Pistachio Macarons Recipe

Pistachio macarons are bite-sized treats that perfectly balance nutty pistachio flavors with the light, crisp texture of classic macarons.

Their subtle sweetness, creamy pistachio filling, and charming green hue make them a perfect choice for celebrations like St. Patrick’s Day or anytime you want to impress your family and friends.

Don’t be intimidated by their reputation! With a little patience and attention to detail, you can create these stunning cookies that are just as delightful to make as they are to eat.

What You’ll Need for This Pistachio Macarons

Ingredients

For the Macaron Shells:

• 1 cup almond flour
• 1/4 cup pistachio flour
• 1 3/4 cups powdered sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Green food coloring

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup pistachio paste
• 1 teaspoon milk (if needed)

Tools You’ll Need

• Mixing bowls (2)
• Hand or stand mixer
• Sifter
• Piping bag with a round tip
• Baking sheets
• Parchment paper
• Spatula
• Measuring cups and spoons

Pro Tips for Perfect Pistachio Macarons

1. Weigh Ingredients: Use a kitchen scale for precise measurements to ensure success.
2. Room Temperature Egg Whites: Allow egg whites to reach room temperature for better volume when whipping.
3. Rest the Shells: Let the piped macarons sit until a “skin” forms before baking—this ensures they develop their signature smooth tops and feet.
4. Avoid Overmixing: Gently fold the dry ingredients into the egg whites until the batter flows like lava. Overmixing can lead to flat macarons.
5. Use a Template: Draw circles on the back of parchment paper or use a printed macaron template to create uniform shells.

Substitutions and Variations

1. Nut-Free: Replace almond and pistachio flour with sunflower seed flour for a nut-free version.
2. Different Colors: Swap green food coloring for other colors to match different themes or occasions.
3. Flavor Options: Add 1/4 teaspoon of cardamom or lemon zest to the filling for a unique twist.
4. Dairy-Free: Substitute butter with vegan butter and use almond milk in the filling.
5. Chocolate Filling: Swap pistachio paste with melted white chocolate for a creamy alternative.

Make Ahead Tips

• You can make the macaron shells 1-2 days in advance. Store them in an airtight container at room temperature, and assemble with filling the day of serving.

Step-by-Step Instructions

Yield: 20-24 macarons
Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 1 hour
Cuisine: French

Full Ingredient List

Macaron Shells:

• 1 cup almond flour
• 1/4 cup pistachio flour
• 1 3/4 cups powdered sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Green food coloring

Filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup pistachio paste
• 1 teaspoon milk (if needed)

1. Prepare the Macaron Batter:
   In a bowl, sift together almond flour, pistachio flour, and powdered sugar. In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and gradually whisk in granulated sugar until stiff peaks form. Gently fold in the dry mixture, almond extract, vanilla extract, and food coloring until the batter is smooth and flows like lava.
2. Pipe the Macarons:
   Transfer the batter to a piping bag fitted with a round tip. Line baking sheets with parchment paper and pipe small circles, leaving space between each. Tap the baking sheets firmly on the counter to release air bubbles. Let them sit for about 30 minutes until a skin forms and they’re no longer sticky to the touch.
3. Bake the Macarons:
   Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, rotating the pans halfway through baking. They’re done when they lift easily off the parchment paper. Allow to cool completely.
4. Make the Filling:
   Beat the softened butter in a bowl until creamy. Gradually add powdered sugar and pistachio paste, mixing until smooth. If the filling is too thick, add a teaspoon of milk to achieve the desired consistency.
5. Assemble the Macarons:
   Pair up the cooled shells by size. Pipe a small dollop of pistachio filling onto one shell and gently press the matching shell on top. Repeat until all macarons are assembled.

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