Description
Delight in these elegant Pistachio Macarons, featuring crisp, delicate shells with a smooth, nutty pistachio buttercream filling. Perfect for special occasions or an indulgent treat, this recipe guides you through creating authentic French macarons with a subtle twist of pistachio flavor and vibrant coloring.
Ingredients
Macaron Shells
- 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
Pistachio Buttercream Filling
- 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
Instructions
- Prepare Baking Sheet: Place two macaron templates on a baking sheet and cover with parchment paper or silicone mats. Set aside.
- Preheat Oven: Position oven rack in the lower half, not at the bottom, and preheat to 300°F (150°C).
- Process Dry Ingredients: Combine powdered sugar, shelled pistachios, and almond flour in a food processor; process for about 30 seconds until very fine. Sift this mixture three times, discarding any larger pistachio bits. Set aside.
- Make Meringue: In a stand mixer bowl with whisk attachment, beat egg whites and cream of tartar on medium-high until foamy. Gradually add granulated sugar while continuing to beat. Increase speed to high and whip to stiff peaks with the texture of shaving cream. Add yellow and green gel food coloring and mix thoroughly for a light pistachio hue.
- Fold Dry Ingredients Into Meringue: Gently fold one-third of the sifted flour mixture into the meringue using a spatula with slow, careful motions. Repeat with the second and final thirds, mixing only until just combined. The batter should resemble slow-moving lava and hold a ribbon when drizzled off the spatula. Avoid overmixing.
- Pipe Macaron Shells: Transfer batter into a piping bag fitted with a smooth, round 1/2 inch tip. Pipe onto the prepared baking sheet inside each stencil circle, filling to the edge but not overflowing, as the batter will spread.
- Remove Air Bubbles: Firmly tap the baking sheet on the counter several times to release trapped air. Use a toothpick to pop any visible bubbles on the surface.
- Dry Shells: Let piped shells sit at room temperature until their tops are dry and smooth to the touch without sticking, about 30 minutes.
- Bake Macaron Shells: Bake in the preheated oven for 14-16 minutes, rotating the sheet halfway through baking for even heat distribution. Remove and cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Make Pistachio Buttercream: Process pistachios with powdered sugar in a food processor for about 30 seconds until fine. In a mixing bowl with paddle attachment, beat softened butter until fluffy. Add pistachio powder mixture, heavy cream, and almond extract; beat on medium-high for 2 minutes until well combined.
- Fill Macarons: Lay half of the cooled shells smooth side up. Transfer buttercream to a plastic bag, cut a small corner, and pipe a small circle onto each shell. Top with remaining shells and gently press to spread filling evenly to edges.
- Storage: Store assembled macarons in an airtight container in the refrigerator for up to five days or freeze for up to five months.
Notes
- Letting the macarons dry before baking is critical to form smooth, crack-free shells.
- Use room temperature egg whites for better meringue volume.
- Food coloring should be used sparingly to avoid affecting macarons’ texture.
- Do not overmix the batter to maintain the correct consistency for piping.
- Macarons improve in flavor after being refrigerated for a day, allowing the filling to meld with the shells.
- If your batter is too thick or falls in clumps, fold more gently to maintain the slow-moving lava consistency.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
