There’s something magical about making macarons. The process requires patience, attention to detail, and a little bit of courage. I remember the first time I made pistachio macarons — the excitement of seeing the meringue batter come together, the careful piping of circles, and the joy of finally tasting those delicate almond-flavored shells filled with smooth pistachio buttercream. Pistachio macarons, in particular, are a treat that combines the rich, earthy flavor of pistachios with the light, airy texture of traditional French macarons. They’re perfect for beginner cooks who want to take on a challenge but still create something that feels like a little victory. The beauty of this recipe lies in its simplicity, time efficiency, and the satisfaction of achieving a perfect macaron every time.
PrintPistachio Macarons: A Beginner’s Guide to a Classic French Treat
Ready to make your own French delicacy? 🇫🇷✨ These Pistachio Macarons are the perfect blend of crunchy, chewy, and nutty goodness. While they may seem fancy, this beginner’s guide breaks it down step-by-step, so you can master the art of macarons! Filled with a rich pistachio buttercream, these treats are sure to impress. Who’s ready to take on this sweet challenge? 😋🥳 #PistachioMacarons #FrenchPastry #BeginnerBaking #MacaronMaster #NuttyGoodness #SweetTreats #MacaronPerfection #BakingForBeginners #ElegantDesserts #FrenchDelights
- Total Time: 1 hour
- Yield: 28 macarons 1x
Ingredients
For the Pistachio Macaron Shells:
- 100 grams aged egg whites (about 3 eggs)
- 50 grams granulated sugar
- 50 grams almond flour
- 50 grams shelled unsalted pistachios
- 200 grams powdered sugar
- Green food coloring paste (optional)
- 50 grams shelled and chopped pistachios (for sprinkling)
For the Pistachio French Buttercream:
- 1 egg
- 100 grams unsalted butter, room temperature
- 6 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 50 grams shelled and chopped pistachios (optional)
Instructions
1. Prepare the Macaron Shells
- Preheat the oven to 300°F (150°C). Line two jelly roll sheets with parchment paper or a Silpat baking mat. Set up two piping bags with a 1/2 inch round tip.
- Prepare the egg whites: Separate the egg whites from the yolks. Be sure that no yolk gets into the whites. Measure out 100 grams of egg whites (roughly three eggs), cover them with plastic wrap, and let them stand at room temperature overnight. Alternatively, if you’re short on time, microwave the egg whites for 20 seconds, in 5-second intervals, mixing after each stop to slightly warm them up.
- Prepare the dry ingredients: In a food processor, combine the 200 grams powdered sugar, 50 grams almond flour, and 50 grams shelled pistachios. Pulse for about 20 seconds, then process for another 3–4 minutes until you get a very fine mixture. Be sure to stop a few times to scrape the sides of the processor. Set the dry mixture aside.
2. Make the Meringue
- Whip the egg whites: In a clean bowl, start whipping the egg whites with a pinch of salt until they become foamy. Gradually add the 50 grams granulated sugar, whipping until stiff peaks form. This process may take about 5–7 minutes. If you’re using food coloring, add it here and mix it in until it’s evenly incorporated.
3. Combine Meringue and Dry Ingredients
- Incorporate the dry ingredients: Add half of the powdered sugar-pistachio mixture into the meringue and use a spoon to gently mix it in with quick swirling motions. Make about 5–6 swirls to ensure it’s incorporated. Then, add the remaining half of the dry ingredients and carefully fold them in with a spatula. Be gentle — overmixing will cause the batter to become too runny. Stop when the batter falls in a thick ribbon from the spatula and disappears into the bowl in about 30 seconds. This is a crucial step: the batter should be smooth but not runny. If you’re able to draw an “8” with the batter as it falls from the spatula, you’re good to go.
4. Pipe the Macarons
- Prepare to pipe: Transfer the batter into your piping bag. Hold the piping bag perpendicular to the baking sheet, and pipe out 1-inch circles spaced about 1.5 inches apart. The batter should settle naturally into a smooth, round shape.
- Sprinkle with pistachios: Gently sprinkle the chopped pistachios over the tops of the piped macaron shells.
5. Bake the Macarons
- Bake the first sheet: Slide the first sheet into the oven and bake for 10–12 minutes. You’ll know the macarons are ready when the tops are dry to the touch, and they lift cleanly off the parchment paper. Be careful not to overbake as they can dry out quickly.
- Cool and remove: Once baked, allow the macarons to cool on the baking sheet. If you’re baking a second batch, ensure the baking sheet has cooled down or use a new sheet. The second batch should also bake for 10–12 minutes.
6. Make the Pistachio French Buttercream
- Make the sugar syrup: In a small saucepan, combine 6 tablespoons of granulated sugar and 2 tablespoons of water. Bring the mixture to a soft ball stage. To check, drop a small amount of syrup into a glass of cold water. When it forms a soft ball, remove the pan from the heat.
- Whip the butter and egg: In a stand mixer, whip 100 grams room-temperature butter for about 3 minutes until it’s light and fluffy. In another bowl, whip the egg to soft peaks. Gradually pour in the warm sugar syrup while the mixer is running. Continue whipping until the mixture is cool to the touch.
- Combine butter and syrup: With the mixer still running, slowly add the whipped butter to the egg mixture, one tablespoon at a time. After adding all the butter, the mixture might look runny or curdled. Keep whipping until it becomes smooth and creamy. If you want, fold in 50 grams of finely chopped pistachios.
7. Assemble the Macarons
- Pair the macaron shells: Once the shells are completely cool, match up pairs of similar-sized shells.
- Fill the macarons: Using a pastry bag (or a ziplock bag), pipe a generous amount of pistachio buttercream onto one macaron shell and sandwich it with its pair. Press gently to spread the filling evenly.
- Let the macarons mature: Store the filled macarons in a tightly sealed container. Let them rest for 24–48 hours at room temperature or in the fridge to allow the flavors to meld. When ready to serve, bring them to room temperature for the perfect texture.
Notes
- Aging egg whites: For best results, it’s recommended to age the egg whites for at least 12 hours at room temperature. This process helps remove excess moisture, which can prevent your macaron shells from forming the proper texture.
- Consistency is key: The batter should flow like a ribbon when you test it. If it’s too thick, the macarons may not spread evenly; if it’s too runny, they may spread too much or not form proper feet.
- Check the shells: If your macaron tops are cracked or uneven, it could be a sign of overmixing the batter or the oven temperature being too high. Always bake a test macaron to check before baking the full batch.
- Oven temperature: Every oven is different! Macaron baking times and temperatures can vary, so keep an eye on your macarons as they bake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Why This Recipe is Perfect for Beginners
Macarons may seem intimidating, but don’t worry! This pistachio macaron recipe is designed for beginners. The steps are broken down into manageable parts, and with a little bit of patience, you’ll find yourself creating these elegant treats in no time. The pistachio buttercream adds an extra layer of flavor, and the soft, chewy texture paired with the crisp shells is sure to impress.
Not only are pistachio macarons a delightful dessert to serve at any occasion, but they also come with the added benefit of being gluten-free. Perfect for anyone with dietary restrictions, they bring the perfect balance of indulgence and health. Plus, you’ll love how satisfying it is to make your own macarons from scratch, knowing they’re far fresher than anything you’d buy at the store.
Ingredients and Preparation
For the Pistachio Macaron Shells:
- 100 grams aged egg whites (about 3 eggs)
- 50 grams granulated sugar
- 50 grams almond flour
- 50 grams shelled unsalted pistachios
- 200 grams powdered sugar
- Green food coloring paste (optional)
- 50 grams shelled and chopped pistachios (for sprinkling)
For the Pistachio French Buttercream:
- 1 egg
- 100 grams unsalted butter, room temperature
- 6 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 50 grams shelled and chopped pistachios (optional)
Step-by-Step Instructions
1. Prepare the Macaron Shells
- Preheat the oven to 300°F (150°C). Line two jelly roll sheets with parchment paper or a Silpat baking mat. Set up two piping bags with a 1/2 inch round tip.
- Prepare the egg whites: Separate the egg whites from the yolks. Be sure that no yolk gets into the whites. Measure out 100 grams of egg whites (roughly three eggs), cover them with plastic wrap, and let them stand at room temperature overnight. Alternatively, if you’re short on time, microwave the egg whites for 20 seconds, in 5-second intervals, mixing after each stop to slightly warm them up.
- Prepare the dry ingredients: In a food processor, combine the 200 grams powdered sugar, 50 grams almond flour, and 50 grams shelled pistachios. Pulse for about 20 seconds, then process for another 3–4 minutes until you get a very fine mixture. Be sure to stop a few times to scrape the sides of the processor. Set the dry mixture aside.
2. Make the Meringue
- Whip the egg whites: In a clean bowl, start whipping the egg whites with a pinch of salt until they become foamy. Gradually add the 50 grams granulated sugar, whipping until stiff peaks form. This process may take about 5–7 minutes. If you’re using food coloring, add it here and mix it in until it’s evenly incorporated.
