Description
A classic French pistachio macarons recipe featuring delicate pistachio-flavored almond shells filled with a smooth Laduree-style pistachio creme filling. These elegant treats combine a crisp outer shell with a soft, chewy interior and a rich nutty filling, perfect for special occasions or an indulgent dessert.
Ingredients
Units
Scale
For Pistachio Macaron Shells:
- 60 g fine almond flour
- 40 g fine pistachio flour
- 65 g powdered sugar
- 70 g egg whites at room temperature
- 75 g fine granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon coarse kosher salt
- 1/8 teaspoon green gel food coloring
For Laduree Pistachio Creme Filling:
- 65 g granulated sugar
- 2 tablespoons water
- 2 egg yolks
- 55 g unsalted butter at room temperature
- 20 g pure pistachio paste
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, Teflon sheets, or silicone mats.
- Sift dry ingredients: Sift almond flour, pistachio flour, and powdered sugar together twice, discarding any chunky bits left in the sifter.
- Make the meringue: In a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar, and coarse kosher salt. Beat on medium speed until soft peaks form, about 30-40 minutes.
- Add food coloring: Add a drop of green gel food coloring to the meringue and continue beating on medium-low speed until hard peaks form. The meringue should hold sharp, pointy peaks and ball up inside the whisk.
- Fold dry ingredients into meringue: Sift the dry ingredients again into the meringue. Using a silicone spatula, fold gently but thoroughly until fully incorporated and the batter flows enough to draw a figure eight. Test using small amounts; small peaks should dissolve within 10 seconds. Avoid over-folding and aim for about 50 folds before testing.
- Pipe macaron shells: Transfer batter to a pastry bag fitted with a round tip (Wilton 2A recommended). Pipe 1.5-inch rounds about an inch apart on prepared baking sheets using a 90° angle. Tap the baking sheet firmly on the counter to remove air bubbles and use a toothpick to pop large bubbles.
- Rest the shells: Let the piped macarons rest at room temperature for 15 minutes to form a skin.
- Bake macarons: Bake one sheet at a time on the middle oven rack for 18 minutes, placing an empty baking sheet on the top rack to prevent browning. Test doneness by gently touching and trying to move a macaron; it should be firm and not wobble.
- Cool shells: Allow the macarons to cool completely on the baking mats before peeling them off.
- Make pistachio creme filling: In a small saucepan, combine sugar and water; bring to a boil while stirring until sugar dissolves. Continue cooking until syrup reaches 250°F (120°C), about 5 minutes. Meanwhile, beat egg yolks until doubled in size and pale, approximately 2 minutes.
- Combine syrup and yolks: Slowly pour the hot syrup into the beaten egg yolks while mixing on low speed, pouring down the side of the bowl to avoid splatter. Increase speed to medium-high and beat until mixture cools to 104°F (40°C) and becomes smooth and white.
- Incorporate butter and paste: Add unsalted butter, pistachio paste, and optional green food coloring to the mixture. Beat until smooth and creamy. Transfer filling to a pastry bag with a round tip.
- Assemble macarons: Pair macaron shells by size, arrange with bottoms facing up on a wire rack. Pipe filling onto bottom shells, then place top shells over filling and press lightly to spread the filling evenly to edges.
- Mature and serve: Store assembled macarons in an airtight container in the fridge for at least 24 hours to mature. Bring macarons to room temperature about 30 minutes before serving.
Notes
- Use super fine almond flour to ensure smooth macaron shells.
- Homemade pistachio flour can be made by pulsing pistachios in a food processor and sifting to remove chunks.
- Commercial powdered sugar contains cornstarch for better texture; avoid making your own.
- Fine granulated or caster sugar dissolves better for meringue.
- Cream of tartar is optional but stabilizes egg whites and helps create sturdier meringue.
- For baking, place an empty tray on the top rack to prevent browning of shells.
- Store filled macarons in an airtight container in the fridge for up to 5 days or freeze after maturing for up to 3 months.
- Let macarons rest at room temperature before baking to develop shells’ skin—this is essential for good texture.
- Folding batter properly (macaronage) is critical for shells’ texture; about 50 folds usually needed.
Nutrition
- Serving Size: 1 filled macaron
- Calories: 95 kcal
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg
