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If you’re on the hunt for a truly delightful and elegant treat, look no further than this Pistachio Macarons with Pistachio Buttercream Filling Recipe. These delicate French-style cookies capture the perfect balance of crunchy, chewy shells and a luxuriously smooth pistachio buttercream center. With their subtle green hue and nutty, sweet flavor, they’re both a feast for the eyes and the palate. Once you master this recipe, you’ll find yourself reaching for these charming little delights whenever you want to impress friends or simply savor a special homemade confection.
Ingredients You’ll Need
Getting these macaron shells perfectly crisp yet tender starts with a handful of simple, high-quality ingredients. Each plays a key role, from the almond flour lending delicate texture to the egg whites creating that iconic macaron meringue structure, and of course, the pistachios bringing that nutty, vibrant essence both inside and out.
- Almond flour (3/4 cup / 75 grams): Provides the silky, nutty base that’s essential to classic macaron shells.
- Finely ground and sifted roasted pistachios (1/4 cup / 25 grams): Adds an unmistakable pistachio depth and subtle texture contrast.
- Powdered sugar (3/4 cup / 100 grams + 1 cup for buttercream): Sweetens and creates the smooth shell texture and creamy filling.
- Large egg whites (3, room temperature): The magic behind the airy and chewy macaron shells.
- Granulated sugar (1/2 cup): Stabilizes the egg whites as you whip them into stiff peaks, crucial for structure.
- Green food coloring (1-2 drops): Gives these macarons their signature pale pistachio green with a natural pop.
- Finely ground pistachios (2 tablespoons): Mixed into the buttercream for an extra nutty richness and texture.
- Salted butter (1/4 cup, softened): The creamy base of the pistachio buttercream filling, balancing sweetness.
- Heavy cream (2-3 teaspoons): Adjusts the consistency of the buttercream to perfect piping softness.
- Almond extract (1/4 teaspoon): Enhances the nutty flavor and adds a lovely aromatic touch to the filling.
How to Make Pistachio Macarons with Pistachio Buttercream Filling Recipe
Step 1: Prepare Your Baking Sheets
Start by lining two baking sheets with parchment paper or silicone baking mats. These will give your macarons a smooth surface to bake on and ensure they don’t stick to the pan, which is absolutely key for pristine shells.
Step 2: Sift Dry Ingredients
Combine the almond flour, powdered sugar, and finely ground pistachios, then sift them together twice through a fine mesh sieve. This step makes sure your mixture is light and clump-free, which helps your shells come out perfectly smooth and not lumpy. Toss any big particles that don’t go through the sieve.
Step 3: Whip the Egg Whites
In a large bowl, beat the egg whites on medium speed until frothy, then gradually add the granulated sugar, about a tablespoon at a time every 20 seconds. Once all the sugar is added, increase the speed to medium-high and whip until stiff peaks form—this is crucial for that iconic macaron rise. Finally, add 1–2 drops of green food coloring and mix gently on low speed for even color distribution.
Step 4: Fold in the Dry Ingredients
Gently fold the sifted almond and pistachio mixture into the egg whites using a spatula. The aim is to achieve a batter that flows slowly off the spatula in thick ribbons, similar to molten lava. Avoid overmixing or undermixing to keep the texture just right for piping.
Step 5: Pipe the Macaron Shells
Transfer your batter into a piping bag fitted with a large round tip or a ziplock bag with a corner snipped off. Pipe 1 1/2-inch circles onto your lined baking sheets. Give the sheets a gentle rap on the counter a few times to release any trapped air bubbles that could create unwanted holes.
Step 6: Rest the Macaron Shells
Allow the piped shells to sit at room temperature for 30 to 60 minutes until their tops develop a slight crust and are dry to the touch. This step is crucial for that smooth, shiny finish and prevents cracking during baking. Note that humidity can make this take longer, so be patient if your environment is damp.
Step 7: Bake the Macarons
Preheat your oven to 300°F. Bake one tray at a time for about 16 to 18 minutes, just until the shells are set and can be gently lifted off the parchment. Let them cool fully on the baking sheet before moving to avoid breaking the delicate cookies.
Step 8: Make the Pistachio Buttercream Filling
While the shells cool, cream the softened butter in a bowl until smooth. Add powdered sugar, finely ground pistachios, and almond extract, mixing well. Gradually add heavy cream, a teaspoon at a time, until the buttercream reaches a smooth, pipeable consistency that isn’t too stiff but holds its shape.
Step 9: Assemble Your Pistachio Macarons with Pistachio Buttercream Filling Recipe
Fill a piping bag with the pistachio buttercream. Pipe a generous dollop onto the bottom side of half of your macaron shells, then gently sandwich with the remaining shells. Press lightly to spread the filling evenly without cracking the shells.
How to Serve Pistachio Macarons with Pistachio Buttercream Filling Recipe
Garnishes
For a touch of artistry, sprinkle some finely chopped pistachios on top of the filled macarons or dust lightly with edible gold flakes. These simple garnishes elevate the look and add a little crunch or shimmer that makes these treats feel even more special.
Side Dishes
These pistachio macarons pair beautifully with a cup of strong espresso or a delicate green tea. The combination of the nutty sweetness with bold or earthy beverages creates a lovely balance perfect for afternoon tea or dessert after a cozy meal.
