Gourmet Made Deliciously Simple

Pistachio Macarons

Classic Pistachio Macarons filled with Ladurée pistachio cream. Simply the best!

A little over 4 years ago, I was in my dream city with my dream guy.

Since I was dreaming about this gorgeous city for a loooong time, my list of must-visit places was quite big and Ladurée was high on that list. And I was ecstatic when we walked into the famous Ladurée shop on Champs-Ellyses. Long lines didn’t bother me at all, I was in awe of their beautiful desserts and treats. One of my most favorite flavors of Ladurée macarons was pistachio macarons. Pure heaven!

As soon as we came back home, I went straight to my Laduree Macarons book and searched for their pistachio macaron recipe. And I found it on page 40!!!

[I get a lot of questions about this white serving dish. I bought this particular one at a local thrift store, but I found similar one on amazon.com.]

TIPS FOR MACARON SUCCESS:

  • It’s crucial to sift the dry ingredients a few times 1. to aerate the mixture, 2. to mix all the ingredients, and 3. to remove any big chunks of almond or pistachio flour.
  • Make sure all the utensils for beating egg whites are completely grease-free. Just a touch of oil, or egg yolk has the power of ruining your meringue. Some advise to wipe the bowl and whisk with vinegar, but I don’t really bother with that, because I use stainless steel bowl and whisk. And just washing and drying with a clean towel does the trick for me.
  • Be careful not to include even the smallest drop of egg yolk in the egg whites. Egg yolk=oil. See the above note.
  • Don’t beat the egg whites on high speed right away. Instead start on medium low speed then slowly increase the speed for the sturdy meringue.
  • Gently fold the batter after adding the dry ingredients. If this is your first time making the macarons, it helps if you count each fold. It usually takes me about 50-60 folds to get to proper consistency. I no longer count, but it helped a lot when I was learning.
  • Making macarons is all about technique, and it’s important to learn the folding technique right from the start. At the beginning the batter is quite thick, but it’ll get thinner as you fold. Be careful not to over-mix, or the batter will get too runny and the cookies will spread too much. Overmixing also results in hollow macarons. And don’t be tempted to undermix the batter to avoid overmixing, because then the macarons won’t have smooth top and won’t have pretty ruffled bottom. I made this full tutorial video. At 2:25 on the video, I showed you how to know when the batter is just right.
  • Make sure the macaron shells are dried sufficiently before baking. It can take from 10min up to couple hours, depending on the humidity. For me, it usually takes 15-20 minutes. If you don’t dry the shells prior to baking, your macarons won’t have those pretty feet.

MORE USEFUL TIPS:

  • Room temperature egg whites whip better and faster.
  • Make your own pistachio flour by grinding shelled pistachios in a coffee grinder.
  • Use gel food coloring, instead of liquid ones. I use this Wilton Leaf Green.
  • Try to pipe uniform circles for even baking. Mine doesn’t always turn out perfect, because I pipe free-hand. If you want to be precise, you can print out little circles and place it under the parchment paper for guidance.

Pistachio macarons- step by step photo directions

I have a detailed post about pistachio cream filling with lots of tips for success and troubleshooting common issues.

Hope you’ll enjoy your very own pistachio macarons soon. And if you make this recipe, please leave a review below. Thank you!!!

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Pistachio Macarons

Follow my easy step-by-step photo tutorial to these Classic Pistachio Macarons filled with Ladurée pistachio cream. Simply the best!

Yield: About 25 filled macarons

Cook Time:20 min

Total Time:2 hours (including resting and cooling time)

Ingredients:

For Macaron Shells:

  • 2/3 cup (60gr) ground almond flour
  • 1/3 cup (40gr) ground pistachio flour*
  • ¾ cup (100gr) powdered sugar
  • 2 large egg whites (about 70gr)
  • ¼ teaspoon cream of tartar
  • ¼ cup (50gr) sugar
  • 1/8 teaspoon green gel food coloring

For Filling:

  • 1/3 cup (65gr) sugar
  • 2 tablespoons (30ml) water
  • 2 egg yolks
  • 2oz (55gr) unsalted butter, softened
  • 3 teaspoons (20gr) pure pistachio paste (I used my homemade version)

Helpful Equipment:
• Pastry bag with Wilton Extra Large Round Tip #1

Directions:

