Pistachio Macarons
Delicate French almond meringue cookies filled with silky pistachio buttercream. These elegant treats require precision but reward you with impressive, professional-looking results.
- Total time
- 45 min
- Servings
- 12
- Calories
- 178
- Protein
- 4g
Ingredients
- 1 cup almond flour
- 1 cup powdered sugar
- 3 large egg whites, room temperature
- ¼ cup granulated sugar
- ¼ cup pistachio paste
- ¼ cup unsalted butter, softened
- ¼ cup pistachio paste
Instructions
- 1
Set the oven to 300°F and wait until the indicator light or beep confirms heating is complete, about 10 minutes. Line two large baking sheets with parchment paper.
- 2
Sift the almond flour and powdered sugar together into a medium bowl, pressing any lumps through the sieve with the back of a spoon, then set aside.
- 3
In a large, completely dry mixing bowl, pour the 3 egg whites. Using an electric mixer on high speed, whip them until soft peaks form—the foam should cling to the beaters when you lift them, about 2 minutes.
- 4
While the mixer runs on high, gradually pour in the 0.25 cup granulated sugar, 1 tablespoon at a time, pausing between additions. Continue whipping until stiff, glossy peaks form and the mixture looks like shiny meringue, about 3 minutes total after sugar is added.
- 5
Using a rubber spatula, gently fold the 0.25 cup pistachio paste into the meringue by lifting batter from the bottom, folding it over the paste, rotating the bowl a quarter turn, and repeating until completely mixed with no streaks, about 1 minute.
- 6
Fold the sifted almond flour and powdered sugar mixture into the pistachio meringue the same way—lifting, folding, rotating—until the batter is smooth and flows slightly when you lift the spatula, about 1 minute.
- 7
Transfer the batter to a piping bag fitted with a 0.5-inch round tip. Holding the bag perpendicular to the parchment, pipe 1-inch-wide circles, spacing them 1 inch apart on the prepared sheets, until the bag is empty.
- 8
Lift each baking sheet and tap it firmly on the counter three times to release trapped air bubbles and smooth the tops of the shells.
- 9
Let the piped shells sit at room temperature, uncovered, for 15 minutes—they should develop a thin dry shell on top that doesn't stick when you touch it lightly.
- 10
Place both baking sheets in the 300°F oven and bake for 18 minutes, until the shells are set and the feet (ruffles at the base) are visible but the shells are still pale, not browned.
- 11
Remove both sheets from the oven and let the macarons cool on the parchment for 5 minutes, then slide the parchment (with macarons attached) onto a wire rack to cool completely, about 20 minutes.
- 12
While the shells cool, place the 0.25 cup softened butter in a medium bowl. Using an electric mixer on medium speed, whip until pale and fluffy, about 1 minute.
- 13
Add the 0.25 cup pistachio paste to the whipped butter and beat on medium speed until completely combined and smooth, about 2 minutes.
- 14
Once shells are completely cool, transfer the filling to a piping bag fitted with a 0.5-inch round tip. Pair up shells of similar size, flat side up.
- 15
Pipe a small mound of filling (about the size of a hazelnut) onto the flat side of one shell, then press the flat side of its matching shell on top gently until filling just reaches the edges.
- 16
Arrange the filled macarons on a serving plate or store them in an airtight container in the refrigerator for up to 3 days. Macarons taste best at room temperature.
Tools you’ll need
- oven
- two large baking sheets
- parchment paper
- fine-mesh sieve
- medium mixing bowl
- large mixing bowl
- electric mixer with whisk and flat-blade attachments
- rubber spatula
- piping bag
- 0.5-inch round pastry tip
- wire cooling rack
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