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    Home » Recipes » Macarons

    Published: May 31, 2023 by Sloane · This post may contain affiliate links · 3 Comments

    Pistachio Macarons

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    5 from 4 votes

    Bite into one of these pistachio macarons to experience the magic of a chewy shell contrasted with a creamy pistachio French buttercream. Follow my step by step photos and instructions to make your own bakery-worthy macarons!

    This post is sponsored by Baker's Secret. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible! 

    pistachio macarons lined up on baking sheet.

    Made with my tried and true base macaron shell recipe, these pistachio macarons are nearly foolproof! Emphasis on nearly since macarons can have a mind of their own sometimes😉! These delicate cookies are made with a Swiss meringue method, which simplifies the recipe and takes away some of the variables that make macarons so finicky. This method results in a super stable meringue, making the macaronage process more forgiving. The Swiss method, along with my 6 essential macarons rules, will ensure your macs come out perfectly every single time!

    For more macaron recipes, try Coffee Macarons, Chai Macarons, Salted Caramel Macarons, and Birthday Cake Macarons.

    Jump to:
    • Why you'll love these Pistachio Macarons
    • Ingredient Notes
    • Step by Step Instructions
    • 6 Essential Macaron Rules
    • Expert Baking Tips
    • Recipe FAQs
    • Storage Tips
    • Baking in Grams
    • Other macaron recipes to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love these Pistachio Macarons

    • Smooth Pistachio Flavor: These macarons have a smooth pistachio flavor similar to pistachio gelato, which personally makes my heart sing. If you love pistachio gelato as much as I do, then you'll LOVE these macs.
    • Swiss Method: The macaron shells are made with a base of sturdy swiss meringue, making them nearly foolproof!
    • Creamy French Buttercream: French buttercream is made with a base of egg yolks, making it almost custard-like. AND this recipe calls for 3 egg yolks, so you can use the yolks from the whites used for the macaron shells! So no sad egg yolks sitting around in your fridge🙂.
    pistachio macarons randomly arranged on baking sheet.

    Ingredient Notes

    ingredients for pistachio macarons.
    For the shells
    ingredients for French buttercream.
    For the French buttercream
    • Powdered Sugar: You'll need powdered sugar for the macaron shells.
    • Almond Flour: Be sure to use extra fine almond flour to get those super smooth shells!
    • Eggs: You'll need about 3 egg whites for the macaron shells, and 3 egg yolks for the French buttercream. No extra yolks lying around in your fridge!
    • Granulated Sugar: This is going to be added into the egg whites when making the swiss meringue. It will only take a couple minutes for the sugar to dissolve into the egg whites, so watch carefully! 
    • Pistachio Paste: It is a little pricey, but store-bought pistachio paste is the most heavenly thing you'll ever eat! I purchased mine from Eataly, but I know this pistachio paste will work perfectly. Always check the ingredients on the jar to make sure that it has at least 35% pistachios!
    • Green Food Gel: Add one drop of green food gel to both the meringue and the buttercream to give them a light shade of green. 
    • Unsalted Butter: For the buttercream, use unsalted room temperature butter.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this pistachio macaron recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    powdered sugar and almond flour in mesh sieve over bowl.
    STEP 1
    egg whites and sugar mixed in glass mixing bowl.
    STEP 2

    STEP 1: Sift the dry ingredients. In a medium bowl, sift the almond flour and powdered sugar, twice. 

    STEP 2: Place egg whites & sugar over double boiler. Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.

    green colored meringue on whisk attachment.
    STEP 3
    macaron batter in bowl.
    STEP 4

    STEP 3: Whip the meringue to stiff peaks. Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the mixture reaches soft peaks. At this point, you can add the green gel food coloring and vanilla extract. Continue whisking the meringue until stiff peaks form. 

    STEP 4: Add the dry ingredients to the meringue. Start the macaronage by folding in â…“ of the dry ingredients. Mix carefully with a silicone spatula by scraping around the sides of the bowl, then through the middle of the batter. Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.

    macaron batter being piped onto baking sheet.
    STEP 5
    macaron batter resting on baking sheet.
    STEP 6

    STEP 5: Pipe the macaron batter. Transfer the batter to a piping bag with a small round piping tip (I used Ateco 802). Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle.

