Description
Delight in these elegant Pistachio Macarons, featuring delicate almond and pistachio shells with a luscious pistachio buttercream filling. Perfectly crisp on the outside and chewy inside, these French-inspired sandwich cookies offer a nutty flavor and a beautiful green hue, ideal for special occasions or a sophisticated treat.
Ingredients
Scale
For the shells:
- 1 cup powdered sugar
- ¾ cup almond flour
- 2 tablespoons finely ground pistachios
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- Green gel food coloring (optional)
For the pistachio filling:
- ½ cup unsalted butter (softened)
- ¾ cup powdered sugar
- â…“ cup pistachio paste
- 1–2 tablespoons heavy cream
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Make dry mixture: In a food processor, pulse together powdered sugar, almond flour, and finely ground pistachios until the mixture is very fine. Sift this into a bowl, removing any larger particles for a smooth batter.
- Whip egg whites: In a separate mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks form, indicating perfect meringue consistency.
- Add color and combine: If desired, add a small amount of green gel food coloring to the meringue. Gently fold in the dry mixture in batches, combining carefully without deflating the batter. Continue folding until the mixture flows like lava and forms a ribbon when lifted by the spatula.
- Pipe macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto the prepared baking sheets, spacing them evenly. Tap the trays firmly against the counter to release any trapped air bubbles.
- Rest the shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes until a skin forms on top and they are no longer sticky to the touch, which is crucial for the development of the characteristic feet during baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes, rotating the pans halfway through to ensure even cooking. The macarons should rise and develop their signature feet.
- Cool shells: Let the macarons cool completely on the baking sheets before gently removing them to avoid breaking the delicate shells.
- Prepare filling: Beat softened butter until smooth. Add powdered sugar and continue beating until the mixture is light and fluffy. Mix in pistachio paste and enough heavy cream to achieve a smooth, pipeable consistency.
- Assemble macarons: Pipe a dollop of the pistachio filling onto the flat side of half the macarons. Top with the remaining shells to form sandwiches.
- Chill to mature: Refrigerate the assembled macarons for 24 hours to allow the flavors to meld and textures to mature for the best taste experience. Bring to room temperature before serving.
Notes
- Use finely ground pistachios to ensure a smooth macaron shell.
- Be careful not to overmix the batter to maintain the right texture and consistency.
- Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
- For best flavor and texture, serve macarons at room temperature after allowing them to mature overnight in the fridge.
