Mastering Homemade Pistachio Macarons: A Step-by-Step Guide

Homemade Pistachio Macarons: A Step-by-Step Guide

Indulge in the art of French baking with this exquisite Homemade Pistachio Macarons recipe. Combining delicate textures with the rich taste of pistachios, these macarons are a sophisticated treat for any occasion.

Origin of the Recipe: Macarons, with their origins dating back to Renaissance France, have become a symbol of fine patisserie. The addition of pistachio flavoring offers a delightful twist on the classic, infusing the delicate almond meringue cookies with the rich, nutty essence of pistachios.

Pistachio Flavoring

Homemade Pistachio Macarons

Prep time

30 min

Cook time

15 min (1 Hour Resting Time)


About 20 Macarons






For the Macaron Shells:

  • Almond flour: 1 cup
  • Powdered sugar: 1 ¾ cups
  • Egg whites: 3 (at room temperature)
  • Granulated sugar: ¼ cup
  • Pistachio extract: ½ teaspoon
  • Green food coloring (optional): 2-3 drops

For the Pistachio Filling:

  • Unsalted butter, softened: ½ cup
  • Powdered sugar: 1 ½ cups
  • Pistachio flavoring: 1 teaspoon
  • Crushed pistachios: 2 tablespoons for garnish


Step 1 Prepare the Dry Ingredients:

Sift together the almond flour and powdered sugar into a large bowl to remove any lumps.

Step 2 Whip the Egg Whites:

In a separate bowl, whip the egg whites until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form. Gently fold in the pistachio extract and food coloring.

Step 3 Combine the Mixtures:

Gently fold the almond flour mixture into the whipped egg whites until just combined.

Step 4 Pipe the Shells:

Line baking sheets with parchment paper. Pipe small rounds of the batter onto the sheets, spacing them apart.

Step 5 Rest the Macarons

Let the piped macarons rest at room temperature for about 1 hour, or until a skin forms on the surface.

Step 6 Bake:

Preheat your oven to 300°F (150°C). Bake the macarons for about 15 minutes.

Step 7 Make the Filling:

While the shells cool, prepare the filling by beating together the softened butter, powdered sugar, and pistachio flavoring.

Step 8 Assemble the Macarons:

Once cooled, match the macaron shells in pairs and pipe the pistachio filling onto one shell of each pair. Gently sandwich them together.

Step 9 Garnish:

Roll the edges in crushed pistachios for added texture and flavor.

Why do my macarons crack?

Cracking often results from under-mixed batter or insufficient resting time.

Can I use natural pistachios for color?

Natural pistachios won’t give a strong green color, so you may need to use food coloring for the desired effect.

How long do macarons last?

Macarons can be stored in an airtight container in the refrigerator for up to one week.

Can I freeze macarons?

Yes, macarons freeze well. Store them in an airtight container for up to 3 months.

Tips and Tricks:

  • Macronage: The process of folding the almond mixture into the egg whites (macronage) is crucial. Fold until the batter flows like lava.

  • Consistent Size: Use a template under your parchment paper for evenly sized macarons.

  • Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures.

Pairings and Serving Suggestions:

  • Tea Time: Serve pistachio macarons with a pot of Earl Grey or green tea for an elegant afternoon treat.

  • Dessert Platter: Arrange them with other macaron flavors for a colorful and flavorful dessert selection.

Storing and Making Ahead:

  • Maturation: Macarons taste better after maturing in the fridge for a day, as the flavors meld together.

  • Prep in Advance: You can prepare the macaron shells a day in advance and fill them just before serving.

Customizing Your Pistachio Macarons:

  • Flavor Variations: Experiment with adding other extracts like almond or vanilla to the filling for a different twist.

  • Vegan Option: Use aquafaba (chickpea water) instead of egg whites for a vegan version.

Homemade Pistachio Macarons are not just a dessert; they are a labor of love and a testament to the art of

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