Pistachio Macarons with Cream Filling Recipe

ByAmanda
Jump to Recipe· 4.6 from 17 reviews

If you’ve ever dreamed of biting into a delicate, melt-in-your-mouth treat that’s as beautiful as it is delicious, then this Pistachio Macarons with Cream Filling Recipe is going to become your new obsession. I promise, once you master these, your kitchen will smell like a French pâtisserie, and your friends will be begging you for the secret. These macarons aren’t just show-stoppers for special occasions—they’re a fun challenge that rewards you with buttery, pistachio-flavored bliss. Ready to dive in? Let’s get cracking!

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Why This Recipe Works

  • Perfect Texture Balance: The combination of almond and pistachio flour creates a shell that’s crisp outside but tender and chewy inside.
  • Stabilized Meringue: Using cream of tartar and precise whipping techniques ensures your meringue is perfectly aerated and holds its shape beautifully.
  • Rich Pistachio Cream Filling: The Laduree-inspired pistachio buttercream is silky and deeply flavorful, complementing the nutty shells perfectly.
  • Attention to Technique: Careful folding, piping, and resting result in smooth, uncracked macarons every time.
Pistachio Macarons with Cream Filling, pistachio macaron recipe, French macarons with pistachio, homemade pistachio macarons, how to make pistachio macarons - There are 24 light green macarons arranged neatly in a clear rectangular container with 6 rows and 4 columns. Each macaron has two smooth, round shells with slightly rough edges around the middle, sandwiching a thin layer of pale green filling. The shells have a delicate, slightly bumpy texture with tiny speckles, and the filling appears creamy and smooth. The macarons sit on a white marbled background that adds a clean, fresh look to the image. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient here plays a key role in making these Pistachio Macarons with Cream Filling Recipe sing. From the nut flours to the sugar and egg whites, everything must be top quality and treated with care for that iconic macaron texture and flavor.

Pistachio Macarons with Cream Filling, pistachio macaron recipe, French macarons with pistachio, homemade pistachio macarons, how to make pistachio macarons - Flat lay of a small mound of fine almond flour, a small mound of fine pistachio flour with a pale green hue, a small pile of white powdered sugar, two whole brown eggs with clean shells, a small white ceramic bowl filled with fine granulated sugar, a small white ceramic bowl containing coarse kosher salt crystals, a tiny white ceramic bowl holding a quarter teaspoon of cream of tartar powder, a small white ceramic bowl with vivid green gel food coloring, a small white ceramic bowl with pale yellow egg yolks, a small square of pale unsalted butter, and a small white ceramic bowl of smooth pistachio paste—all arranged with perfect symmetry and natural fresh appearance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Almond Flour: The base of your shells, I always recommend fine almond flour to ensure smooth, crack-free shells.
  • Pistachio Flour: Adds amazing nutty flavor; I prefer making it fresh at home for maximum aroma.
  • Powdered Sugar: Helps keep the batter delicate and smooth – avoid homemade versions because store-bought has cornstarch for better texture.
  • Egg Whites: Make sure they’re room temperature for maximum volume when whipping the meringue.
  • Granulated Sugar: Fine granulated or caster sugar dissolves quickly, stabilizing the meringue perfectly.
  • Cream of Tartar: This little magic stabilizer ensures your egg whites hold steady during whipping.
  • Coarse Kosher Salt: Enhances all the flavors subtly without overpowering.
  • Green Gel Food Coloring: Adds that delicate pistachio-inspired hue without thinning your batter.
  • Granulated Sugar & Water (for Syrup): Essential for the filling’s smooth texture and sweet depth.
  • Egg Yolks: Give the filling its richness and body.
  • Unsalted Butter: Makes the pistachio cream silky and smooth.
  • Pistachio Paste: Concentrated pistachio flavor that ties the whole filling together beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

While I love the classic pistachio flavor, you can definitely make these macarons your own. Play around with the filling or add a little twist to the shells. I’ve tried some fun variations myself, and trust me, it’s all about what makes you smile when you take that first bite.

