Updating this post on Aug 19th 2019, with new photos and a video tutorial on how to make these Pistachio Macarons! Yay!
Guys, this recipe for Pistachio Macarons became one of my most visited ones on the blog, so I decided to make a video and take new pictures to update this post! Hope you all enjoy it!
I am keeping the original post as it was, but I am adding some more paragraphs in between, and new photos, specially explaining better how to make the pistachio flour, which is a question I get quite a lot. You can see in the video how I make the pistachio flour, but I will explain with more details below.
Another disclaimer, I am not deleting the old pictures, first because I like to see the evolution of my work, and second because many of these pictures have been pinned on Pinterest, and I am not sure if it would affect that if I were to delete them lol!
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.
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.
It really is a journey, you know. So much has changed since I first published this post. For one, now I am even baking Vegan Macarons also. And a lot has changed in my photography also. Check out the evolution, it really makes me so happy to see how dedicating yourself to doing what you love turns into an amazing adventure of finding out more about yourself, and growing within your passion and coming closer to your true-self.
This is an old excerpt with my first tips on how to make macarons, on my first macaron posts:
If you are new to making macarons, check out my Matcha Macarons post, where I go over some main tips and techniques. On my Raspberry Macarons post, I talk about Almond Flour, brands, sifting methods, etc. On my Espresso Macarons post, I answer common questions about making macarons. On my Lemon Macarons post, I talk about macaron shelf life and storage. Check them out! And also, there are tons of other resources online that can help you.
But now I have way more to offer, I have published 44 macaron recipes as of this day (Aug 19th 2019), and I have way more to come. So make sure you check some of them out, and some of my videos too, on my Youtube channel, my IGTV on instagram, and here on my blog posts.
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 style, and your kitchen.
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!!
This page contains affiliate links. Which means that every time you make a purchase of an item you clicked through my website, I receive a percentage from Amazon. It doesn’t cost anything extra to you, but helps my blog! Thanks!
Pistachio Macarons with a Pistachio Cream Cheese Filling. Drizzled with white chocolate, and topped with ground pistachio.
Pistachio Macaron Shells
- 3 egg whites 100 grams, 3.5 oz
- 1/2 cup granulated sugar 100 grams, 3.5 oz
- 3/4 cup almond flour 72 grams, 2.5 oz
- 1/4 cup pistachio flour* see notes 28 grams, 1 oz
- 3/4 cup powdered sugar 90 grams, 3.17 oz
- A few drops of green food coloring
Pistachio Cream Cheese Filling
- 2 ounces cream cheese softened (56 grams)
- 2 tablespoons butter softened (28 grams, 1 oz)
- 1 cup powdered sugar sifted (127 grams, 4.5 oz)
- 1/4 cup pistachio flour* see notes 28 grams, 1 oz
- 1/2 teaspoon vanilla extract
- 1/4 cup ground pistachio* read notes
- 2 oz white chocolate melted and slightly cooled (56 grams)
Pistachio Macaron Shells
Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
Line two baking sheets with parchment paper or silicon mat.
Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
Measure out all of your ingredients.
Sift powdered sugar, almond flour, and pistachio flour together. Set aside.
Now you can finally start.
Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
Make sure the bottom of the bowl isn’t touching the simmering water.
Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
With the whisk attachment, whisk mixture on high speed 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.
You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
Pour powdered sugar, almond flour, and pistachio flour mixture into stiff whites.
Start folding gently forming a letter J with a spatula. Add the food coloring at this point.
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, and you might have to have a couple failed batches before you get this right.
First, I pick up some batter with my 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.
Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
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.
This is the most important part about making macarons in my opinion.
Once you’ve piped as many 1 1/2” 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.
Let your 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 325F.
Bake one tray at a time.
Bake for 4 minutes, rotate tray.
Bake for 4 more minutes and rotate the tray again.
Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.
When baked, the macarons will have a deeper color and formed feet.
Remove from the oven and bake the other tray.
Let the macarons cool down before proceeding with the filling.
Pistachio Cream Cheese Filling
Cream 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 filling in a piping bag.
Pipe about 1 teaspoon of filling on top of each bottom shell. Top with the top shell.
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.