The pistachio macaron recipe is one of our most popular recipes on this site, so we have put together an article that will help you learn everything there is about making them.
How Long Does It Take To Make A Pistachio Macaron?
It takes around 30 minutes to complete the entire process from start to finish.
- Step 1 – Preparing the meringue mix – Make sure you use room-temperature eggs for this step. If you don’t want to use room temperature eggs, then heat up the water bath in your kitchen by setting the heater at 100 degrees Celsius (212 Fahrenheit).
- Step 2 – Making the almond paste – This is where things get tricky. You need to add the pistachios to the egg whites while they are still warm. As soon as you add them, they will begin to melt and lose their shape. To avoid this, be patient when adding the nuts.
- Step 3 – Drying out the almond paste – The next stage is drying out the almond paste with a dehydrator or low oven. For best results, dry out the mixture over two days before moving onto the final steps.
- Step 4 – Adding flavorings – Once you’ve dried the almond paste, it’s time to add the other ingredients for flavor. Depending on what kind of flavors you choose to use, this can take anywhere from 10 minutes to half an hour.
- Step 5 – Rolling out the almond paste – Next comes rolling the almond paste into balls. It’s important to keep your hands wet during this part of the process because if your fingers touch any dry surfaces, you risk cracking the shells. If you do crack the shell, just discard these and continue with the rest of the recipe.
- Step 6 – Folding the shells – After forming the almond paste into balls, it’s time to fold the shells together. Be careful not to tear the shells apart, otherwise you could end up losing some of your precious fillings.
- Step 7 – Setting the pistachio macarons aside – Now, all that remains to do is set the pistachio macarons aside until they are ready to serve. These should last for approximately three weeks under ideal conditions.
What Is The Difference Between A Pistachio Macaron And A Regular Macaron?
A pistachio macarons are simply made with pistachios instead of almond flour in the base for their shells and they are usually topped with pistachio paste or crushed pistachios.
Pistachio Macarons Recipe Ingredients:
- .5 cups (125 ml) unsalted butter at room temperature
- 1 cup (250 g) powdered sugar
- ½ teaspoon salt
- 3 large egg yolks, at room temperature
- ¾ cup [150g] pistachio powder
- ¼ cup (60ml)
- 4 tablespoons [50ml] water
How Do You Make A Pistachio Macaron?
This is a very easy recipe to make, but it does take some patience.
The first step in making a pistachio macaron is to line two baking trays with parchment paper.
Then, you are going to need a piping bag (or simply use a disposable plastic food bag), which has been fitted with a large star tip.
You should also have a bowl of icing sugar ready for dusting the tops of the finished macarons before they’re baked.
Next, you want to mix the ingredients listed below until combined.
It may seem like quite a lot of nuts, but don’t worry because you don’t actually add all of these at once — just enough to coat the bottom of the tray.
If needed, you can always add more pistachios or almonds, but remember not to overdo it!
- 150g ground pistachios
- 120g icing sugar
- 60ml water
- 1 egg white
- 30g cornflour
- 70g caster sugar
- 80g butter softened at room temperature
- 20g plain flour
- Pinch of salt
- 100ml double cream
- 100ml whole milk
- 90g dark chocolate chips
- 40g unsalted pistachios chopped finely
- 50g roasted salted pistachios chopped finely
- 35g blanched hazelnuts coarsely crushed into small pieces
- 15g dried cranberries
- 10g flaked almonds
- 25g slivered almonds
- 1/4 teaspoon of vanilla extract
- 200g soft light brown sugar
- 75g golden syrup
- 1 tablespoon lemon juice
- 3 drops pink food colouring
Once mixed, place the mixture onto the lined baking tray, spacing each layer evenly apart.
Now comes the tricky part: you need to chill the mixture overnight. This process allows you to get rid of any air bubbles within the mixture, which will result in perfectly even layers when the macaron batter is piped out.
When you wake up the next morning, remove the mixture from the fridge and let it come to room temperature.
Once it has reached its optimal state, you can start making your macarons by using the following steps:
What Is The Difference Between A Pistachio Macaron And A Almond Macaron?
A pistachio macaroon has the same ingredients as any other macarons but with two major differences: it uses ground pistachios instead of almonds and it is dipped in melted chocolate after baking.
When making a pistachio macaroon recipe, you add the pistachio flour and sugar along with egg whites to a bowl or food processor.
You then mix all these ingredients together until they are well combined before adding vanilla extract and salt to taste.
Next, you transfer the mixture into a piping bag with the tip already attached (or use a spoon) and pipe the batter onto parchment paper covered by silpat sheets.
After 10 minutes, remove the parchment paper from the top and bake at 160 degrees Celsius for 15 minutes.
Once done, let the cookies cool down completely and dip them in tempered chocolate.
The chocolate must be tempered because if not, it won’t harden properly and could result in the cookie falling apart when dunked.
Now, you know what makes up a pistachio macaroon and what distinguishes it from a regular almond macaroon.
But don’t worry!
