Description
These Pistachio Macarons are a nutty delight with crisp shells and a creamy pistachio filling that will steal the spotlight at any gathering. Whether you’re an experienced baker or trying macarons for the first time, this recipe walks you through every step.
Ingredients
Scale
- 1 cup almond flour (finely ground)
- 1 3/4 cups powdered sugar
- 3 large egg whites (about 100g, room temperature and aged)
- 1/2 cup pistachio paste
- Green food coloring (optional)
- 1/2 cup unsalted butter (softened)
- 1/4 cup heavy cream
- Chopped pistachios (for garnish, optional)
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift almond flour and powdered sugar together in a medium bowl; set aside.
- Whisk egg whites until foamy, then gradually add granulated sugar and beat to stiff peaks. Mix in pistachio paste and green food coloring if desired.
- Gently fold dry ingredients into meringue in three parts until the batter flows like lava.
- Transfer mixture to a piping bag and pipe small rounds onto prepared sheets.
- Let macarons rest at room temperature for 30 to 60 minutes until they form a skin.
- Bake for 15–20 minutes. Cool completely before removing from parchment.
- To make the filling, whip butter until creamy, add heavy cream, then stir in pistachio paste to taste.
- Pipe filling onto half of the macaron shells and sandwich with the remaining halves.
- Garnish with chopped pistachios around the edges if desired.
Notes
Ensure all bowls and utensils are grease-free before whipping egg whites. Aging egg whites can improve meringue stability. Store filled macarons in the fridge for a day or two to allow flavors to develop.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 7g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: macarons, pistachio, French dessert, almond flour, tea party