Description
Delight in these elegant Pistachio Macarons featuring delicate almond and pistachio shells paired with a luscious pistachio buttercream filling. This French-inspired dessert offers a perfect balance of nutty flavors and a tender, crisp texture that melts in your mouth, ideal for special occasions or sophisticated teatimes.
Ingredients
Scale
For the Shells:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 tablespoons finely ground pistachios (unsalted, shelled)
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Green gel food coloring (optional)
For the Pistachio Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup pistachio paste or finely ground pistachios
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Dry Ingredients: Line two baking sheets with parchment paper or silicone mats. In a food processor, blend powdered sugar, almond flour, and ground pistachios until very fine. Sift the mixture into a bowl to remove any large bits.
- Make Meringue: In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop. Add green gel food coloring if desired and mix gently.
- Combine Ingredients: Fold the dry ingredient mixture gently into the meringue in batches, being careful not to deflate the batter. The final batter should flow slowly off the spatula and form a ribbon.
- Pipe Macaron Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles approximately 1.5 inches in diameter onto the prepared baking sheets, spacing them slightly apart. Tap the baking sheets firmly on the counter to release any air bubbles.
- Rest Shells: Allow the piped shells to rest at room temperature for 30 to 60 minutes, until the tops are dry to the touch. This helps in forming the characteristic macaron ‘foot’ during baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the pans halfway through for even baking. Remove from oven and let cool completely on the baking sheets before handling.
- Prepare Filling: Beat softened butter until creamy. Add powdered sugar, pistachio paste or finely ground pistachios, heavy cream, vanilla extract, and a pinch of salt. Continue beating until the filling is smooth and fluffy.
- Assemble Macarons: Transfer the filling to a piping bag and pipe a small dollop onto the flat side of one shell. Sandwich with another shell by gently pressing together. Repeat with remaining shells.
Notes
- Store assembled macarons in the refrigerator for 24 hours before serving to achieve the best texture and flavor development.
- Let macarons come to room temperature before eating to enjoy their perfect texture.
- Macarons can be stored refrigerated for up to 5 days or frozen for up to 1 month for longer preservation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
