Classic pistachio macarons filled with Ladurée pistachio cream filling. Simply the best!
A few years ago, my husband and I went to Paris. It was a dream of mine for many years.
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!!!
Why you’ll love this recipe:
These pistachio macs are pistachio lovers dream!!
- You’ll get unmistakable pistachio flavor in every bite!
- Silky smooth and delicate pistachio cream filling is a dream!
- As always, super detailed and easy to follow directions to walk you through the entire process.
Key Ingredients:
- Almond flour – Use super fine almond flour to ensure smooth tops. Weigh the dry ingredients before sifting.
- Pistachio flour – It’s easy to make pistachio flour at home! Place about 80g of raw, unsalted pistachios in a food processor and pulse until fine. Once the pistachios are broken into small pieces, sift through a sieve to remove fine pistachio flour. Then place the chunkier pieces back into the food processor and pulse again.
- Powdered sugar – I highly recommend using a store-bought powdered sugar over homemade one, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
- Granulated sugar – Superfine sugar or caster sugar works best for making a stable meringue, as it dissolves quicker.
- Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
- Pistachio paste – No need to purchase expensive pistachio paste, especially since there’re so many hit-or-miss brands. Here’s my video tutorial on how to make homemade pistachio paste. But if you’re shopping for one, pay attention for ingredient list. I like to use pure pistachio paste with no added sugars.
How to make pistachio macs:
Making pistachio macaron shells is basically the same process as basic macarons.
- Sift the dry ingredients three times.
- Make French meringue with stiff peaks. (Watch my Meringue 101 video for more in-depth information.)
- Add dry ingredients into the meringue and fold the batter until lava-like consistency. (Watch my real-time Macaronage video for better visual cues.)
- Pipe the batter into 1.5-inch rounds on baking sheets lined with parchment paper, or teflon mat. (Watch my video on Proper Piping Technique.)
- Tap the macarons on the counter to burst the bubbles, then let the macarons dry for about 30 minutes (in humid climate, this could take up to 2 hours!)
- Bake the shells at 300°F for about 18 minutes. Since every oven is different, I recommend finding the sweet spot for your oven. Watch this tutorial on key points to keep in mind.
How to make Laduree’s pistachio cream filling:
I have a separate post on pistachio cream filling recipe with step by step photos, lots of tips for success and troubleshooting common issues.
If you prefer to make a simple pistachio filling, you may also make my easy pistachio buttercream recipe.
Hope you’ll enjoy your very own pistachio macarons soon. And if you make this recipe, please leave a review below. Thank you!!!
Video Tutorial
Pistachio Macarons
We made these pistachio macarons with homemade pistachio flour and pistachio paste. Keep in mind, pistachio cream filling is naturally softer filling, but carefully follow the directions to achieve perfectly creamy and thick filling.
Cook: 18 minutes
Total : 1 hour 20 minutes
Ingredients
For Pistachio Macaron Shells:
- 60 g fine almond flour Note 1
- 40 g fine pistachio flour Note 2
- 75 g powdered sugar Note 3
- 70 g egg whites
- ¼ teaspoon cream of tartar Note 4
- 75 g caster sugar Note 5
- 1/8 teaspoon green gel food coloring
For Laduree Pistachio Creme Filling:
- 65 g granulated sugar
- 2 tablespoons water
- 2 egg yolks
- 55 g unsalted butter at room temperature
- 20 g pure pistachio paste Note 6
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
To make pistachio macaron shells:
- Line 2 baking sheets with parchment paper or teflon sheet. (TIP: For even air circulation, flip the baking sheets upside down.)
- To prepare the dry ingredients, sift together almond flour, pistachio flour and powdered sugar twice. (TIP: If you have up to 1 tablespoon of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.)
- To make the meringue, in a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)
- When egg whites are foamy, add cream of tartar and salt and continue to whisk.
- Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
- When the meringue reaches soft peaks, add a drop of green gel food coloring. (I used Wilton Leaf Green or Americolor Green.)
- Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (Watch my Meringue 101 video for more tips.)
- To make the batter, sift the dry ingredients again into the meringue. And using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight.
- To test the batter, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial steps. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds. Watch my real-time macaronage video.)
- To pipe macaron shells, transfer the macaron batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)
- Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP: I made a perfect macaron template for you. Simply pipe the batter to fill inner circle.)
- Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
- Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.
- Meanwhile, preheat the oven to 300°F (150°C). (Note: Make sure to preheat your oven for at least 30 minutes. I don't use convection settings. I set my oven to heat from top and bottom.)
- To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons.
- To test for doneness, touch one macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)
- Cool the macarons completely on the baking mats before peeling them off.
To make Laduree pistachio creme filling:
- In a small saucepan, combine sugar and water. Bring it to a boil over medium heat, stirring it constantly until sugar is completely dissolved. Then continue to cook until the syrup reaches 250°F (120°C), about 5 minutes.
- Simultaneously, start beating egg yolks in a mixing bowl with whisk attachment until it's doubled in size and becomes pale in color, about 2 minutes.
- While the mixer is running on low speed, slowly pour the hot syrup into the egg yolks. Pour the syrup into the side of the bowl, instead of the whisk, so that it doesn't splatter.
- 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.
- Stir in butter, pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth. Then transfer the buttercream into a pastry bag with round tip.
- To assemble macarons, pair the macaron shells by size and arrange them on a wire rack. Line them up so that bottom shells are upside down.
- Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
- Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.
- To serve, bring the macarons out about 30 minutes prior to serving.
Tips & Notes:
Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.
Note 2: I use homemade pistachio flour. To make pistachio flour, place about 80g of pistachios in a food processor and pulse until fine. Once the pistachios are broken into small pieces, sift through a sieve to remove fine pistachio flour. Then place the chunkier pieces back into the food processor and pulse again.
Note 3: I don’t recommend making your own powdered sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
Note 4: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
Note 5: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 6: Here’s full tutorial on how to make homemade pistachio paste.
GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.
STORING INSTRUCTIONS:
Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons after maturing them in the fridge for 24 hours. The filled macarons can be frozen for up to 3 months.
Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons after maturing them in the fridge for 24 hours. The filled macarons can be frozen for up to 3 months.
Nutrition Facts:
Serving: 1macaron Calories: 103kcal (5%) Carbohydrates: 12g (4%) Protein: 2g (4%) Fat: 6g (9%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 25mg (8%) Sodium: 7mg Potassium: 45mg (1%) Fiber: 1g (4%) Sugar: 11g (12%) Vitamin A: 102IU (2%) Vitamin C: 1mg (1%) Calcium: 13mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
This recipe was originally published on March 6th, 2015.
You may also find this post helpful:
8 Tools You Need to Make Perfect Macarons
Katherine says
If I lift a shell off baking sheet the shell lifts up but the inside stays stuck to parchment. Help!
Shinee says
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.
Kathy says
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.
Kathy says
Can’t wait to make more!
Kathy says
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.
Shinee says
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!
Kendra says
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?
Shinee says
Hey, Kendra. So glad you tried these macarons. How big of macarons did you get? Mine are 1.5-inch small macarons.
Katherine Howe says
I got 9. Lol! My shells are much too big. I didn’t know they would spread out so much. I have to work on my piping technique!
Shinee says
As you make more macarons, you’ll get better at piping small shells. Even now, I sometimes end up with larger and fewer macarons, which is fine by me. 🙂
Rochelle says
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!
Shinee says
Hi, Rochelle. I’ve used roasted and salted pistachios, and it was just fine.
Joey says
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?
Shinee says
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.
Katherine Howe says
I looked online and baked my pistachios at 325 for 5 minutes. It dries them out so you will get a flour, not moist paste, which happened to me too.
