Ingredients
Scale
- 1 cup (100g) powdered pistachios (finely ground)
- 1 ¾ cups (200g) powdered sugar
- 3 large egg whites, at room temperature
- ¼ cup (50g) granulated sugar
- Green food coloring (gel preferred for vibrant color)
- Vanilla extract (optional)
- Filling: Pistachio buttercream or ganache
Instructions
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper or silicone mats.
- In a food processor, pulse the powdered pistachios and powdered sugar until very fine. Sift through a fine sieve into a bowl, discarding larger bits.
- In a separate bowl, whisk egg whites until foamy. Gradually add granulated sugar and whisk until stiff, glossy peaks form. Add green food coloring and vanilla extract, and fold gently.
- Fold sifted dry ingredients into the meringue until batter flows like lava and forms ribbons.
- Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets.
- Tap sheets lightly to release air bubbles. Let sit at room temperature for 30–45 minutes until a skin forms.
- Bake for 15–17 minutes. Let cool completely before filling with pistachio buttercream or ganache.
Notes
- Ensure eggs are fresh for the best meringue quality.
- Create a smooth shell by letting the piped macarons rest before baking.
- Use high-quality pistachios for richer flavor.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze unfilled shells for longer storage – thaw at room temp before filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Piping
- Cuisine: French-inspired
- Diet: Gluten-Free (with suitable fillings)
Nutrition
- Serving Size: 1 macaron
- Calories: 75 Kcal
- Sugar: 4g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg