Baked Goods & Sweet Treats Recipes

Pistachio Macarons

Pistachio Macarons are my all-time favourite luxury treat. If a someone brought me a box of chocolates, I’d be grateful for the gesture, but let’s face it- you end up throwing half the chocolates out because they are gross. And it’s a tentative minefield of carefully biting to find one that you like. If someone brought me a bouquet of flowers, I’d love it. I adore having fresh flowers around. But if someone brought me a box of macarons I’d swoon with joy.
Now, I love a macaron in most flavours but the pistachio flavoured ones are superior to all others!
Also this is the first food photography that I’ve done with an actual camera. I know I have a lot of room for improvement, but I’m still pretty proud of my first DSLR food photography attempts.
Pistachio Macarons
macaron recipes rhyme & ribbons
 I call this one the Pistachio Princess.
macaron recipes rhyme & ribbons
You could smell the pistachio when you broke these macarons in half. It was heavenly!

(For macaron)
1 cup of ground almond flour
1/2 ground pistachios
3 egg whites
1 cup confectioner’s sugar
1/4 cup granulated sugar
green food dye

(For pistachio buttercream)
1/2 cup of unsalted butter
1/4 cup ground pistachios
3/4 cup confectioners sugar
1/2 teaspoon of vanilla
1 teaspoon of milk

macaron recipes rhyme & ribbons
An undecorated one.

(For step by step pictures on making and setting up macarons see  Gingerbread Macaron Recipe.)

Prepare 2 large baking sheets. On 2 large pieces of paper the size of your baking sheets, trace 1-1 1/2 inch diameter circles (I used the bottom of a candle….) evenly spaced, leaving about 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip.

Sift the powdered sugar, the ground almonds, and pistachio together into a large mixing bowl. Set aside.

With a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you continue to whip the whites until you obtain a glossy meringue and all of the sugar has been beaten in. The meringue will be very stiff (turn the bowl upside down over your head stiff) and be dense.

Gently but firmly fold the whipped whites into the powdered sugar/ground almonds/ground pistachio, using a silicon spatula or the equivalent, turning the bowl as you lift and fold, making sure you fold in all the dry ingredients completely.

Fill your pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. Don’t forget to remove your paper template from underneath the baking parchment. 

Allow the macarons to sit out for about an hour or even longer if the shells are not ready to bake. The top of each shell should form a β€œskin” (it will feel like it hardened a bit when gently touched and not stick to your skin). Preheat your oven to 340Β°F (170Β°C). Bake the shells for 12-14 minutes, depending on their size. Mine baked for 12 minutes and my oven bakes fairly slowly.

Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto the counter. Allow to cool completely before sliding the shells very gently off of the parchment paper. Be extra careful with the center of each macaron- that’s where the worst sticking occurs!

macaron recipes rhyme & ribbons

Now make your pistachio buttercream. Cream your butter and confectioner’s sugar together. Mix in the vanilla and milk. Stir in the pistachios and add green dye until you’ve reached your desired color. 

When the macaron shells are cool, pair the shells up evenly, each with a matching partner. Smear a half teaspoon or more of the buttercream onto the bottom shell of each pair.  Carefully sandwich the shells together.

macaron recipes rhyme & ribbons
 You’ll see that some of mine have cracks on top because the feet didn’t set up properly. Despite leaving them to form skins for ages, it was just too cold in the flat for them to properly smooth out.
macaron recipes rhyme & ribbons
These are little edible sugar pearls.

What’s your favourite luxury treat? 

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  • Yum! I also love macaroons! I need to practice a bit more because mine are nowhere near as gorgeous as yours. I must try this recipe soon!

    • Mine aren’t perfect either! You can see that the feet haven’t set up perfectly and that’s why I get some cracking on the top. I’m just too impatient and my flat too cold. x

  • Not like I did not already wish we lived by each other now I really really do!

  • for some reasons with the pearls it reminds me of little clam shells, no clue why! I never thought I liked pistachio until I tried something by accident and was like, ooo where have you been all my life?

    • Ha! I love that actually! I discovered pistachio fairly late as well and it is too good. The past few years, I’v been trying to make up for 20 years of no pistachio intake. x

  • Those little pearls are the best. They make it look like a beautiful little maca-present!

    • Thank you! They are just little sugar pearls so they don’t do anything to the taste, but they do help jazz them up appearance wise! x

  • I know macarons are super hard to make so good work! I like eating them but will probably never attempt to make them ha.

    • They sound more intimidating than they actually are in practice. It just takes time. I totally believe you could! x

  • Yum! Pistachio is my favorite, when I was introduced to a pistachio macaron in Paris it was instant love.

  • Foreign Geek

    I haven’t read the full recipe but this is a total food-porn.. Ummm pistachio.. umm macarons umm white pearly sugar :S Great picture Amanda πŸ™‚

  • YUM!! I’m dying to perfect my macarons!

  • These look amazing….I still haven’t tried to make macarons and these may be the perfect ones for my first try πŸ™‚

    • Thank you so much! If your home is as cold as our flat is than I’d wait till the spring for your first attempt because the cold makes them take longer to get their “feet” x

  • I’ll take 30 of these, please ;).

    • Ha! Thank you! If I thought they’d arrive to you before going stale than I definitely would! x

  • How ambitious! These look stinkin’ incredible. I think I’ve mentioned before that I’ve never had a macaron before… I bet they’re delicious though. Those little pearls are a perfect little ‘Amanda’ touch! Oh and those close ups of the macarons look really good! Nice camera work!

    • Thank you Haley! I really like that you think it’s a nice “Amanda touch” I wish everything I did had an “Amanda touch” πŸ˜‰ The pearls are just sugar so they don’t add any taste (and very little sweetness to be honest). x

  • These look amazing Amanda! I’ve been craving macarons ever since! I’ve never made them though, are they relatively easy? xx

    • The recipes are always so long! I wouldn’t say that they are the most challenging thing that I’ve ever made but they certainly take up a lot of time! At least a whole afternoon. x

  • Omg…YUM! I’m giving away the non-french macarOOns (two o’s) on my blog next week but these look to die for! I wish had some skill in the kitchen to attempt them πŸ™‚

  • So pretty! I’ve never been able to master macarons, but maybe I should give ’em another try?

  • Oh, these are so pretty! Two first in one post as well – awesome!

  • This looks delicious!

  • being gluten-free means macarons are one of the few sweets I don’t have to have a special version of. I just ate a few yesterday – raspberry, vanilla with pepper, and passionfruit chocolate. I’ve never had a pistachio one but this post makes me think I need to try. I think yours turned out lovely! and the photos, too πŸ™‚

  • Ha thanks Robert! I’m glad to know we have a similar love for pistachio (and macarons) x

  • Mommy Like Whoa

    One of my favorites! It would be great if you stopped by The MaMade blog hop and shared this with us!