We have more recipes to share with you today, including a few different variations such as raspberries and lemon.
Pistachio Macaroon Recipe #1: Pistachio Chocolate Chip Cookie
- Ingredients: 100 grams pistachio paste (ground pistachios), 150 grams granulated white sugar, 125 grams unsalted butter, 2 large eggs, 1/4 teaspoon sea salt, 3 teaspoons instant coffee powder, 1 teaspoon pure vanilla extract plus extra for dusting
- Method: Combine all dry ingredients (flour, cocoa powder, instant coffee powder, and salt) in a mixing bowl. Once mixed thoroughly, add the wet ingredients and mix again. Then, pour the batter into a small piping bag fitted with an 8 mm nozzle. Pipe out circles onto a non-stick surface and let rest 10 minutes before baking at 200 degrees C for 14 minutes.
- Temper chocolate using a microwave oven following this guide.
Pistachio Macaroon Recipe #2: Lemon Raspberry Cookies
- Ingredients: 100 grams pistachio paste (ground pistachios), 55 grams unsalted butter, 50 grams confectioner’s sugar, 40 grams icing sugar, 4 tablespoons fresh lemon juice, 2 large eggs, 1 tablespoon dried raspberry seeds, 1/8 teaspoon grated ginger root, pinch of nutmeg
- Method: In a mixing bowl combine the dry ingredients (powdered sugar, ground pistachios, ginger, etc.) and set aside. Add the butter and cream cheese to another bowl and beat with a hand mixer until fluffy. Beat in the eggs and then slowly add the dry ingredient mixture while beating constantly. Finally, fold in the icing sugar and lemon juice. Transfer into a piping bag fitted with a round nozzle.
- Bake at 180 degrees C for 18 minutes.
- Tempered chocolate using a microwave oven following this guide.
Pistachio Macaroon Recipe #3: Strawberry Shortcake
- Ingredients: 100 grams pistachio paste (ground pistachios), 20 grams unsalted butter, 60 grams icing sugar, 1 cup strawberries finely chopped, pinch of cinnamon, 1/2 teaspoon sugar
- Method: Mix the first three ingredients (the pistachios, butter, and icing sugar) together in a mixing bowl. Then, add the strawberry pieces and stir until well incorporated. Place into a piping bag fitted with a round nozzle. Bake at 190 degrees C for 12 minutes.
- Temper chocolate using a microwave oven following this guide.
What Is The Difference Between A Pistachio Macaron And A Raspberry Macaron?
Macarons are not just for Valentine’s Day!
They can be used as a gift or treat any time of year because they are delicious no matter what day it is.
The only real difference in their flavors comes from the different ingredients you use to make them.
Here are some examples of possible variations on the theme:
- A pistachio macaron with chocolate ganache filling (chocolate truffle)
- Raspberry macaron with raspberry jam filling
- Chocolate raspberry macaron filled with chocolate mousse
As you can see, macarons come in all shapes and sizes, so let us answer the question “what is the difference between a pistachio macaron and a raspberry macaron?”
In order to understand this, we have to first look at the basic components of these two types of macarons.
Pistachio Macaron Ingredients
- Regular flour – We recommend using 100% superfine sugar here because if you do not then your macarons may end up being too dry when baked.
- Almond meal/flour – This is optional but helps to give a more authentic taste to your macarons. It also adds extra protein to the mixture.
- Natural egg whites – You want to avoid pasteurized eggs here because you need the natural fat content to stabilize the foam during baking.
- Egg yolks – These contain lecithin which helps to create a smooth texture for the batter while keeping the foam stable.
- Honey – Honey is added to both the batter and the filling to add flavor and sweetness to your macarons.
Raspberry Macaron Ingredients
- 100% superfine sugar – Sugar should always be 100% superfine unless otherwise specified by the recipe author.
- Unsweetened cocoa powder – Cocoa powder is very important for the appearance of your raspberries. If you don’t have any, add regular powdered sugar instead.
- Water – Water is needed to bring out the color from the raspberries.
- Lecithin granules – Lecithin is another ingredient found in eggs which stabilizes the foam during baking.
- Mascarpone cheese – Mascarpone has a creamy consistency similar to cream cheese, and it gives a nice mouth feel to the final product.
What Is The Best Pistachio Macaron Recipe?
Pistachios are an excellent ingredient for desserts because they add texture without adding too many calories or fat grams.
They’re also high in protein which makes them perfect as a healthy snack food.
Because of their nutritional value, it’s no surprise that pistachio macarons are extremely versatile.
You can experiment with different flavors, fillings, and even types of crusts to create something truly unique!
How Do You Make A Pistachio Macaron Filling?
The pistachio macaron recipe is quite easy to follow as it only requires four ingredients – flour, sugar, egg white, and ground pistachios.
However, if you want to add some extra flavor then you can also use pistachio paste or even finely chopped pistachios in place of the whole nuts.
