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Pistachio Macaron Recipe: How to Make Macarons

Written by MasterClass

Last updated: Aug 17, 2024 • 5 min read

For a spin on a classic French sandwich cookie, use pistachio flour instead of almond flour for pistachio macarons. The meringue-based cookies are crispy on the outside and chewy on the inside. Sandwich the cookies around pistachio paste, white chocolate ganache, or buttercream.

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What Is a Pistachio Macaron?

A pistachio macaron is a gluten-free French sandwich cookie made with pistachio flour or featuring a pistachio filling. A macaron shell has a signature smooth top and crackly “feet” and should be crispy on the outside and chewy on the inside, a hallmark of a French meringue cookie.

Most French macaron recipes call for almond flour, but to impart more pistachio flavor and color, replace some or all of the almond flour with ground pistachios. Fill pistachio macarons with various fillings, like pistachio buttercream frosting, pistachio butter, or white chocolate ganache. Roll the edges of the macaron in ground roasted pistachio nuts for more texture and flavor.

5 Tips for Making Pistachio Macarons

Macarons use egg whites, not yolks, so you can reserve the egg yolks for another baking recipe. Here’s how to achieve perfect macarons at home:

  1. 1. Add green food coloring to the batter. Pistachios are pale green with hints of brown, so many natural pistachio desserts reflect that muted color. Add green gel food coloring to the meringue cookie base for a brighter green color.
  2. 2. Use a macaron template. Since macarons are sandwich cookies, they must all be the same size. To ensure each macaron shell is the same size, use a silicon macaron template with pre-drawn circles. The templates are a good tool for first-time macaron makers.
  3. 3. Perfect the macaronage. The process of working the meringue batter until smooth and shiny is called macaronage. It involves spreading the mixture up and around the sides of a mixing bowl with a rubber spatula. When the batter holds a figure eight as it falls from a rubber spatula, it’s ready to pipe.
  4. 4. Allow ample resting time. To achieve the signature look of macaron shells (the smooth domed top with crackly “feet”), let the piped macaron shells rest at room temperature to form a skin. They’re ready to bake when the macaron shells are dry to the touch.
  5. 5. Calibrate your oven. If your macarons don’t look the way you expected, one of your first troubleshooting steps should be to check the oven temperature. If you bake macarons at too high of a temperature, they might crack. Learn how to use an oven thermometer for better baking.

White Chocolate Pistachio Macaron Recipe

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8 Ratings | Rate Now

makes

15

prep time

35 min

total time

1 hr 5 min

cook time

30 min

Ingredients

For the pistachio flour:

For the macaron batter:

For the white chocolate ganache:

Note: The total time does not include at least 2 hours of inactive time.

Make the pistachio flour:

  1. 1

    In the food processor, pulse the pistachios until they reach a fine flour.

  2. 2

    Measure out a ½ cup of the flour and set it aside. If you have leftover pistachio flour, reserve it for another use (such as coating the exterior of the macarons) or store it in an airtight container in the refrigerator.

Make the macaron batter:

  1. 1

    Place the oven rack in the center position and preheat it to 350 degrees Fahrenheit.

  2. 2

    Line two baking sheets with parchment paper or silicone baking mats.

  3. 3

    In the clean bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites at medium speed until foamy and soft peaks form. Alternatively, whisk the egg whites in a large bowl using a hand mixer.

  4. 4

    Add the granulated sugar and whisk at medium-high speed until glossy, stiff peaks form.

  5. 5

    With the mixer on medium speed, gradually add green gel food coloring to the egg whites (if using) until the mixture reaches the desired color.

  6. 6

    In a large bowl, combine the pistachio flour and powdered sugar.

  7. 7

    With a rubber spatula, gently fold the dry ingredients into the egg whites by pulling upward from the bottom of the bowl in a clockwise motion, cutting the batter in half and pressing the side of the spatula through the middle of the batter until it is thick and lava-like, about 30–50 strokes.

  8. 8

    To test the batter, drop a small amount onto a plate. If the peaks retreat into the batter within 10 seconds, it’s ready. If not, keep folding. Do not overmix.

  9. 9

    Transfer the batter to a piping bag fitted with a ⅜- or ½-inch round tip.

  10. 10

    Pipe the batter into 1- to 1½-inch rounds, swirling the tip to the side to create a flatter top. (Make sure all the rounds are the same size so that you can sandwich them together later.)

  11. 11

    Repeat the piping process, spacing the cookies at least 1 inch apart, until the sheets are full.

  12. 12

    Tap the sheets against the counter to remove air bubbles or pop them with a toothpick.

  13. 13

    Leave the piped macarons to sit on the counter until the tops are dry and no longer tacky, about 30–60 minutes.

  14. 14

    Bake the cookies one sheet at a time, rotating halfway through, until risen and just stiff, about 13 minutes.

  15. 15

    Let the cookies cool on the baking sheets.

Make the white chocolate ganache and assemble the macarons:

  1. 1

    In a microwave-safe bowl, heat the heavy cream in the microwave for 1 minute.

  2. 2

    In a separate bowl, add the white chocolate chips. Pour the hot heavy cream over the white chocolate chips and let the heat of the cream melt the chocolate.

  3. 3

    Stir to combine the cream and chocolate.

  4. 4

    Cover the bowl with plastic wrap and refrigerate the ganache for 1 hour.

  5. 5

    Carefully peel the macaron shells away from the parchment paper or silicone mat.

  6. 6

    Spoon or pipe the ganache onto the flat side of one cookie and top with another, gently twisting so that the filling spreads to the edges.

  7. 7

    Transfer the macarons to an airtight container or wrap the cookies with plastic and refrigerate them for at least 24 hours and up to 5 days.

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