Pistachio Macarons
These delightful Pistachio Macarons are filled with pistachio buttercream and remind me of our time in Paris and the famous French macarons we got from Ladurée. Let your tastebuds do the traveling without the jetlag by making these at home!
Servings: 21 -24 Filled Macarons
Ingredients
Macaron Shells
- 3/4 cup almond flour 75 grams
- 1/4 cup finely ground and sifted roasted pistachios 25 grams
- 3/4 cup powdered sugar 100 grams
- 3 large egg whites 100 grams, room temperature
- 1/2 cup granulated sugar
- 1-2 drops green food coloring
Pistachio Buttercream
- 2 Tablespoons finely ground pistachios
- 1/4 cup salted butter softened
- 1 cup powdered sugar
- 2-3 teaspoons heavy cream
- 1/4 teaspoon almond extract
Instructions
- Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- Sift almond flour, powdered sugar, and ground pistachios through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.3/4 cup almond flour, 3/4 cup powdered sugar, 1/4 cup finely ground and sifted roasted pistachios
- In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form. Add 1-2 drops of gel food coloring and mix on low speed.3 large egg whites, 1/2 cup granulated sugar, 1-2 drops green food coloring
- Fold the sifted almond/pistachio mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
- Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Rap the pan against a counter a few times to release air bubbles.
- Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
- Preheat oven to 300°F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
- Meanwhile, make the pistachio buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar, ground pistachios, and almond extract, then mix again. Add as much heavy cream as needed to get a good piping consistency.2 Tablespoons finely ground pistachios, 1/4 cup salted butter, 1 cup powdered sugar, 1/4 teaspoon almond extract, 2-3 teaspoons heavy cream
- To fill the macaron shells, transfer the pistachio buttercream to a bag fitted with a piping tip or a ziploc bag with one corner cut off. Pipe buttercream onto the bottom half of the macaron shells, then top with another macaron shell.
Notes
- Aging egg whites: I've had the best, most consistent success with macarons when I use aged egg whites. To do this, separate the whites and yolks, then put the whites in the fridge overnight. The next day, let them sit out on the counter for 1-2 hours before making the macarons. I don't always have time for this and will sometimes skip the overnight period in the fridge, but I always let the egg whites sit out for 1-2 hours so they really are room temperature at the very least.
- Freezing and storage: Store in an airtight container on the counter for 3 days or in the fridge for 1-2 weeks. When filled with ganache, these can even be frozen for up to 3 months, but some other fillings like jams that have a higher moisture content don't freeze as well.
Nutrition
Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 28mg | Potassium: 29mg | Fiber: 1g | Sugar: 15g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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