Creative Ways to Present
Arrange your macarons on a tiered stand for parties or gift them in a pretty box tied with ribbon. You can also include macarons alongside complementary chocolates and fresh berries to create an elegant dessert platter that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Pistachio macarons keep best in an airtight container in the refrigerator for up to 3 days. This keeps the shells crisp while allowing the buttercream to stay fresh and creamy. Just bring them to room temperature before serving to enjoy their full flavor and texture.
Freezing
You can freeze your assembled Pistachio Macarons with Pistachio Buttercream Filling Recipe by placing them in a single layer in an airtight container, separating layers with parchment paper. Freeze for up to 1 month. When ready, thaw in the fridge overnight to maintain their delicate texture.
Reheating
Macarons are best enjoyed at room temperature, so avoid microwaving or heating aggressively. Simply remove them from the fridge or freezer and allow them to sit on the counter for about 30 minutes before indulging.
FAQs
What if my macaron shells crack?
Cracking usually happens when the shells do not dry properly before baking or the oven temperature is too high. Make sure the shells rest until dry to touch and check your oven calibration for accuracy.
Can I use pistachio paste instead of ground pistachios?
Yes, pistachio paste can be used to intensify the flavor, especially in the buttercream. Adjust the quantity carefully to avoid altering the filling’s consistency too much.
How do I know when my egg whites have stiff peaks?
Stiff peaks stand straight up when you lift the beaters out of the bowl. They should hold their shape firmly without drooping. This step is essential for stable macarons.
Is it necessary to use green food coloring?
No, green coloring is optional but adds that classic pistachio visual appeal. You can skip it for a more natural look or use matcha powder for a different green tint and flavor.
Can I make these macarons vegan?
Traditional macarons require egg whites, but vegan versions exist using aquafaba (chickpea water). However, the texture and process will differ, so this recipe is best followed as is for guaranteed success.
Final Thoughts
There’s something truly magical about creating your own Pistachio Macarons with Pistachio Buttercream Filling Recipe from scratch. Every step, from whipping those egg whites to piping delicate shells and layering in the nutty buttercream, feels like crafting a little edible work of art. Whether you’re making them for yourself or special company, these macarons bring joy that’s deliciously worth the effort. So grab your ingredients, roll up your sleeves, and get ready to fall in love with pistachio perfection!
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Pistachio Macarons with Pistachio Buttercream Filling Recipe
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 1 minute
- Yield: 21-24 Filled Macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicate and vibrant Pistachio Macarons featuring a crisp almond-pistachio shell and a rich, creamy pistachio buttercream filling. These French-style macarons are perfect for elegant dessert occasions and showcase the nutty flavor of pistachios with a subtle almond essence, balanced with a smooth, sweet buttercream.
Ingredients
Macaron Shells
- 3/4 cup almond flour (75 grams)
- 1/4 cup finely ground and sifted roasted pistachios (25 grams)
- 3/4 cup powdered sugar (100 grams)
- 3 large egg whites (100 grams, room temperature)
- 1/2 cup granulated sugar
- 1–2 drops green food coloring (gel)
Pistachio Buttercream Filling
- 2 Tablespoons finely ground pistachios
- 1/4 cup salted butter (softened)
- 1 cup powdered sugar
- 2–3 teaspoons heavy cream
- 1/4 teaspoon almond extract
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Sift dry ingredients: Sift the almond flour, powdered sugar, and ground pistachios through a fine mesh sieve into a bowl. Repeat the sifting to ensure uniform texture and discard any large pieces.
- Make meringue: In a large bowl, beat the room temperature egg whites on medium speed until frothy (about 1 minute). Slowly add granulated sugar, about 1 tablespoon every 20 seconds, then increase speed to medium-high and beat until stiff peaks form. Add 1-2 drops green gel food coloring and mix on low speed until evenly combined.
- Fold ingredients: Gently fold the sifted dry mixture into the meringue using a spatula. Continue folding until the batter achieves a lava-like consistency that drizzles off the spatula in a thick ribbon.
- Pipe macarons: Transfer the batter to a piping bag fitted with a large round tip or a zip-top bag with a corner cut off. Pipe 1 1/2-inch circles onto the prepared baking sheets. Tap the trays firmly on the counter a few times to release any air bubbles.
- Rest macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until the tops are dry to the touch. This may take longer on humid days.
- Bake: Preheat the oven to 300°F (150°C). Bake one sheet at a time for 16-18 minutes. Allow macarons to cool completely on the baking sheet before removing.
- Make buttercream: In a medium bowl, beat softened butter until creamy and smooth. Add powdered sugar, ground pistachios, and almond extract, and mix to combine. Add heavy cream as needed to reach a smooth, pipeable consistency.
- Assemble macarons: Transfer the pistachio buttercream to a piping bag or zip-top bag with a corner cut. Pipe buttercream onto the bottom half of each macaron shell, then sandwich with another shell on top gently.
Notes
- Ensure egg whites are at room temperature for better meringue volume.
- Resting the macarons before baking is crucial for the development of the signature ‘feet’ and to prevent cracking.
- Use gel food coloring to avoid adding extra moisture to the batter.
- Macarons are sensitive to humidity, which can affect drying time and texture.
- Store filled macarons in the refrigerator for up to 3 days; bring to room temperature before serving.
- Ground pistachios can be toasted lightly to enhance flavor but make sure to cool before mixing.
