Yield: 24 cookies

Pistachio Macarons Recipe

Prep Time 50 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 50 minutes

Pistachio Macarons bring a little nuttiness to the dainty French cookie! Decadent meringue based cookies are held together with a pistachio buttercream frosting. Impress your family and friends with these perfect homemade macarons.


For the Shell

  • 2 large egg whites
  • ⅛th teaspoon cream of tartar (optional, see notes)
  • ¼ cup granulated sugar
  • 1 ¼ cups powdered sugar
  • ¾ cup super fine almond flour
  • Gel Food Coloring, (optional, see notes)

For the Filling

  • ½ cup shelled pistachios
  • 2 large egg whites
  • ¾ cup granulated sugar
  • ½ cup butter, softened to room temperature


For the Shell

  1. Line two large sheet pans with parchment paper or silpat mats.
  2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on low speed
    until they become frothy. Add the cream of tartar and turn the speed to medium-high.
  3. Add the granulated sugar slowly, making sure that it becomes fully incorporated between each addition. It should take about 2 minutes to add all of the sugar-- try not to rush!
  4. Once all of the sugar has been added, allow the mixer to run on medium-high speed until the meringue reaches a stiff peak.
  5. Add the powdered sugar and almond flour to a fine mesh sieve and sift them into the egg whites. Make sure to discard any large lumps-- don’t force them through the sieve.
  6. Using a rubber spatula, gently fold the dry ingredients into the egg whites. Try not to deflate the egg whites too much and make sure to get all the way to the bottom and scrape the sides as you fold.
  7. Once the dry ingredients are fully incorporated (about 1-2 minutes of folding), add gel food coloring, if using.
  8. Continue to fold the meringue together-- you can be a bit less delicate at this point. As you fold, smush the batter against the sides of the bowl and then fold it back together. Repeat the smush-and-fold for another 30 seconds before testing to see if the meringue is at the figure 8 stage. If the meringue flows smoothly while you draw an 8, it’s ready to pipe. If the stream breaks while you draw the 8, continue the smush-and-folds a few more times before retesting.
  9. When the mixture flows smoothly, transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10 or #12).
  10. Hold the piping bag straight up and down and pipe small (1.5”) circles about 2” apart on the parchment/silpat lined
    baking sheet.
  11. Once you’ve finished piping the tray, hold it a few inches off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times or until any large air bubbles have popped.
  12. Set the macarons aside and allow them to rest for 30 minutes. The macarons will be ready to bake when you can touch
    them gently without the meringue sticking to your finger.
  13. While the macarons rest, preheat the oven to 325F. Bake the macarons one tray at a time for 14 minutes, turning the tray halfway through baking so they don’t get lopsided. Allow the macarons to cool fully on the tray-- if you try to remove them while warm, they may stick.

Make the Filling

  1. Place the pistachios in a food processor and pulse on high speed until they become a fine powder-- about 1 minute.
  2. Place a small saucepan of water over medium-high heat and place a heatproof bowl over the saucepan.
  3. Add the egg whites and sugar to the saucepan. Whisk continuously until the sugar has dissolved and the mixture reaches 165F with an instant read thermometer-- about 4 minutes.
  4. Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment.
  5. Turn the mixer to high speed and beat until the egg whites have formed stiff peaks and are no longer warm to the touch-- about 10-12 minutes.
  6. Next, switch the mixer to the paddle attachment and add the butter 1 tablespoon at a time, allowing it to fully incorporate before adding another piece. It’s important that both the butter and meringue be room temperature so the mixture doesn’t crack (but if it does crack, it’s easy to fix-- see notes).
  7. Once all of the butter has been added, add the pistachios and vanilla extract and mix on medium speed just until incorporated.
  8. Transfer the mixture to a piping bag and store in the fridge until ready to use.

Assemble & Age

  1. Place the cooled macarons in similar sized pairs. Pipe a small dollop of filling onto the center of each macaron. Press the second macaron gently on top of the filling and press them together until the filling reaches the edge. Repeat with the remaining macarons.
  2. Transfer the macarons to an airtight container and store them in the fridge overnight to age. Make sure to bring them to room temperature before serving.


  • If your filling breaks, remove ¼ cup of the buttercream and place it in a small microwave safe bowl. Microwave it until melted and then add it back into the filling and continue to mix on high speed. If the filling becomes thin and watery, it means that your butter melted. Place it in the fridge to chill until it is no longer warm to the touch-- about 15 to minutes. Then, continue mixing on high until the buttercream forms.
  • For best results, use a kitchen scale to measure the macaron shell ingredients.
  • Soft vs. Stiff Peaks: A soft peak leans to the side and curls at the top. A stiff peak stands straight up with the peak pointing upwards.
  • If your almond flour seems wet or oily, bake it at 300F for 8-10 minutes to dry it out. You don’t want it to brown— just dry.
  • I always recommend using a metal bowl when making macarons as the eggs whites can attach to metal easier than they can to glass. This allows the meringue to stabilize more while also incorporating more air.
  • Proper Folding Technique: Move the spatula in a “j” shape by cutting the middle of the meringue and then sweeping the spatula along the bottom of the bowl to one side and then back over the top. Turn the bowl 90 degrees and repeat.
  • Proper Oven Temperature: Most home ovens do not have accurate temperature gauges— therefore it’s important to have an oven thermometer so you truly know what temperature your oven is. You want the temperature in your oven to be as close to 315 degrees F as possible.
  • Sheet Pans. My number one trick for perfect macarons is to double up your sheet pans! I use USA Pans— good quality aluminum pans— and I double them to insulate the macarons and prevent the bottoms from becoming overheated (which could lead to browning and/or spreading).
  • Figure 8. My second trick for perfect macarons is to test the meringue often during the macaronage stage (see step by step instructions). Macaronage is by far one of the most common problems encountered when making macarons because it has to be done perfectly! Doing the figure 8 test often (after every fold) will ensure that you achieve the perfect consistency every time!

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 40mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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