Pistachio Cream Macarons (with Chocolate Drizzle)
These Pistachio Cream Macarons feature delicate almond shells with crisp exteriors, chewy centers, a creamy pistachio filling, and a rich chocolate drizzle. They're an elegant bakery-style dessert that's perfect for holidays, special occasions, or anytime you're craving a pistachio treat.
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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
- 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.
Storage
Store macarons in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, allow them to mature overnight before serving. Freeze for up to 1 month in an airtight container.Nutrition
Serving: 1macaronCalories: 223kcalCarbohydrates: 24gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 14mgSodium: 51mgPotassium: 78mgFiber: 2gSugar: 21gVitamin A: 173IUVitamin C: 0.2mgCalcium: 28mgIron: 1mg
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