    STEP 6: Release air bubbles, rest, then bake. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand. Let the macarons rest for about 30-40 minutes, or until they are dry and no longer sticky to the touch. Bake the macarons for about 12-14 minutes. Allow to cool completely before peeling them off of the parchment paper. 

    sugar syrup being whisked into egg yolk mixture.
    STEP 7
    pistachio French buttercream in bowl.
    STEP 8

    STEP 7: Make the pistachio buttercream. Place the egg yolks and 12g of sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes). In a small saucepan, place the remaining 50g of granulated sugar and water over low heat, stirring constantly until the sugar dissolves. Increase the stove to medium heat and bring to a boil, or until it reaches 240 degrees F.

    While the egg yolks are still whisking on medium speed, slowly drizzle the sugar syrup into the bowl. Continue mixing until the mixture has cooled down to room temperature.

    STEP 8: Make the pistachio buttercream. Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more. Lastly, add the pistachio paste, vanilla, and green food gel. Continue mixing on low speed until the buttercream is completely smooth.

    paired macaron shells held in one hand.
    STEP 9
    pistachio French buttercream piped onto one macaron shell.
    STEP 10

    STEP 9: Pair up the shells. Pair up each macaron shell with a matching one of equal size.

    STEP 10: Assemble. Transfer the buttercream to a piping bag fitted with a small round tip (I used Ateco 803). Pipe the buttercream onto the bottom shell, then place the paired shell on top, pressing down slightly to ensure they stick together. Place in the fridge until ready to serve.

    6 Essential Macaron Rules

    1. Wipe down all bowls and appliances with white vinegar. This will ensure that everything is spotlessly clean and nothing will hinder the stability of the meringue. 
    2. Beat the meringue until STIFF peaks form. The best way to test this is to turn the bowl upside down to make sure that the meringue is stable enough and does not move at all. 
    3. SIFT SIFT SIFT! You need to sift the powdered sugar and almond flour twice to get those smooth macaron shells!
    4. Mix the batter with a silicone spatula by circling around and straight through the middle. Once all of the dry ingredients are incorporated, deflate the macaron batter by spreading it against the sides of the bowl. This will ensure that the shells do not come out hollow.
    5. Test the consistency of the batter frequently by drawing a figure eight with the silicone spatula. You should be able to draw a figure eight a few times in a row without the batter breaking. This is how you know the batter is ready to be piped onto a baking sheet. 
    6. Allow the macarons to rest long enough before going into the oven. I would recommend 30-40 minutes of rest time before baking. As they rest, a skin forms on the surface, which is what forces the macarons to bake upwards and grow feet!
    assembled pistachio macarons on baking sheet.

    Expert Baking Tips

    • Wipe down appliances with vinegar. Before making the macaron shells, wipe all appliances down with white vinegar to ensure they're clean and nothing with hinder the egg whites from wiping up.
    • Freeze the shells after baking. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. 
    • Chill the macarons. The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. 

    Recipe FAQs

    What is the best meringue for making macarons?

    The swiss meringue method is my preferred method for making macarons, as it is the simplest and most stable meringue, in my opinion. The egg whites and sugar are combined in one bowl and heated over a double boiler with simmering water until it reaches 120 degrees F. Slightly heating the egg whites stablizes the meringue, which will increase your chances of achieving the correct consistency of macaron batter.

    How to prevent hollow macaron shells:

    The key is to make sure the batter is mixed properly and the meringue is deflated enough. Once all of the dry ingredients are incorporated, deflate the macaron batter by spreading it against the sides of the bowl. This will ensure that the shells do not come out hollow.

    How long should macarons rest?

    Allow the macarons to rest long enough before going into the oven. I would recommend 30-40 minutes of rest time before baking. As they rest, a skin forms on the surface, which is what forces the macarons to bake upwards and grow feet!

    What is the best temperature to bake macarons?

    Macarons require a low oven temperature for baking. I recommend baking them at 300 degrees F for about 12 minutes.

    Can I replace the almond flour with pistachio flour?

    Technically, yes, however I would recommend replacing only half with an equal amount. You can make your own pistachio flour by grinding raw pistachios in a food processor, then sifting them through a fine mesh sieve. I opted to use just almond flour, because I found using pistachio flour didn't result in pistachio flavored shells. Plus, pistachios are expensive! Pistachio paste is also expensive, but it's going to provide the most flavor. If you'd like even more pistachio flavor, you can add a dollop to the center of each macaron when assembling them.

    Why did my macaron shells crack in the oven?

    I have found that cracked macaron shells typically result from uneven heating or too high of a temperature. If you do not already have one, I highly recommend an internal oven thermometer. This will allow to ensure that your oven is exactly at 300 degrees F!

