Hello friends! Today we are making Pistachio Macarons! I will show you how to make the pistachio flour for the pistachio macarons, and the delicious Pistachio Cream Cheese Filling.
Make sure to watch the video on this page or on my YouTube channel, showing you how to make these macarons.
This week I am bringing three French macaron recipes to the blog. The recipe for the Pistachio Macarons is the first one.
I had a Macaron Marathon this week. I made 7 flavors of macarons:
- Blueberry (I have 2 different Blueberry Macaron recipes on the blog: with jam filling, or mascarpone filling)
A total of 364 macaron shells, and 182 assembled macarons.
Most of these were made for a neighbor.
So this week I will bring the recipe for these Pistachio Macarons, then my Coffee Macarons, and finally the Funfetti Macarons.
The Coffee Macarons were used to top my Mocha Cupcakes, as you can see here.
I had the most fun making all of these macarons and can’t wait to show you more pictures in my other posts!
Let’s talk about these Pistachio Macarons.
Ok, so first thing, some people make their pistachio macaron shells with pistachio paste. That’s one route to take. This is a pistachio macaron recipe without pistachio paste. I use pistachio flour instead.
How to make Pistachio Flour
Start with dry roasted pistachios. Very important that they are dry roasted, and not roasted with any oils.
Place one cup of pistachios in a small food processor.
Pulse a few times until the pistachio starts to become ground. Be careful, don’t process to the point that it will start to release oils, and form a paste.
Stop once the mixture is still dry.
It will be very lumpy still, which is ok.
Sift the ground pistachios. And then, place the big pieces that got left out in the food processor, and pulse again to grind them up a bit more. Repeat sifting.
Do this one more time if necessary.
You will obtain a pistachio flour that’s very similar in consistency to the almond flour. I give more instructions bellow with the recipe. Also watch the video to watch me make the flour!
You can use the big pieces that are leftover to make the buttercream for the filling, as you really don’t need the pistachio to be very finely ground for that.
And you can also use the big pieces to to decorate the top of the Pistachio Macarons once you assemble them.
I drizzled some white chocolate over the macarons, and sprinkled some of the pistachio crumbs on top.
For the filling of these Pistachio Macarons, I actually made a Pistachio Cream Cheese Filling.
You’ll see I use a lot of cream cheese frosting in my baked goods, because taste wise is probably one of my favorites, not gonna lie.
And I wish I could eat this Pistachio Cream Cheese Frosting with a spoon. Self-control stops me, thank goodness!
I also want to point out to you the difference on the bottom of my macaron shells. The first picture is from when I first made uploaded this recipe here, 10 months ago. The shells were all uneven, and not smooth. And that is due to using parchment paper to bake my macarons instead of silicon mat.
The bottom picture is the most recent one, and look at the improvement on those bottom shells! What do you think? Do you like baking macarons with parchment paper, or do you prefer silicon mat?
I get asked all the time about tips on how to make macarons. So far, I’ve written several macaron posts and some of them have some important tips that could help you if you want to master how to make French macarons.
I have some video tutorials, and many tips throughout all of my macaron posts that can help you in your macaron baking journey.
Make sure to check out my YouTube channel.
If you want to learn more about making macarons, visit my Macaron School, where I publish everything related to macarons, from troubleshooting guides, to beginner’s guides, and more! Lots of tips, science behind macarons and everything you need to know to help you on your macaron journey.
Here are some more links you might be interested in:
- M&M’s Macarons (with video on how to make different color shells from one batch of macarons)
- Tutorial on the Meringue Stage
- Brownie Macarons
- Balsamic Caramel Strawberry Macarons
- Caramel Popcorn Macarons
- Key Lime Pie Macarons
- Strawberry Lemonade Macarons
To name a few. Go to my Macarons category page to see more macaron recipes and macaron ideas.
If you have any macaron questions, don’t hesitate to reach out to me over email, or on instagram, over dm, which is probably the best way to reach me.
And if you make any of my macarons, don’t forget to tag me also on social media!
