Pistachio French Macarons: The Ultimate Easy Recipe

Pistachio french macarons: just the name conjures images of delicate perfection and vibrant flavor! These little sandwich cookies, with their smooth, glossy shells and creamy filling, are a true indulgence. Today, we embark on a journey to create these delightful treats in your own kitchen. Pistachio french macarons might seem intimidating, but with my guidance and careful attention to detail, you’ll be enjoying these sophisticated sweets in no time.

Why You Will Love This pistachio french macarons Recipe

There’s something inherently comforting about baking, and these pistachio french macarons are no exception. From the satisfying process of sifting almond flour to the anticipation of those perfect “feet” forming in the oven, this recipe is a true labor of love. Plus, the taste! The subtle, nutty flavor of pistachios combined with the sweet, creamy filling is simply divine. If you love unique and comforting treats, you just might enjoy this No Bake Pistachio Cheesecake.

I remember the first time I made macarons. They were far from perfect, but the taste was so incredible that I was hooked. Now, years later, I’m excited to share this pistachio macaron recipe with you. It’s the perfect recipe for those with dietary restrictions, but who still want an elegant dessert.

Ingredients Needed for This pistachio french macarons Recipe

Here’s what you’ll need to create these little pistachio masterpieces:

For the Macaron Shells:

• 125g almond flour, finely ground
• 125g powdered sugar
• 50g egg whites, aged (see notes)
• 1/4 tsp cream of tartar
• 50g granulated sugar
• Green gel food coloring (optional)
• 25g finely ground shelled pistachios

For the Pistachio Buttercream Filling:

• 115g unsalted butter, softened
• 170g powdered sugar
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 cup pistachio paste (store-bought or homemade)
• Pinch of salt

How to Make This pistachio french macarons Recipe

Now for the fun part: making the macarons! Follow these steps carefully for the best results.

1. 1. Prepare the almond flour mixture: In a food processor, pulse together the almond flour and powdered sugar until finely combined. Sift this mixture through a fine mesh sieve into a large bowl. This step removes any large particles and ensures a smooth macaron shell.

1. 2. Make the meringue: In a clean, grease-free bowl, whisk the egg whites with the cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar, continuing to whisk until stiff, glossy peaks form. Be careful not to overwhip!

1. 3. Add color (optional): If desired, add a few drops of green gel food coloring to the meringue and gently fold in until evenly distributed.

1. 4. Macaronage: This is a crucial step. Gently fold the almond flour mixture into the meringue in three additions. The goal is to deflate the meringue slightly and achieve a lava-like consistency. The batter should flow slowly and smoothly off the spatula, forming a ribbon that disappears back into the batter after about 20-30 seconds.

1. 5. Add pistachios: Gently fold the ground pistachios into the macaron batter.

1. 6. Pipe the macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe ¾ inch circles onto a baking sheet lined with parchment paper or a silicone mat. Leave about one inch of space between each circle.

1. 7. Tap the baking sheet: Firmly tap the baking sheet on the counter several times to release any trapped air bubbles. Use a toothpick to pop any remaining bubbles. This leads to smoother macarons.

1. 8. Resting: Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This is essential for developing those signature “feet.” I like to prepare mine early in the morning (on weekends) to make sure they are totally rested.

1. 9. Bake: Preheat your oven to 300°F (150°C). Bake for 12-15 minutes, or until the feet are well risen and the shells are set. If you like this recipe, you might also enjoy these Baked Blueberry French Toast.

1. 10. Cool: Let the macarons cool completely on the baking sheet before gently peeling them off.

1. 11. Make the buttercream: While the macarons are cooling, prepare the pistachio buttercream. In a bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the heavy cream, vanilla extract, pistachio paste, and salt. Mix until smooth and creamy.

1. 12. Assemble the macarons: Pipe or spread a generous layer of pistachio buttercream onto the flat side of one macaron shell. Top with another macaron shell.

1. 13. Mature: For the best flavor and texture, let the assembled pistachio french macarons mature in an airtight container in the refrigerator for at least 24 hours before serving. This allows the filling to soften the shells and create a perfectly harmonious treat.

