Pistachio Macarons
These Pistachio Macarons are no exception. They’re delicate, nutty, and just sweet enough to satisfy your dessert cravings.
There’s something magical about biting into a perfectly made macaron. The crisp shell, the chewy interior, and the burst of flavor in every bite—it’s pure bliss
Whether you’re a macaron pro or a first-timer, this recipe is designed to guide you every step of the way. With a few simple ingredients and a little patience, you’ll have a batch of gorgeous, Instagram-worthy macarons that taste as good as they look.
Why You’ll Love This Pistachio Macarons Recipe
Macarons might seem intimidating, but trust me, they’re totally doable—and so worth it! These Pistachio Macarons are:
- Nutty and flavorful: The combination of pistachio flour in the shells and a creamy pistachio buttercream filling is heavenly.
- Perfect for any occasion: They’re elegant enough for a fancy dinner party but also great for gifting or enjoying with your afternoon coffee.
- Customizable: Once you master the basic recipe, you can experiment with different flavors and colors.
Plus, there’s nothing quite like the satisfaction of pulling a tray of perfect macarons out of the oven. Let’s get started!
How to Make It
Making macarons is a process, but I’ll walk you through it step by step. Here’s the overview:
Step 1: Make the Pistachio Shells
Start by grinding shelled pistachios into a fine powder (you can use a food processor). Sift it with powdered sugar and almond flour to ensure a smooth texture. Whip egg whites with granulated sugar until stiff peaks form, then gently fold in the dry ingredients. Pipe the batter onto a baking sheet and let it rest to form a skin.
Step 2: Bake the Shells
Bake the shells until they’re set and have those iconic “feet” (the ruffled edges). Let them cool completely before filling.
Step 3: Make the Pistachio Buttercream Filling
Beat butter until creamy, then add powdered sugar, finely ground pistachios, and a splash of vanilla extract. Pipe the filling onto half of the shells and sandwich them together.
Step 4: Rest and Enjoy
Let the filled macarons rest in the fridge for at least 24 hours to develop their flavor and texture. Trust me, it’s worth the wait!
Make Ahead Method
Macarons are one of those desserts that actually get better with time, so they’re perfect for making ahead. Here’s how to plan:
Unfilled Shells
- You can bake the shells up to 3 days in advance. Store them in an airtight container at room temperature, layered between sheets of parchment paper.
Filled Macarons
- Once assembled, macarons need to rest in the fridge for 24 hours to achieve the perfect texture. They can be stored in the fridge for up to 5 days or frozen for up to a month.
- To freeze, place the macarons in a single layer in an airtight container, separated by parchment paper. Thaw in the fridge overnight before serving.
Buttercream Filling
- The pistachio buttercream can be made up to 3 days ahead. Store it in an airtight container in the fridge. Let it come to room temperature and re-whip before using.
Pro Tips
Here are some expert tips to help you nail these Pistachio Macarons every time:
For Perfect Shells:
- Weigh Your Ingredients: Macarons are finicky, so using a kitchen scale ensures accuracy.
- Sift Thoroughly: Sift the almond flour, pistachio flour, and powdered sugar at least twice to avoid lumpy shells.
- Don’t Overmix the Batter: Fold the batter until it flows like lava. Overmixing can lead to flat, cracked macarons.
- Rest the Shells: Let the piped shells sit at room temperature until a skin forms. This helps create the iconic “feet.”
- Use an Oven Thermometer: Oven temperatures can vary, so an oven thermometer ensures you’re baking at the right heat.
For the Filling:
- Room-Temperature Butter: Make sure your butter is softened but not melted. This ensures a smooth, creamy filling.
- Finely Ground Pistachios: Grind the pistachios as finely as possible for a silky texture.
- Adjust Consistency: If the filling is too thick, add a splash of heavy cream. If it’s too thin, add more powdered sugar.
General Tips:
- Practice Patience: Macarons take time, but the results are worth it. Don’t rush the resting or chilling steps.
- Experiment with Colors: Add a drop or two of green food gel to the batter for a vibrant pistachio hue.
- Store Properly: Always store macarons in an airtight container to keep them fresh and chewy.