  • Chocolate Pistachio Filling: When I added a touch of melted dark chocolate to the pistachio buttercream, it gave an utterly divine twist—rich and nutty with a bit of indulgence.
  • Almond Only Shells: If pistachio flour isn’t handy, pure almond flour still works great; you just lose a bit of that green tint and complexity but the texture remains lovely.
  • Dairy-Free Version: Swapping butter for coconut oil in the filling works well, just remember the flavor will shift to tropical notes.
  • Seasonal Colors: I sometimes add edible shimmer or use soft pastel colors for spring celebrations—it makes the macarons irresistible on the table.

Step-by-Step: How I Make Pistachio Macarons with Cream Filling Recipe

Step 1: Preparing the Dry Mix and Meringue

First things first: preheat your oven to 300°F (150°C) and get your baking sheets ready with parchment or silicone mats. Next, sift almond flour, pistachio flour, and powdered sugar together twice—this ensures super fine, lump-free ingredients. I discard any chunky bits left in the sifter to avoid bumpy shells.

Now, let’s tackle the meringue. In a clean bowl, whip your room-temp egg whites with granulated sugar, cream of tartar, and a pinch of salt. It might take a good 30-40 minutes on medium speed—yes, it’s a bit of a time investment but trust me, it’s worth it! You’ll want stiff peaks that stand tall and even snap off when you lift the whisk. Add a drop of green gel food coloring while whipping to infuse that signature pistachio hue.

Step 2: Folding and Piping Your Macarons

Once your meringue is perfect, sift in the dry mix again — yes, we want to keep everything ultra smooth. Using a silicone spatula, gently fold the dry ingredients into the meringue. The trick here is all in the folding technique: I fold clockwise from the bottom up and cut through the batter, repeating about 50 times to reach that perfect consistency. The batter should flow like lava — you can test it by dropping a bit into the bowl; if the peaks dissolve in 10 seconds, you’re good to go. Don’t rush, and avoid over-folding!

Fill a piping bag fitted with a round tip and pipe consistent 1.5-inch rounds onto your baking mats. I love using a macaron template to get perfectly sized shells. Don’t forget to tap the tray a few times to release bubbles, and use a toothpick on any stubborn air pockets. Let your shells rest for about 15 minutes — this dries them slightly and helps form that characteristic macaron “foot.”

Step 3: Baking and Cooling

Bake the macarons one tray at a time, placing them on the middle rack. To avoid browning the tops, place an empty tray on the rack above – trust me, this little trick is a game changer. Your baking time will be around 15 to 18 minutes depending on size, but keep an eye out: the shells should feel firm with a slight wobble if gently nudged. If they slide around, bake a minute more.

Once out, let them cool completely before peeling off the parchment. I usually set mine on a wire rack so air circulates underneath, preventing soggy bottoms.

Step 4: Making the Laduree Pistachio Cream Filling

While your shells cool, it’s time to make that dreamy filling. Heat granulated sugar and water in a saucepan until dissolved and the syrup reaches 250°F (120°C). Meanwhile, whip your egg yolks until pale and doubled in size. Slowly drizzle in the hot syrup (tip: pour it down the side of the bowl to avoid splatters) while continuing to beat. Increase the speed and keep going until the mixture cools to about 104°F (40°C) and becomes thick and creamy.

Finally, stir in your softened butter and pistachio paste. Whip until it’s perfectly smooth and luscious. This filling is heavenly and exactly what gives these macarons that next-level flavor.

Step 5: Assembling and Maturing Your Macarons

Pair your macarons by size, placing the bottoms facing up on a wire rack. Pipe a generous dollop of filling onto one shell, then gently sandwich with the other. Press just enough for the filling to reach the edges but not squeeze out. Now, the waiting game—pop your filled macarons into the fridge for at least 24 hours to mature. This step softens the shells and lets all those flavors meld together—it’s worth the patience!

