Pistachio Macarons with Creamy Filling Recipe

ByJulia
Jump to Recipe· 4.7 from 65 reviews

If you’ve ever been intimidated by the delicate world of macarons, I’m here to tell you that with a little patience and a good recipe, you can absolutely nail it. This Pistachio Macarons with Creamy Filling Recipe is a personal favorite of mine, rich in nutty flavor and silky smooth on the inside. These little treats are not only gorgeous but also surprisingly easy once you get the hang of the technique. Stick with me, and I’ll guide you through every step so your macarons turn out as stunning as they taste.

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Why This Recipe Works

  • Balanced Nutty Flavors: Combining almond and pistachio flour delivers a deep, rich flavor that’s irresistible.
  • Stable Meringue Technique: Slow, patient whisking creates firm peaks, giving your shells that perfect, glossy surface.
  • Classic Laduree Filling: The creamy pistachio buttercream is luscious but light, perfectly complementing the crispy shells.
  • Helpful Tips & Testing: Step-by-step guidance and batter consistency tests prevent common pitfalls and ensure success.
Pistachio Macarons with Creamy Filling, pistachio macaron recipe, nutty French macarons, easy pistachio dessert, homemade macaron with filling - There are 24 light green macarons arranged neatly in a clear rectangular container with 6 rows and 4 columns. Each macaron has two smooth, round shells with slightly rough edges around the middle, sandwiching a thin layer of pale green filling. The shells have a delicate, slightly bumpy texture with tiny speckles, and the filling appears creamy and smooth. The macarons sit on a white marbled background that adds a clean, fresh look to the image. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each component in this Pistachio Macarons with Creamy Filling Recipe is chosen to deliver the iconic lightness and flavor that macarons are known for. Using fine nut flours ensures a smooth shell while the meringue provides structure without weight. The filling balances sweetness and the rich pistachio notes beautifully—perfect for anyone craving something special.

Pistachio Macarons with Creamy Filling, pistachio macaron recipe, nutty French macarons, easy pistachio dessert, homemade macaron with filling - Flat lay of a small mound of fine almond flour, a small mound of fine pistachio flour with a pale green hue, a small pile of white powdered sugar, two whole brown eggs with clean shells, a small white ceramic bowl filled with fine granulated sugar, a small white ceramic bowl containing coarse kosher salt crystals, a tiny white ceramic bowl holding a quarter teaspoon of cream of tartar powder, a small white ceramic bowl with vivid green gel food coloring, a small white ceramic bowl with pale yellow egg yolks, a small square of pale unsalted butter, and a small white ceramic bowl of smooth pistachio paste—all arranged with perfect symmetry and natural fresh appearance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Almond Flour: Look for superfine almond flour for silky smooth macarons without grainy texture.
  • Pistachio Flour: Homemade pistachio flour boosts flavor and freshness; just pulse shelled pistachios until fine.
  • Powdered Sugar: Use store-bought powdered sugar—it contains cornstarch which helps with the structure.
  • Egg Whites: Room temperature whites whip better and create a stable meringue for perfect shells.
  • Granulated Sugar: Fine sugar dissolves quickly, resulting in glossy, strong meringue peaks.
  • Cream of Tartar: Optional but recommended for stabilizing the egg whites and improving consistency.
  • Green Gel Food Coloring: A little goes a long way; gel colors keep the batter thick unlike liquids.
  • Butter: Softened unsalted butter makes for a creamy and smooth filling.
  • Pistachio Paste: Adds powerful pistachio flavor and richness to the buttercream filling.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

For me, macarons are like a blank canvas, and I love experimenting with the filling or even swapping pistachios for other nuts depending on the season. You’ll enjoy tweaking this recipe to make it your own custom treat.

