Description
Discover the ultimate Pistachio Macarons recipe with perfectly crisp shells and a creamy, nutty filling that melts in your mouth. These elegant treats are easier to make than you think.
Ingredients
-
1 cup (100g) blanched pistachios, finely ground
-
1 cup (120g) powdered sugar
-
3 large egg whites, room temperature
-
1/4 cup (50g) granulated sugar
-
1/4 tsp cream of tartar
-
1/2 tsp pure vanilla extract
-
Green food coloring (optional)
-
1/2 cup (120g) unsalted butter, softened
-
1 cup (120g) powdered sugar
-
1/4 cup (30g) finely ground pistachios
-
1/2 tsp vanilla extract
-
1–2 tbsp heavy cream
Instructions
-
Sift the ground pistachios and powdered sugar to remove lumps.
-
Beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and whip until stiff peaks form. Mix in vanilla and food coloring.
-
Fold the almond mixture into the whipped egg whites using macaronage technique until smooth and lava-like.
-
Pipe uniform circles onto parchment-lined baking sheets and tap gently to release air bubbles.
-
Rest piped shells 30–60 minutes until a thin skin forms.
-
Bake at 300°F (150°C) for 15–18 minutes, rotating halfway. Let cool completely.
-
Beat softened butter with powdered sugar, pistachios, and vanilla. Adjust consistency with heavy cream.
-
Pipe filling onto one shell and sandwich with a matching shell.
-
Refrigerate assembled macarons 24 hours for best texture and flavor.
- Prep Time: 15 mins
- Cook Time: 25mins