Making macarons can be challenging, but don’t let that stop you. If you really want to master them, all you have to do is to keep on baking. Try to research as much as you can about how to make French macarons, and try to put the tips you learn in practice, and you’ll end up finding what works best for you, your kitchen, and the climate you’re in.
Another thing you need to know about these Pistachio Macarons, is that they are my favorite! They were the first macarons I ever attempted too. Because I just love pistachios so much! What’s your favorite macaron flavor?
I hope you have a great day. Big thanks for reading!!
Pistachio Macarons with a Pistachio Cream Cheese Filling. Drizzled with white chocolate, and topped with ground pistachio.
Pistachio Macaron Shells
pistachio flour* see notes
- A few drops of green food coloring
Pistachio Cream Cheese Filling
pistachio flour* see notes
ground pistachio* read notes
melted and slightly cooled
Pistachio Macaron Shells
Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/4” diameter tip. Set aside.
Line two baking sheets with parchment paper or silicone mat.
Measure out all of the ingredients.
Sift the powdered sugar, almond flour, and pistachio flour together. Set it aside.
Place a bowl over a pan with barely simmering water, making sure the bottom of the bowl isn't touching the water. Add the sugar and egg whites to the bowl.
Whisk the sugar and the egg whites until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
Don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
Transfer the syrup to the bowl of a stand mixer.
With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high, or medium-high and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
Pour the sifted powdered sugar, almond flour, and pistachio flour into the stiff meringue.
Add the food coloring at this point, if using. I added a drop of green gel food coloring.
Start folding gently forming a letter J with a spatula.
How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
There’s another test you can do. I call it the Teaspoon test.
Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds. Test again.
Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper or silicone mat, it’s ready.
You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
Transfer the batter to the piping bag.
Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
Use a toothpick to pop any air bubbles in the surface of the shells.
Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
Pre-heat the oven to 300ºF.
Bake one tray at a time.
Bake for 5 minutes, rotate tray.
Bake for 5 more minutes. Rotate again.
I bake each tray for about 15 to 20 minutes.
When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
Remove from the oven and bake the other tray.
Let the macarons cool down before proceeding with the filling.
Pistachio Cream Cheese Filling
Beat the butter and cream cheese at medium speed for about 1 minute.
With the mixer off, add sifted powdered sugar, mix on low to combine. Add pistachio flour and vanilla. Cream for another minute or so until creamy and fluffy.
Put the filling in a piping bag.
Pipe about 1 teaspoon of filling on top of each bottom shell. Place another shell on top.
I melted white chocolate and put it in a piping bag, cut a very small hole at the end and drizzled the white chocolate over the macaron shells, and then topped them with ground pistachios.
Store macarons in the fridge, in an air tight container for up to 5 days, and in the freezer for about 1 month.
Pistachio Flour- To make the pistachio flour, you want to grind about 1 cup of pistachios in the food processor. However, you have to be extremely careful not to over process the mixture, otherwise the pistachio starts to turn into a paste, as you grind it out and it releases oils. You want this mixture to be dry. Once you’ve processed it, sift this mixture to obtain the dry powdered pistachio flour. You will use 1/4 cup of pistachio flour in the recipe for the shells and another 1/4 cup for the Pistachio Cream Cheese Filling. Remember to process the nuts just enough not to form a paste. The pistachio flour needs to have the same consistency as the almond flour does. You will have some big pieces of ground pistachio left back in your sifter, I used those big crumbs of pistachio to top the white chocolate drizzle after the macarons were assembled, for a cute decoration.
Pistachio– Use DRY roasted pistachios, or raw pistachios for the flour over oil roasted pistachios. Salted pistachios work fine, but I prefer without salt.
Food coloring: Make sure to use gel food coloring, not liquid, as it will affect the batter, and it will destroy the protein bonds in the meringue that form the structure of the macarons.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about how to figure out your oven here.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Troubleshooting: Please visit this article for troubleshooting tips.
And when I thought things couldn’t get any better, I saw the words “drizzled with white chocolate” 🙂
This post is a macaron heaven!
