Ingredients
Scale
- 100g unsalted, dry-roasted pistachios
- 100g almond flour
- 200g powdered sugar
- 100g granulated sugar
- 3 egg whites, aged
- Optional green food coloring
- Pistachio buttercream or ganache for filling
Instructions
- Pulse pistachios with a portion of powdered sugar to a fine flour texture.
- Sift pistachio flour, almond flour, and remaining powdered sugar; discard large bits.
- Beat egg whites until foamy, then slowly add granulated sugar and whip until stiff peaks form.
- Gently fold dry ingredients into the meringue until the batter flows like lava.
- Pipe 1.5-inch circles onto parchment-lined trays and tap to remove air bubbles.
- Rest the shells until tops are dry to the touch, about 30–60 minutes.
- Bake at 300°F (150°C) for 15–18 minutes until set with signature feet.
- Cool completely before sandwiching with pistachio filling of choice.
A close-up view of pistachio macarons revealing their creamy filling
Notes
Use a kitchen scale for accuracy. Always use unsalted pistachios. Aging egg whites improves meringue stability. Let shells rest to develop feet.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 75
- Sugar: 8g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 5mg