3. Combine Meringue and Dry Ingredients
- Incorporate the dry ingredients: Add half of the powdered sugar-pistachio mixture into the meringue and use a spoon to gently mix it in with quick swirling motions. Make about 5–6 swirls to ensure it’s incorporated. Then, add the remaining half of the dry ingredients and carefully fold them in with a spatula. Be gentle — overmixing will cause the batter to become too runny. Stop when the batter falls in a thick ribbon from the spatula and disappears into the bowl in about 30 seconds. This is a crucial step: the batter should be smooth but not runny. If you’re able to draw an “8” with the batter as it falls from the spatula, you’re good to go.
4. Pipe the Macarons
- Prepare to pipe: Transfer the batter into your piping bag. Hold the piping bag perpendicular to the baking sheet, and pipe out 1-inch circles spaced about 1.5 inches apart. The batter should settle naturally into a smooth, round shape.
- Sprinkle with pistachios: Gently sprinkle the chopped pistachios over the tops of the piped macaron shells.
5. Bake the Macarons
- Bake the first sheet: Slide the first sheet into the oven and bake for 10–12 minutes. You’ll know the macarons are ready when the tops are dry to the touch, and they lift cleanly off the parchment paper. Be careful not to overbake as they can dry out quickly.
- Cool and remove: Once baked, allow the macarons to cool on the baking sheet. If you’re baking a second batch, ensure the baking sheet has cooled down or use a new sheet. The second batch should also bake for 10–12 minutes.
6. Make the Pistachio French Buttercream
- Make the sugar syrup: In a small saucepan, combine 6 tablespoons of granulated sugar and 2 tablespoons of water. Bring the mixture to a soft ball stage. To check, drop a small amount of syrup into a glass of cold water. When it forms a soft ball, remove the pan from the heat.
- Whip the butter and egg: In a stand mixer, whip 100 grams room-temperature butter for about 3 minutes until it’s light and fluffy. In another bowl, whip the egg to soft peaks. Gradually pour in the warm sugar syrup while the mixer is running. Continue whipping until the mixture is cool to the touch.
- Combine butter and syrup: With the mixer still running, slowly add the whipped butter to the egg mixture, one tablespoon at a time. After adding all the butter, the mixture might look runny or curdled. Keep whipping until it becomes smooth and creamy. If you want, fold in 50 grams of finely chopped pistachios.
7. Assemble the Macarons
- Pair the macaron shells: Once the shells are completely cool, match up pairs of similar-sized shells.
- Fill the macarons: Using a pastry bag (or a ziplock bag), pipe a generous amount of pistachio buttercream onto one macaron shell and sandwich it with its pair. Press gently to spread the filling evenly.
- Let the macarons mature: Store the filled macarons in a tightly sealed container. Let them rest for 24–48 hours at room temperature or in the fridge to allow the flavors to meld. When ready to serve, bring them to room temperature for the perfect texture.
Beginner Tips and Notes
- Aging egg whites: For best results, it’s recommended to age the egg whites for at least 12 hours at room temperature. This process helps remove excess moisture, which can prevent your macaron shells from forming the proper texture.
- Consistency is key: The batter should flow like a ribbon when you test it. If it’s too thick, the macarons may not spread evenly; if it’s too runny, they may spread too much or not form proper feet.
- Check the shells: If your macaron tops are cracked or uneven, it could be a sign of overmixing the batter or the oven temperature being too high. Always bake a test macaron to check before baking the full batch.
- Oven temperature: Every oven is different! Macaron baking times and temperatures can vary, so keep an eye on your macarons as they bake.
Serving Suggestions
Pistachio macarons are perfect on their own as a delicate dessert or paired with a cup of tea or coffee. For a more elaborate presentation, serve them with other French pastries or fruits like raspberries, which complement the pistachio flavor beautifully.
For an extra touch, drizzle a little chocolate over the top of the macarons or serve them alongside fresh whipped cream for an indulgent treat.
Storing Leftovers
Macarons should be stored in an airtight container to maintain their texture. They can last for up to a week at room temperature or up to a month in the refrigerator. If you’re storing them in the fridge, be sure to bring them back to room temperature before serving for the best flavor and texture.
Conclusion: Your Macaron Journey Starts Here!
Making pistachio macarons may seem like a daunting task, but with this easy-to-follow guide, you’ll be well on your way to creating these perfect French treats in no time. The combination of the light, crisp shells with the rich pistachio buttercream is sure to impress friends and family alike. Don’t be afraid to experiment and make them your own — and feel free to share your experience in the comments. Happy baking!