    Storage Tips

    Macarons will last for a few days stored in an airtight container at room temperature and up to a week in the fridge. I prefer to store them in the fridge not only so they will last longer, but also because I find that they taste even better cold.

    two pistachio macarons with bites taken out.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other macaron recipes to try

    • 4th of July macarons stacked.
      4th of July Macarons
    • coffee macarons with french buttercream in a pile
      Coffee Macarons
    • chai macarons with swiss meringue buttercream lined up
      Chai Macarons
    • salted caramel macarons pilled on parchment paper
      Salted Caramel Macarons

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    pistachio macarons lined up on baking sheet.
    5 from 4 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Pistachio Macarons

    Bite into one of these pistachio macarons to experience the magic of a chewy shell contrasted with a creamy pistachio French buttercream. Follow my step by step photos and instructions to make your own bakery-worthy macarons!
    Prep Time 1 hour hr
    Cook Time 12 minutes mins
    Total Time 1 hour hr 12 minutes mins
    Servings26 macarons
    Coursemacarons
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Baker's Secret Cookie Sheet

    Ingredients

    For the macaron shells:

    • 130 g powdered sugar
    • 120 g almond flour
    • 105 g egg whites, about 3
    • 100 g granulated sugar
    • 1 teaspoon vanilla bean paste
    • 1 drop green food gel, optional

    For the pistachio French buttercream:

    • 3 egg yolks
    • 12 g + 50 g granulated sugar, divided
    • 1 ½ tablespoon water
    • 113 g unsalted butter, room temp
    • 40 g pistachio paste
    • 1 teaspoon vanilla bean paste
    • 1 drop green food gel, optional

    Instructions

    For the macaron shells:

    • Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
    • In a medium bowl, sift the almond flour and powdered sugar twice. Set aside.
    • In a small heat-proof bowl, whisk together the egg whites and granulated sugar. Place the bowl over a small saucepan of simmering water, and whisk often until the sugar has dissolved or until the temperature is about 120 degrees F.
    • Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk until the mixture reaches soft peaks. At this point, you can add the vanilla and green food gel.
    • Continue whisking the meringue until stiff peaks form.
    • Start the macaronage by folding in â…“ of the dry ingredients. Mix carefully with a rubber spatula by scraping around the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.
    • Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.
    • Transfer the batter to a piping bag with a small round piping tip (I used Ateco 802).
    • Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle.
    • Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand.
    • Let the macarons rest for about 30-40 minutes, or until they are dry and no longer sticky to the touch.
    • Meanwhile, preheat the oven to 300 degrees F.
    • Bake the macarons for about 12-14 minutes. Allow to cool completely before peeling them off of the parchment paper.

    For the French buttercream:

    • Place the egg yolks and 12g of sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.
    • In a small saucepan, place the remaining 50g of granulated sugar and water over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.
    • While the egg yolks are still whisking on medium speed, slowly drizzle the sugar syrup into the bowl. Continue mixing until the mixture has cooled down to room temperature.
    • Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
    • Lastly, add the pistachio paste, vanilla, and green food gel. Continue mixing on low speed until the buttercream is completely smooth.

    For assembly:

    • Transfer the buttercream to a piping bag fitted with a small round tip (I used Ateco 803).
    • Pair the macarons up and pipe the buttercream onto the bottom shell.
    • Place the paired shell on top, pressing down slightly to ensure they stick together.
    • Place in the fridge until ready to serve.

    Notes

    • Wipe down appliances with vinegar. Before making the macaron shells, wipe all appliances down with white vinegar to ensure they're clean and nothing with hinder the egg whites from wiping up.
    • Freeze the shells after baking. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. 
    • Chill the macarons. The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. 

    Nutrition Facts

    Serving: 1macaron | Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 8mg | Potassium: 26mg | Fiber: 1g | Sugar: 10g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.3mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Delicate Macarons

    • lemon macarons stacked on baking sheet
      Lemon Macarons
    • Red Velvet Macarons with Mascarpone Frosting
    • birthday cake macarons in white tray
      Birthday Cake Macarons
    • vanilla macarons piled in white bowl
      Vanilla Macarons

    Reader Interactions

    Comments

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      Recipe Rating




    1. Bee says

      February 13, 2021 at 8:48 pm

      5 stars
      I've been making macarons for a while and this recipe is perfect! The meringue is sturdy enough to handle the pistachio paste. I might add a touch more rose to the buttercream, but that's just personal preference. Great tips, they came out delicious on the first try.

      Reply
      • Sloane says

        February 15, 2021 at 8:58 am

        So glad to hear it! Thanks for making my recipe!

        Reply
    2. Kathryn says

      August 29, 2020 at 4:03 pm

      5 stars
      Amazing tips for making macarons for the first time! Thank you for the great recipe!

      Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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