Perfect Pistachio Macarons

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Macarons are amazing in all the many flavors that they come in, but pistachio macarons? These babies are the Beyoncé of the macaron world. I won’t pretend to have the ability to describe these, so try them out for yourself!

Makes 16 macarons

Prep Time: 40 minutes

Cook Time: 10-15 minutes



  • 50 g ground almonds
  • 115 g icing sugar
  • 25 g pistachio nuts, finely ground
  • 2 large egg whites
  • 50 g caster sugar
  • green food coloring, paste or liquid


  • 55 g unsalted butter (softened)
  • green food coloring, paste or liquid
  • 115 g icing sugar
  • 2 tbsp pistachio nuts, finely chopped


  1. Line two baking sheets with parchment paper. In a food processor, process the ground almonds, icing sugar, and ground pistachios for 15 seconds.
  2. In a large mixing bowl, whisk the egg whites until soft peaks are formed (test this out by turning your whisk upside down, the peaks should be just starting to hold, but melt back after a second). Gradually whisk in the caster sugar until you reach a firm and glossy meringue.  Whisk in enough food coloring to reach a pale green color.
  3. Fold the almond and pistachio mixture into the meringue one third at a time using a spatula. Once all the dry ingredients are well combined, continue to cut and fold the mixture until and shiny batter with a thick, ribbon-like consistency is formed.
  4. Pour the mixture into a piping bag with a half inch plain nozzle. Pipe 32 small rounds onto the prepared baking sheets. The trick to piping is to keep the nozzle straight above the baking sheet and to have it pretty close to the baking sheet so that the tip of the nozzle hits the top of the macaron once you’ve finished piping it. When finished, lift straight up to avoid an uneven or lumpy macaron.
  5. Once you have finished piping, tap the baking sheets firmly onto a flat work surface in order to remove air bubbles. If you want to garnish your macarons, sprinkle a small amount of chopped pistachios onto half of the macarons. Leave at room temperature for 30 minutes. Preheat the oven to 160°C/325°F.
  6. Bake for 10 to 15 minutes and then allow to cool for 10 minutes. Once cooled, carefully peel the macarons from the baking paper. Then leave to cool completely for another 10 minutes.
  7. For the filling, whisk the butter and a very small amount of food coloring (enough to reach the same pale green color) in a bowl. Slowly whisk in the icing sugar until smooth and creamy. Stir in the chopped pistachios and add the buttercream into a piping bag, set aside.
  8. To assemble the macarons, pipe a small amount of buttercream onto the center of one macaron. Take a second macaron and then sandwich them together, making sure to press them very gently to avoid squeezing out the filling.
  9. Repeat with the rest and enjoy your delicious home made macaroons!

For more delicious macaron recipes, click here.


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