  • Salted Pistachio Filling: Adding a tiny pinch of sea salt to the filling really brings out the nutty richness—one of my favorite little hacks!
  • Chocolate Twist: Swirl melted dark chocolate into the pistachio buttercream for a delicious chocolate-pistachio combo that feels so decadent.
  • Vegan Variation: You can try aquafaba (chickpea water) to replace egg whites, but be prepared for some experimentation with meringue stability.
  • Flavored Shells: A touch of vanilla or rosewater extract can add a lovely aroma without overpowering the pistachio notes.

Step-by-Step: How I Make Pistachio Macarons with Creamy Filling Recipe

Step 1: Prepping the Dry Ingredients

Start by sifting together the almond flour, pistachio flour, and powdered sugar not once but twice. This keeps the mixture fine and lump-free, which helps your shells become perfectly smooth. I always toss out any chunky bits stuck in the sifter—they can mess with the texture, and that’s totally okay.

Step 2: Whipping the Meringue to Perfection

This is where patience pays off. Beat your room temperature egg whites with granulated sugar, cream of tartar, and a pinch of salt on medium speed until soft peaks form. Then add your green gel food coloring and keep beating until you reach stiff, glossy peaks that hold sharp points. My KitchenAid took about 30-40 minutes, so a good podcast or coffee break is a must here!

Step 3: Folding the Batter Just Right

Gently sift your dry ingredients into the meringue and fold using a silicone spatula. This part can feel tricky—fold too little and the batter’s stiff, fold too much and it’s runny. I count folds, aiming for around 50 folds and do the figure-eight test to check if the consistency is right. The batter should fall slowly off the spatula in a smooth ribbon, but still hold some body.

Step 4: Piping and Resting the Shells

Transfer the batter into a pastry bag fitted with a round tip and pipe 1.5-inch rounds onto parchment-lined trays. Tap the trays firmly to pop air bubbles and then let the shells rest at room temperature for about 15 minutes — this step helps form a shiny skin so you get those treasured feet on baking.

Step 5: Baking and Cooling

Bake your macarons at 300°F (150°C) placing an empty tray on the top rack to prevent browning. Bake for 15-18 minutes, testing doneness by gently nudging a shell—if it slides without wobbling, it’s ready. Let them cool completely before peeling off the parchment to avoid tearing the shells.

Step 6: Making the Luscious Pistachio Filling

Simmer sugar and water to 250°F (120°C) while whisking egg yolks until pale and doubled in size. Slowly pour the hot syrup into yolks while mixing, then beat until cool and thick. Fold in softened butter and pistachio paste until creamy and smooth. It’s pure magic going from sugary syrup to buttery pistachio heaven!

Step 7: Assembling Your Masterpieces

Match shells by size, pipe a dollop of pistachio filling on the flat side of one shell, then sandwich with its partner. Press lightly to spread the filling evenly. Pop filled macarons into an airtight container and refrigerate for at least 24 hours—this maturation step really softens the shells and lets the flavors marry beautifully.

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Pro Tips for Making Pistachio Macarons with Creamy Filling Recipe

  • Room Temperature Egg Whites: Always use egg whites at room temp to achieve maximum volume in your meringue.
  • Don’t Rush Folding: Folding the batter is an art—count your folds and do the figure-eight test to prevent over or under-mixing.
  • Resting is Key: Letting shells rest before baking forms a protective skin for that classic smooth top and beautiful feet.
  • Storage Matters: Refrigerate filled macarons for at least 24 hours to let flavors meld and texture soften for best results.

How to Serve Pistachio Macarons with Creamy Filling Recipe

Pistachio Macarons with Creamy Filling, pistachio macaron recipe, nutty French macarons, easy pistachio dessert, homemade macaron with filling - A white divided tray filled with twelve pale green macarons arranged in three rows of four. Each macaron has two smooth, round shells with a slight speckled texture and a thick layer of creamy green filling sandwiched in the middle. The macarons have a slightly raised edge and a soft matte finish. In the background, a white marbled surface with scattered whole and cracked pistachios and a cream-colored box showing colorful macaron images. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a few crushed pistachios on top of some shells before baking for an elegant touch and extra crunch. A light dusting of powdered sugar right before serving also adds a pretty, delicate finish that I find makes these macarons look bakery-worthy.

