This recipe for Pistachio Macarons creates the most delicious and delicate pistachio cookies! Macarons can be tricky, but if you follow the steps, you can make these delectable treats at home.
- Why I Love This Recipe
- Ingredient Facts for Pistachio Macarons
- Ingredients Facts for Pistachio Buttercream
- More Delicious Dessert Recipes to Check Out
- How to Make Almond and Pistachio Flour
- How to Make Superfine Sugar for Macarons
- How to Make Pistachio Paste for Pistachio Buttercream Frosting
- Pistachio Macarons
- Did you Make These Pistachio Macarons?
Why I Love This Recipe
This recipe for Pistachio Macarons was adapted from my Easy Macaron Recipe for Beginners. I was pretty pleased with how these turned out and the flavor from the freshly ground pistachios is amazing! I
've seen some recipes that use pistachio flavoring. I didn't find it necessary at all, but if you have it, you could always add it.
Remember, everyone's oven is different. Your pan is different. The climate is different where you are so you may have to adjust as needed. Oh, one more thing...SIFTING is your friend, don't skip it!
Ingredient Facts for Pistachio Macarons
Pistachio flour, pistachio paste, and super-fine sugar are all ingredients that are not as common as the rest. Don't worry, you can make all of these at home! Check out the instructions below.
Powdered confectioners sugar: Powdered confectioners sugar, also known as icing sugar or powdered sugar, is a finely ground sugar that is commonly used in baking. It dissolves easily and helps to create a smooth texture in the macaron shells.
Almond flour: Almond flour is made from finely ground almonds and is a key ingredient in macarons. It provides structure and a nutty flavor to the macaron shells.
Pistachio flour: Pistachio flour is made from finely ground pistachios and adds a distinct pistachio flavor and color to the macarons. You can make your own with pistachio nuts.
Egg whites: Egg whites are used to create the meringue mixture that forms the base of the macaron shells. Room-temperature egg whites are preferred as they whip up better and result in a more stable meringue.
Cream of tartar: Cream of tartar is an acidic ingredient that is added to the egg whites to stabilize and improve the structure of the meringue.
Superfine sugar: Superfine sugar, also known as caster sugar, is finely granulated sugar that dissolves easily in the meringue. It helps to create a smooth and stable macaron shell.
Vanilla extract: Vanilla extract is used to add a subtle hint of vanilla flavor to the macarons. It complements the nutty flavors and adds depth to the overall taste.
Green gel food coloring: Green gel food coloring is added to give the macaron shells a vibrant green color, resembling pistachios. Gel food color is best for macarons so the batter consistency does not get too wet.
Ingredients Facts for Pistachio Buttercream
Unsalted butter: Unsalted butter, at room temperature, is used in the filling of the macarons to create a creamy and smooth texture.
Pistachio paste: Pistachio paste is made from ground pistachios and adds an intense pistachio flavor to the buttercream filling. You can also make this with pistachio nuts.
Milk: Milk is added to the buttercream filling to adjust the consistency and make it spreadable. It also adds a touch of richness to the filling.
These ingredients come together to create delicious pistachio macarons with a delightful texture and nutty flavor. Enjoy the sweet indulgence!
More Delicious Dessert Recipes to Check Out
- Pink Grapefruit Dessert Bars
- Meyer Lemon Cream Puffs
- Instant Pot Lavender Cheesecake
- Fresh Mango Galette
- Lavender Sourdough Discard Scones with Lemon Glaze
How to Make Almond and Pistachio Flour
You can make your own almond flour and pistachio flour in a coffee/spice grinder or a small food processor. Just add the almonds or pistachios to the grinder and pulse until you get small, coarse pieces.
- Be careful not to overmix or grind too quickly otherwise you will end up with a paste.
- If you add a small amount of powdered confectioner's sugar, it will help keep the nut flour dry and separated.
- Once you create the flour consistency, spread it out on a baking sheet and allow it to dry out as much as possible before using it in your baking.
- You will get the best result if you make the nut flours a day in advance.
- If you grind with the powdered confectioner's sugar it will help keep it dry.
