Pistachio Macarons
User Reviews
4.9
Pistachio Macarons
Description
The Pistachio Macarons recipe combines ground almonds and pistachios into a light meringue base that is carefully piped and baked to create classic smooth, crisp shells with a chewy interior. The pistachio buttercream filling has a creamy texture enhanced by almond extract, providing depth to the nutty taste. Preparing aged egg whites and folding ingredients until the batter achieves a thick ribbon consistency ensure the macarons develop the right structure and appearance during baking. These confections are served as delicate, small pastries.
Because macarons can be sensitive to humidity and preparation technique, the notes mention aging egg whites for consistency and room temperature use before mixing. Storing finished macarons in airtight containers preserves their texture for several days, and they also freeze well when filled with ganache instead of high-moisture fillings. This makes them suitable for make-ahead preparation and gifting.
Ingredients
Macaron Shells
- 3/4 cup almond flour 75 grams
- 1/4 cup pistachios 25 grams, roasted, finely ground and sifted
- 3/4 cup powdered sugar 100 grams
- 3 large egg 100 grams, room temperature, white
- 1/2 cup granulated sugar
- 1-2 drops green food coloring
Pistachio Buttercream
- 2 Tablespoons pistachio finely ground
- 1/4 cup butter softened, salted
- 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.
- 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.
- 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.
- 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 the egg whites by refrigerating overnight and then warming to room temperature improves consistency.
- Ensure pistachios and almond flour are finely ground and sifted twice for a smooth batter.
- Store macarons in an airtight container at room temperature for up to 3 days or refrigerate for 1-2 weeks.
- Freeze macarons filled with ganache for up to 3 months; avoid freezing those filled with high-moisture fillings like jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21-24 Filled Macarons
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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