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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.

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)

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

Find it online: https://thefamilycooking.com/pistachio-macarons-2/