Before serving, bring them to room temperature for about 30 minutes. Your taste buds will thank you.

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Pro Tips for Making Pistachio Macarons with Cream Filling Recipe

  • Room Temperature Eggs: I swear by letting your egg whites and yolks sit out for a bit before starting—it makes whipping easier and results in stronger meringue.
  • Use a Kitchen Scale: Macarons are all about precision, and weighing your ingredients is the only way to keep consistent results.
  • Practice Makes Perfect: Don’t get discouraged by a few cracked shells or off shapes—each batch taught me something new about folding and baking time.
  • Avoid Over-Folding: It’s tempting to keep folding, but this can deflate your batter; knowing when to stop takes practice, so trust the batter test.

How to Serve Pistachio Macarons with Cream Filling Recipe

Pistachio Macarons with Cream Filling, pistachio macaron recipe, French macarons with pistachio, homemade pistachio macarons, how to make pistachio macarons - A white divided tray filled with twelve pale green macarons arranged in three rows of four. Each macaron has two smooth, round shells with a slight speckled texture and a thick layer of creamy green filling sandwiched in the middle. The macarons have a slightly raised edge and a soft matte finish. In the background, a white marbled surface with scattered whole and cracked pistachios and a cream-colored box showing colorful macaron images. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve these pistachio macarons, I like to sprinkle a few finely chopped roasted pistachios or dust them lightly with edible gold shimmer. It adds a subtle crunch and a little sparkle that feels festive and fancy, especially for celebrations.

Side Dishes

These macarons are fantastic with a cup of lightly brewed green tea or a fresh espresso. For brunch or tea parties, I pair them with fresh berries or a small yogurt parfait—it balances the sweetness and keeps things light.

Creative Ways to Present

For birthdays or showers, I once arranged these macarons stacked delicately in a pastel-colored tiered stand surrounded by fresh flowers. Another time, I presented them in cute individual boxes tied with ribbon, which made for perfect party favors. Get creative—these beauties look amazing paired with minimalistic presentations that highlight their lovely green color.

Make Ahead and Storage

Storing Leftovers

I store the filled pistachio macarons in an airtight container in the fridge, and they stay fresh up to 5 days. Keeping them chilled helps the filling stay firm and the shells soft enough to enjoy without becoming soggy.

Freezing

I’ve frozen these macarons successfully by maturing them in the fridge for 24 hours first, then placing them in an airtight container or freezer bag. They freeze well for up to 3 months. When ready, thaw overnight in the fridge to keep texture intact.

Reheating

To enjoy after freezing, I bring the macarons to room temperature for about 30 minutes before serving. They don’t need reheating, and warming them up too much can make the shells lose their delicate texture.

FAQs

  1. What’s the secret to getting smooth macaron shells in this Pistachio Macarons with Cream Filling Recipe?

    Sifting your dry ingredients twice and carefully folding them into a well-whipped meringue is key. Also, tapping your piped batter to release air bubbles helps get that smooth, glossy surface without cracks.

  2. Can I substitute pistachio paste in the cream filling?

    Yes, you can use almond paste or hazelnut paste, but the flavor will change. For a true pistachio experience, I recommend making or buying high-quality pistachio paste.

  3. How important is resting the macaron shells before baking?

    Resting allows the macaron surface to dry and form a “skin,” which helps prevent cracking and promotes the formation of those signature “feet” during baking. Don’t skip it!

  4. Can I make these macarons without a stand mixer?

    While a stand mixer makes whipping meringue easier and more consistent, you can whip egg whites by hand with a balloon whisk—it will just take more time and effort. Patience is key here!

Final Thoughts

This Pistachio Macarons with Cream Filling Recipe holds a special place in my heart because it blends a classic French technique with the rich, nutty flavor of pistachios—something I always dreamed of mastering. I know macarons can seem intimidating, but with a bit of patience and attention to detail, you’ll nail it and wow everyone who tastes them. So go ahead, gather your ingredients, and let these charming little cookies bring a bit of magic to your kitchen. You’re going to love the process as much as the final bite!

