Description
Pistachio Macarons are delicate French cookies made with almond flour and filled with a creamy pistachio buttercream, perfect for any occasion.
Ingredients
Scale
- 1 cup powdered sugar
- ½ cup almond flour
- ¼ cup unsalted pistachios, finely ground
- 2 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Green food coloring (optional)
- ½ cup unsalted butter, softened
- 1 cup powdered sugar (for filling)
- ½ teaspoon vanilla extract (for filling)
- 2 tablespoons finely chopped pistachios (for filling)
Instructions
- Preheat your oven to 300°F and line two baking sheets with parchment paper.
- In a bowl, sift together the powdered sugar, almond flour, and finely ground pistachios. Set aside.
- In a separate bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar while beating on high speed until stiff peaks form and the mixture is glossy. Mix in the vanilla extract and a few drops of green food coloring if desired.
- Gently fold the dry ingredients into the egg white mixture using a spatula. Be careful not to deflate the egg whites; fold until just combined and the batter flows like lava.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets gently on the counter to release any air bubbles.
- Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Bake the macarons for 15-18 minutes, rotating the sheets halfway through. They should have a smooth top and a slight foot.
- Allow the macarons to cool completely on the baking sheets before removing them.
- For the filling, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped pistachios.
- Pair the macaron shells and pipe a small amount of filling onto the flat side of one shell, then sandwich it with another shell. Repeat with the remaining shells.
- For best flavor, refrigerate the filled macarons for at least 24 hours before serving. Bring to room temperature before enjoying.
Notes
- Experiment with different nut flavors by substituting almond flour with hazelnut or pecan flour for unique variations.
- Add a touch of lemon zest or orange zest to the filling for a refreshing citrus twist.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg