Description
Delicate and elegant Pistachio Macarons featuring crispy almond and pistachio shells filled with a creamy pistachio buttercream. Perfect as a refined French dessert with nutty flavors and a beautiful green hue, ideal for special occasions or gourmet treats.
Ingredients
Scale
For the macaron shells:
- 1 cup powdered sugar
- 3/4 cup almond flour (extra-fine, sifted)
- 2 tablespoons finely ground pistachios (unsalted, shelled)
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar (optional, for stability)
- Green gel food coloring (optional)
For the pistachio buttercream filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup pistachio paste or very finely ground pistachios
- 1–2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare dry ingredients: Line two baking sheets with parchment paper or silicone mats. In a food processor, pulse powdered sugar, almond flour, and ground pistachios until well combined. Sift this mixture into a bowl and set aside.
- Make meringue: In a clean bowl, beat the egg whites until foamy. Add cream of tartar if using. Gradually incorporate granulated sugar while beating until stiff, glossy peaks form. Add green gel food coloring gently if desired.
- Macaronage: Fold the sifted dry ingredients into the meringue in 2–3 batches using a spatula. Fold gently until the batter flows like lava and forms a ribbon when lifted.
- Pipe shells: Transfer batter to a piping bag with a round tip. Pipe rounds about 1.5 inches wide onto prepared sheets, spacing 1 inch apart. Tap trays firmly to release air bubbles.
- Rest shells: Let the piped shells rest at room temperature for 30–60 minutes until their tops are dry to the touch, which helps form characteristic feet.
- Bake: Preheat oven to 300°F (150°C). Bake macarons for 14–16 minutes. Cool completely on trays before removing.
- Make buttercream: Beat softened butter until fluffy. Add powdered sugar, pistachio paste or ground pistachios, vanilla extract, and salt. Beat well, incorporating heavy cream or milk 1 tablespoon at a time until creamy and spreadable.
- Assemble macarons: Pair shells of similar size. Pipe or spread pistachio buttercream on one shell’s flat side and sandwich with the other shell gently.
- Chill: Refrigerate macarons for at least 24 hours for optimal texture and flavor. Bring to room temperature before serving.
Notes
- Use unsalted, shelled pistachios for best flavor.
- Do not skip the resting period before baking; it is crucial for developing the macaron feet.
- Store macarons in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Bring macarons to room temperature before serving to enjoy their full texture and flavor.
