Pistachio macarons are the perfect mix of crisp shells and a creamy pistachio filling. This easy pistachio macaron recipe shows you step by step how to make French macarons at home, even if you’re a beginner.
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These pistachio macarons are made with a French meringue base and filled with a smooth pistachio cream. The shells are light and chewy, while the filling adds that rich nutty flavor everyone loves.
Making pistachio macarons may take a bit of practice, but it’s worth it if you enjoy baking French macarons at home. Once you master this recipe, you can try other flavors like chocolate, lemon, or raspberry.
Why you'll love this recipe
Ingredients you need
- Sugar – You’ll need both granulated sugar and powdered sugar to make smooth macaron shells.
- Almond flour – Use blanched almond flour for even, pale shells that bake beautifully.
- Egg whites – Only the whites, at room temperature, to whip up a stable French meringue.
- White chocolate – Choose good-quality white chocolate (at least 30% cocoa butter) for a creamy pistachio ganache.
- Heavy cream – Use heavy cream with at least 30% fat for the filling so it sets nicely.
- Pistachio paste – A pure pistachio paste or pistachio butter (unsweetened) gives the ganache its rich flavor. You can also use pistachio spread if you prefer it sweeter.
- Green food coloring – Gel food coloring helps you get that classic pistachio macaron look, but it’s optional.
How To Make Pistachio Macarons
Here’s a quick visual guide — remember that the full pistachio macaron recipe with exact ingredients is in the recipe card below!
Make the pistachio ganache – Melt the white chocolate in the microwave or over a double boiler, then stir in the pistachio paste until smooth.
Add the cream – Pour in the warm heavy cream, mix until fully combined, then cover the ganache with plastic wrap and let it set in the fridge (or at room temperature) until firm enough to pipe into your macarons.
Sift the dry ingredients – Sift or blend the almond flour and powdered sugar together until you get a fine, lump-free mixture. This step is essential for smooth pistachio macaron shells.
Whip the meringue – Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-low speed until foamy. With the mixer running, gradually add the granulated sugar, one spoonful at a time.
Once all the sugar is incorporated, increase to medium-high speed and whip until you get a glossy French meringue with stiff peaks. Add the green gel food coloring and mix again until evenly combined.
Fold the batter (macaronage) – Add the almond flour and powdered sugar mixture to the meringue all at once. Gently fold with a rubber spatula until the pistachio macaron batter becomes smooth and flows in a ribbon when lifted — this is the classic “macaronage” stage for French macarons.
Pipe the shells – Transfer the pistachio macaron batter into a large piping bag fitted with a round 10 mm tip. Pipe small, even rounds onto a baking sheet lined with parchment paper.
Remove air bubbles – Tap the baking sheet firmly on the counter to release any air bubbles. Let the pistachio macarons sit at room temperature for about 45 minutes, or until the tops form a skin and you can gently touch them without sticking.
>> For perfectly round macaron shells: use a silicone macaron mat or place a printed macaron template under your parchment paper as a guide.
Bake the macarons – Preheat the oven to 290–300°F (145–150°C) for at least 20 minutes. Bake the pistachio macarons one tray at a time for about 14–15 minutes, until the shells are set and lift easily from the parchment paper.
Fill the shells – Place the chilled pistachio ganache into a piping bag and pipe a small circle onto one macaron shell, leaving a little space in the center. Optionally, add a bit of pistachio spread in the middle for extra flavor, then sandwich with another shell.
Decorate – For a bakery-style finish, drizzle the tops with melted white chocolate flavored and colored with pistachio, then sprinkle with chopped pistachios.
Pro tips for macarons
Recipe Variations
- Chocolate pistachio macarons – Fill the shells with pistachio ganache and a touch of melted dark chocolate for a richer flavor follow these chocolate macarons.
- Raspberry pistachio macarons – Add a spoonful of raspberry jam in the center of the pistachio filling for a fruity twist like these raspberry macarons.
