Name: Pistachio Macarons with Pistachio Buttercream Recipe
Prep time: 30 min
Cook time: 16 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 3.5 ounces powdered sugar; 0.4 ounces shelled pistachios; 2 ounces almond flour; 2 ounces egg whites (about 2 large, room temperature); 1 3/4 ounces granulated sugar; 1 pinch cream of tartar (less than 1/8 teaspoon); 1 pinch yellow gel food coloring; 1/2 pinch green gel food coloring; 1.6 ounces pistachios; 1 cup powdered sugar; 1/4 cup unsalted butter, softened; 1 1/2 teaspoons heavy whipping cream; 1/4 teaspoon almond extract

Jump to Recipe· 3.9 from 50 reviews

If you’ve been dreaming of mastering a classic French confection with a nutty twist, this Pistachio Macarons with Pistachio Buttercream Recipe is your new go-to delight. Bursting with delicate texture and vibrant green hues, these macarons are a little work of art that pay off in every crisp, chewy bite filled with rich, creamy pistachio buttercream. Whether you’re baking for a special occasion or just to treat yourself, these macarons bring an impressive yet approachable elegance that’s impossible not to love.

Ingredients You’ll Need

The image shows a close-up of green pistachio macarons arranged on a white marbled surface. Each macaron has two smooth green round shells with a slightly rough edge, sandwiching a light green, creamy, and nut-speckled filling. The creamy filling is seen piped in a swirl on a few open-faced macarons, showing its soft texture. Scattered around the macarons are a few pistachio nuts in their beige shells. The focus is sharp on the macarons in the foreground, with the background gently blurred, highlighting the texture of the shells and filling. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pistachio Macarons with Pistachio Buttercream Recipe is how a handful of simple ingredients come together to create such a stunning result. Each one plays a key role in achieving the perfect texture, flavor, and color you’ll savor in every bite.

Powdered sugar: Provides sweetness and the fine texture essential for smooth shells and silky buttercream.
Pistachios (shelled): Ground to perfection, they infuse both the shells and filling with authentic nutty flavor and a lovely green tint.
Almond flour: Adds that classic, slightly nutty base for a tender macaron shell.
Egg whites (room temperature): Whipped into a fluffy meringue for the macarons’ signature lift and delicate bite.
Granulated sugar: Stabilizes the meringue and balances the sweetness.
Cream of tartar: Helps stabilize the egg whites to achieve stiff peaks.
Yellow and green gel food coloring: Combine for the perfect pistachio hue without watering down the batter.
Unsalted butter (softened): The creamy base of the luscious buttercream filling.
Heavy whipping cream: Adds richness and smooth texture to the buttercream.
Almond extract: Enhances the nutty flavors with a subtle, fragrant note.

How to Make Pistachio Macarons with Pistachio Buttercream Recipe

Step 1: Get Prepared and Preheat

Start by placing macaron circle templates underneath parchment paper or silicone mats on your baking sheet. This helps you pipe perfectly uniform macarons. Preheat your oven to 300 degrees Fahrenheit and position the rack in the lower half for even baking.

Step 2: Process and Sift Dry Ingredients

Combine powdered sugar, shelled pistachios, and almond flour in a food processor. Pulse until you achieve a fine, uniform powder. Then, sift this mixture three times to ensure the smoothest macaron shells — leftover nut bits won’t make the cut for a perfect finish.

Step 3: Whip the Egg Whites

Using a stand mixer with a whisk attachment, start beating the room-temperature egg whites and cream of tartar on medium-high speed until they become foamy. Gradually add granulated sugar while increasing speed until stiff peaks form. This meringue should be thick and hold its shape like shaving cream, not soft serve. Add the yellow and green gel coloring to get that signature pistachio shade, mixing until consistent.

Step 4: Fold Dry Ingredients into Meringue

Now for the critical folding—the art of gently mixing the sifted dry ingredients into the meringue. Add the mixture in thirds, carefully folding to maintain airiness. The batter’s final consistency should resemble slow-moving lava, thick yet fluid enough to flow smoothly from your spatula. Resist the urge to overmix, as this can deflate your batter and ruin the macarons’ structure.