How to Serve This pistachio french macarons Recipe

Pistachio french macarons are perfect on their own, but they also make a beautiful addition to a dessert platter. Serve them with a pot of tea or coffee for an elegant afternoon treat. They also pair well with fresh berries or a scoop of vanilla ice cream. For a truly luxurious experience, dip one in our No Churn Pistachio Ice Cream!

How to Store This pistachio french macarons Recipe

Store your pistachio french macarons in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Thaw in the refrigerator before serving.

Tips to Make This pistachio french macarons Recipe

• Age your egg whites: Separate the egg whites a day or two in advance and store them in a covered container in the refrigerator. This helps to dry them out slightly, which can improve the meringue’s stability.
• Use a kitchen scale: Accurate measurements are essential for macaron success. Use a kitchen scale to weigh your ingredients.
• Don’t overwhip the meringue: Overwhipped meringue can result in hollow macarons. Stop whisking when stiff, glossy peaks form.
• Macaronage is key: Practice your macaronage technique to achieve the perfect batter consistency. Watch videos and pay attention to how the batter flows off the spatula.
• Oven temperature is critical: Use an oven thermometer to ensure your oven is at the correct temperature.
• Let the macarons mature: Be patient and let the assembled macarons mature in the refrigerator for at least 24 hours. This will improve their flavor and texture.

Helpful Notes for This pistachio french macarons Recipe

• Aged egg whites: Aging egg whites helps to reduce the moisture content, which can improve the macaron’s structure and prevent cracking.
• Pistachio paste: Use a high quality pistachio paste for the best flavor. You can find it at specialty foods stores or online. Or, for the adventurous, make your own!
• Almond flour: Use finely ground almond flour for the smoothest macaron shells.
• Food coloring: Gel food coloring is recommended over liquid food coloring, as it won’t affect the consistency of the batter.

Variation of This pistachio french macarons Recipe

• Add different nuts: Experiment with other nuts, such as almonds, hazelnuts, or walnuts.
• Adjust colors and style based on seasons and holiday!
• Change the filling: Try a chocolate ganache, raspberry jam, or lemon curd filling.
• Add a drizzle of chocolate: Drizzle melted chocolate over the finished macarons for an extra touch of decadence.

Conclusion

These pistachio French macarons are a true celebration of elegance and flavor, combining delicate shells with a rich, nutty pistachio filling. While they require a bit of patience and precision, the result is incredibly rewarding and well worth the effort. Whether you’re baking them for a special occasion or simply to treat yourself, these macarons are sure to impress. For more refined dessert inspiration and step-by-step ideas, don’t forget to follow along on Pinterest.

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Pistachio French Macarons: The Ultimate Easy Recipe

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• Total Time: 25 hours
• Yield: 24 macarons 1x

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Description

Delicate pistachio flavored French macarons with a creamy pistachio buttercream filling.

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Ingredients

Scale 1x2x3x

• 125g almond flour, finely ground
• 125g powdered sugar
• 50g egg whites, aged
• 1/4 tsp cream of tartar
• 50g granulated sugar
• Green gel food coloring (optional)
• 25g finely ground shelled pistachios
• 115g unsalted butter, softened
• 170g powdered sugar
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 cup pistachio paste (store bought or homemade)
• Pinch of salt

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Instructions

1. In a food processor, pulse together the almond flour and powdered sugar until finely combined. Sift.
2. In a clean bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, whisking to stiff, glossy peaks.
3. Add food coloring if desired, and gently fold.
4. Fold the almond flour mixture into meringue in three additions. Macaronage until proper lava-like consistency.
5. Gently fold in ground pistachios.
6. Transfer to a piping bag fitted with a round tip. Pipe ¾ inch circles onto baking sheet lined with parchment paper.
7. Tap the baking sheet to release trapped air.
8. Rest at room temperature for 30-60 minutes, or until a skin forms.
9. Preheat oven to 300°F (150°C). Bake for 12-15 minutes.
10. Cool completely on the baking sheet.
11. Cream butter and powdered sugar until light and fluffy. Add heavy cream, vanilla, pistachio paste, and salt. Mix until smooth.
12. Pipe buttercream onto one shell and top with another.
13. Mature: refrigerate in an airtight container for 24 hours.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: French

Nutrition

• Calories: 150
• Sugar: 15g
• Sodium: 20mg
• Fat: 8g
• Saturated Fat: 4g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: pistachio, macarons, french macarons, dessert, almond flour