Thank you Makos!!! I appreciate it!
This was my first macarons attempt and they came out great! Thank you
That’s so nice to hear!! Thank you Jana!!!
I love pistachio macarons! These look so delicious!
Thank you Natalie!!
i tried to make it and its really deliciouse macarons👍
Thank you so much!!!
I love that you use different different piping nozzle to fullness these macs! What # is it if you don’t mind sharing?
Absolutely Sara. The tip I used was the Ateco 829. I just put a link up there at the end of my post to the tip on Amazon. Thank you for asking!! Have a great day!!
I’ve read in other recipes that when making your own almond flour it keeps it from turning into paste by adding the powdered sugar to the almonds when you process it. Can this be done also to help keep the pistachios from turning into a paste?
Hey Christine, you could definitely do that!! Sounds like a great idea!! I will try that myself too!!!
Re:pistachio flour- raw or toasted/roasted pistachios?
I’ve only made it with roasted pistachio, but they have to be dry roasted in my experience. I will fix the post in a couple of days and add a video for this recipe, and I will make sure to include that in the recipe. Thank you for your question!
Do you have any tips to know when to stop processing the nuts?? I have tried with other nuts (walnuts and pecans) and I feel like they go from big chunks to paste really fast. How fine is acceptable?
It helps if you use dry roasted nuts. Process a few times, and then sift the flour, then process the bigger pieces that got left out again. Just pulse briefly, don’t overprocess them, or they will turn into paste. It has to be fine enough to go through a sifter, which is why it’s good to stop in between, sift what’s already fine, and then proceed to process the pieces that are still too big. That’s my best tip. thank you for your question!!!
You make it look so easy Camila! Going to try this one…hoping it will turn out as good!!
youre a wonderful baker!! anything you make is fantastic!! thank you so much!!!
Hi Camila! I’ve made several of your macaron recipes before (chocolate, lemon, strawberry) and they are always a hit! I tried these and followed the same process as normal but these had cracked tops, which normally doesn’t happen to me. Any ideas? I’m thinking maybe the pistachio flour added too much moisture? Any other tips for fixing cracked top/no feet?
Hey Caroline, cracked top could be a few different things. I help a lot of people with macaron issues, and I myself have had them all in my journey, and I will say that most of the times that the tops are cracked, it’s usually because the meringue wasn’t whipped enough, or the oven temperature was too high. So first, I would make sure that the meringue was whipped to stiff peaks. It happens to the best of us that sometimes we end up whipping slightly more or less for any reason or distraction. Second, I would make sure the oven is at the right temperature. It helps to have thermometers in there, I have a couple in my oven because if one breaks I will know because of the differences in temperature between them, and also to help me see if there are hot spots in my oven, for example, if the front heats more than the back etc… Most home ovens aren’t great at keeping the temperature regular as you set it, so having the thermometers really helps to regulate that.
And finally, let me ask you about the pistachio flour. Did you use dry roasted pistachios to make the flour? Also, did you make sure to process it only until it became fine, and not overprocess it to the point of letting the pistachios release oils?
Anyway, let me know if I can help with anything else! Thank you
What shade of green is the food coloring that you use? I’m about to try your wonderful recipe but I’m not sure if electric green, forest green, or leaf green, or another is better? The one you use is perfect!
I used just a little bit of leaf green 🙂 plus the ground pistachios also help give a bit of color to the batter!
You’re amazing, thank you!!
awe thank you!! 🙂
This recipe is amazing, I don’t have much experience with macaroons (only made them 2-3 times before) but this recipe was so easy to follow and they turned out perfect! Thank you very much for sharing your tips!
Aweee thank you so much!! I appreciate your feedback!! Have a lovely day!!!
