Pistachio Macarons are a true delight for anyone who loves a treat that’s both elegant and incredibly satisfying. These little French cookies boast a whisper-thin, crisp shell and a soft, chewy interior, all sandwiched together with a luscious pistachio buttercream. Each bite offers a beautiful balance of nuttiness and sweetness, along with a pop of natural green color that just makes them irresistible. Whether you’re making them for a special occasion or simply to treat yourself, Pistachio Macarons are guaranteed to impress and bring a bit of Parisian magic right into your kitchen.
Ingredients You’ll Need
Gathering your ingredients for Pistachio Macarons is refreshingly simple, but every single one plays a crucial role in achieving that signature flavor and texture. From the finely ground nuts to the creamy butter and vibrant coloring, each component helps build layers of taste and a visually stunning dessert.
- Powdered sugar: Ensures the shells are smooth and adds a delicate sweetness without grittiness.
- Almond flour: Provides the classic structure and subtle nuttiness that define traditional macarons.
- Finely ground pistachios (unsalted, shelled): Bring a rich, earthy flavor and natural green hue to the shells and filling.
- Large egg whites (room temperature): Create the meringue base, giving your macarons their lift and chewy texture.
- Granulated sugar: Stabilizes the meringue and adds essential sweetness.
- Cream of tartar: Helps the egg whites whip up to stiff, glossy peaks for sturdy shells.
- Green gel food coloring (optional): Adds a vibrant green shade to echo the pistachio flavor (use sparingly for a natural look).
- Unsalted butter (softened): Forms the base of the pistachio buttercream filling for a rich, smooth texture.
- Powdered sugar (for filling): Sweetens and thickens the buttercream to a spreadable consistency.
- Finely ground pistachios (for filling): Intensifies the pistachio flavor in every bite of the buttercream.
- Heavy cream (as needed): Lightens the buttercream and helps adjust its consistency.
- Almond extract: Enhances the nutty notes of both the macaron shells and the filling.
How to Make Pistachio Macarons
Step 1: Prep Your Baking Sheets
Start by lining two baking sheets with parchment paper or silicone baking mats. This is crucial to prevent sticking and to help you achieve smooth, perfectly shaped Pistachio Macarons. If you want extra precision, you can draw 1½-inch circles on the underside of your parchment as a piping guide.
Step 2: Process and Sift the Dry Ingredients
In a food processor, combine the powdered sugar, almond flour, and finely ground pistachios. Pulse until everything’s super fine—this is what gives the macaron shells their signature smoothness. Sift the mixture into a large bowl, discarding any larger bits, so you’re left with only the finest powder for your batter.
Step 3: Make the Meringue
In a clean, dry bowl, beat the egg whites on medium speed until they become foamy. Sprinkle in the cream of tartar to help them stabilize, then continue beating until soft peaks form. Gradually add the granulated sugar and keep beating until stiff, glossy peaks hold their shape. If you’re using green gel food coloring, add it now and mix just until the color is even.
Step 4: Fold the Batter
Gently fold the sifted dry ingredients into the meringue in two or three additions. Use a spatula and go slowly—this process is called macaronage. You’re looking for a batter that flows like thick lava and forms a ribbon when lifted from the bowl. Be careful not to overmix or your Pistachio Macarons may turn out flat!
Step 5: Pipe the Macarons
Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch rounds onto your prepared baking sheets, leaving space between each one. Once finished, tap the baking sheets firmly on the counter a few times to pop any air bubbles and smooth the tops.
Step 6: Let Them Rest
Now, patience: let the piped macarons sit at room temperature for 30 to 60 minutes, or until a thin, dry “skin” forms on top. This step is key for developing the classic macaron feet (that ruffled edge) and helps the shells bake up beautifully.
Step 7: Bake to Perfection
Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes, rotating the trays halfway through for even baking. The shells should have risen with nice feet and not be browned. Let them cool completely on the baking sheets before removing them to avoid cracking.
Step 8: Make the Pistachio Buttercream
While the shells cool, prepare the filling. Beat the softened butter until creamy, then add the powdered sugar, finely ground pistachios, and almond extract. Drizzle in a little heavy cream as needed for the perfect spreadable texture. Beat until the buttercream is smooth, fluffy, and packed with pistachio goodness.
Step 9: Assemble the Pistachio Macarons
Carefully pair up the macaron shells by size. Pipe or spread a swirl of pistachio buttercream onto the flat side of half the shells, then top each with another shell to create a sandwich. For the best texture, refrigerate the assembled Pistachio Macarons for 24 hours, then bring to room temperature before serving.
How to Serve Pistachio Macarons
Garnishes
For an extra-special touch, sprinkle a few crushed pistachios on top of the assembled Pistachio Macarons before the buttercream sets. You can also dust them lightly with powdered sugar or add a tiny brush of edible gold for a truly show-stopping finish.
Side Dishes
Pistachio Macarons pair beautifully with a pot of hot tea or a glass of chilled dessert wine. Serve alongside a bowl of fresh berries or a small platter of assorted fruit for a light, elegant contrast to their rich, nutty flavor.
