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Pistachio Macarons with Rose Water Buttercream

  • Prep Time: 60 minutes
  • Cook Time: 12 minutes
  • Total Time: 72 minutes
  • Yield: 26 Macarons 1x
  • Category: Dessert

Description

These pistachio macarons with rose water buttercream will make you feel like a professional pastry chef while making them and an elegant queen while eating them!


Ingredients

Scale

For the Macaron Shells

  • 130g powdered sugar
  • 120g almond flour
  • 105g egg whites
  • 100g granulated sugar
  • 1 tsp vanilla extract
  • 18g pistachio paste
  • green food gel

For the Buttercream

  • 113g unsalted butter (room temp)
  • 250g powdered sugar
  • 1 tsp rose water
  • 1/4 tsp salt
  • heavy cream (as needed by the tbsp)
  • pink food gel

Instructions

For the Macaron Shells

  1. Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 1/2" in size to trace circles about 2 inches a apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
  2. In a medium bowl, sift the powdered sugar and almond flour, then give them a good whisk to fully combine.
  3. 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.
  4. Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Use an electric hand mixer or stand mixer to whisk until the mixture reaches soft peaks. At this point, you can add the vanilla.
  5. Continue whisking the meringue until the stiff peaks form. The best way to test if they are ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.
  6. Once the meringue is ready, start by folding in 1/3 of the dry ingredients. Mix carefully with a silicone spatula by scraping aroung the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.
  7. Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, mix in the pistachio paste and green food gel. Then, begin gently spreading the batter on the sides of the bowl to deflate it slightly. The mixture is ready when you can draw a figure eight without the batter breaking.
  8. Transfer the mixture 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 fill in the circles, piping at a perpindicular angle. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles.
  9. Let the macarons rest for about 30-40 minutes, or until they are dry and no batter comes away when you touch them. Toward the end of the resting time, preheat the oven to 300 degrees F. Bake the macarons for about 8-12 minutes. Allow to cool completely before removing them from the baking sheet.

For the Buttercream

  1. In a stand mixer fitted with the paddle attchment or a large bowl with a hand mixer, beat the butter for a minute or so until smooth. Add in the powdered sugar slowly, so it does not shoot out everywhere.
  2. Then, add the salt, rose water, and a couple tablespoons of heavy cream. Add more heavy cream until it reaches a smooth a spreadable consistency.
  3. Lastly, add the pink food gel until it reaches the desired shade.

For Assembly

  1. When ready to assemble the macarons, transfer the buttercream to a piping bag with an open star tip or other small piping tip. Pipe the buttercream on one shell and place the other shell on top, pressing down ever so slightly to ensure they stick together.

Notes

*Macarons will last a few days at room temperature and up to one week in the fridge.