Pistachio Macarons
Pistachio Macarons that look bakery made but are easier than you think. Light, chewy, and full of nutty flavor, they’re the perfect elegant treat to make at home.
Ingredients
1 cup (100 g) almond flour
3/4 cup (100 g) powdered sugar
1/2 cup (65 g) finely ground pistachios
2 large egg whites (60 g), aged
1/4 cup (50 g) granulated sugar
1/4 teaspoon cream of tartar
Green gel food coloring
1/2 cup (113 g) unsalted butter, softened
1 cup (120 g) powdered sugar (for buttercream)
1–2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Sift almond flour, powdered sugar, and ground pistachios twice.Whip egg whites and cream of tartar, then slowly add granulated sugar until stiff peaks form.Add gel coloring and fold in dry ingredients until batter flows like thick lava.Pipe 1–1.5 inch rounds onto lined baking sheets and tap to release bubbles.Rest shells 30–45 minutes until a skin forms.Bake at 300°F (150°C) for 13–15 minutes and cool fully.Beat butter, powdered sugar, vanilla, salt, and cream to make buttercream.Pipe filling onto half the shells and sandwich with matching shells.Refrigerate 24 hours to mature before serving.