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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