Step 5: Pipe and Prepare for Baking

Transfer the batter into a piping bag fitted with a round 1/2 inch tip. Pipe small, uniform circles over each spot on your prepared template. Don’t overfill — the batter will naturally spread. After piping, firmly tap the baking sheet against the counter a few times to release trapped air bubbles, then pop any remaining bubbles with a toothpick to prevent cracks during baking.

Step 6: Rest and Bake

Let the piped macarons rest for about 30 minutes until their tops are dry and smooth to the touch. This crucial drying step forms the perfect shell skin. Bake in your preheated oven for 14 to 16 minutes—rotate the pans halfway for even baking. After baking, cool them completely on a wire rack before handling further.

Step 7: Make the Pistachio Buttercream

While the shells cool, blitz powdered sugar and pistachios in the food processor to a fine powder. Beat softened butter in a bowl until fluffy, then gradually add the pistachio sugar mixture, heavy cream, and almond extract. Whip on medium-high speed until the buttercream is smooth, airy, and ready for assembly.

Step 8: Assemble Your Pistachio Macarons with Pistachio Buttercream Recipe

Flip half of the cooled macaron shells to expose their flat side and pipe a dollop of buttercream onto each. Gently sandwich with the remaining shells to fill the edges evenly without squashing them. Once assembled, your macarons are ready to enjoy or chill for later.

How to Serve Pistachio Macarons with Pistachio Buttercream Recipe

The image shows several light green macarons arranged closely together in rows on a white plate. Each macaron has two smooth, round shells with a rough edge layer holding a creamy off-white filling in the middle. The shells have a slightly crumbly texture with tiny dark specks. The white plate is placed on a white marbled surface, and there are some scattered light brown nuts visible at the bottom of the frame. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elegant presentation, sprinkle finely chopped pistachios or edible gold flakes on top of the assembled macarons. A delicate dusting of powdered sugar adds a charming touch that complements the pistachio’s natural color beautifully.

Side Dishes

Pistachio macarons pair wonderfully with a cup of fragrant green tea or a light espresso. For a party, serve them alongside fresh berries or a small fruit salad to highlight their nutty and sweet flavors.

Creative Ways to Present

Arrange the macarons in a decorative tiered stand or nestled in mini cupcake liners for an irresistible treats table. You can also package a set in clear boxes tied with a ribbon, making a thoughtful homemade gift that impresses!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, which might be rare, store them in an airtight container in the refrigerator for up to five days. This keeps the shells crisp and the buttercream fresh without compromising their delicate texture.

Freezing

Pistachio Macarons with Pistachio Buttercream Recipe freeze beautifully. Place them in a single layer inside an airtight container, separated by parchment paper, and freeze for up to five months. Thaw them gently in the fridge overnight before serving to preserve their quality.

Reheating

Because macarons are best enjoyed fresh or slightly chilled, avoid microwaving. If you prefer them at room temperature, simply let them sit out for 15-20 minutes after refrigeration for the buttercream to soften and the texture to be just right.

FAQs

What makes pistachio macarons so special?

The unique combination of finely ground pistachios in both the shell and buttercream gives these macarons vibrant flavor and color, setting them apart from other classic macaron varieties.

Can I substitute almond flour with regular flour?

It’s best not to substitute almond flour because the texture and flavor are integral to the macaron shell’s delicate crunch and nutty taste.

How do I know when the macaron batter is mixed properly?

The batter should flow like thick lava and hold a ribbon shape for a few seconds when drizzled off the spatula. If it’s too runny or clumpy, adjust your folding accordingly.

Why do macarons sometimes crack during baking?

Air bubbles trapped inside the batter can cause cracking. Be sure to tap the trays and pop any bubbles before baking and let the shells dry completely before placing them in the oven.

Can I make these macarons gluten-free?

Yes! This Pistachio Macarons with Pistachio Buttercream Recipe is naturally gluten-free, thanks to almond flour, making it a perfect choice for gluten-sensitive friends and family.

Final Thoughts

Creating these Pistachio Macarons with Pistachio Buttercream Recipe is a rewarding experience that fills your kitchen with a sweet nutty aroma and your heart with joy. With a little patience and love, you’ll enjoy elegant, show-stopping treats that wow everyone lucky enough to try them. So grab your ingredients and get piping — your next favorite homemade indulgence awaits!