To get started with the pistachio macaron recipe, here’s what you need to know:
- You will need a food processor for this recipe
- A piping bag (or a ziplock sandwich bags)
- An ice cream scoop or teaspoon
- Egg whites (you may substitute whole eggs for half of the amount of egg whites required)
- Ground pistachios/piste blanched pistachios
With all these ingredients at hand, let us see how you can create the perfect pistachio macaron recipe.
Pistachio Macaron Recipe Ingredients:
1 cup of fine sifted plain flour
½ cup granulated sugar
¼ cup powdered milk
4 large egg whites
⅔ cup ground pistachios (blanched)
Optional Ingredients: Pistachio Paste or Chopped Pistachios
Step 1: Preheat oven to 350 degrees Farenheit.
Step 2: Sift the flour into a bowl. Add ½ cup of sugar and mix well.
Step 3: In another mixing bowl, whisk the egg whites until they are foamy. Mix in 4 tablespoons of sugar and continue beating until stiff peaks form.
Step 4: Fold the dry mixture into the beaten egg whites by alternating between each addition. Start and end with the dry ingredient before adding more whipped egg whites.
Step 5: Transfer the batter into a pastry bag fitted with a round tip.
Step 6: Scoop out balls onto baking sheets lined with parchment paper or silicone mats. Use a spoon to flatten the cookies slightly before placing them in the oven.
Step 7: Bake for approximately 12 minutes. The cookies should be light golden brown around the edges but still pale inside.
Keep refrigerated after cooking. Do not freeze.
What Is The Best Way To Store Pistachio Macarons?
Macarons are delicious little treats that can be eaten straight from the oven or stored in the fridge for later consumption.
The only problem with storing them in the refrigerator is that they become less crispy as time goes by.
To fix this problem, we recommend putting some pistachios into each batch of macarons before baking them.
This helps keep them fresh and crunchy even after storage.
You should also consider adding powdered sugar to the mixture before baking it.
It gives the finished product a nice shine and makes it easier to eat.
Powdered Sugar for Macarons
- 1 cup white sugar
- ¾ teaspoon salt (optional)
- ⅔ cup water
- 5 egg whites
- ½ teaspoon cream of tartar
Mix all ingredients until smooth.
If you want to add more flavor, try sprinkling some ground cardamom or cinnamon on top of the batter just before baking.
Pistachio Macarons Recipe Ingredients You Will Need
- 1 egg white (room temperature)
- 200 grams of almond flour (finely ground almonds)
- 100 grams of icing sugar (coarsely sifted)
- 50 grams of finely chopped pistachios
- 60 grams of granulated sugar
- 20 grams of unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 80g/3 oz plain chocolate (melted) with 70% cocoa solids
- Method for Making Pistachio Macarons:
Preheat oven to 170°C/325F / Gas Mark 3.
In a large bowl, cream the egg whites until they are stiff peaks. Sift in the icing sugar 1 tablespoon at a time, then fold into the egg white mixture using a spatula until no streaks remain.
Fold in the nuts, then gently mix in the melted chocolate.
Line two baking sheets with parchment paper or silicone mats.
Using 2 teaspoons measure out small dollops of the batter onto each sheet – these should be approximately 5cm apart from each other.
Bake for 10 minutes, then remove from the oven and leave to cool completely before removing from the tray.
Once cooled, dip half of each cookie into some additional melted chocolate, then sprinkle over some crushed pistachios.
Return to the baking tray and repeat with remaining cookies.
These make great gifts! Store well-wrapped in an airtight container if not eating immediately.
They can also be frozen once defrosted.
- 1 Bowl
- 1 Oven
- 75 g Almond meal
- 68 g sugar
- 56 g Egg whites
- 56 g White sugar
- 100 g Unsalted butter softened
- 50 g Cream cheese softened
- 50 g Pistachios finely ground
- 50 g White sugar
- Sieve the almond meal and powdered sugar together in a medium bowl.
- Get rid of any large almond meal chunks that may still be in the sieve.
- Add the egg whites to a sizable, clean basin, and beat with an electric mixer until frothy.
- While beating until stiff peaks, gradually add the sugar.
- In two additions, fold the meringue with the sieved almond meal and powdered sugar, scraping the bowl’s sides and bottom as you go.
- Continue until you see the lines that occur when the batter returns to the bowl starting to gradually vanish.
- Transfer to a piping bag with a round tip, and then create 1.5 inch circles using the piping bag.
- Allow to cure for 1-2 hours, or until matte and dry surface.
- Bake for 13 to 15 minutes at 140°C in a preheated oven (I find that it’s generally done at 13 but make sure to check! When your macarons wiggle, they shouldn’t move; that indicates they’re done.)
- Take out of the oven, then let cool.
- Pistachios and sugar should be combined in a food processor and processed into a paste (this will take some time)
- Using an electric mixer or stand mixer, combine the butter and cream cheese and beat until frothy.
- Blend in the pistachio paste after adding it.
- Move into a piping bag with a circular tip.
- Match macaron shells of the same size together. On the flat side of one shell, pipe a generous amount of buttercream.
- Place in the refrigerator for a day to mature in order to develop a richer flavour and chewier texture.