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Pistachio Macarons

Macarons are amongst the fanciest of fashionable cookies. They are becoming a growing obsession among sweet-toothed gourmands everywhere. 

Pistachio Macarons (French method) Ingredients:

- 100 grams almond meal (ground almond) - 80 grams raw pistachio meal (ground pistachio) - 245 grams powdered sugar - 135 grams egg whites - 5 grams egg white powder (meringue powder) - 80 grams granulated sugar - few drops of all-natural green food coloring


1. Using a food processor, pulse almond flour, pistachio meal, and powdered sugar. In a large bowl, sift together the almond flour, pistachio meal, and powdered sugar. Set aside.

2. In the bowl of an electric mixer, add the egg white and the egg white powder. Whip in medium speed until egg whites start to increase in volume. When the egg whites are almost fully whipped and very fluffy, slowly start adding the granulated sugar.

3. After all the sugar is incorporated, continue to whip the meringue in high speed now until semi-stiff peaks have formed–

What is a semi-stiff peak? A semi-stiff peak is in between a stiff peak, and a soft peak (duh!)… The meringue will be glossy, voluminous, and holds its shape. It will have a peak that doesn’t stand firm (slight swoop).

4. Add food coloring. Add the meringue to the almond flour and pistachio meal mixture and with a rubber spatula fold the meringue into the dry ingredients. It is better to fold slowly and test a couple of macarons because it is possible to over fold this mixture.

We are looking for a shiny mass, that when piped holds it shape, but spreads slightly onto the tray. We are looking for a mass that spreads a little but not too much otherwise our macaroons will be flat.

5. Using a piping bag fitted with a plain tip, pipe the batter onto half sheet pans lined with a Silpat or parchment paper. Sprinkle the macarons with chopped pistachios. The ideal size is slightly larger than 1″. 6. Let them sit at room temperature for about 45 minutes to set. We want the tops to form a shell; they will be tacky when you touch them, but won’t feel wet.

7. Preheat oven to 350 degrees. Turn the oven down to 300 degrees. Bake one sheet pan at a time and rotate halfway after about 10 minutes. These will take about 12 minutes but depends on the size of your macaron.

Pistachio Buttercream

50 grams egg whites 100 grams sugar 150 grams butter, softened 50 grams pistachio paste (ground pistachio… kind of like peanut butter)

1. Mix the egg whites and the sugar and place them over a double boiler while you whisk them together. The sugar will start to dissolve and the egg whites will start to turn white and fluffy. Continue whisking until the egg whites feel hot to the touch.

2. Transfer the bowl to the electric mixer and whip in high speed until light and fluffy and the bottom of the bowl doesn’t feel hot anymore. About 3-5 minutes.

3. Start adding the softened butter by the tablespoon. Keep adding more butter as it is incorporated into the meringue. It might look like it is curdling but don’t worry, keep mixing. When is well mixed, add the pistachio paste. Whip until combined.

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