Side Dishes

These macarons pair wonderfully with a simple cup of green tea or an espresso. If you’re feeling fancy, serve them alongside a scoop of vanilla bean ice cream or fresh berries to balance their sweetness.

Creative Ways to Present

For special occasions, I arrange pistachio macarons on a tiered dessert stand interspersed with edible flowers or gold leaf accents—this always draws compliments! I also love clear glass jars tied with green ribbon as party favors; they look as good as they taste.

Make Ahead and Storage

Storing Leftovers

I store leftover filled macarons in an airtight container in the fridge — they stay fresh and delicious for up to 5 days. Just remember to bring them out about 30 minutes before serving to allow the buttercream to soften slightly.

Freezing

Freezing works great here! After the macarons have matured in the fridge for 24 hours, I freeze them in an airtight container separated by parchment sheets. That way, you can enjoy freshly thawed pistachio macarons anytime, up to 3 months later.

Reheating

To enjoy frozen macarons, just thaw them overnight in the fridge, then bring to room temperature before serving. Avoid microwaving, as it changes texture. The flavors and delicate texture practically revive with this gentle method.

FAQs

  1. What makes these pistachio macarons different from regular macarons?

    These macarons stand out because they combine pistachio flour with almond flour in the shells for a deeper nutty flavor and are filled with a rich, authentic Laduree-inspired pistachio buttercream. This layered pistachio taste elevates them beyond typical macarons.

  2. How can I tell when my macaron batter is ready?

    The batter is ready when it flows slowly off the spatula in a thick ribbon and you can draw a figure-eight shape without the ribbon breaking quickly. Also, small peaks on the surface dissolve after about 10 seconds. These are signs your macarons will have smooth tops and good feet.

  3. Can I substitute pistachio paste in the filling?

    While pistachio paste adds authentic flavor, you can substitute with finely ground pistachios mixed with a bit of almond extract or a nut butter like almond or cashew as a last resort. Just know that the texture and intensity may vary.

  4. Why do my macarons crack or not develop “feet”?

    Cracking or lack of feet usually results from insufficient resting time before baking or an overly hot oven. Make sure your piped shells rest until the tops are dry to the touch. Baking at the correct temperature and using an oven thermometer helps prevent these issues.

  5. How long do pistachio macarons keep after assembling?

    Once assembled, pistachio macarons should mature in the fridge for at least 24 hours and can be kept refrigerated for up to 5 days. This resting time softens the shell interiors and blends the flavors beautifully.

Final Thoughts

This Pistachio Macarons with Creamy Filling Recipe has been a real game-changer for me in the world of home baking. Beyond the dreamy pistachio flavor, I love the process and the thrill of perfecting the technique with every batch. If you’re willing to give it a try, you’ll find yourself rewarded with pastries that look like they came from a fancy bakery and taste even better. Trust me—once you master this recipe, you’ll be making macarons for every celebration!

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Pistachio Macarons with Creamy Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 65 reviews
  • Author: Julia
  • Prep Time: 1 hour
  • Cook Time: 18 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 20 filled macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

Delight in these elegant Pistachio Macarons featuring crisp, colorful shells made from almond and pistachio flour, paired with a rich Laduree-style pistachio creme filling. This French-inspired treat requires precise technique but rewards with delicate texture and nutty flavor perfect for special occasions or sophisticated dessert spreads.

