Description
Delicate pistachio macarons with a creamy filling, perfect for special occasions or a sweet treat.
Ingredients
Scale
- 1 cup almond flour
- 2 cups powdered sugar
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 cup unsalted pistachios, finely ground
- 1/2 cup butter, softened
- 1 cup powdered sugar (for filling)
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons pistachio paste (optional)
Instructions
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar in a bowl.
- Beat the egg whites with cream of tartar until soft peaks form, then gradually add granulated sugar until stiff peaks form.
- Fold in the almond flour mixture and ground pistachios into the egg whites until smooth.
- Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
- Tap the baking sheets on the counter to release air bubbles and let them sit for about 30 minutes to form a skin.
- Bake for 15-20 minutes until set and gently lift them off the parchment.
- Let the shells cool completely before moving them.
- Beat the softened butter until creamy, then mix in powdered sugar and vanilla extract for the filling.
- Pipe the filling onto half of the macaron shells and sandwich with the remaining shells.
Notes
Aging egg whites for 24 hours and sifting ingredients are key for perfect shells.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg