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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.

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

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.

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