Ingredients

Units Scale

Pistachio Macaron Shells:

  • 60 g fine almond flour
  • 40 g fine pistachio flour
  • 65 g powdered sugar
  • 70 g egg whites at room temperature
  • 75 g fine granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon coarse kosher salt
  • 1/8 teaspoon green gel food coloring (Wilton Kelly green)

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

Instructions

  1. Preheat oven and prepare baking sheets: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, Teflon sheets, or silicone mats for baking the macarons.
  2. Sift dry ingredients: Sift together almond flour, pistachio flour, and powdered sugar twice to ensure a smooth mixture. Discard any chunky bits remaining in the sifter.
  3. Make the meringue: In a clean mixing bowl fitted with a whisk attachment, combine egg whites, granulated sugar, cream of tartar, and salt. Beat on medium speed until soft peaks form, about 30-40 minutes.
  4. Add food coloring: When soft peaks form, add a drop of green gel food coloring and continue beating on medium-low speed until hard peaks form. The meringue should form stiff, pointy peaks and ball up in the whisk.
  5. Combine dry ingredients and meringue: Sift the dry ingredients once again directly over the meringue. Using a silicone spatula, fold carefully until fully incorporated and batter reaches a runny consistency that can draw a figure eight without breaking.
  6. Test batter consistency: Drop a small amount of batter into the bowl; the peak should dissolve in about 10 seconds. If not, fold gently more times and retest, being careful not to overfold.
  7. Pipe macaron shells: Transfer the batter into a pastry bag fitted with a round tip (Wilton 2A). Pipe 1.5-inch rounds spaced about an inch apart onto prepared sheets using a macaron template if desired.
  8. Remove air bubbles: Firmly tap baking sheets on the counter multiple times to eliminate air bubbles. Use a toothpick to pop any large bubbles for smooth tops.
  9. Rest the macarons: Let the piped macarons rest at room temperature for 15 minutes to form a skin before baking.
  10. Bake the shells: Bake one sheet at a time on the middle rack with an empty baking sheet on top to prevent browning. Bake for 18 minutes until firm and the base doesn’t wobble but has a slight slide.
  11. Cool the shells: Remove from oven and allow macarons to cool completely on baking mats before peeling off carefully.
  12. Prepare pistachio creme filling: In a small saucepan, combine sugar and water and bring to a boil over medium heat, stirring until sugar dissolves. Cook until syrup reaches 250°F (120°C) about 5 minutes.
  13. Whip egg yolks: Simultaneously beat egg yolks in a bowl with whisk attachment until doubled in size and pale, about 2 minutes.
  14. Incorporate hot syrup: Slowly pour hot syrup into egg yolks with mixer on low, pouring on the bowl’s side to avoid splatter. Increase speed to medium-high and beat until cooled to 104°F (40°C) and smooth white texture forms.
  15. Add butter and pistachio paste: Stir in butter and pistachio paste and continue beating until smooth and creamy. Transfer to a pastry bag with a round tip.
  16. Assemble macarons: Pair macaron shells by size with undersides facing up. Pipe a dollop of filling onto bottom shells, place top shells over filling, and press lightly to spread filling evenly.
  17. Mature macarons: Store filled macarons in an airtight container in the refrigerator for at least 24 hours to allow flavors to meld and shells to soften.
  18. Serve: Remove macarons from the fridge 30 minutes before serving for optimal texture and flavor.

Notes

  • Use super fine almond flour for smooth macaron tops and accurate measuring by weight before sifting.
  • Homemade pistachio flour can be made by pulsing pistachios in a food processor and sifting; re-pulse chunks until fine.
  • Commercial powdered sugar is preferred as it contains cornstarch, which helps texture.
  • Use fine granulated sugar or caster sugar for meringue to aid in quicker dissolution.
  • Cream of tartar is optional but stabilizes egg whites and strengthens meringue.
  • Refer to a full tutorial for making pistachio paste if unavailable.
  • Store filled macarons in an airtight container in the fridge up to 5 days, or freeze for up to 3 months after maturing for 24 hours.
  • Practice careful folding technique (macaronage) for best texture; about 50 folds is typical before testing batter consistency.

Nutrition

  • Serving Size: 1 macaron
  • Calories: 80 kcal
  • Sugar: 7 g
  • Sodium: 15 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 0.5 g
  • Protein: 2 g
  • Cholesterol: 15 mg

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