Pistachio macarons are the epitome of elegance and indulgence—a French pastry classic that’s as beautiful as it is delicious. These delicate cookies feature crisp almond flour shells with a soft, chewy interior and a luscious pistachio buttercream filling. Perfect for weddings, holidays, or impressing guests at a dinner party, these macarons are worth the effort.

Mastering macarons can seem daunting, but with the right technique and a little patience, you’ll achieve bakery-quality results at home. The nutty flavor of pistachios pairs wonderfully with the sweet almond base, creating a sophisticated dessert that’s both visually stunning and irresistibly tasty.

✨ Why You’ll Love This Recipe

Elegant & Professional: Perfect for gifts, parties, or high tea.
Customizable Colors: Add a touch of green food coloring for a classic pistachio look.
Make Ahead: Macarons improve in texture after maturing for 24–48 hours.
Gluten-Free: Naturally made with almond flour for a light, delicate texture.

🛒 Ingredients

1 cup almond flour
1 ¾ cups powdered sugar
3 large egg whites (room temperature)
¼ cup granulated sugar
Green gel food coloring (optional)
½ cup unsalted butter (softened)
¾ cup finely ground pistachios (plus extra for garnish)
1 cup powdered sugar (for buttercream)
2 tbsp heavy cream

👩‍🍳 Instructions

Line two baking sheets with parchment paper or silicone mats.
Sift almond flour and powdered sugar together into a bowl to remove lumps.
In a clean, dry bowl, beat egg whites until foamy. Gradually add granulated sugar, beating until stiff peaks form. Add food coloring if desired.
Gently fold the dry ingredients into the meringue in batches, using a spatula. Continue folding until the batter flows like lava and forms ribbons.
Transfer batter to a piping bag fitted with a round tip. Pipe small circles onto prepared sheets, tapping the tray firmly to release air bubbles.
Let macarons rest at room temperature for 30–60 minutes, or until they form a skin that doesn’t stick when lightly touched.
Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating halfway. Cool completely before removing from parchment.
For the pistachio buttercream: Beat butter until creamy. Add powdered sugar, ground pistachios, and heavy cream, beating until smooth and fluffy.
Match macaron shells of similar size. Pipe buttercream onto one shell and sandwich with another.
Store in an airtight container in the refrigerator for 24 hours before serving for best texture.

💡 Tips & Variations

Age Your Egg Whites: Leave egg whites at room temperature for a day to improve stability.
Perfect Piping: Use a template under parchment for even shells.
Flavor Swap: Try almond or hazelnut buttercream for variety.
Serving Idea: Dust the tops with crushed pistachios or edible gold for an upscale touch.