Description
Classic French Pistachio Macarons with a creamy pistachio filling. These bakery-style cookies are crisp on the outside, chewy on the inside, and full of nutty flavor.
Ingredients
For Pistachio Macaron Shells:
60 g fine almond flour
40 g fine pistachio flour
65 g powdered sugar
70 g egg whites (room temperature)
75 g fine granulated sugar
1/4 tsp cream of tartar
1/4 tsp coarse kosher salt
1/8 tsp green gel food coloring
For Pistachio Cream Filling:
65 g granulated sugar
2 tbsp water
2 egg yolks
55 g unsalted butter (room temperature)
20 g pure pistachio paste
Instructions
1. Preheat oven to 300°F (150°C). Line two baking sheets with parchment, silicone mat, or teflon sheet.
2. Sift almond flour, pistachio flour, and powdered sugar twice.
3. In a clean bowl, beat egg whites with sugar, cream of tartar, and salt on medium speed until soft peaks form.
4. Add green gel food coloring. Continue beating until stiff peaks form.
5. Sift dry ingredients into meringue and gently fold using a spatula until batter flows like lava.
6. Transfer batter to piping bag fitted with round tip and pipe 1.5-inch rounds onto prepared sheets.
7. Tap trays to release air bubbles. Rest for 15–30 minutes until a skin forms.
8. Bake one tray at a time for 15–18 minutes. Let cool completely before removing from mat.
9. For filling, heat sugar and water until syrup reaches 250°F (120°C).
10. Beat egg yolks until pale and fluffy. Slowly drizzle hot syrup into yolks while mixing.
11. Continue whipping until mixture cools to 104°F (40°C). Add butter and pistachio paste. Beat until smooth.
12. Pipe filling onto flat side of shell and top with second shell. Press lightly.
13. Refrigerate 24 hours before serving. Let sit 30 minutes at room temp before eating.
Notes
Use super-fine almond flour for smooth macaron shells.
Cream of tartar helps stabilize the meringue but can be omitted.
To make pistachio flour, pulse pistachios in food processor and sift.
Resting piped batter is crucial for preventing cracked shells.
Macarons taste best after maturing 24 hours in the fridge.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French