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!!!
Contents
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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
cj says
I’m looking for a pistachio filling for mini tartlets…do you reckon this would work? & can you freeze it? thanks 🙂
Shinee says
Hi, CJ. I think you could, but the only way to know for sure is to try. The buttercream freezes well.
Jacqueline says
Hi! I tried your recipe and the shells turned out great. I struggled the most with the pistachio filling. When I poured in the boiled syrup into the whisking-eggs, it did not turn “smooth and white.” Can I ask to include pictures on the filling part or a youtube video link? Thank you!
Shinee says
Hi, Jacqueline. Thank you for your feedback!! I’m planning on filming a video for these pistachio macarons, it’s been highly requested. I’m expecting to share the video in early June. Stay tuned!
Carol says
Delicious even though it only yielded 20 shells. the filling was runny and the
top a little brown. Can you help me, they were really good and I would like them to be perfect.
Shinee says
Hi, Carol. This filling is a little advanced, and I’m planning on filming a video to show and explain the process better. For browning, you could place an empty baking sheet on the top rack to prevent some of the heat from the top.
Kacie says
By far the best macaron I’ve made structure wise. I appreciate you giving a tutorial on proper merengue consistency. Unknowingly I have been just short of the stiff peak stage but now I know! And these were the first macarons I’ve made that didn’t hollow.
Also, can the base of the filling be used for other flavors?
Shinee says
Hi, Kacie! So happy you loved the recipe!! Thank you for your feedback. And yes, you can use the filling recipe for other flavors as well.
Lili says
I’ve tried several and this ones shell recipe has been by far the best outcome, melts in your mouth with flavor!
Shinee says
Awesome!!! So happy you loved the recipe, Lili!!
Maria says
Hello, do you have a recipe for pistachio flour? I couldn’t find it on your blog.
Thanks, Maria
Shinee says
Hi, Maria. No, I don’t have a recipe for pistachio flour, but it really doesn’t require one. I simply added some shelled pistachios in a coffee grinder and pulse it until it nice and fine. You can use a small food processor, but be careful not to over-process it or you’ll release too much oil.
Jana says
Hello! I made this and made my own pistachio flour but no matter how much folding in I did the batter would not thin out much at all. Any tips?
Shinee says
Hi, Jana. How did you measure your ingredients, including egg whites? By weight or by volume?
Mary says
Why does my cream filling split when I put the pistachio paste in. Ive followed the recipe completely. I’ve tried it several times. THANKS
Shinee says
Hi, Mary. Was your pistachio paste at room temperature? I suspect the ingredients weren’t the same temperature, which cause the split.
Samantha says
Im new to baking. I used your video tutorial and gave this recipe a whirl for my first ever attempt at macaroons. The first batch was over mixed (totally my fault, I don’t think I quite understood the “feel” of the ribbon the first time) but the second batch came out BEAUTIFULLY!! They were delicious and totally boosted my baking confidence. I can’t wait to try another of your macaroon recipes tomorrow! Thank you so much, keep the delicious inspiration coming!
Shinee says
Yay, so happy for your macaron success. Thank you so much for sharing, Samantha!!!
Nidhi Bhatia says
Shinee, while the macaron didn’t pipe correctly and the cracked during the bake, they tasted absolutely delicious! And that pistachio filling … oh my good Lord. I’ll go as far as to say these were the tastiest pistachio macarons I have ever tasted!
I was worried about over working the mirangue, as a result the mixture was thick when coming out of the piping bag. However, the shells still cracked. I understand they only crack if the mirangue is overworked. So, I’m a little confused as to what happened. Maybe you can help?
Thank you for such a wonderful recipe! Merry Christmas x
seetal panchal says
Hello, The macarons came our lovely. But the filling is very runny. Im hoping after putting it in the fridge it’ll set. I recommend you do a video for this as its very hard to imagine what is it suppose to look like. Thank you for sharing.
Shinee says
Thank you for your feedback, Seetal. I’ll note it to film a video for it.
Mary says
Yes, please do a video!!
Shinee says
Hi, Mary. Noted. Thanks for your input.
M says
I do it step by step and the final result is so bad it doesn’t look good at all
Shinee says
Bummer, M. Macarons are temperamental. And pistachio macarons are a bit more advanced version too. Hope you’ll try my basic one and work on the technique. Let me know if there’s anything I can help with troubleshooting.
Twila Hauck says
Great recipe. I tripled it. I have gotten to know my measurements and the yield. I added a bit of cream of tarter and powdered egg whites. I seem to have a little better lick when I add those two things.
Best part though. That filling is absolutely to die for.
Shinee says
Thank you so much for sharing your feedback here, Twila! Your macaron looks so delicious!
Maryam says
I tried this recipe twice & it failed and I wasted materials , although I am sure of all the steps, measurement, tips, and tricks..but it cracked every time while other recipes turns great with me!
Shinee says
Hi, Maryam. Bummer!! I always advice to stick to the recipes that work for you. Macarons are finicky. I appreciate your feedback though.
Mateja says
Can I make my own pistachio flour with a food processor or will I end up with pistachio paste instead?
Shinee says
Hi, Mateja. You can definitely make your own pistachio flour. I do it myself. But just be careful when processing the nuts. Instead of continuously running the food processor, pulse it and carefully watch the consistency of pistachios. Good luck!
Fatimah Chaar says
Hii
Love this recipe and everybody loved it its my number one selling but one thing i dont like the filling is a bit runny if i do your pistachio buttercream recipe instead would it taste the same
Thank you
Shinee says
Hi, Fatimah. Yes, I think it’ll still taste great with regular pistachio buttercream.