Hii!! I want to attempt this recipe… would be my first time baking macarons. My sisters baby shower is coming up… but she is extremely picky with her macarons. She only likes chewy pistachio with a light filling… nothing too thick like a finished ganache. How chewy is this recipe? What’s your advice on making them chewy and lightly crispy on the outside? Thanks in advance. I am a baker. Just never made macarons before
This is not so much of a recipe matter, but getting the hang of making macarons. Every recipe for macarons is supposed to make chewy macarons on the inside and lightly crispy on the outside. However, there’s a learning curve with mastering this. Some people get it right away, and most take a few months, maybe even years to master them. It may take some time experimenting with recipes and methods to find what works best for you.
But the Swiss method, which is what I use is what has worked best for me and many others. So, if you want to start with this method, I’d recommend watching lots of videos, reading blog posts about it, and reading my tips and detailed information very well. I have videos on youtube that can help you also, and lots of info on my blog posts.
So, to have macarons that are chewy on the inside, lightly crispy on the outside, I’d recommend not over baking them as a start, because that will definitely make them hard.
But many other things can make a macaron hard and crispy, such as over mixing the batter during the macaronage stage, under whipping the meringue, therefore having a “wet” batter, and this will make the macarons crack, or spread out thin, which will make them crispy instead of soft and chewy inside and lightly crispy on the outside.
Also, having hollow macarons will make them crispy, since they will be completely hollow on the inside and just have a crispy shell. And hollow macarons can happen for many reasons such as over whipping the meringue, under mixing the batter, over baking.
The methods are very detailed and specific, so you have to know exactly what each stage is supposed to look like (the meringue, the batter before piping, when it’s baked enough, etc)
I also recommend getting an oven thermometer if you don’t have one, because even the slightest temperature variation can make a huge difference, I am talking just a few degrees can completely make or break.
Basically just read a lot about it and try to practice once or twice before making them for the shower. Plus they can easily be frozen, so you could make them ahead and if they work out, you can freeze them for later and they will stay perfect in the freezer.
If you only have one chance of making them, and no time to practice before the shower, you can send me a dm on instagram as you are making the macarons showing me the meringue, and the batter, etc and I can try to guide you from my end, if I’m available at the time.
Hello! Your macarons look so perfect 🥺
I have a question: what is your recommendation for celsius degrees in this recipe ? I live in Europe and we only use Celsius. I calculated it on google and it turned to be 162 *C. Isn’t that a little bit too much for the meringue ? I just want to have the perfect temperature 😊
Thank you so much!
Yes that is the temperature I’d use. I often see people recommend 160 celsius in websites using the French or Swiss method. If you choose to use the Italian method, the temperature will probably be lower though. Since I use the Swiss, this is the temperature that works best for me. Make sure you have an oven thermometer. Thank you! 😊
Oi Camila, What a wonderful recipe! I made it and my macarons turn out amazing! I have pictures but I don’t think I can post them with this comment.
Here are my notes about why your recipe is special:
1 – The pistachio flour in the shell makes a HUGE difference. I’ve made some before without it and they were not the same; not at all.
2 – The cream cheese filling is fabulous as it is not too sweet.
3 – Using the a silicon mat makes is better; the bottoms of the macarons were really smooth.
4 – I got an oven thermometer; and yes, the oven temperature displayed on the panel of my oven was not precise.
5 – Your detailed explanations are ‘very’ important to read for a successful culinary venture 🙂
Pistachio is also my favorite macaron and I am a Brazilian living in the US with a growing passion for making macaron (I always LOVED them). Seu site é maravilhoso e fiquei sua fan! Beijinhos e tudo de bom pra você!
Oi Maria Amelia!! Thank you so much for this wonderful comment and review! Much much appreciated!
Obrigada de coracao!!! beijos e abracos!!! Tudo de bom!
Hi guys, I was wondering if anyone could help me to troubleshoot some of the issues I’ve been having making macaroons.
I tried a non pistachio recipe and it worked perfectly the first time and since then one batch was way too hard, another didnt grow feet, the other one cracked and the top didn’t go hard 🤦🏻♀️
When I made the pistachio batch the mixture spread to much the first time, the second time no feet. So I tried to make some raspberry ones and the mixture grew feet but had a soft top that dropped even after almost 45 minutes baking.