  1. In medium bowl, sift together almond flour, pistachio flour and powdered sugar twice. Set aside.
  2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. And beat until hard peaks. Add the food coloring (I used Wilton Leaf Green). Beat on medium speed for one more minute. (Watch this meringue video for more information.)
  3. Sift the dry ingredients over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just a few folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  4. Transfer the batter into a pastry bag with a round tip. (I use this Wilton A1 large plain round tip.)
  5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about roughly 54 shells.
  6. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells.
  7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
  8. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
  9. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
  10. While macarons are drying, prepare the pistachio cream. 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 (120°C).
  11. In a mixing bowl with whisk attachment, beat the egg yolks for 2 minutes. While the mixer is running on low, slowly pour the hot syrup into the egg yolks. Increase the speed to medium high, and beat the mixture until it cools down to 104°F (40°C). The mixture will become smooth and white.
  12. Add the butter a tablespoon at a time. Then add the pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth.
  13. Transfer the pistachio cream into a pastry bag and fill the macarons. It’s best to serve macarons the next day.
  14. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
  • For additional tips and notes, read the post above.
  • For more tips and visual troubleshooting guide, check out this post.
  • You can now watch a full macaron tutorial video here
All images and text ©Shinee D. for Sweet & Savory

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on March 6th, 2015.

You may also find this post helpful:

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8 Tools You Need to Make Perfect Macarons

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167 comments

  1. Hi,
    thank you for this, I’m goin to try it.
    can you tell me where you buy the beautiful box to put the macarons inside?

    thanx

    • Hi, Hanne! I got that box when I bought a box of macarons at Laduree shop (French pastry shop) in Paris. I just saved it from our trip. 🙂 Hope you’ll love your pistachio macarons. Let us know how they turn out.

  2. I had a world of trouble with the pistachio filling! Immediately after it reached 250 degrees I poured the hot sugar into the egg yolks, which were in a stand mixer, but it immediately crystallized and stuck to the sides of the mixer, clumped up in the egg yolks, and was unusable. What did I do wrong? Is it because the bowl of the stand mixer is too large for just two yolks? Also, does the hot sugar cook the yolks enough to make them safe for consumption?

    Rating: 3
    • Hi, Romy. I’m sorry to hear your troubles. But I appreciate your feedback. It most likely the syrup was poured into the eggs too quickly. It’s really important to pour it slowly and in a very thin stream. What brand and size stand mixer do you use? I used my KitchenAid 5qt and have no problems. And lastly, yes, hot syrup cooks the yolks and it’s totally safe to eat.

      • I’ve also had the same issue! It crystallised as soon as it trickled out the pan and into the bowl so there were shards everywhere 😂

  3. Do you use convection oven or top and bottom heat?

    Rating: 4
  4. This is my forst time trying one of your recipies. Before, I had succed on baking macarons only 1 time in a course I took many years ago. These turned out pretty good. But they turned brown very quick and I had to remove them from oven I am not sure if they are completely baked. I even put an oven termometer inside my oven to check the temp.Now the filling didn’t work at all for me. The moment I put the butter on the meringe, it gets very liquid. I am about to open a can of dulce de leche to fill them and call it a day!

    Rating: 4
    • Hi, Debora. Thank you for trying my recipe and sharing your feedback. For browning issue, I recommend placing an empty baking sheet on top rack over the rack with the macarons. As for filling, here’s a detailed post about this pistachio french buttercream with troubleshooting guide. It’s important to cool down the meringue before adding the butter. I suspect the meringue was a bit too warm and it was melting the butter, making the buttercream too runny.

  5. Hi I want to make the recipe but am not sure what sugar to buy. After the powdered sugar the recipe lists uspecified sugar twice (¼ cup (50gr) sugar and 1/3 cup (65gr) sugar). Would those two also be powdered? or caster? Please let me know, thank you!

  6. Perfect recipe. This turns out great for pistachio macs. I also always use this as my base recipe for any macaron too. Just replace the pistachio flour with almond flour! 

    Rating: 5
  7. I was very nervous trying this recipe. I was worried the oil in the pistachio would come out and turn them into a failure (first time making pistachio macarons), but it didn’t, they turned out mostly great, my only issue is that the inside collapsed after I took them out of the oven and I baked them for almost 30 minutes! I don’t know if I’m under mixing the batter, leaving too much air in it, or what is it that I’m doing wrong.As for the filling, the taste is great, but I ended up with a nice sweet pistachio sauce rather than macarons filling. The syrup reached the right temperature so I know that wasn’t the issue. I would try it again but this time I will do it by hand, since I believe the amount is not enough to do it properly in my mixer.

    Rating: 4
    • Hi, Mercedes. So glad you liked my pistachio macaron recipe. With hollow macarons, it could be number of things. Over-beating the meringue is one of the culprits. If you’re confident your oven heats right, then I’d be more careful when making the meringue. Hope your next batch comes out perfect!

  8. This recipe looks amazing! I only have liquid food coloring. Can I substitute a lower amount of that over the gel or should I just omit it?

    • Hi, Kat. Sorry for delay in my response. Liquid food coloring is tricky. Depending on the humidity level, etc, even little bit of liquid could be an issue. If looks are not as important, I’d try without it first.

