Dreaming of a delicate, nutty treat that’s as beautiful as it is delicious? Pistachio Macarons are elegant French Pistachio Cookies with crisp, nutty shells and a creamy pistachio filling that melts in your mouth. Perfect for special occasions, afternoon tea, or gifting, these creamy pistachio treats are a delightful challenge for bakers. With homemade pistachio flour and a luscious cream cheese filling, these delicate pistachio sweets will steal the show. Let’s whip up a batch of Pistachio Macarons for a sophisticated, flavorful dessert!
Why You’ll Love Pistachio Macarons
- Nutty Elegance: Pistachio flour adds a rich, unique flavor to nutty macaron shells.
- Creamy Filling: Pistachio cream cheese filling makes these creamy pistachio treats irresistible.
- Impressive Yet Doable: Perfect for bakers looking to master delicate pistachio sweets.
- Customizable: Add chocolate drizzle or nuts for personalized French pistachio cookies.
- Perfect for Gifting: These nutty macaron shells look stunning in a gift box.
Ingredients for Pistachio Macarons
Here’s what you’ll need for these delicate pistachio sweets (makes ~20 macarons):
Macaron Shells:
- ¾ cup (90g) dry-roasted pistachios (unsalted, no oil)
- ¼ cup (30g) almond flour
- 1 cup (120g) powdered sugar
- 2 large egg whites (60g)
- ¼ cup (50g) granulated sugar
- ¼ tsp cream of tartar
Pistachio Cream Cheese Filling:
- 4 oz (115g) cream cheese, softened
- ¼ cup (30g) dry-roasted pistachios, finely ground
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
Decoration (Optional):
- ¼ cup (45g) white chocolate chips, melted
- 2 tbsp chopped pistachios
Equipment
- Food processor
- Fine mesh sieve
- Mixing bowls
- Electric mixer (hand or stand)
- Piping bags with round tip
- Baking sheet
- Silicone baking mat or parchment paper
Ingredient Tips
- Pistachios: Use dry-roasted, unsalted pistachios for Pistachio Macarons; avoid oil-roasted to prevent oily nutty macaron shells.
- Egg Whites: Room-temperature egg whites whip better for stable French pistachio cookies.
- Cream Cheese: Softened cream cheese ensures a smooth, creamy pistachio filling.
- Powdered Sugar: Sift for lump-free nutty macaron shells and filling.
- Almond Flour: Combines with pistachio flour for delicate, chewy creamy pistachio treats.
Directions for Pistachio Macarons
Let’s create these delicate pistachio sweets!
Make Pistachio Flour
- In a food processor, I pulse ¾ cup dry-roasted pistachios 5–6 times until finely ground but still dry, avoiding a paste.
- I sift through a fine mesh sieve, reprocessing larger pieces once or twice until similar to almond flour. This creates the base for nutty macaron shells.
Prepare the Macaron Batter
- I sift ¼ cup almond flour, 1 cup powdered sugar, and the pistachio flour together into a bowl.
- In another bowl, I beat 2 egg whites with ¼ tsp cream of tartar using an electric mixer until soft peaks form.
- I gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form.
- I gently fold the dry ingredients into the meringue in thirds, mixing until the batter flows like lava for smooth French pistachio cookies.
Pipe and Rest
- I transfer the batter to a piping bag with a round tip.
- On a baking sheet lined with a silicone mat, I pipe 1.5-inch circles, spacing 1 inch apart.
- I tap the tray to release air bubbles and let the shells rest for 30–45 minutes until a skin forms, ensuring perfect nutty macaron shells.
Bake
- I preheat the oven to 300°F (150°C). I bake the shells for 15–18 minutes, rotating halfway, until set but not browned.
- I let them cool completely on the tray before removing for these creamy pistachio treats.
Make the Filling
- In a bowl, I beat 4 oz cream cheese, ¼ cup ground pistachios, ½ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy, creating a rich filling for these delicate pistachio sweets.
Assemble
- I pair similar-sized shells and pipe a small dollop of filling onto one shell, sandwiching with another.
- For decoration, I drizzle melted white chocolate and sprinkle chopped pistachios over the top, enhancing these French pistachio cookies.
Serve
- I let the macarons mature in the fridge for 24 hours for optimal flavor, then serve at room temperature, enjoying the crisp, creamy goodness of these nutty macaron shells.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 15–18 minutes
- Rest Time: 30–45 minutes
- Total Time: ~75–93 minutes
- Servings: ~20 macarons
- Calories: ~90–110 kcal per macaron
- Macros per Macaron: 8g carbs, 2g protein, 6g fat, 1g fiber
Variations for Pistachio Macarons
Try these twists on these creamy pistachio treats:
- Chocolate Dip: Dip half in dark chocolate instead of white for richer nutty macaron shells.
- Citrus Zest: Add ½ tsp lemon zest to the filling, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
- Vegan: Use aquafaba (chickpea brine) instead of egg whites for vegan French pistachio cookies.
- Nut Swap: Mix in ground almonds in the filling for varied delicate pistachio sweets.
- Spiced Twist: Add a pinch of cardamom to the shells for aromatic creamy pistachio treats.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Vegan Breakfast Cookies for a sweet spread.
- Enjoy with Food and Tips’ Coconut Cooler for a tropical touch.
Storage
I store these nutty macaron shells in an airtight container in the fridge for up to 5 days, maturing for better flavor. For freezing, I place assembled macarons in a freezer-safe container for up to 2 months, thawing in the fridge overnight for perfect French pistachio cookies.
