Pistachio Macarons

Pistachio Macarons // FoodNouveau.com

Pistachio macarons are a delightful classic of French pastry, but did you know you can make them at home? This recipe will show you how.

Never made French macarons? Here are helpful resources to get you started:

Makes about 56 shells, or 28 assembled macarons.

Pistachio Macarons
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For the shells
3 egg whites (from large eggs)
7.2 oz [205 g] powdered sugar
4.4 oz [125 g] almond flour
0.7 oz [20 g] unsalted and shelled pistachios
1 oz [30 g] granulated sugar
Green and yellow gel food coloring
For the pistachio buttercream
1.6 oz [45 g] unsalted and shelled pistachios
1 cup [250 ml] powdered sugar
1/4 cup [60 ml] butter
½ tsp [2.5 ml] pure pistachio extract (optional)


Make the pistachio buttercream: Place the pistachios and powdered sugar in the bowl of a food processor. Process until the pistachios are finely ground.

Cream the butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer to do so), then add the pistachio/sugar mixture and mix until creamy and fluffy. 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 an airtight container and reserve 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.)

Make the macarons: In the bowl of a food processor, add the powdered sugar, almond flour, and pistachios, and process until the pistachios are finely ground. Sift mixture to make sure no lumps or bigger bits of almonds or pistachios are left.

Whisk the egg whites on medium/high speed for a minute or two, add a tablespoon of the granulated sugar, continue beating and add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy. Mix in green and yellow gel food coloring: for light green, try 6 drops yellow to 1 drop green, adding more using this ratio until you reach a nice pistachio color.

Delicately fold in the nuts/sugar mixture in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain and the color is evenly blended.

Prepare the baking sheet by lining them with parchment paper. Slide macaron templates under the parchment paper, if using.

Transfer the macaron batter in a pastry bag fitted with a ½-inch [1.25-cm] round tip. Pipe 1½-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 your oven to 275°F (135°C) with a rack set to 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 with the buttercream, about an hour. Pair same sized shells together and assemble with buttercream. Store the assembled macarons in an airtight container and refrigerate for one night before indulging. Always bring the macarons back to room temperature before serving.

Recipe Credit: Marie Asselin


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