  9. Question- Why shelled pistachios to make the pistachio flour? Why not unshelled?

  10. How well would these work with just pistachio buttercream as the filling, rather than the recipe you have here? I’m keen to try these soon, but I don’t have a candy thermometer. (I might get one for future though)

    I’ve been using a different recipe for macarons, with limited success, but I tried your basic macaron recipe today and the entire batch turned out perfect!! Filled them with lemon buttercream – heaven!

  11. Hi Shinee! I made 200 of these for a graduation party and they turned out AMAZING! Thank you so much!

    Rating: 4
  12. The taste is great, instructions clear but i got less than 20 single shells. Can’t figure out why 

  13. Hi Shinee-I finally worked up the nerve to try these this weekend.  I expected total failure on the shells but was pleasantly surprised when 2/3 of them turned out perfectly.  The 1/3 that did not, I know that I didn’t properly remove the air bubbles before baking, so that’s fixable.  The failure happened with the syrup.  Because it’s such a shallow amount in the pot, it was really hard to fully immerse my candy thermometer to get an accurate reading.  I think I never achieved 250 degrees and then I think I poured it into my yolks too quickly because the syrup solidified.  Can you share the style of candy thermometer you use, or helpful hints on this step?  Can you confirm whether my suspicions on why the syrup failed are accurate?  Thanks, and I can’t wait to try it again (in the meantime, those shells sure are yummy on their own!)

    Rating: 4
  14. Shinee, I made these with my son and nephew today and the shells turned out great, but the filling was runny.  It did not turn smooth and white when I poured the hot syrup in it.  I did use a thermometer and the syrup was at 250, but it just went into the foamy yolk and stayed runny.  Little change with the butter, it became a sort of hollandaise like sauce.  I thought it would thicken as it cooled the way hollandaise would, but no luck.  Any idea what I should change to get the white fluffy result with the yolk and syrup?

    Rating: 4
    • Hi, Aaron. Sorry I didn’t get back to you sooner. So glad the shells turned out great. As for the filling, it’s a little tricky filling. It sounds like the syrup didn’t reach the right temp, but I know you said it was at 250°F. Any chance you had calibrated your thermometer? Also, did you beat the egg yolks until they were pale yellow, almost white?

  15. The pistachio flour, which I made from grinding pistachios as recommended, totally threw off my shell texture. They got nasty and cracked when I baked them, even though I let them rest for a full hour. Such a disappointment. 🙁 Guess I’m back to the Food Network shell recipe, the one macaron recipe I know to work every time.

    Rating: 1
  16. Your recipe is just amazing but i am not having much luck in being successful with the execution to get the perfect or atleast close to perfect macaron. The first time around both the macaron and filling were a flop but they still vanished in no time. All my friends including myself loved the filling but it came out watery but the flavors were soooooooooo good. This made me go buy a candy thermometer and i am trying to prepare some for Christmas tomorrow and my sugar syrup has failed on me for three consecutive time. At 250 degrees it turns brown and crystal like.. I just think that 250 in my thermometer maybe a little too much.

    Rating: 5
  17. I gave your recipe a shot today, and I had trouble with the batter- it was SO sticky and thick. No matter how much I folded it, it wouldn’t thin out. I had to add water to get the batter even close to the right consistency. Then, when I piped them out onto a silicon pre-marked sheet I only got half as many shells as you did, HELP!

    Rating: 3
    • Hi, Rhiannon. Sorry you had trouble with the recipe. Adding water won’t help. Hope you weighed all the ingredients, including the egg whites, for the correct ratio. And as for number of macarons, how big were your macarons? Mine are about 1.5-inch rounds.

  18. Hi Shinee,
    How does this pistachio filling differ than your recipe for pistachio buttercream? The ingredients are different, so just wondering about the taste.

    • Hi, Ann. So the main difference between the two is method of making the filling. One is simple buttercream, and this one is a little bit more than just buttercream. I love this one better because it’s creamier and more luxurious.

  19. Hi, I’m having trouble with the filling I tried 3 times and failed. I just cannot get the egg yokes to fluff up. The flavor is amazing and I really want to make it work. 

    • Hi, Judith. Thank you for your comment. Are you using candy thermometer when you make the sugar syrup? It’s very important to bring the syrup to the specified temperature.

      • Thanks for your reply! I can only get it to about 220 -230 then the sugar syrup starts to turn brown. How long do you have to whip it for? Maybe I need to “calibrate” my thermometer to get an accurate reading. 

        • Yeah, definitely calibrate your thermometer and try again. The syrup should reach 250°F (120°C), but shouldn’t turn brown. The temperature is very important. The whipping time may vary depending what kind of mixer you’re using. Hope your next batch turns out great.

    • I did mine like I do with the swiss meringue buttercream ,is much easier,and the filling was nice and thick, like he’s.

