Pistachio Macarons Recipe, a tasty pastry

Let’s take a look at the Pistachio Macarons recipe. Macarons are a fancy, delicious, and famous pastry, but many people don’t even consider making it because it is difficult to make.

pistachio macarons

The first appearance of Macarons in Europe dates back to the Middle Ages. At the time, Macarons was just a simple pastry made from almonds, egg whites, and sugar and was crispy on the surface and soft on the interior. Although the French claim that the roots of this delicacy go back to their country, it was Catherine de ‘Medici who brought it from Italy in the 16th century.

Macarons have been made in Venetian monasteries since the eighth century. At that time, because of the shape of this sweet, it was also called “priest’s navel.”

In Pistachio Macarons Recipe, we have tried to say all the points in the simplest and, at the same time, most complete way possible. Pistachio Macarons are very tasty and suitable for serving at parties and on holidays. Macarons are the best option for giving as a gift to your friends; it is even used as a traditional pastry.

These pastries are fluffy and funny and have unique fans almost all over the world. The Pistachio macaron recipe is challenging to make. So you need to try it a lot. We have different kinds of Macarons but because of pistachio nutrition. This kind is a little healthier.


Ingredients of pistachio macarons
  • The edible green color in the required amount
  • 1 cup granulated sugar
  • Six egg whites + half an egg white
  • 2 cups powdered sugar
  • Pistachios (powdered) 3/4 cup
  • Almond flour (powdered almonds) 2 cups + 1 tbsp

Cream Butter 

cream butter of pistachio
  • Cold butter 1 cup + 2 tbsp
  • Pistachios (powdered) half a cup
  • Three eggs
  • 1 cup granulated sugar

Pistachio Macarons Recipe, how can you make it?

For the first step, separate the egg yolk and egg white and let the egg white be at room temperature. This helps to reduce the white moisture, and less moisture reduces the likelihood of cracking the pastry. Then pour the egg whites into a bowl, cover it with cellophane, and keep it at room temperature for at least 24 hours. Do not worry about spoiling the egg.

Note: The room temperature should not be warmer than usual.  

Prepare the ingredients and place them in front of you. Powder the pistachios and sift a few times to have smooth and straight Macarons. Sift almond flour. It is essential to use good almonds, preferably buy fresh almonds yourself, peel and pulverize.

Also, you need to use quality pistachios. If you want to buy pistachios, check out Iran pistachios. I emphasize again that sifting in Pistachio Macarons Recipe has a significant impact on the quality.

macarons of pistachio

Sift almond flour, pistachio powder, and mix powdered sugar. Sift all the ingredients again (this is very tedious, but I repeat, be sure to do this to have great French Macarons.) Beat six egg whites until foamy. Gradually add sugar to reach a soft peak. Then add green food coloring to the ingredients (use jelly color) and fold gently. The color used here is Wilton.

The white mixture should be perfectly soft and cloudy. Slowly add the sifted ingredients. Whisk half an egg white until foamy and add to ingredients. Use a round tube of size 8 or 10.

Draw circles of the desired size on greaseproof paper. Pour the ingredients with a pipette. After piping all the Macarons, let them be there for 15 to 30 minutes Then cook for 10 minutes at 150 ° C. It may take 15 to 20 minutes.

The Macarons are ready when the top and bottom of the pastry are smooth. Near the end of cooking, you can keep the oven slightly open with a wooden spoon so that the steam does not fill the oven space.

Buttercream Pistachio in Pistachio Macarons Recipe

Buttercream Pistachio in Pistachio Macarons Recipe

To prepare the cream butter, mix the eggs, sugar, and powdered pistachios, put it on the heat, and constantly stir (it settles quickly). Divide the butter into small pieces. Place the egg mixture in the refrigerator to harden enough.

Then add to the butter and mix. Pour the ingredients into the funnel, pipe a tiny Macaron, and put another Macaron on it. Now, enjoy your Macarons.

Tip: You can keep the Macarons packed in the refrigerator for a week.

Most Macarons are prepared for special occasions such as women’s day or birthdays in beautiful packaging. I love pistachio Macaron. But the Pistachio macaron recipe is hard to make, and you need to practice.

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