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Pistachio Macarons Recipe: Delicate, Nutty, and Perfectly Creamy

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Delicate French pistachio macarons with crisp, lightly chewy shells and a rich, silky pistachio cream filling. These elegant sandwich cookies feature a naturally nutty flavor and a beautiful pastel green color, perfect for special occasions or an indulgent treat.

Ingredients

  • 1⅓ cups/147 grams confectioners’ sugar
  • ½ cup/57 grams raw shelled pistachios
  • ¼ cup/28 grams superfine blanched almond flour
  • Lemon wedge (optional), for cleaning bowl
  • 3 large egg whites (90 grams), at room temperature
  • ½ teaspoon kosher salt (such as Diamond Crystal)
  • 6 tablespoons/75 grams granulated sugar
  • ¼ teaspoon almond extract
  • Green gel food coloring (optional)
  • 4 ounces pistachio spread
  • ¼ cup/60 milliliters heavy cream, at room temperature
  • 6 tablespoons/85 grams unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt (such as Diamond Crystal)

Instructions

  1. Prepare the baking sheets: Using a permanent marker and a bottle cap or 1¼-inch round cutter, trace 23 evenly spaced circles onto a 13-by-18-inch silicone baking mat or parchment paper. Repeat with a second mat or sheet of parchment. Turn both upside down and place on flat baking sheets.
  2. Grind and sift the dry ingredients: Combine the confectioners’ sugar, pistachios and almond flour in a food processor. Process until the pistachios are finely ground, about 30 seconds. Sift through a medium-mesh sieve into a large bowl. Reprocess any larger pieces with the remaining mixture and sift again. Repeat if necessary, discarding any pieces that remain too large.
  3. Prepare the meringue: Ensure the stand mixer bowl is completely grease-free, rubbing it with a lemon wedge if desired. Add the egg whites and ½ teaspoon kosher salt. Beat on medium-low speed until frothy, about 20 seconds. Increase to medium-high speed and gradually add the granulated sugar in a steady stream. Beat until the meringue develops very stiff peaks and a slightly matte sheen, about 1 to 2 minutes. Mix in the almond extract and optional green gel food coloring, adding the coloring one drop at a time.
  4. Begin macaronage: Add half of the sifted dry ingredients to the meringue. Fold vigorously with a flexible spatula, scraping the sides and bottom of the bowl. Add the remaining dry ingredients and continue folding, pressing the batter against the bowl to remove excess air and incorporate everything evenly.
  5. Check the batter consistency: Continue folding until the batter is smooth, glossy and reduced to approximately half its original volume. It should flow from the spatula in a continuous ribbon that gradually disappears into the surface. Test a teaspoon of batter on a plate. It should form a flat dome, with any peak disappearing within 15 seconds. If the peak remains, fold the batter a few more times and test again.
  6. Pipe the macaron shells: Transfer the batter to a large piping bag fitted with a medium round tip. Hold the tip approximately ½ inch above each traced circle and pipe evenly to fill the guides. Tap each baking sheet firmly against a towel-lined work surface several times to release trapped air. Pop remaining surface bubbles with a toothpick and smooth any marks.
  7. Rest the shells: Leave the piped macarons uncovered at room temperature for 45 minutes to 1 hour, or longer in humid conditions. The shells are ready when their surfaces appear matte and feel dry, slightly leathery and nonsticky when gently touched.
  8. Preheat and bake: Position an oven rack in the center and preheat to 275°F (135°C). Bake one sheet at a time for 16 to 22 minutes, until the shells have developed ruffled feet, feel dry on top and remain stable when gently nudged. Silicone mats may require an additional 1 to 2 minutes. Avoid underbaking, which can cause hollow shells.
  9. Cool the shells: Allow the macarons to cool completely on their baking sheets before carefully peeling them away. Repeat with the second batch. Match the cooled shells into pairs of similar sizes.
  10. Prepare the pistachio filling: In a medium heatproof bowl, whisk the pistachio spread and room-temperature heavy cream until smooth. In a separate mixing bowl, beat the softened butter, vanilla extract and pinch of kosher salt until creamy, about 1½ minutes. With the mixer running, gradually add the pistachio mixture, 1 tablespoon at a time, beating until smooth after each addition. Continue beating for about 20 seconds until thick and light. If the filling is too soft, refrigerate for 10 to 15 minutes, stirring occasionally.
  11. Assemble the macarons: Transfer the pistachio cream to a piping bag fitted with a medium round tip. Pipe approximately 1 generous teaspoon of filling onto the flat side of half the shells. Top with the remaining shells, pressing gently until the filling reaches the edges. Refrigerate briefly if the filling needs to firm up.
  12. Age and serve: Refrigerate the assembled macarons for 15 to 20 minutes to set the filling. Transfer to an airtight container and refrigerate for at least 24 hours to allow the shells to soften and develop their signature texture. Serve chilled.

Notes

  • For the best texture, use finely ground pistachios and superfine almond flour. Sifting thoroughly helps produce smooth macaron shells.
  • Ensure the mixing bowl and whisk are completely free of grease before preparing the meringue. A lemon wedge can help remove residual grease.
  • Use room-temperature egg whites for more consistent whipping and stable meringue.
  • Gel food coloring is preferable to liquid coloring because it adds color without significantly changing the batter consistency.
  • Macaronage is critical. Overmixing produces runny batter and flat shells, while undermixing leaves peaks and uneven surfaces.
  • Resting time depends on humidity. The piped shells must develop a dry, nonsticky skin before baking.
  • Bake one tray at a time for more consistent results. Silicone baking mats may require slightly longer baking than parchment paper.
  • Use a smooth pistachio spread for the filling. Sweetened pistachio cream and unsweetened pistachio paste have different sweetness levels and may produce different results.
  • If the pistachio filling becomes too soft, refrigerate it for 10 to 15 minutes before piping.
  • For the best flavor and texture, age assembled macarons in the refrigerator for at least 24 hours before serving.
  • Store assembled macarons in an airtight container in the refrigerator for up to 1 week.
  • Unfilled macaron shells can be stored in an airtight container at room temperature for up to 2 days.
  • This recipe makes approximately 23 filled macarons, using 46 individual shells.
  • Nutrition values are approximate per filled macaron and depend on the pistachio spread used.

Nutrition

Find it online: https://yumfamilyrecipes.com/pistachio-macarons-recipe/