Print

Delicious Pistachio Macarons

pistachio macarons recipe - featured image
Print Recipe

These pistachio macarons feature a perfect balance of crunchy shells and creamy pistachio filling, delivering a nutty, sweet flavor that melts in your mouth. Easy to make and ideal for special occasions or everyday indulgence.

Ingredients

Scale
  • 120g almond flour (about 1 cup), finely ground
  • 200g powdered sugar (about 1 2/3 cups)
  • 3 large egg whites, room temperature
  • 50g granulated sugar (about 1/4 cup)
  • Green food coloring (optional)
  • Pinch of salt
  • 120g unsalted butter, softened (about 1/2 cup or 1 stick)
  • 150g powdered sugar (about 1 1/4 cups)
  • 2 tablespoons pistachio paste
  • 1 tablespoon heavy cream or full-fat coconut cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. Sift together almond flour and powdered sugar into a bowl to remove lumps.
  2. In a clean, dry mixing bowl, whisk egg whites until foamy. Gradually add granulated sugar while beating until stiff peaks form and meringue is glossy.
  3. If using, add green food coloring to the meringue and gently fold in. Fold the sifted almond flour and powdered sugar mixture into the meringue carefully until batter flows like lava but is not runny.
  4. Transfer batter to a piping bag and pipe 1.5-inch rounds onto prepared baking sheets, spacing about 1 inch apart. Tap baking sheets firmly to release air bubbles and smooth tops.
  5. Let piped shells rest at room temperature for 30-45 minutes until a dry skin forms on top.
  6. Bake one sheet at a time for 15-18 minutes until shells have risen with feet and are firm but not browned. Cool completely on baking sheet.
  7. Beat softened butter until creamy. Gradually add powdered sugar and pistachio paste. Add heavy cream and vanilla extract, beating until smooth and spreadable. Adjust cream for desired consistency.
  8. Pair shells of similar size. Pipe or spread pistachio filling on one shell and sandwich with matching shell. Press gently to spread filling evenly.
  9. Refrigerate assembled macarons for at least 24 hours before serving to allow flavors to meld and shells to soften.

Notes

Use room temperature egg whites for better volume. Fold batter gently to avoid overmixing. Rest shells until dry skin forms before baking to develop feet and prevent cracking. Use an oven thermometer for accurate temperature. Avoid baking on humid days. Refrigerate assembled macarons for 24 hours for best flavor and texture. For dairy-free, substitute butter with plant-based alternative and heavy cream with coconut cream.

Nutrition

Keywords: pistachio macarons, homemade macarons, creamy pistachio filling, nutty macarons, gluten-free dessert, easy macarons, French dessert

Find it online: https://wigglebite.com/delicious-pistachio-macarons-recipe-easy-homemade-creamy-filling-guide/