Creative Ways to Present
If you’re entertaining, stack your Pistachio Macarons on a tiered cake stand or arrange them in a circle on a decorative plate. For parties or gifts, place each macaron in a mini cupcake liner and nestle them in a pretty box tied with ribbon. They also look stunning as an accent on top of cakes or as part of a colorful macaron tower.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pistachio Macarons in an airtight container in the fridge. They’ll stay fresh for up to 5 days, and in fact, a little extra time in the fridge actually improves their texture as the shells and filling meld together.
Freezing
These macarons freeze beautifully! Arrange them in a single layer in an airtight container, separating layers with parchment paper. They can be frozen for up to 1 month. Just let them thaw in the fridge overnight before serving.
Reheating
Pistachio Macarons don’t need reheating, but if you’ve stored them in the fridge or freezer, allow them to come to room temperature for about 20–30 minutes before serving. This brings out their best flavor and texture.
FAQs
Why do my Pistachio Macarons have cracked tops?
Cracked tops usually happen if your oven is too hot or if the macarons didn’t rest long enough to form a skin before baking. Make sure to let them sit until they are dry to the touch and double-check your oven temperature with an oven thermometer.
Can I make Pistachio Macarons without food coloring?
Absolutely! The ground pistachios already give a lovely natural green tint. The food coloring is just for a more vibrant color, so feel free to skip it for a more rustic, natural look.
What’s the best way to grind pistachios for this recipe?
Use a food processor and pulse the pistachios until very fine, but be careful not to over-process or you’ll end up with pistachio butter. Sift the ground nuts to remove any larger pieces that might disrupt the smooth texture of the macaron shells or filling.
Can I use store-bought pistachio butter instead of ground pistachios?
You can use pistachio butter in the filling, but it may make the buttercream softer. Adjust the powdered sugar and cream to get the right consistency, and stick to ground pistachios for the shells for the best texture.
Why do macarons need to be refrigerated before eating?
Letting Pistachio Macarons rest in the fridge allows the filling to soften the shells just slightly, creating the perfect chewy, melt-in-your-mouth texture. This step is what truly sets macarons apart from other sandwich cookies!
Final Thoughts
If you’ve never tried making Pistachio Macarons at home, now’s the perfect time to start! With a little care and the right tips, you’ll be amazed at how delightful these little treats are. Share them with friends or savor them as your own personal indulgence—you’ll be hooked from the very first bite.
Print
Pistachio Macarons Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 20 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these elegant Pistachio Macarons featuring a delicate almond and pistachio shell with a creamy pistachio buttercream filling. Perfect for French dessert lovers seeking a gluten-free treat with a nutty twist.
Ingredients
Macaron Shells
- 1 cup powdered sugar
- ¾ cup almond flour
- ¼ cup finely ground pistachios (unsalted, shelled)
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- Green gel food coloring (optional)
Pistachio Buttercream Filling
- ½ cup unsalted butter (softened)
- ¾ cup powdered sugar
- 2 tablespoons finely ground pistachios
- 1–2 teaspoons heavy cream (as needed)
- ¼ teaspoon almond extract
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a food processor, pulse the powdered sugar, almond flour, and finely ground pistachios until finely ground. Sift this mixture into a bowl to remove any large bits, ensuring a smooth macaron shell.
- Make Meringue: In a separate clean bowl, beat the room temperature egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form. If using, add green gel food coloring and mix just until combined to maintain the meringue’s volume.
- Fold Dry into Meringue: Gently fold the sifted dry ingredients into the meringue using a spatula. Mix carefully until the batter flows like lava and forms a ribbon shape when lifted, signaling the perfect macaronage consistency.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip and pipe 1½-inch rounds onto the prepared baking sheets. Tap the sheets on the counter several times to release air bubbles, which helps in achieving smooth shells.
- Rest Shells: Let the piped macarons rest at room temperature for 30–60 minutes until a dry skin forms on top. This step is crucial for creating the characteristic macaron “feet.”
- Bake: Preheat oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the sheets halfway through baking to ensure even cooking.
- Cool: After baking, let the macarons cool completely on the sheets before attempting to remove them to prevent cracking.
- Prepare Filling: To make the pistachio buttercream filling, beat the softened butter until creamy. Add powdered sugar, ground pistachios, almond extract, and gradually add heavy cream as needed to reach a smooth, fluffy consistency.
- Assemble Macarons: Pipe the pistachio buttercream onto half of the macaron shells, then gently sandwich with the remaining shells.
- Refrigerate and Serve: Refrigerate the assembled macarons for 24 hours for the best texture and flavor fusion. Bring to room temperature before serving to enjoy optimal taste and softness.
Notes
- Ensure egg whites are at room temperature for stable, voluminous meringue.
- Use a kitchen scale for precise measurements to achieve consistent macarons.
- Resting the macarons before baking is essential to develop the characteristic skin and feet.
- Store macarons in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Bring macarons to room temperature before serving for optimal texture.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 11g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