If anyone could give me a hint or tip it would be much appreciated
Ok, my first question is do you have an oven thermometer?
Also, do you have pictures of these batches you can email me or send me on instagram dm, and I can try to help you get to the bottom of the issues.
-About the macarons having feet that spread out too much, it can be from over mixing the batter, or high oven temperature, which is why I am asking if you have an oven thermometer.
-The macarons not developing feet, can be from under whipped meringue, low oven temperature, or the shells didn’t dry enough before baking, your batter could have been too wet, or even over mixed, which makes the batter too “wet” and causes all sorts of issues.
-about the shells growing feel but having a soft top that dropped, it could be also from the batter being too wet and not being dry enough before entering the oven, or the meringue was under whipped, or the batter over mixed.
Seeing pictures of your whipped meringue, piped macarons before baking, and the baked macarons can help pin point what the issue might have been.
Best of luck, and keep practicing because macarons can be like that sometimes, but you got this!
Sure I can what’s your email address ?
I tried another batch today same problem the top looks like when you’ve left your tea out for too long and it gets that film ontop 🤮
Literally couldn’t salvage ANY of it!
I made these and followed exact instructions but I got cracked, hollow Macarons with no feet. Not sure what went wrong…. :’(
cracked shells can be due to under whipping the meringue, high oven temperatures. make sure you have an oven thermometer, and keep practicing, making macarons is a skill that can take a long time to master.
Excited to try these… first time macaron maker! Tough to find the dry roasted pistachios right now, so it may take me some time to get started. Do you use salted or unsalted?
I’ve used salted before. But prefer unsalted 🙂
I followed the directions and came out with great looking and great tastings macarons . 5/5 Amazing!
Awesome thank you so much!!
When I was processing my pistachios they turned into a paste what could I do to make them back. They haven’t directly turned into a paste but they cannot be sifted.
So, I am not sure if it would work to use it in this recipe. Maybe you could try to do what Broma does in her recipe and add it to the meringue anyway https://bromabakery.com/white-chocolate-pistachio-macarons/ check out her recipe to see how she uses pistachio paste in the shells.
Oh my goodness this recipe was AMAZING and I swear my family of 7 ate it within 10 minutes no joke! This was my first time making it and I was so scared but it ended up working out well. So thank you so much! Can’t wait to try your other macaron recipes ☺️☺️👍🏼
I am so happy!! thank you so much!!! That’s awesome!
thank you SO MUCH for sharing this recipe! Your detailed instructions are excellent and very important to follow, especially if this is the first time anyone’s making macarons. Mine came out beautifully! This was my first ever attempt at macarons. I just wanted to add that I used hand-mixer for everything, so there is no need to use a stand-up mixer if anyone’s curious (I’ve heard that you can only make macarons using a stand-up mixer, otherwise it won’t work). Thank you again for your guidance!
Thank you so much Petra! I am so happy to hear that! 🙂
First of all, let me just say what a good teacher you are. My son-in-law loves macarons so I wanted to accept the challenge for him. I read many sites and watch many videos, but yours is different because it explains what you learned. The videos though are OUTSTANDING! I attempted Nutella – but I didn’t fold long enough and the batter was too thick (I love how you say that that step may take many tries. – thank you for that encouragement – seriously, what you say there is don’t give up) The second batch I made were pistaschio – out of this world. I will continue to practice – cuz the outcome is YUMMY.
Awe omg thank you so much! I appreciate that! And that is exactly my message! Don’t give up! It has taken me many tries and practice to get them right 100% of the time!
Can I make these with pistachio paste or making the pistachio flour better for consistency?
I would recommend using the pistachio flour. Some recipes use the paste, check bromas recipe, she does use paste I believe
They haven’t finished cooling yet, but this is the first time I’ve made macarons and they have feet! I’m so excited I did them right. Thank you for this wonderful recipe!
Thank you so much this makes me so happy to hear!!
