Once you have a good handle on macarons technique, you can make different flavors. Now these pistachio macarons are my favorite. I added green food coloring to the macarons for my pictures, but the natural hue color is always healthier.
Choosing the right macaron fillings is important, my suggestion is to have the not-so-sweet fillings since the macaron shells are quite sweet. For the pistachio macarons, I made the buttercream filling with pistachios which goes very well with the cookies.
Pistachio flour could be hard to find depending on where you live, when I spot the unshelled pistachios at Whole Foods (it’s pricey $29.99 per pound), I bought some and ground them myself with a food processor. The extra pistachio flour can be used to make pistachio paste. Below are the recipes for the pistachio macarons, pistachio buttercream filling and pistachio paste. Hope you will get a chance to make these.
Ingredients for Pistachio Macarons:
|Egg whites (3 eggs)
Cream of tartar
Green gel food coloring (optional)
- Measure almond meal, pistachio flour and powdered sugar. Sift together to remove any clumps, sift twice if possible. Discard any big clumps. (pictures 1-3)
- Weigh out the egg whites into a large stainless mixing bowl. Begin beating the egg whites on low speed then gradually adjust to medium until the egg whites are foamy. (picture 4)
- Add in sugar as you beat. Increase the speed from medium to high, if necessary. (picture 5)
- Add a teaspoon of cream of tartar and beat the meringue to stiff glossy peaks. (picture 6)
- Add the food coloring and mix until well blended. Remove the whisk. (Pictures 7 and 8).
- Add about 1/3 of the almond/pistachio/sugar mixture to the egg white meringue. Fold in until no streaks remain. Continue to add the remaining mixture (1/3 of the mixture at a time), fold until you reach the proper batter. (picture 9)
- It should take roughly 50 folds until the mixture is smooth and a very viscous liquid, not runny. Over-mixing the batter, your macarons will be flat and have no foot, under-mixing the batter, your macarons shells would be lumpy. When you lift the spatula, the batter should drop down smoothly. (picture 10)
- Pour the batter into your prepared piping bag. You can place the bag into a measuring cup and cuff the bag’s opening over the top, this makes the bag easy to fill hands-free. (Picture 11)
- Line baking sheets with parchment paper or silicone liners. Place a tiny drop of batter at each corner of the baking sheet to secure the parchment paper. Pipe rows of batter (dollops a little bigger than a quarter) onto the baking sheets, giving them space to spread. (picture 12)
- Tap the pan on the counter several times to break any air bubbles (this prevents cracking). The little peak on the top of the macaron should go down after tapping the pan. However, if you still see the little peak, simply wet your finger and gently smooth the bump down. (pictures 13 and 14)
- If you want to sprinkle nuts on top, do it now so that they will stick to the top of the shells.
- Allow the cookies to rest on a level surface for 30-60 minutes. Until they are no longer tacky to a light touch.
- Preheat your oven to 300F and bake the macarons for 16-20 minutes.
- You will see the macarons have lovely feet when they are done correctly. (picture 15)
- Use a piping bag to pipe your favorite filling to one side of the macaron and top with another half of macaron to form a sandwich.
Directions for making Pistachio Paste (unsweeten version):
- You only need pistachio flour and water to make the paste. I processed the nuts in a food processor when I made the macarons at first. (picture 1)
- Now return the pistachio flour to the food processor, then slowly add a bit of water (water amount depends on how much flour you have, just add a little bit at a time). Process it until it is smooth and forms a paste. That is it!! We have our paste for the buttercream filling. It’s super easy! (pictures 2-3)
Ingredients for Pistachio Buttercream:
Unsalted butter (softened)
- In a mixing bowl, whisk the egg yolks until smooth. (Picture 4)
- In a small saucepan, combine water and sugar and heat it over medium heat. Stir the mixture until the sugar is completely dissolved. Then bring it to a boil and cook until the syrup reaches 250°F. Use a candy thermometer to check the temperature. (Picture 5)
- Slowly pour the hot syrup into the egg yolks and run the mixer on low. Increase the speed to medium high, and beat the mixture until well combined. You can use the egg yolk/syrup mixture now but I always like to take one more step to set a bowl of mixture over a pot of simmering water. Keep whisk until the mixture registers 160°F. Meringue becomes very smooth at this point. Remove from heat and let cool. (Picture 6)
- In a mixing bowl, beat butter until whipped and white. Add in pistachio paste and food coloring (if desired), continue to beat the cream until well combined. (Picture 7)
- Add in meringue and beat until well bended. (Picture 8)
- Transfer the pistachio cream into a pastry bag and fill the macarons. Pipe the filling to one side of the macaron and top with another half of macaron to form a sandwich. (Picture 9)