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A plate of homemade pistachio macarons with light green shells and creamy piped filling, topped with crushed pistachios and pistachio slivers, with more macarons visible in a decorative gift box in the background.

Pistachio Macaron

These pistachio macaron are elegant, bakery-quality French cookies that are surprisingly easy once you master the technique. With crisp-yet-chewy shells and rich pistachio filling, they’re perfect for impressing guests or indulging in a fancy treat at home.
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: Best filling for pistachio macarons, Chocolate pistachio macarons, Pistachio Macaron, Pistachio macaron cake, Pistachio Macaron Jellycat, Pistachio macaron recipes, Pistachio macarons to buy
Prep Time: 45 minutes
Cook Time: 15 minutes
Rest Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 24 macarons
Calories: 85kcal
Cost: $13

Equipment

  • 1 Digital Kitchen Scale (For precise measurements)
  • 1 Stand mixer or hand mixer (For whipping egg whites)
  • 2-3 Baking sheets (Line with parchment or silicone mats)
  • 1 Fine mesh sifter (For almond flour and powdered sugar)
  • 2 Large mixing bowls (For dry and wet mixtures)
  • 1–2 Piping bags with round tips (For piping shells and filling)

Ingredients

Macaron Shells:

  • 100 g Almond flour - Sifted twice
  • 100 g Powdered sugar - Sifted twice
  • 75 g Egg whites - Aged, room temperature
  • 75 g Granulated sugar
  • Few drops Green food coloring - Optional, for color
  • ½ teaspoon Pistachio extract - Optional but recommended

Pistachio Filling:

  • 113 g Unsalted butter - Softened
  • 120 g Powdered sugar
  • 2 tablespoon Pistachio paste - Or finely ground pistachios
  • 2 tablespoon Heavy cream - Add more if needed for texture
  • ½ teaspoon Vanilla extract
  • Pinch Salt - To balance sweetness

Instructions

  • Line baking sheets, sift dry ingredients, separate and warm egg whites, and measure everything in advance.
  • Whip egg whites with sugar to stiff peaks, add coloring and extract, then fold in dry ingredients until ribbon stage.
  • Pipe 1.5-inch circles, tap trays to remove air bubbles, rest shells for 30–60 minutes, and preheat oven.
  • Bake at 300°F for 15–18 minutes. Shells should develop feet and not move when touched. Cool before removing.
  • Make pistachio filling, pipe onto shells, sandwich, and refrigerate 24 hours for best texture and flavor.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1macaron | Calories: 85kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Cholesterol: 12mg | Sodium: 12mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 110IU | Calcium: 8mg | Iron: 0.3mg