I have to admit, homemade macarons used to intimidate me. For years, I thought they were one of those fancy bakery treats that required professional training to make. Then one weekend I decided to give them a try, and while they definitely require a little patience, I discovered they’re much more approachable than they seem. These pistachio cream macarons have quickly become one of my favorite special-occasion desserts. The delicate almond shells are filled with a rich pistachio cream buttercream and finished with a drizzle of chocolate that makes them look like they came straight from a bakery display case.
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If you’re a pistachio lover, you’re going to fall head over heels for these pistachio cream macarons. They have crisp, delicate shells, chewy centers, a creamy pistachio filling, and just the right amount of chocolate to balance everything out. While macarons require a few specific techniques, I’ll walk you through every step so you can make them successfully at home.
Table of contents
Why You’ll Love These Pistachio Cream Macarons
These pistachio cream macarons are elegant enough for holidays, bridal showers, and special occasions. However, they’re also a fun baking project when you’re ready to challenge yourself in the kitchen.
- Beautiful bakery-style appearance
- Rich pistachio flavor
- Crisp shells with chewy centers
- Made with simple ingredients
- Perfect make-ahead dessert
- Finished with a chocolate drizzle and chopped pistachios
Tools I Use
Many readers ask what tools I use when testing recipes for The Recipe Bowl.
👉 See my full list of favorite kitchen tools here.
Ingredients for Pistachio Cream Macarons
For the Macaron Shells
- 1½ cups almond flour (140 grams)
- 1 cup powdered sugar (130 grams)
- 100 grams egg whites (about 3 large egg whites)
- ½ cup granulated sugar (90 grams)
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 1 to 2 drops green gel food coloring (optional)
For the Pistachio Cream Filling
- ½ cup unsalted butter, softened
- ⅓ cup pistachio cream
- 1 to 1¼ cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
For the Chocolate Drizzle
- ½ cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or butter
How to Make Pistachio Cream Macarons
Step 1: Prepare the Dry Ingredients
Add the almond flour and powdered sugar to a food processor and pulse several times. Then sift the mixture into a large bowl. Discard any larger pieces that remain.
A smooth, finely sifted mixture helps create smooth macaron tops.
Step 2: Beat the Egg Whites
Place the egg whites in a clean mixing bowl. Begin beating on medium speed until foamy.
Add the cream of tartar and continue mixing. Gradually add the granulated sugar while beating.
Continue whipping until stiff peaks form. The meringue should be glossy and thick. When you lift the whisk, the peak should stand straight up without folding over.
This step is extremely important because under-whipped egg whites can cause flat macarons.
Step 3: Add Color and Vanilla
Mix in the vanilla extract and a few drops of green food coloring if desired.
Step 4: Macaronage
Add the almond flour mixture to the meringue in
Using a spatula, gently fold the batter while scraping around the bowl and through the center.
Many bakers wonder how to know when macaronage is ready.
The batter should slowly flow from the spatula like lava. When you draw a figure eight with the batter, it should flow continuously without breaking. The ribbon should disappear back into the batter within about 10 to 15 seconds.
If the batter is too thick, the shells may crack. If it’s too thin, the macarons can spread too much and lose their shape.
Step 5: Pipe the Shells
Transfer the batter to a piping bag fitted with a round tip.
Pipe 1½-inch circles onto parchment-lined baking sheets.
Firmly tap the baking sheet on the counter several times to release air bubbles. Use a toothpick to pop any remaining bubbles.
Step 6: Let the Macarons Dry
This step is one of the biggest secrets to successful pistachio cream macarons.
Allow the piped shells to sit at room temperature for 30 to 60 minutes, or until the tops feel dry to the touch.
When you gently touch a shell with your fingertip, no batter should stick to your finger.
If the shells haven’t dried long enough, they may crack during baking.
Allow them to cool completely before removing from the parchment paper.
Step 8: Make the Pistachio Cream Filling
Beat the butter until light and fluffy.
Add the pistachio cream, powdered sugar, vanilla, and salt.
Continue beating until smooth and pipeable.
If the filling seems soft, refrigerate it for 15 to 20 minutes before piping.
Step 9: Assemble the Macarons
Match similar-sized shells together.