Shinee says
Katherine, that’s a great tip! Thank you for sharing!
Mej says
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! 🙂
Shinee says
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.
Rebecca cook says
You need to double the butter or it won’t work
Shinee says
Hi, Rebecca. Thanks for your input. For me, it works just fine as written.
Megan says
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!
Shinee says
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!
farah says
can i use this filling as a tart filling? do you think it will work?
Shinee says
Hi, Farah. It’s similar to buttercream, but better. So if your tart pairs with that kind filling, I don’t see why you couldn’t.
Rachel says
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.
Shinee says
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.
Debra @ Bowl Me Over says
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!
Shinee says
Thank you so much, Debra, for sharing, featuring my recipe and stopping by! 🙂
Shehla says
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
Shinee says
Thank you, Shehla! Hope you give it a try. 😉
Lara says
I’m extremely intimidated to try and make these. I tried one for the first and only time at Disneyland this summer! I love how they are yummy but also so pretty! I’m going to pin this when i get the courage to try it.
Shinee says
Lara, do try making these. So much cheaper than buying. And if they turn out as pretty as store-bought ones, you’ll be happy dancing in your kitchen. 🙂 Thanks for stopping by.
Whitney says
Shinee! Seriously, please move to Mississippi where I live and open up a macaron shop. I would be your best customer! lol! But really, these look so pretty. And I love how detailed you are with your instructional photos. I keep saying I’m going to make macarons; you will be my inspiration to finally make that leap, I just know it! Thanks so much for sharing this beautiful dessert art with all of us 🙂
Shinee says
Aww, thanks so much, Whitney! Definitely give this a try! They are so worth it.
Sarah says
Your macarons look perfect! So yummy ^^ I love macarons but it’s a pitty they’re so small xD
Shinee says
Haha agreed! When you make your own, you can make as big as you want it though! 🙂 Thanks for stopping by, Sarah!
Ashley @ The Party Girl says
These look phenom, and the colour makes them perfect for St. Patrick’s Day too! I’m so envious of how gorgeous these macrons turned out – I have definitely not mastered that skill at all!
Kati says
These look beautiful! I’ve never tried making macaroons before (but I love buying them!). I love your tips and instructions, now I need to try them! Pinned.
Celeste | The Whole Serving says
You make it look easy. I think I may just give these a try, my daughter loves pistachios and macarons, so she’ll be in macaron heaven.
Shinee says
Do try, Celeste. Your daughter will be so happy. Thanks for stopping by!
Trina and Tina says
We’ve never attempted macaroons and it’s about time we give it a go! Thanks for the inspiration!
Shinee says
Yay, let me know how they turn out. Thanks for visiting, Trina and Tina!
Kerry says
Hi! Just wondering if I can do without the cream of tartar because I don’t think I have any. Also, is it just regular sugar? I’ve seen recipes that use castor or powdered sugar. Thanks!!
Shinee says
Yes, you can omit cream of tartar. It just helps to stabilize egg whites, but it’s not required. Actually, my recipe calls for both regular sugar and powdered sugar. Powdered sugar is sifted with almond flour, and regular sugar goes into egg whites. Hope this helps! Happy baking, Kerry!
Tina says
Hi, I had trouble making the filling… as soon as i poured the hot syrup into the whipped egg yolks, huge chunks of the syrup hardened in the mixture and wouldn’t mix with the yolks… could it be I didn’t pour the syrup slowly enough? Not sure where I went wrong because I did use a candy thermometer…
Shinee says
Hmm, that’s weird. Was the mixer running while you poured the hot syrup? And how fast did you pour it?
Christina says
Hi Lily,
Can you grind up pre-packaged roasted and salted pistachios to make the pistachio flour and paste? Or will that make the macaron taste salty…
Thanks!
Shinee says
Yeah, that’d be fine, Christina. That’s what I actually used to make my pistachio flour.