Pistachio is a timeless French macaron flavor, and one of the most popular, too! These bright green bites deliciously showcase the flavorful nut. This recipe includes a variety of resources to help you successfully make macarons, including a full French Macaron video masterclass!
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Pistachio French macarons are a delightful classic of French pastry, but did you know you can make them at home? This recipe will show you how.
FIRST TIME MAKING FRENCH MACARONS?
If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you:
And a full how-to video class—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!
I designed my Skillshare class both for novice bakers who want to learn new skills as well as for experienced bakers who are seeking to master a new and impressive dessert. The class is divided into 15 short lessons that show you the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.
I myself learned how to make macarons by watching a friend making them for me repeatedly, and I believe watching a video demonstration is the best way to learn how to make macarons because you can see exactly the techniques, textures, and results you should aim for.
Over 8,000 people have taken my Skillshare class so far and the class gets overwhelmingly positive reviews, with most students stating the lessons exceeded their expectations. I’m confident that this video class will enable you to create perfect macarons!Enroll Now!
For the pistachio buttercream: In the bowl of a food processor, add the pistachios and powdered sugar. Process until the pistachios are very finely ground, scraping down the sides of the bowl once or twice during the process.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add the ground pistachio/sugar mixture and mix until fluffy and smooth. Add the pistachio extract and mix well. If the buttercream seems a bit stiff, add some heavy cream or milk by teaspoonfuls until you reach the right consistency. Transfer to a pastry bag fitted with a small round tip and set aside until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
For the pistachio macaron shells: Return the egg whites to room temperature at least an hour before making the macaron shells.
In the bowl of a food processor, add the powdered sugar, almond flour, and pistachios, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture in a fine mesh strainer to make sure no lumps or bigger bits of nuts are left. Discard the larger bits that remain in the strainer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in green and yellow gel food coloring: for a light green, try a ratio of 6 drops yellow to 1 drop green, adding as much as needed to reach a shade you like.
Add the nut and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and come back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 strokes until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing the ribbon stage early to avoid overfolding.
Stack 2 baking sheets and line the top sheet with parchment paper. Cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
Transfer the macaron batter to a pastry bag fitted with a 1/2-inch (1.25-cm) round tip. Pipe 1.5-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.
Preheat the oven to 275°F (135°C) with a rack in the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.
Let the shells cool completely to room temperature before assembling them, about an hour.
To assemble the pistachio macarons: Pair same-sized shells together and set side by side on a work surface. Pipe some pistachio buttercream over half of the shells. Close the macarons, gently pressing the second shells over the filling.
Store the assembled macarons in an airtight container and refrigerate for one night before indulging.
SERVING: Always bring the pistachio macarons back to room temperature before serving.
STORAGE: Store the assembled macarons in an airtight container and refrigerate for one night before indulging. French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
Did you make this?
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