I followed the pistachio cream cheese filling, i just dont understand why its not that stiff and its quite runny so i dont think thats gonna be a good and stable filling for my macarons. I have made cream cheese twice with strawberry jam and one with this but sadly even if how i love the taste its ending up eating my shells especially after days of storage.
Add more powdered sugar to adjust the consistency.
Depending on the brand of cream cheese you were using, or if it was too soft, this may happen. It just needs more powdered sugar to make it stiffer.
Hi! These look absolutely amazing! I’m wondering if you will still get the pistachio flavour by just using the filling but having a normal almond flour shell. What do you think?
Yes! For sure you will get pistachio flavor!
Each Macarron is 220 Cal ?
It will depend on how big you pipe them, the amount of frosting you fill them with, if you top them with white chocolate or not, etc… This is a baseline, of how many calories my macarons had, with the sprinkled pistachios on top, the drizzle of white chocolate, and the amount of frosting I filled each with.
Hi, will I be able to taste the Pistachio flavor in the shell? Thinking of a different filling but want the Pistachio flavor in the macaron shell.
Yes you can taste the pistachio in the shells. Maybe you can experiment with an even higher amount of pistachio flour, and decrease the amount of almond flour. Some recipes call for pistachio paste also, I don’t know if that would make it taste even more like pistachio, but it’s worth a try.
Hi these look beautiful! Can’t wait to try making them. I just have one question. How would the quantities for the shells change if I wanted to use pistachio paste instead of the pistachio flour?
Sorry I have no idea about this measurement! I have only made it with pistachio paste using the Italian method years and years ago.
I love your work! And I love your pistachio macarons!
Thank you so much for sharing your creations!
Thank you so much Ellen!!! 🙂
My sister and I started baking macarons during quarantine. After numerous attempts from many different recipes, we stumbled on this pistachio recipe! The YouTube video and the blog was detailed and precise! The pistachio macarons turned out so beautiful! Thank you for sharing your recipes!
thank you Ann! That’s nice to hear!!
I am so happy right now!! This is my first time making a recipe from Camila and my fourth time trying Macarons. They turned out so good! Full shells, sweet little feet and soooo good!!
that’s great to hear, Sheila!! thank you so much!
I made way too much filling. Does it freeze well? I would like to make more of the shells but can’t right away.
yes it will freeze very nicely! just make sure to pack it really well not to get freeze burnt! and it will last for up to 2 months in the freezer. to thaw put it in the fridge overnight, and then put it on the counter for 1 hour or so, depending on how hot the kitchen is, and cream it for a minute or so with the mixer to get it creamy and fluffy again.
Hi Camila! What would you suggest if I don’t have heat proof bowls or a double boiler? Currently in the middle of a military move and staying in a house that isn’t my own and trying not to acquire more things! I’m excited to try these!!
Hello! I would suggest using the french method! Like this recipe here https://www.piesandtacos.com/coconut-macarons/, just substitute some of the almond flour for pistachio flour (72 grams of almond flour and 28 grams of pistachio flour). The french method doesnt require a double boiler.
These were the first macarons that I’ve made that haven’t fallen apart or gone wrong somehow – and they were delicious!
Thank you so much Sarina! That’s great to hear 🙂
I made these after six failed attemps (recipes from another blogs and sites) and they came out perfect! Chewy on the inside and the filling is delicious 😍
Awe that’s amazing to hear, Cathleen!! Thank you 🙂
Can I use the bag of shelled pistachios from Costco to make the flour?
I am not sure what their pistachios are like, but I would refrain from using oil roasted pistachios.
Mine didn’t turn out very well because the shells didn’t rise and it didn’t spread to make a smooth round top. They turned out more like biscuits not macarons. I’m wondering if I did something wrong with the egg whites. I have made vanilla ones prior to this and they turned out perfect so I’m not sure what I did different this time. The cream cheese filling was definitely delicious. Thank you for the recipe.
Hi! Does the recipe works for french method too?
Love your recipies BTW 😋
some people make it with french method though I have no attempted it. Thank you so much!
