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Pistachio Macarons

Delicate French pistachio macarons with crisp shells, chewy centers, and a creamy pistachio filling.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 20 macarons
Course: Dessert, Snack
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 1 cup powdered sugar
  • 0.5 cup almond flour
  • 0.5 cup finely ground pistachios
  • 2 egg whites large, room temperature
  • 0.25 cup granulated sugar
  • 0.25 tsp cream of tartar
  • green food coloring optional
Pistachio Filling
  • 0.5 cup unsalted butter softened
  • 1 cup powdered sugar
  • 0.25 cup finely ground pistachios
  • 2 tbsp white chocolate melted and cooled
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream as needed for consistency

Equipment

  • Mixing bowls
  • Electric mixer
  • Piping bag with round tip
  • Baking sheets
  • Silicone baking mats or parchment paper

Method
 

  1. Line baking sheets with parchment paper or silicone mats.
  2. Sift together powdered sugar, almond flour, and pistachios.
  3. Beat egg whites with cream of tartar until foamy, then gradually add sugar and beat to stiff peaks.
  4. Fold dry mixture into whipped egg whites until batter flows like lava.
  5. Pipe small circles onto prepared sheets, tap to release air bubbles.
  6. Rest macarons for 30–60 minutes until tops are no longer sticky.
  7. Bake at 300°F (150°C) for 14–16 minutes. Cool completely.
  8. Beat butter with powdered sugar, pistachios, vanilla, and melted white chocolate. Add cream if needed.
  9. Pipe filling onto one shell, sandwich with another, and refrigerate 24 hours before serving.

Notes

Store macarons in an airtight container in the fridge for up to 5 days. Let come to room temperature before serving.