Pipe the pistachio cream filling onto one shell and top with another shell.
Step 10: Add the Chocolate Drizzle
Melt the chocolate chips and coconut oil together until smooth.
Drizzle over the assembled macarons and immediately sprinkle with chopped pistachios if desired.
Tips for Perfect Pistachio Cream Macarons
- Weigh ingredients whenever possible.
- Use room-temperature egg whites.
- Beat the meringue until stiff peaks form.
- Do not rush the macaronage process.
- Let the shells dry completely before baking.
- Cool the shells completely before filling.
- Refrigerate assembled macarons overnight for the best texture.
If you love macarons try my pumpkin macarons next!
Frequently Asked Questions
Why did my macarons crack?
Most cracked macarons happen because the shells didn’t dry long enough before baking or because the oven temperature was too high.
How do I know when macaronage is ready?
The batter should flow slowly like lava and disappear back into itself within 10 to 15 seconds.
Can I make pistachio cream macarons ahead of time?
Absolutely. In fact, macarons often taste even better after spending a day in the refrigerator because the filling softens the shells slightly.
Storage
Store pistachio cream macarons in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them for up to 1 month. Thaw overnight in the refrigerator before serving.
Final Thoughts
These pistachio cream macarons look impressive, but with a little patience and attention to detail, they’re absolutely achievable at home. The combination of crisp almond shells, creamy pistachio filling, and rich chocolate drizzle creates a dessert that’s elegant, delicious, and completely RIDIC-ULICIOUS!
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Pistachio Cream Macarons (with Chocolate Drizzle)
Equipment
Ingredients
Macaron Shell
- 1½ cups almond flour 140 g
- 1 cup powdered sugar 130 g
- 3 large egg whites 100 g
- ½ cup granulated sugar 90 g
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 2 drops green gel food coloring optional
Pistachio Buttercream
- ½ cup butter softened
- ⅓ cup pistachio cream
- 1 cups powdered sugar or 1 1/4 cup if needed
- ½ teaspoon vanilla extract
- Pinch of salt
Chocolate Drizzle
- ½ cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or butter
Garnish
- 2 tablespoons pistachios finely chopped
Instructions
Macaron Shells
- Add the almond flour and powdered sugar to a food processor and pulse several times.
- Sift the mixture through a fine mesh sieve into a large bowl.
- Discard any large pieces that remain.
- Add the egg whites to a clean mixing bowl.
- Beat on medium speed until foamy.
- Add the cream of tartar.
- Slowly add the granulated sugar while continuing to beat.
- Beat until stiff glossy peaks form.
- Mix in the vanilla extract and food coloring if using.
- Add one-third of the almond flour mixture to the meringue.
- Fold gently using a spatula until mostly incorporated.
- Add another third and continue folding.
- Add the final third and continue folding until the batter flows like lava.
- The batter should ribbon from the spatula and disappear back into itself within 10–15 seconds.
- Transfer batter to a piping bag fitted with a round tip.
- Pipe 1½-inch circles onto parchment-lined baking sheets.
- Tap the baking sheet firmly several times on the counter to remove air bubbles.
- Pop any visible bubbles with a toothpick.
- Let the macarons rest for 30–60 minutes until the tops feel dry to the touch.
- Preheat oven to 300°F.
- Bake for 14–16 minutes.
- Macarons are done when they have developed feet and no longer wobble when touched.
- Cool completely before removing from the parchment paper.
Pistachio Buttercream
- Beat the butter until light and fluffy.
- Add the pistachio cream, powdered sugar, vanilla, and salt.
- Beat until smooth and pipeable.
- If needed, chill for 15–20 minutes before piping.
- Match similar-sized shells together.
- Pipe pistachio filling onto one shell.
- Top with a second shell and gently press together.
Chocolate Drizzle
- Melt chocolate chips and coconut oil together until smooth.
- Drizzle over assembled macarons.
- Sprinkle with chopped pistachios while the chocolate is still wet.
Notes
- Weigh ingredients for the most accurate results.
- Room-temperature egg whites produce the best meringue.
- Stiff peaks are essential for proper macaron structure.
- Allow shells to dry completely before baking.
- Do not overmix during macaronage.
- The batter should flow slowly like lava and pass the figure-eight test.