  20. These macarons were absolutley delicious!!! Made the pistachio paste from your recipe too! So easy and just full of flavour!! Recipe was easy to follow! Macarons turned out perfect!! Thank you!! 🙂 

    Rating: 5
  21. If I lift a shell off baking sheet the shell lifts up but the inside stays stuck to parchment. Help!

    • Hi, Katherine. It sounds like your macarons are a bit under-baked. Try baking 1-2 minutes longer, and hope that helps. Let me know.

      • I think I first checked them at 18 minutes. Then 20. I ended up baking them for 24 minutes. After they completely cooled I carefully pealed the parchment paper from the back of each shell and thankfully they held together.  I used an oven thermometer and temp was 324.   In the end they looked great and had that wonderful macaron texture that when you bite into it you just say Aaaahhhhhh. Such a treat for the senses. 

        • Can’t wait to make more!

        • i made a mistake in my previous comment. I did bake the shells at 300.  I was remembering when I was drying the pistachios. Those I did at 325 and my oven thermometer measured 324. So I think my oven is fairly accurate. But I do notice that in general I have to bake things longer in my oven. Maybe it doesn’t heat evenly. 

        • Awesome that you were able to find that perfect timing to bake your macs. Yeah, every oven works differently. As long as your macarons are not browning on top, you should be good. 🙂 Thank you for your feedback, Kathy!

  22. This was my first go at making macarons and they came out alright for my first try but I’m very confused because you said you get 25 and I only got 7 so I’m confused as to what I did wrong. I followed the directions and used all the right measurements. Do you have any idea why this happened?

    Rating: 4
  23. What pistachios should I use for my pistachio flour and paste? I wasn’t to use the bag that already has them shelled but am worried they’ll be too salty since they are “roasted and salted.” Thanks!

  24. Hello!

    I am making the pistachio flour using a ninja blender. I have no problem making the paste for the filling, however I am stuck on the pistachio flour for the macaron, as just blending the pistachios gives me a thick almost past like mixture. I have tried sifting it but it won’t go thru the holes. any advice?

    • Joey, the key is to pulse the pistachios in the blender. If you just process it, it’ll make a paste, as you had described. With very light touches, pulse in quick bursts and check frequently. I did mine in a coffee grinder though, in short pulses. Hope this helps.

  25. Hi! I love these macarons! They taste wonderful. I’ve made them twice now and I follow the recipe to the t! But both times, my filling has been really runny. Could you tell me why and what I can do to fix it? TIA! 🙂

    • Hi, Mej. So glad you’re loving the macarons! As for the filling, what is the consistency of the mixture after step 11? If it’s stiff to hold its shape, but becomes runny after you add butter, make sure to cool egg yolk mixture down to 104°F before adding the butter. Otherwise it melts your butter, making it runny. Hope this helps.

    • You need to double the butter or it won’t work 

  26. I made them and they’re wonderful. Only issue is I also have the problem with a little browning on top and bottom. Had the oven to 300 degrees as well. Added a little bit of almond extract paste too with the cream and it made it so yummy. Raw cane sugar can be finicky too but it’s all I use. Left some clumps in the syrup. 

    Thank you though so much for the recipe. I have been obsessed with pistachio and headed to France next month so it’s been so much fun to be baking French items. I’m gluten free as well so these are a delightful treat! 

    God Bless! 

    • Hi, Megan! Thank you for your feedback! I’m so happy you loved the recipe. I love your almond extract addition, I’ll give it a try too. As for browning issue, try baking them at 275°F next time, every oven works differently, and yours might run a bit on hotter side. By the way, do you have an oven thermometer, it’s super helpful to check your oven temp just to be sure. I use this one (affiliate link).

      And have fun in France. It’s a magical country!

  27. can i use this filling as a tart filling? do you think it will work?

  28. These look delish and I believe will compliment the pistachio cake I am going to make as well. My mother was a professional cake maker, as a child there would be beautiful wedding cakes, In my house cake did not come from Betty Crocker. I love to bake for my 3 small children. I’ve never felt as home as I do in a kitchen, as cliche as it sounds. Baking has always been theurapituc and a joy for me. Thank you so much for the lovely recipe.

    • Aww, Rachel, thanks for sharing your beautiful memory. I too grew up eating homemade cakes, my mom is quite a home baker. 🙂 So glad you stopped by and I hope these macarons would compliment your pistachio cake, which sounds amazing! I love pistachio desserts.

  29. I can’t imagine I could ever make something so perfect!  Your Macaroons are amazing!!  Wanted to pop by and thank you for sharing & let you know I’ll be featuring your cookies tomorrow on #FoodieFriDIY! 

  30. My mom and I were talking about making these just yesterday! I tried them once before but they did not look right at all lol, hopefully this recipe will turn out better! Thanks for sharing all the great tips 😉 

    Dropping by from the DIY Sunday Showcase