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Pistachio Macarons with Cream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Amanda
  • Prep Time: 1 hour
  • Cook Time: 18 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 20 filled macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

Delight in these elegant Pistachio Macarons featuring delicate green almond and pistachio flour shells paired with a smooth Laduree-style pistachio buttercream filling. Perfectly baked to achieve crisp outsides and chewy middles, then matured for rich flavor and texture.

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 (Wilton Kelly green or similar)

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

  1. Preheat and Prepare: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper, teflon sheets, or silicone baking mats to ensure easy removal of macarons.
  2. Mix Dry Ingredients: Sift together almond flour, pistachio flour, and powdered sugar twice to ensure a fine and lump-free mixture. Discard any remaining chunky bits.
  3. Make Meringue: In a clean bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar, and salt. Beat on medium speed until soft peaks form (about 30-40 minutes). Add green gel food coloring and continue beating until stiff, glossy peaks develop.
  4. Fold Dry Ingredients into Meringue: Sift the dry mixture again into the meringue. Using a silicone spatula, gently fold the dry ingredients into the meringue until fully incorporated. Continue folding until the batter flows smoothly and can create a figure eight pattern, testing every few folds to avoid overmixing.
  5. Pipe Macaron Shells: Transfer the batter to a pastry bag fitted with a round tip. Pipe 1.5-inch rounds spaced an inch apart on prepared baking sheets using a macaron template if desired.
  6. Remove Air Bubbles and Rest: Tap the baking sheets firmly on the counter several times to release air bubbles and use a toothpick to pop large bubbles. Let the macarons rest at room temperature for 15 minutes to form a skin.
  7. Bake Macaron Shells: Bake one tray at a time on the middle rack at 300°F (150°C) for 18 minutes. Place an empty tray on the top rack to prevent browning. Test doneness by lightly touching the macarons; if they wobble, bake a minute longer. Allow to cool completely before removing.
  8. Prepare Pistachio Filling: In a small saucepan, combine sugar and water, bring to a boil and cook until syrup reaches 250°F (120°C). Meanwhile, beat egg yolks until doubled in size and pale, about 2 minutes. Slowly pour hot syrup into yolks while mixing on low. Increase speed and beat until cooled to 104°F (40°C), then add butter and pistachio paste and continue beating until smooth and creamy. Transfer to a pastry bag.
  9. Assemble Macarons: Pair macaron shells by size and position the bottoms upside down on a wire rack. Pipe a dollop of pistachio filling onto each bottom shell and sandwich with matching top shells, pressing lightly so filling spreads evenly to edges.
  10. Mature and Serve: Store assembled macarons in an airtight container in the refrigerator for at least 24 hours to mature flavors and soften shells. Bring to room temperature about 30 minutes before serving for the best texture and taste.

Notes

  • Use superfine almond flour for smooth macaron tops; weigh before sifting.
  • Make homemade pistachio flour by pulsing pistachios in a food processor and sifting to separate fine flour from chunks.
  • Commercial powdered sugar is preferred over homemade as it contains cornstarch that improves texture.
  • Use fine granulated sugar or caster sugar for meringue to ensure quick dissolution.
  • Cream of tartar is optional but helps stabilize egg whites and create sturdier meringue.
  • Refer to a tutorial for making your own pistachio paste or purchase a high-quality commercial version.
  • Store assembled macarons in airtight containers in the fridge up to 5 days or freeze for up to 3 months after maturing 24 hours.
  • Practice patience during macaronage (mixing stage); proper batter consistency is key to success.
  • Tap trays firmly to release air bubbles and let shells rest for best shiny smooth surfaces.

Nutrition

  • Serving Size: 1 macaron
  • Calories: 110 kcal
  • Sugar: 10 g
  • Sodium: 15 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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