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Pistachio Macarons

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Delicate and elegant pistachio macarons with a chewy texture and rich, nutty flavor, perfect for any dessert table.

Ingredients

Scale
  • 1 cup (100g) almond flour
  • â…” cup (80g) finely ground pistachios
  • 1 cup (120g) powdered sugar
  • 3 large egg whites, room temp
  • ¼ cup (50g) granulated sugar
  • ½ tsp vanilla extract
  • A few drops green gel food color (optional)
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (120g) powdered sugar (for buttercream)
  • ¼ cup (60g) pistachio paste
  • 1–2 tsp heavy cream or milk
  • ½ tsp vanilla extract

Instructions

  1. Combine Dry Ingredients: In a bowl, combine almond flour, finely ground pistachios, and powdered sugar, mixing well to ensure all flavors meld together.
  2. Sift for Smoothness: Sift the mixture twice. This crucial step will help ensure a smooth, lump-free batter.
  3. Whip the Egg Whites: In a clean bowl, whip the egg whites until foamy.
  4. Gradually Add Sugar: Slowly add the granulated sugar while whipping the egg whites until glossy medium-stiff peaks form.
  5. Add Vanilla and Color: Mix in the vanilla extract and optional green food color.
  6. Fold in Dry Ingredients: Add half of the dry mixture to the meringue, folding gently with a spatula.
  7. Final Mixing: Add the remaining dry ingredients and continue folding until the batter flows like thick lava.
  8. Pipe the Batter: Transfer the batter to a piping bag and pipe 1.5-inch rounds onto lined baking sheets.
  9. Tap to Release Air: Gently tap the trays firmly on the counter to release any air bubbles.
  10. Rest the Shells: Allow the shells to rest for 30–45 minutes until the tops feel dry to the touch.
  11. Preheat Your Oven: Preheat your oven to 300°F (150°C).
  12. Bake the Shells: Bake the shells for 12–14 minutes, turning halfway if necessary.
  13. Cool the Shells: Let the baked shells cool completely before lifting them off the parchment paper.
  14. Make the Buttercream: In a bowl, beat the softened butter until smooth and creamy, then gradually add in the powdered sugar.
  15. Blend in Flavor: Blend in the pistachio paste, vanilla, and heavy cream until fluffy.
  16. Assemble the Macarons: Pair the macaron shells, pipe a swirl of pistachio buttercream onto one shell, and press the second shell on top.
  17. Refrigerate: For optimal texture, refrigerate the assembled macarons for 12–24 hours before enjoying.

Notes

Store leftover macarons in an airtight container in the fridge for 3–5 days, or freeze for up to a month.

Nutrition

Find it online: https://delishrecipezbylucy.com/pistachio-macaron-recipe/

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