Serving Tips
- Presentation: Arrange these creamy pistachio treats on a tiered stand for an elegant display.
- Garnish: Sprinkle with extra pistachios or edible gold dust for flair.
- Pairing: Serve with tea or Food and Tips’ Vanilla Raspberry Iced Latte for balance.
- Portion Size: 2–3 macarons per person for a dessert or 1 as a snack.
- Occasions: Perfect for tea parties, gifting, or special celebrations.
FAQs About Pistachio Macarons
Here are answers to common questions about this dish:
Why use a silicone mat instead of parchment?
A silicone mat ensures smoother, more even Pistachio Macarons shells, as parchment can warp, affecting nutty macaron shells.
Can I use store-bought pistachio flour?
Yes, but ensure it’s finely ground for smooth French pistachio cookies.
How do I prevent cracked shells?
Rest the piped shells until a skin forms to avoid cracks in delicate pistachio sweets.
Can I make them vegan?
Use aquafaba and plant-based cream cheese for vegan creamy pistachio treats.
What if my batter is too runny?
Fold gently and check for a lava-like flow to ensure perfect nutty macaron shells.
More Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Pistachio Macarons are a delicate, nutty, and creamy dessert that elevates any occasion. These French pistachio cookies with rich cream cheese filling are worth the effort for their stunning flavor and look. Bake these creamy pistachio treats, customize with your favorite touches, and enjoy a sophisticated, delicious sweet!
Pistachio Macarons
Pistachio Macarons are a delicate, nutty, and creamy dessert that elevates any occasion. These French pistachio cookies with rich cream cheese filling are worth the effort for their stunning flavor and look. Bake these creamy pistachio treats, customize with your favorite touches, and enjoy a sophisticated, delicious sweet!
Ingredients
For the Macaron Shells:
- ¾ cup 90g dry-roasted pistachios (unsalted, no oil)
- ¼ cup 30g almond flour
- 1 cup 120g powdered sugar
- 2 large egg whites 60g
- ¼ cup 50g granulated sugar
- ¼ tsp cream of tartar
For the Pistachio Cream Cheese Filling:
- 4 oz 115g cream cheese, softened
- ¼ cup 30g dry-roasted pistachios, finely ground
- ½ cup 60g powdered sugar
- 1 tsp vanilla extract
For Decoration (Optional):
- ¼ cup 45g white chocolate chips, melted
- 2 tbsp chopped pistachios
Instructions
Make Pistachio Flour
- In a food processor, I pulse ¾ cup dry-roasted pistachios 5–6 times until finely ground but still dry, avoiding a paste. I sift through a fine mesh sieve, reprocessing larger pieces once or twice until similar to almond flour. This creates the base for nutty macaron shells.
Prepare the Macaron Batter
- I sift ¼ cup almond flour, 1 cup powdered sugar, and the pistachio flour together into a bowl. In another bowl, I beat 2 egg whites with ¼ tsp cream of tartar using an electric mixer until soft peaks form. I gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form. I gently fold the dry ingredients into the meringue in thirds, mixing until the batter flows like lava for smooth French pistachio cookies.
Pipe and Rest
- I transfer the batter to a piping bag with a round tip. On a baking sheet lined with a silicone mat, I pipe 1.5-inch circles, spacing 1 inch apart. I tap the tray to release air bubbles and let the shells rest for 30–45 minutes until a skin forms, ensuring perfect nutty macaron shells.
Bake
- I preheat the oven to 300°F (150°C). I bake the shells for 15–18 minutes, rotating halfway, until set but not browned. I let them cool completely on the tray before removing for these creamy pistachio treats.
Make the Filling
- In a bowl, I beat 4 oz cream cheese, ¼ cup ground pistachios, ½ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy, creating a rich filling for these delicate pistachio sweets.
Assemble
- I pair similar-sized shells and pipe a small dollop of filling onto one shell, sandwiching with another. For decoration, I drizzle melted white chocolate and sprinkle chopped pistachios over the top, enhancing these French pistachio cookies.
Serve
- I let the macarons mature in the fridge for 24 hours for optimal flavor, then serve at room temperature, enjoying the crisp, creamy goodness of these nutty macaron shells.
Notes
Pistachio Flour- To make the pistachio flour, you want to grind about 1 cup of pistachios in the food processor. However, you have to be extremely careful not to over process the mixture, otherwise the pistachio starts to turn into a paste, as you grind it out and it releases oils. You want this mixture to be dry. Once you’ve processed it, sift this mixture to obtain the dry powdered pistachio flour. You will use 1/4 cup of pistachio flour in the recipe for the shells and another 1/4 cup for the Pistachio Cream Cheese Filling. Remember to process the nuts just enough not to form a paste. The pistachio flour needs to have the same consistency as the almond flour does. You will have some big pieces of ground pistachio left back in your sifter, I used those big crumbs of pistachio to top the white chocolate drizzle after the macarons were assembled, for a cute decoration.
Pistachio– Use DRY roasted pistachios, or raw pistachios for the flour over oil roasted pistachios. Salted pistachios work fine, but I prefer without salt.
Food coloring: Make sure to use gel food coloring, not liquid, as it will affect the batter, and it will destroy the protein bonds in the meringue that form the structure of the macarons.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about how to figure out your oven here.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Troubleshooting: Please visit this article for troubleshooting tips.
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