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.
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!!!

Pistachio Macarons
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
- 2 oz 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
Instructions
- In medium bowl, sift together almond flour, pistachio flour and powdered sugar twice. Set aside.
- 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.)
- 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.
- Transfer the batter into a pastry bag with a round tip. (I use this Wilton A1 large plain round tip.)
- 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.
- 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.
- 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).
- Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
- Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
- 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).
- 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.
- 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.
- Transfer the pistachio cream into a pastry bag and fill the macarons. It’s best to serve macarons the next day.
- 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.
This recipe was originally published on March 6th, 2015.
You may also find this post helpful:
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.