- Pistachio buttercream filling – Swap the ganache for a pistachio buttercream if you prefer a sweeter, lighter filling.
Recipe Questions
Why are my pistachio macarons cracked? Cracked shells usually mean the macarons didn’t dry long enough before baking or the oven temperature was too high.
Can I freeze pistachio macarons? Yes! Store them in an airtight container and freeze for up to 1 month. Thaw in the fridge overnight before serving.
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I hope you enjoyed this pistachio macarons recipe! Don’t forget to rate it and leave a comment below to let me know how yours turned out. Happy baking!
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Pistachio Macarons
- Total Time: 1 hour 15 minutes
- Yield: 30 macarons
Description
Delicate pistachio macarons with crisp shells, chewy centers, and a creamy pistachio ganache filling — a classic French treat made at home. (make 30 macarons)
Ingredients
Macaron Shells
- 100 g egg whites – at room temperature -(3 large egg whites)
- 125 g (1cup) almond flour – blanched
- 125 g (1 cup) powdered sugar
- 125 g (½ cup + 2 tbsp) granulated sugar
- Green gel food coloring
Pistachio Ganache
- 200 g (1 ¼ cups) white chocolate - chopped
- 50 g (3 tbsp) pure pistachio paste
- 60 g ¼ cup heavy cream
- Green gel food coloring
Green Drip & Topping
- 50 g (⅓ cup) white chocolate - chopped
- 1–2 tsp pure pistachio paste or spread
- Green gel food coloring
- Chopped pistachios
- Pistachio spread for the center
Instructions
Make the pistachio ganache
- Finely chop the white chocolate and place it in a bowl, then stir in the pistachio paste.
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the white chocolate in three additions, mixing well with a spatula each time until smooth and glossy.
- Cover the ganache with plastic wrap pressed against the surface and refrigerate for at least 2 hours, or let it firm up at room temperature until ready to use.
Prepare the macaron shells
- Blend the almond flour and powdered sugar in a food processor until you get a fine, lump-free mixture.
- In the bowl of a stand mixer, beat the egg whites on medium-low speed until foamy.
- While mixing, slowly add the granulated sugar, one tablespoon at a time, about every 30 seconds. Once all the sugar is added, increase to medium-high speed and whip until you get a firm French meringue with stiff peaks.
- Add the green gel food coloring and whip briefly until the color is evenly combined.
- Gently fold the almond flour mixture into the meringue in one addition using a rubber spatula. Continue folding until the pistachio macaron batter is smooth and flows in a ribbon when lifted.
- Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto a baking sheet lined with parchment paper.
- Let the shells rest at room temperature for 30–45 minutes, or until a skin forms on top.
Bake
- Preheat your oven to 290–300°F (145–150°C) for at least 20 minutes.
- Bake the pistachio macarons one tray at a time for 14–15 minutes without opening the oven door.
- Let the shells cool completely before carefully removing them from the parchment paper.
Fill & decorate
- Once the shells are cool, pipe the pistachio ganache onto one shell (add a small drop of pistachio spread in the center for extra flavor if you like).
- Sandwich with a second shell to form the macarons, then refrigerate for at least 2 hours before serving.
- For decoration, drizzle with melted white chocolate colored and flavored with pistachio, and sprinkle with chopped pistachios.
Notes
Storage: Store pistachio macarons in an airtight container in the refrigerator for 3–5 days. They can also be kept at room temperature for 1–2 days. For longer storage, freeze them for 1–2 months and thaw in the fridge overnight.
Tips:
- Always let the macaron shells dry before baking for the best results.
- For softer, chewier macarons, let them rest in the fridge for 24 hours before serving.
- Sift the almond flour and powdered sugar well to avoid lumps and get smooth shells.
- Use a kitchen scale to measure ingredients accurately for perfect pistachio macarons every time.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: macarons
- Cuisine: French
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