Prep Time: 2 hours

egg whites  granulated sugar  almond flour  pistachio flour  powdered sugar  green food coloring

Cook Time: 40 Min


White Scribbled Underline

Pistachio Flour


Start with dry roasted pistachios. Place the pistachios in a food processor and pulse until it starts to become ground. Stop once the mixture is still dry. Sift the ground pistachios, and set the bigger pieces aside.

Pistachio Flour


Sift the ground pistachios; and repeat the pulsing process with the remaining big pieces.

The Macaronage


Don’t be intimidated by the pistachio flour, simply add it to the whipped meringue with the almond flour and powdered sugar. And fold as you normally would.



It's important to figure out your own oven to know what temperature is best to bake macarons and for how long.

Pistachio Frosting


Beat the butter and cream cheese for about 1 minute. With the mixer off, add sifted powdered sugar, and combine. Add pistachio flour and vanilla. Cream until creamy and fluffy.

To Assemble


Pipe the filling on each bottom shell. Top with the other shell. I drizzled melted white chocolate over the macaron shells, and then topped them with ground pistachios.

Recipes for other delicious desserts

01 Lemon Macarons

02 Hazelnut Macarons

03 Funfetti Macarons