Storage Options
- Unfilled Shells: Store in an airtight container at room temperature for up to 3 days.
- Filled Macarons: Keep in the fridge for up to 5 days or freeze for up to a month. Let them come to room temperature before serving.
Tools For This Recipe
- Food processor for grinding pistachios.
- Kitchen scale for precise measurements.
- Stand mixer or hand mixer for whipping egg whites.
- Piping bag and round tip for piping the batter.
- Baking sheets and parchment paper or silicone mats.
- Sifter for achieving smooth shells.
FAQs!
Why did my macarons crack?
This usually happens if the shells weren’t rested long enough before baking or if the oven temperature was too high.
Can I use all almond flour instead of pistachio flour?
Yes, but you’ll lose the pistachio flavor. If you do this, add a drop of pistachio extract to the filling.
Why are my macarons hollow?
Overmixing the batter or underbaking can cause hollow shells. Be gentle when folding the batter and bake until the shells are set.
Variations and Substitutions
- Swap pistachio flour for almond flour or hazelnut flour.
- Add a layer of dark chocolate ganache to the filling for a decadent twist.
- Use raspberry or strawberry jam in the center of the buttercream for a fruity surprise.
- For a vegan version, try using aquafaba (chickpea water) instead of egg whites.
Let’s Wrap It Up!
These Pistachio Macarons are a labor of love, but every bite is worth the effort. They’re delicate, nutty, and absolutely irresistible.
I’d love to hear how they turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.
Pistachio Macarons
Ingredients
For the Macaron Shells:
- 1 cup 100g almond flour
- ½ cup 50g shelled pistachios, finely ground
- 1 ¾ cups 200g powdered sugar
- 3 large egg whites about 100g, room temperature
- ¼ cup 50g granulated sugar
- 1-2 drops green food gel optional
For the Pistachio Buttercream Filling:
- ½ cup 115g unsalted butter, softened
- 1 ½ cups 180g powdered sugar
- ¼ cup 25g shelled pistachios, finely ground
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream as needed
Instructions
Step 1: Prepare the Pistachio Shells
- Grind the Pistachios: Start by grinding ½ cup of shelled pistachios in a food processor until they’re as fine as possible. Be careful not to over-process, or they’ll turn into pistachio butter.
- Sift the Dry Ingredients: In a large bowl, sift together 1 cup of almond flour, the ground pistachios, and 1 ¾ cups of powdered sugar. Discard any large pieces that won’t go through the sieve. This step is crucial for smooth shells.
- Whip the Egg Whites: In a stand mixer or with a hand mixer, whip 3 large egg whites on medium speed until foamy. Gradually add ¼ cup of granulated sugar and continue whipping until stiff, glossy peaks form. This can take 5-7 minutes.
- Fold the Batter: Gently fold the dry ingredients into the whipped egg whites in three additions. Use a spatula and fold in a “J” motion to avoid deflating the egg whites. The batter should flow like lava and form a ribbon when lifted.
- Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap the sheets firmly on the counter to release air bubbles.
- Rest the Shells: Let the piped shells sit at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to lightly touch them without the batter sticking to your finger.
Step 2: Bake the Shells
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Bake: Place one tray at a time in the center of the oven and bake for 14-16 minutes, rotating the tray halfway through. The macarons are done when they have formed “feet” (the ruffled edges) and don’t wobble when gently touched.
- Cool: Let the shells cool completely on the baking sheet before attempting to remove them.
Step 3: Make the Pistachio Buttercream Filling
- Beat the Butter: In a mixing bowl, beat ½ cup of softened unsalted butter until creamy.
- Add Dry Ingredients: Gradually add 1 ½ cups of powdered sugar, ¼ cup of finely ground pistachios, and 1 teaspoon of vanilla extract. Mix until smooth.
- Adjust Consistency: If the filling is too thick, add 1-2 tablespoons of heavy cream, one at a time, until it reaches a pipeable consistency.
Step 4: Assemble the Macarons
- Pair the Shells: Match the cooled shells into pairs of similar size.
- Pipe the Filling: Pipe a small dollop of pistachio buttercream onto the flat side of one shell. Gently press the matching shell on top to create a sandwich.
- Rest: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld and the texture to perfect.
