Name: Pistachio Macarons
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Cuisine: French
Ingredients: 1 cup almond flour; 1 ¾ cups powdered sugar; 2 large egg whites (room temperature); ¼ teaspoon cream of tartar; ¼ cup granulated sugar; Green food coloring (optional); ¼ cup finely ground pistachios; ½ cup unsalted butter (softened); 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; ¼ cup finely ground pistachios

Why You’ll Love This Recipe

Perfect balance of crispness and chewiness
Rich, nutty pistachio flavor
Beautiful, bakery-style appearance
Great for gifting or special events
Can be made ahead and stored for later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Almond flour
Powdered sugar
Granulated sugar
Egg whites
Cream of tartar
Green food coloring (optional)
Pistachios (finely ground)
Butter
Powdered sugar (for buttercream)
Heavy cream
Vanilla extract

Directions

Prepare the macaron shells: Sift the almond flour and powdered sugar together to remove lumps. Mix in the finely ground pistachios.
Make the meringue: Beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
Macaronage process: Gently fold the dry ingredients into the meringue using a spatula until the batter flows like lava. If using food coloring, add it at this stage.
Piping and resting: Transfer the batter into a piping bag and pipe small circles onto a parchment-lined baking sheet. Tap the tray to release air bubbles and let them rest for 30–60 minutes until a skin forms.
Baking: Preheat the oven to 300°F (150°C) and bake for 12–15 minutes until the macarons have set with a slight rise. Let them cool completely.
Prepare the pistachio buttercream: Beat butter until creamy, then add powdered sugar, vanilla extract, and heavy cream. Mix in ground pistachios until smooth.
Assemble: Pipe the pistachio buttercream onto one macaron shell and sandwich with another.
Chill and serve: Let the macarons mature in the refrigerator for at least 24 hours for the best texture and flavor.

Servings and Timing

Servings: About 20 macarons
Prep Time: 30 minutes
Resting Time: 30–60 minutes
Baking Time: 12–15 minutes

Variations

Chocolate Pistachio Macarons: Add cocoa powder to the shells and a hint of melted chocolate to the filling.
Lemon Pistachio Macarons: Add lemon zest to the buttercream for a citrusy twist.
Salted Caramel Pistachio Macarons: Layer caramel with the pistachio filling for extra indulgence.
Vegan Pistachio Macarons: Use aquafaba (chickpea brine) instead of egg whites for a plant-based version.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze macarons in a sealed container for up to 3 months. Thaw in the fridge before serving.
Serving Tip: Let refrigerated macarons sit at room temperature for 10–15 minutes before eating for the best texture.

FAQs

How do I know when macarons are ready to bake?

They should have a smooth, dry surface when touched lightly and should not stick to your fingers.

Why did my macarons crack?

Cracks can result from under-mixing the batter, skipping the resting stage, or baking at too high a temperature.

How can I get the perfect macaron feet?

Make sure the batter is properly mixed, and let the piped macarons rest before baking. Also, avoid humid conditions.

Can I use regular flour instead of almond flour?

No, almond flour is essential for the texture and structure of macarons.

How can I make my macarons more vibrant in color?

Use gel food coloring instead of liquid food dye to avoid altering the batter consistency.

How do I fix hollow macarons?

Hollow macarons are often due to underbaking or over-whipping the meringue. Adjust baking time and technique accordingly.

Can I make macarons without cream of tartar?

Yes, but cream of tartar helps stabilize the egg whites. A small amount of lemon juice can be used as a substitute.

How do I prevent macarons from sticking to the parchment paper?

Make sure they are fully baked and allow them to cool before attempting to remove them. A silicone baking mat can also help.

Can I make the pistachio buttercream ahead of time?

Yes, store it in the fridge for up to a week. Let it soften at room temperature before using.

Do macarons taste better the next day?

Yes! Letting them mature in the fridge for 24 hours enhances their flavor and texture.

Conclusion

Pistachio macarons are a delightful and elegant treat that brings a rich nutty flavor with a delicate texture. While they require some patience and technique, the end result is well worth the effort. Whether you’re making them for a special occasion or just to enjoy a sweet indulgence, these macarons will impress anyone who tries them.