Pistachio Macaron Recipe!

… the Macaron Monday madness continues. This week I present to you my FAVORITE macaron recipe. Pistachio macarons!
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Pistachio macaron recipe

Now, this macaron shell recipe is different than the other macarons I’ve been making.  The key here is adding pistachio to the shell.

Materials needed

  • Materials needed:
    • a food scale (yes, you need this. I use this one)
    • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag
    • Food coloring (the gels or dry powder works best, not the liquid store stuff)
    • A macaron template (either make one or get one here or here. It makes piping easier)
    • food processor (for the cream filling, I use this one)

Pistachio Macaron Shell Recipe FOR A PRINTABLE RECIPE CLICK HERE

200g almond flour

75g pistachio flour (step 1)

250g powdered sugar

210g granulated sugar

6 egg whites (room-temperature)

1/8 cup chopped pistachios

food coloring (green is traditional color for this cookie)

1 Grind your unshelled pistachios (salted or unsalted, I prefer the salted) using a food processor. Be careful not to turn it into a paste. 

2 Sift almond flour, pistachio flour, and powdered sugar through a fine mesh screen into a bowl.

3 Whisk or using a beater, turn 6 egg whites to a foam.  Slowly add the granulated sugar to the egg whites as you beat.  Whip until the meringue has firm glossy peaks but not super stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and the meringue started to slide, keep beating.

4 Add your food coloring.

5 Then fold in 1/3rd of the almond/pistachio/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Then the last third. 

6 Add the batter to the piping bag.  Pipe in rows using your template onto parchment paper.

7 Pick up the pan and beat onto the counter.  Now sprinkle pistachio nuts on half of the cookies as a garnishment.

8 Preheat oven to 300 degrees.  The cookies need to rest on the counter between 30-60 minutes. They are ready to go into the oven when they are dry to the touch.  The shell shouldn’t stick to your fingers.

9 Bake the cookies for 13-15 minutes, one sheet at a time.  They are done when they look kind of matte and seem firm if you tap on them.  You can always rescue an overcooked cookie with the maturation process that comes later, but you cannot rescue an undercooked one!

10 Remove from the paper once completely cool.  If they stick to the paper, they either aren’t cool yet or you undercooked them.

11 Fill the cookies when cool with the filling below. 

12 Refrigerate overnight for best results.

Pistachio Paste Recipe


80g granulated sugar

25g water

1 whole egg

1 egg yolk

160g soft butter

1/4 cup shelled pistachios (grind in a cuisinart into a paste). 


1 Mix the water with the sugar until the sugar dissolves and bring mixture to a boil in a small pan.

2 Heat sugar to 250 degrees.

3 Whisk whole egg with the extra yolk until it lightens.

4 When sugar mixture is 250 degrees, pour into the eggs.

5 Whisk until cool.

6 Then add butter and pistachio paste to the sugar mixture.

To assemble the macarons, add the filling to the shell side without the pistachio crumbled on top.  Then add the crumbled pistachio top.  Store in an airtight container for 24-48 in the refrigerator.  The cookies will taste better after you wait a day, I promise!

pistachio macaron recipe

These macarons are a little underfolded.  They should not form stiff peaks when you pipe them.  I should’ve mixed it a little more.

pistachio macaron recipe
pistachio macaron recipe

I used the standard lime green dye by chefmaster.

pistachio macaron recipe
pistachio macaron recipe

Making of the pistachio paste… boiling the sugar…

pistachio macaron recipe

 … the final pistachio paste. Looks gross. Tastes delicious.

pistachio macaron recipe

 The finished product:

pistachio macaron recipe

 YUM YUM. You need to try this recipe.

pistachio macaron recipe

This was another post as part of my series “Macaron Mondays”
So far I’ve made…
Salted Caramel Macarons
Lemon Macarons
Raspberry Macarons
Marionberry Macarons

For my favorite product recommendations for making such delicate cookies, check out my amazon store

I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable,  Merry Mondays at my pinterventures Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E,  Tickle my Tastebuds Tuesday  Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written at http://peoniesandorangeblossoms.blogspot.com


  1. June 4, 2014 / 12:00 am

    Marilyn from Merry Mondays stopping by to thank you for joining and hope to see you next week!