Pistachio Macarons

Why You’ll Love This Recipe

• Authentic French-style texture with a crisp shell and chewy center
• Beautifully flavored with real pistachios
• Elegant and colorful—perfect for special occasions
• Naturally gluten-free
• Customizable filling options (buttercream, ganache, or cream cheese)
• Great for gifting or adding to dessert tables
• Can be made ahead and frozen
• Ideal for learning and mastering classic baking techniques
• Impressive yet achievable with practice
• A luxurious treat for pistachio lovers

Ingredients

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

For the macaron shells:

• Almond flour
• Powdered sugar
• Egg whites (room temperature)
• Granulated sugar
• Cream of tartar (optional)
• Green food coloring (optional)

For the pistachio filling:

• Unsalted butter (softened)
• Powdered sugar
• Pistachio paste or finely ground pistachios
• Heavy cream or milk (as needed for consistency)
• Vanilla or almond extract (optional)

Directions

1. Prepare dry ingredients: Sift together almond flour and powdered sugar. If using ground pistachios, blend them into the almond flour for a smoother shell.
2. Make the meringue: Beat egg whites until foamy. Add cream of tartar (if using), then gradually add granulated sugar. Beat to stiff peaks. Add food coloring if desired.
3. Macaronage: Gently fold dry ingredients into the meringue using a spatula. Continue folding until the batter flows like lava and forms ribbons.
4. Pipe the shells: Transfer batter to a piping bag. Pipe small rounds onto a parchment-lined or silicone baking mat-lined tray. Tap the tray to release air bubbles.
5. Rest: Let the shells sit at room temperature for 30–60 minutes until a skin forms and they are no longer sticky to the touch.
6. Bake: Preheat oven to 300°F (150°C). Bake shells for 14–16 minutes. Let them cool completely before removing from the tray.
7. Make the filling: Beat softened butter with pistachio paste and powdered sugar until smooth. Add a bit of cream for consistency.
8. Assemble: Pipe the filling onto one macaron shell and gently sandwich with another.
9. Mature: Store assembled macarons in the fridge for 24 hours for best texture and flavor. Bring to room temperature before serving.

Servings and timing

This recipe makes about 20–24 macarons (40–48 shells).
Prep Time: 30 minutes
Rest Time: 30–60 minutes
Bake Time: 14–16 minutes per tray
Total Time: About 1 hour 45 minutes (plus maturing time)

Variations

• Chocolate Pistachio: Add a dark chocolate ganache layer with pistachio buttercream.
• Pistachio Cream Cheese Filling: Use cream cheese instead of butter for a tangy contrast.
• Lemon-Pistachio: Add lemon zest to the filling for a bright, fresh flavor.
• Rose Pistachio: Add a hint of rose water for an elegant floral twist.
• Salted Pistachio Caramel: Fill with pistachio buttercream and a dot of salted caramel in the center.
• Nut-Free Option: Use sunflower seed flour if almond flour is not suitable (note: result may vary).
• Vegan Macarons: Use aquafaba (chickpea brine) instead of egg whites for a vegan alternative.

Storage/Reheating

Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
For best texture, allow them to sit at room temperature for 15–20 minutes before serving.
Unfilled shells can be stored at room temperature for 2–3 days or frozen for up to 3 months.
Assembled macarons can be frozen in an airtight container for up to 1 month. Thaw in the refrigerator, then bring to room temperature before eating.
Do not microwave macarons to reheat, as it will alter their texture.

FAQs

Why did my macarons crack?

Cracking is often due to skipping the resting step or an oven that’s too hot. Make sure shells form a skin before baking.

How do I know when the meringue is ready?

It should form stiff, glossy peaks that don’t droop when you lift the beater.

Can I use store-bought pistachio butter?

Yes, just make sure it’s pure pistachio without added sugar or oils for best results.

Why are my macarons hollow?

This can be caused by over-whipping the meringue or underbaking. Try baking a few minutes longer or adjusting oven temp.

Can I color the shells naturally?

Yes, matcha or spinach powder adds a green hue naturally, but results may vary.

How do I get smooth shells?

Sift dry ingredients thoroughly and avoid overmixing or undermixing during the macaronage step.

Do I need a food scale for macarons?

Highly recommended for accuracy, as macarons are sensitive to measurement.

How long should I age the egg whites?

Aging egg whites for 24 hours in the fridge can improve stability, but it’s optional.

What’s the best surface to bake macarons on?

A silicone baking mat or parchment paper works well. Avoid wax paper.

Can I double the recipe?

Yes, but be cautious as larger batches can be harder to manage during macaronage and piping.

Conclusion

Pistachio Macarons are a delightful, elegant treat with a perfect balance of texture and flavor. With their crisp shells, creamy pistachio filling, and delicate appearance, they’re ideal for special occasions or an indulgent everyday snack. While they require a bit of technique, the results are well worth the effort, making them a satisfying and delicious addition to your dessert repertoire.

Pistachio Macarons

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Pistachio Macarons are delicate French cookies made with almond flour and filled with a creamy pistachio buttercream. Featuring crisp shells, chewy centers, and rich nutty flavor, they’re perfect for celebrations, gifting, or an elegant treat.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 45 minutes
• Yield: 20–24 macarons
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

• 1 cup almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites (room temperature)
• 1/4 cup granulated sugar
• 1/8 tsp cream of tartar (optional)
• Green food coloring (optional)
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar (for filling)
• 1/4 cup pistachio paste or 1/3 cup finely ground pistachios
• 1–2 tbsp heavy cream or milk (as needed)
• 1/2 tsp vanilla or almond extract (optional)

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Instructions

1. Sift almond flour and powdered sugar together. If using ground pistachios, blend into the dry mix.
2. Beat egg whites until foamy. Add cream of tartar if using. Gradually add granulated sugar and beat to stiff, glossy peaks. Add food coloring if desired.
3. Gently fold dry ingredients into meringue in batches until batter flows like lava and forms ribbons.
4. Transfer batter to a piping bag and pipe 1.5-inch rounds onto parchment or silicone-lined baking trays. Tap trays to remove air bubbles.
5. Rest macarons at room temperature for 30–60 minutes until a skin forms and they’re no longer sticky to the touch.
6. Preheat oven to 300°F (150°C). Bake for 14–16 minutes. Let cool completely before removing from tray.
7. For the filling, beat softened butter, pistachio paste, and powdered sugar until smooth. Add cream for desired consistency and extract if using.
8. Pipe filling onto half the shells and sandwich with the remaining halves.
9. Refrigerate for 24 hours to mature. Bring to room temperature before serving.

Notes

• Aging egg whites overnight improves stability, but is optional.
• Use a kitchen scale for best accuracy.
• Let shells mature in the fridge for 24 hours for best texture.
• Store in an airtight container to retain moisture and structure.
• Do not skip the resting step—this helps form the signature feet.

Nutrition

• Serving Size: 1 macaron
• Calories: 110
• Sugar: 14g
• Sodium: 10mg
• Fat: 5g
• Saturated Fat: 2.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 10mg