Simplesmente maravilhosos, Camila!! Parabens!! Tudo o que você faz nota-se que é com muiyo carinho, amor e dedicação!! Parabéns!!
These are wonderful. The pistachio flavor is perfect. The filling is divine. Thank you for taking the time to perfect this recipe and post it for us.
That’s so wonderful to hear, thank you so much!
would adding a bit of pistachio extract to the macaroon shells be too much ?
I don’t like adding extracts to my shells, the amount of flavor you can usually add to prevent altering the shell will probably be too little to even make a big difference in taste. If you are an experienced macaron baker I’d say definitely go for it and experiment, but if you are a beginner I really don’t recommend.
All I can say is ….. YUMM!!!! I tried another recipe twice – with no success. Then I tried yours – huge success! My family was very happy. I’m making the lemon macarons later tonight, thanks!
Thank you so much Louise!!!
Hi Camila, I’m planning on trying these for Mother’s day orders, but I prefer the French method. What percentages of almond flour to pistachio flour would you recommend?
I also use your recipes all the time and absolutely lover your flavor combinations-they are always a hit with my customers! Thank you for sharing your wealth of knowledge with us!
It depends because with the french method the ratios are different, I recommend finding a pistachio french recipe to be sure of the ratios.
Thank you so much!! 🙂
I have made your passion fruit and this pistachio macarons today.and they turned out amazing.thank you for sharing your recipe.🥰
Thank you so much!!! ☺️
Hello! I’m looking for a pistachio filling for mini tartlets…do you reckon this would work? & can you freeze it? thanks 🙂
This is just buttercream so I would do something else. I love this recipe: https://www.piesandtacos.com/no-bake-pistachio-pie/
Can you make these with just pistachio flour? I want to make them for someone who is allergic to almonds.
I have never tried with just pistachio flour. I tried with just hazelnut flour once, they came out ok, but looked a bit weird because the texture of the hazelnut isn’t as smooth as the almond.
Hello! This was my first time making macarons EVER and I am proud to say I nailed them first go. They were delicious! I was very hesitant at the beginning and expected this to fail not once, but maybe after numerous attempts because hey, macarons aren’t meant to be easy right? I followed your recipe step-by-step and the video was so an added bonus for a visual person like me! I am by no means ‘a cook’ or ‘a baker’ but this recipe really helped a newbie like me. Thank you!
That’s so awesome to hear!! It means you’re a natural!!! 🙂 great job!!!
Turned out absolutely delicious! I always love your thorough recipes
Thank you so much!!!
Fran @ G'day Souffle
I teach Macarons classes myself so I’m always on the lookout for new recipes. I’ve always made pistachio filling using pistachio paste and melted white chocolate and it always turned out a little runny. So I tried your filling recipe, adding a little pistachio paste with the pistachio flour (just to boost the flavor a bit). It turned out good- no filling oozing out of the shells! Thanks!
Thank you so much!!!
First time making macarons. They came out amazing!! My family loved them. Will be making these again soon.
Awesome thank you!!
Hi Camila, this is my first time posting but I have made a few of your macaron recipes since my first attempt 6 months ago and they have always turned out fantastic. Thanks for writing such comprehensive and clear instructions! These are probably my favourite of your recipes that I have tried but it is a very crowded field haha.
I was wondering if you had any advice on how to incorporate rose water into these macarons? The pistachio flavour is fantastic but since pistachio/rose is such a classic combination in other contexts I was going to see if I could give it a go with these.
Thanks in advance!
I have made Rose Macarons for my upcoming macaron book, I used rose water in the buttercream just about 1/8 tsp because a little goes a very long way. I haven’t used any in the batter itself, but if I were to use it I’d go with an extract probably and just add a tiny tiny bit.
Hey Camilla, Thank you for this recipe. Can you tell me please if we can double this recipe without any problems? Thanks.
definitely can be easily doubled. nothing changes, same exact procedure.
I am just curious, why this recipe has a slightly different ratio than all the others, having the almond and pistachio flour, not be matched to the amount of icing sugar (10g less icing sugar to the normal 1:1 ratio)