green food coloring (optional)

For the Pistachio Buttercream Filling:

½ cup unsalted butter (softened)

1 ½ cups powdered sugar

¼ cup pistachio paste

1 tsp vanilla extract

Pinch of salt

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Instructions

1. Preheat Oven & Prepare Baking Sheets: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.

2. Prepare Dry Ingredients: In a food processor, pulse the powdered sugar, almond flour, and finely ground pistachios together. Sift the mixture to remove any large bits.

3. Beat Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form. Add the vanilla extract and a few drops of green food coloring (optional).

4. Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg whites, being careful not to deflate the mixture.

5. Pipe the Macarons: Transfer the batter into a piping bag and pipe small circles (1.5 inches in diameter) onto the prepared baking sheets. Tap the sheets gently on the counter to release air bubbles.

6. Rest & Bake: Let the macarons rest for 30 minutes at room temperature to form a skin. Bake for 15-18 minutes, or until the macarons have risen and are firm to the touch.

7. Cool & Make Filling: Let the macarons cool completely. For the filling, beat softened butter until smooth, then add powdered sugar, pistachio paste, vanilla extract, and salt. Continue beating until light and fluffy.

8. Assemble the Macarons: Pair up macaron shells by size, pipe the pistachio buttercream onto the flat side of one shell, and sandwich with another.

9. Rest Before Serving: Let the assembled macarons rest in the refrigerator for 24 hours for the best flavor and texture.

Notes

• Storage: Store the macarons in an airtight container in the refrigerator for up to 5 days.

• Garnishing: Optional garnishes include extra pistachio crumbs or a sprinkle of cinnamon on top.