Pistachio Macarons Recipe
Introduction
Discover the ultimate Pistachio Macarons recipe with perfectly crisp shells and a creamy, nutty filling that melts in your mouth. These elegant treats are easier to make than you think and impressive enough for any special occasion.
Ingredients
- 1 cup (100g) blanched pistachios, finely ground
- 1 cup (120g) powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp pure vanilla extract
- Green food coloring (optional)
- 1/2 cup (120g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/4 cup (30g) finely ground pistachios
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
Instructions
- Step 1: Sift the ground pistachios and powdered sugar together to remove any lumps.
- Step 2: Beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form. Stir in vanilla extract and green food coloring if using.
- Step 3: Gently fold the pistachio and sugar mixture into the whipped egg whites using the macaronage technique until the batter is smooth and flows like lava.
- Step 4: Pipe uniform circles onto parchment-lined baking sheets. Tap the trays gently to release any air bubbles.
- Step 5: Let the piped shells rest for 30–60 minutes, until a thin skin forms on the surface.
- Step 6: Bake in a preheated oven at 300°F (150°C) for 15–18 minutes, rotating the baking sheets halfway through. Allow shells to cool completely.
- Step 7: Beat softened butter with powdered sugar, ground pistachios, and vanilla extract until creamy. Adjust consistency with heavy cream as needed.
- Step 8: Pipe the filling onto one shell and sandwich with a matching shell.
- Step 9: Refrigerate assembled macarons for 24 hours to develop the best texture and flavor before serving.
Tips & Variations
- Use finely ground pistachios to ensure a smooth macaron shell without any gritty texture.
- Allow macarons to rest until a skin forms to prevent cracking during baking.
- Experiment with food coloring to match any festive occasion.
- For a quicker filling, you can substitute the pistachio buttercream with store-bought pistachio spread or ganache.
Storage
Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy the best flavor and texture. Unfilled shells can be kept at room temperature for up to a week in an airtight container.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-ground pistachios for the macarons?
Yes, but make sure they are finely ground and sifted well to avoid lumps that can affect the texture of the shells.
Why do macarons need to rest before baking?
Resting allows a thin skin to form on the surface, which helps prevent cracking and promotes the signature smooth, glossy finish and feet when baked.
PrintPistachio Macarons Recipe
Discover the ultimate Pistachio Macarons recipe with perfectly crisp shells and a creamy, nutty filling that melts in your mouth. These elegant French treats are easier to make than you might think, featuring delicate baked meringue shells paired with a rich pistachio buttercream filling. Perfect for special occasions or a sophisticated sweet snack.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: About 20–25 macarons (40–50 shells) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Macaron Shells
- 1 cup (100g) blanched pistachios, finely ground
- 1 cup (120g) powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp pure vanilla extract
- Green food coloring (optional)
Pistachio Buttercream Filling
- 1/2 cup (120g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/4 cup (30g) finely ground pistachios
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
Instructions
- Sift dry ingredients. Combine the finely ground pistachios and powdered sugar by sifting them together to remove any lumps and ensure a smooth mixture.
- Whip egg whites. Beat the egg whites with cream of tartar until foamy, then gradually add granulated sugar and continue whipping until stiff peaks form. Mix in vanilla extract and green food coloring, if using.
- Fold dry mix into egg whites. Using the macaronage technique, fold the pistachio and sugar mixture into the stiff egg whites until the batter is smooth and lava-like in texture without being overmixed.
- Pipe shells. Transfer the batter to a piping bag and pipe uniform circles onto parchment-lined baking sheets. Tap the baking tray gently to release any air bubbles.
- Rest shell batter. Let the piped shells rest at room temperature for 30 to 60 minutes until a thin skin forms on the surface, which helps create the signature macaron feet during baking.
- Bake the shells. Preheat the oven to 300°F (150°C). Bake the shells for 15 to 18 minutes, rotating the trays halfway through baking for even cooking. Allow the shells to cool completely on the baking sheets.
- Prepare buttercream filling. Beat the softened butter with powdered sugar, ground pistachios, and vanilla extract until creamy. Adjust the consistency by adding heavy cream one tablespoon at a time until smooth and pipeable.
- Assemble macarons. Pipe the pistachio buttercream onto the flat side of one shell and sandwich with a matching shell, gently pressing together.
- Refrigerate for best texture. Place assembled macarons in the refrigerator for 24 hours to enhance texture and flavor before serving.
Notes
- Room temperature egg whites whip more easily and result in better volume.
- Be gentle during macaronage to avoid deflating the egg whites too much.
- Resting the shells before baking is essential to develop feet and prevent cracking.
- Use a fine sieve for sifting to achieve a smooth shell texture.
- Store macarons in an airtight container in the refrigerator and consume within 3–4 days for optimal freshness.
Keywords: pistachio macarons, macarons, French dessert, pistachio buttercream, elegant sweets, baking macarons