How to Make Superfine Sugar for Macarons
Superfine sugar is made the same way as nut flour. Add granulated sugar to a coffee/spice grinder or a small food processor and grind until you get superfine sugar similar to the consistency of powdered confectioners sugar.
How to Make Pistachio Paste for Pistachio Buttercream Frosting
Pistachio paste is also made in a similar manner as the nut flour. The difference is this time you will pulse and grind more to create a wetter and thicker paste.
- fine mesh sieve
- parchment paper or silicon mat
- piping bag and tip
Pistachio Macaron Batter
- 1 cup powdered confectioners sugar
- ½ cup almond flour (store-bought or make your own, see notes)
- ¼ cup pistachio flour (see notes)
- 2 large egg whites, room temp
- ¼ teaspoon cream of tartar
- ¼ cup superfine sugar (see notes)
- ¼ teaspoon vanilla extract
- green gel food coloring
Pistachio Buttercream Filling
- 4 tablespoons unsalted butter, room temp
- 2¼ cups powdered confectioners sugar
- 3 tablespoon pistachio paste (see notes)
- 1-2 tablespoon milk
- SIFT together the almond flour, pistachio flour and powdered sugar in a bowl and set aside. Discard any lumps in the sifter, do not force through (tip: your almond flour and pistachio flour should be as dry as possible, you may need to spread out on a baking sheet and allow it to dry for 1-2 hours).
- Put room temperature egg whites in a mixer and whisk from slow to medium speed until foamy.
- Add cream of tartar and continue to whisk until you have soft peaks.
- Add your food coloring and vanilla and continue to mix until the color is mixed in. Continue to whisk until you have stiff peaks.
- SIFT the flour and sugar mixer into the egg whites and discard any lumps.
- Fold just until everything is combined. I use a silicone spatula that works very well. Press batter into the sides of the bowl to get out some of the air to avoid hollow macarons. The mixture will be sticky and should have a lava-like consistency, meaning when you pour it onto its self it sinks back into the batter with no lines after about a minute.
- Put the batter in a pastry bag or macaron dispenser like this one on Amazon. Try to get all the air out of the bag before you start and then pipe with the bag straight up, you'll figure out what works best for you. I don't use a stencil which is why my macarons are not all the exact same size, but they are pretty close. Of course, you can use a stencil if you would like to.
- Tap the pan on the countertop, you might see bubbles come up and that's what you want. You can also carefully poke bubbles with a toothpick before allowing the skin to develop. Let the pans sit for 30 minutes and do not touch or tap anymore or you will get cracks. Make sure the macaron shells are dry before baking or your macarons won’t have nice feet. You can test by touching the top lightly, nothing should come off on your finger and the should feel "dry".
- Preheat oven to 325°F and line baking sheets with parchment paper or a silicone mat.
- Bake for 10 minutes, one pan at a time, and rotate after 5 minutes. Let them rest on the pan for 10 minutes and then transfer to wire rack. Once cooled, make your favorite filling, place filling around the edge of one half of a cookie and place the second half gently on top. Be careful not to push too hard or you will smash your beautiful creation. Enjoy!
- Place the butter into the bowl of a mixer (or a bowl with a hand mixer) and beat on medium speed until creamy.
- Add 1½ cups of powdered sugar and the pistachio paste and continue to beat.
- Add the milk and vanilla and keep beating.
- Add the rest of the powdered sugar until you like what you see and taste.
- Add filling to a pastry bag with a round tip and squeeze a circle around the edge of the macaron leaving a little edge so when you put the top on it spread to the edge but not over. I also leave the middle of the circle empty because the filling spreads when you put the top on.
- You can make your own almond flour and pistachio "flour" in a coffee/spice grinder or small food processor. If you do this, be careful not to overmix and make almond or pistachio paste. If you grind with the powdered confectioner's sugar it will help keep it dry.
- Superfine sugar is made the same way. Add to a coffee/spice grinder or small food processor and grind until you get the consistency you want, it's almost like powdered confectioners sugar.
- Pistachio paste is made the same way as the pistachio flour above. Just keep pulsing in the grinder until you get a paste consistency instead of flour. That's it!
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you Make These Pistachio Macarons?
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