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
Scale
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.
