Classic Pistachio Macarons
Classic Pistachio Macarons
Ingredients
For the Macaron Shells
- 1/2 cup almond flour, finely ground
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 2 egg whites, from large eggs, aged at room temperature for 1 hour
- 1/4 cup pistachios, shelled, finely ground into a paste (optional, for color/flavor)
- 1 drop green gel food coloring, optional
For the Pistachio Buttercream Filling
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachios, shelled, finely ground into a paste
- 1/8 teaspoon salt
Instructions
- 1
Prepare your baking sheets: Line two baking sheets with parchment paper or silicone mats. If using parchment, you can draw 1 1/2-inch circles, spaced 1 inch apart, on the back side as a guide.
⏱️ 5 min
- 2
Sift dry ingredients: In a medium bowl, combine the almond flour and 1 cup of powdered sugar. Sift the mixture through a fine-mesh sieve into another bowl. Discard any large pieces that don't pass through. If using, finely grind the 1/4 cup pistachios and sift them with the almond flour and powdered sugar.
⏱️ 10 min
- 3
Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, increasing the speed to high. Continue beating until stiff, glossy peaks form (when you lift the whisk, the meringue should hold its shape firmly). If using, add the green gel food coloring and beat for another 30 seconds to combine.
⏱️ 10 min
- 4
Combine and macaronage: Add about one-third of the sifted dry ingredients to the meringue. Gently fold with a rubber spatula until just combined. Add the remaining dry ingredients in two additions, folding until the mixture reaches the 'lava-like' consistency (macaronage). When you lift the spatula, the batter should flow slowly and continuously, forming a 'ribbon' that disappears back into the mixture within 15-20 seconds. Be careful not to overmix.
⏱️ 10 min
- 5
Pipe the shells: Transfer the macaron batter to a piping bag fitted with a round tip (about 1/2-inch opening). Hold the bag vertically and pipe 1 1/2-inch circles onto the prepared baking sheets, using your drawn guides if applicable. Tap the baking sheets firmly on the counter 2-3 times to release any air bubbles. Use a toothpick to pop any remaining bubbles.
⏱️ 10 min
- 6
Rest the shells: Let the piped macaron shells rest at room temperature for 30-60 minutes, or until a skin forms on top. When you gently touch a shell, it should not feel sticky. This step is crucial for developing the 'feet'.
⏱️ 45 min
- 7
Bake the shells: Preheat your oven. Bake one sheet at a time, rotating halfway through, until the macarons have developed 'feet' and are firm to the touch. They should not wobble when gently pushed. Let cool completely on the baking sheet before removing.
⏱️ 15 min•🌡️ 300
- 8
Make the pistachio buttercream: While the macarons are cooling, in a medium bowl, beat the softened unsalted butter with an electric mixer until light and fluffy. Gradually add the 1 1/2 cups powdered sugar, beating until smooth. Add the heavy cream, vanilla extract, finely ground pistachios, and salt. Beat until well combined and fluffy. If the buttercream is too thick, add a tiny bit more cream; if too thin, add more powdered sugar.
⏱️ 10 min
- 9
Assemble the macarons: Once the macaron shells are completely cool, match them up by size. Transfer the pistachio buttercream to a piping bag. Pipe a dollop of buttercream onto the flat side of one shell and gently top with a matching shell, twisting slightly to spread the filling. Repeat with the remaining shells.
⏱️ 10 min
- 10
Mature and serve: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours (this is called 'maturing' and allows the flavors to meld and the shells to soften slightly). Bring to room temperature for 15-20 minutes before serving for the best texture and flavor.
⏱️ 1440 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pistachio Macarons
Ingredients
For the Macaron Shells
- 1/2 cup almond flour, finely ground
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 2 egg whites, from large eggs, aged at room temperature for 1 hour
- 1/4 cup pistachios, shelled, finely ground into a paste (optional, for color/flavor)
- 1 drop green gel food coloring, optional
For the Pistachio Buttercream Filling
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachios, shelled, finely ground into a paste
- 1/8 teaspoon salt
Instructions
- 1
Prepare your baking sheets: Line two baking sheets with parchment paper or silicone mats. If using parchment, you can draw 1 1/2-inch circles, spaced 1 inch apart, on the back side as a guide.
⏱️ 5 min - 2
Sift dry ingredients: In a medium bowl, combine the almond flour and 1 cup of powdered sugar. Sift the mixture through a fine-mesh sieve into another bowl. Discard any large pieces that don't pass through. If using, finely grind the 1/4 cup pistachios and sift them with the almond flour and powdered sugar.
⏱️ 10 min - 3
Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, increasing the speed to high. Continue beating until stiff, glossy peaks form (when you lift the whisk, the meringue should hold its shape firmly). If using, add the green gel food coloring and beat for another 30 seconds to combine.
⏱️ 10 min - 4
Combine and macaronage: Add about one-third of the sifted dry ingredients to the meringue. Gently fold with a rubber spatula until just combined. Add the remaining dry ingredients in two additions, folding until the mixture reaches the 'lava-like' consistency (macaronage). When you lift the spatula, the batter should flow slowly and continuously, forming a 'ribbon' that disappears back into the mixture within 15-20 seconds. Be careful not to overmix.
⏱️ 10 min - 5
Pipe the shells: Transfer the macaron batter to a piping bag fitted with a round tip (about 1/2-inch opening). Hold the bag vertically and pipe 1 1/2-inch circles onto the prepared baking sheets, using your drawn guides if applicable. Tap the baking sheets firmly on the counter 2-3 times to release any air bubbles. Use a toothpick to pop any remaining bubbles.
⏱️ 10 min - 6
Rest the shells: Let the piped macaron shells rest at room temperature for 30-60 minutes, or until a skin forms on top. When you gently touch a shell, it should not feel sticky. This step is crucial for developing the 'feet'.
⏱️ 45 min - 7
Bake the shells: Preheat your oven. Bake one sheet at a time, rotating halfway through, until the macarons have developed 'feet' and are firm to the touch. They should not wobble when gently pushed. Let cool completely on the baking sheet before removing.
⏱️ 15 min•🌡️ 300 - 8
Make the pistachio buttercream: While the macarons are cooling, in a medium bowl, beat the softened unsalted butter with an electric mixer until light and fluffy. Gradually add the 1 1/2 cups powdered sugar, beating until smooth. Add the heavy cream, vanilla extract, finely ground pistachios, and salt. Beat until well combined and fluffy. If the buttercream is too thick, add a tiny bit more cream; if too thin, add more powdered sugar.
⏱️ 10 min - 9
Assemble the macarons: Once the macaron shells are completely cool, match them up by size. Transfer the pistachio buttercream to a piping bag. Pipe a dollop of buttercream onto the flat side of one shell and gently top with a matching shell, twisting slightly to spread the filling. Repeat with the remaining shells.
⏱️ 10 min - 10
Mature and serve: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours (this is called 'maturing' and allows the flavors to meld and the shells to soften slightly). Bring to room temperature for 15-20 minutes before serving for the best texture and flavor.
⏱️ 1440 min