Pistachio macarons with pistachio ganache filling

These are the ultimate Pistachio macarons filled with a super delicious pistachio ganache that has the perfect color, deep nutty pistachio flavor without being overly sweet. The macarons are decorated with an easy white chocolate & pistachio pattern, they can´t really get any more delicious and pretty!

You just can´t go wrong with pistachio flavor, it is widely popular! I had a flavor voting on my Instagram a few weeks ago and pistachio was by far the winner! Let´s get started!

Jump to:

• How hard it is to make French macarons
• Ingredient notes
• 7 Expert tips about the technique
• Equipment notes
• More macaron flavors
• RECIPE CARD
• Pistachio macarons with pistachio ganache filling

How hard it is to make French macarons

In summary, yes they are not the easiest to make! Are they impossible to make at home? Absolutely not! You definitely have to try this macaron recipe paying attention to the hundreds of tips I am giving away!

Macaron making requires precision, patience and I would also say passion that will keep you going to practice and test the macaron recipe until you succeed. We, food bloggers, love to claim that a recipe is foolproof but if I want to be honest with you, there is no such thing as a foolproof macaron recipe or a recipe that works for all. The exact same recipe can turn out widely different just by changing something as little as a few more folds than necessary on the macaron batter - it will turn out too runny and that batch of macaron might end up like a pancake.

I have an in-depth professional French macaron recipe with a Troubleshooting Guide adapted for home bakers, make sure to check that before jumping into this Pistachio macaron recipe.

Ingredient notes

For the macaron shells

Fine almond flour: Almond is the base of this macaron recipe. Look for fine almond flour or almond meal or finely ground almond. Worth buying good quality ground almond so-called blanched almond without skin. Blanched almond basically means that the brown skin has been removed. For this French macarons recipe, you always want to use blanched almond flour.

Technically you can also make fine ground almond yourself in a food processor, however, you have to be extra careful to process the almond until it is fine BUT make sure that you do not over-process it until a point that the almond starts releasing oil. While processing any nut after a while it starts to get sticky then oily then eventually you end up with an oily cream eg. almond paste that is super for making ganache or ice cream but not for making macaron.

It is best if you buy ready-made fine ground almonds. I have also heard from some of my Readers that sometimes almond powder is sold in a sort of fat-free version, I am not sure what it means exactly but make sure you buy fine almond flour so not the strange fat-free version

Can I replace almond flour with pistachio flour in this macaron recipe? Yes, you can make pistachio flour macarons, however, I suggest only replacing it 50% so use half pistachio and half almond flour. Please note that pistachio flour won´t make your macaron shells bright green, so if you want to achieve that color, you will still need to use food coloring

Sugar: For the best result I recommend using 3 types of sugar at 3 different stages of this macaron recipe

• For the marzipan-like almond paste base, you will need icing sugar mixed with fine almond flour. Icing sugar is effectively granulated sugar grounded into powder that typically also contains corn starch. If in your country icing sugar is not available, you can either use regular powder sugar or make your own icing sugar by mixing powder sugar with corn starch. Normally icing sugar contains 2% starch so you can mix 98g powder sugar with 2g starch to get 100g icing sugar
• For supporting the egg white while beating up I recommend using fine sugar, that is normal granulated sugar pulse blended into smaller bits (but not going that far that it would turn into powdered sugar). Fine sugar is a common type to make meringue, however, if you are experienced in making meringue you might be ok using normal granulated sugar
• For the sugar syrup normal granulated sugar is totally fine

If you want to learn about the different kinds of sugar and how to use them in baking, please read my article here.

Egg white: Making this macaron recipe like any other meringue-based recipe requires egg white! Make sure you use room temperature egg whites that are absolutely free from any sort of fat (e.g. egg yolk). If you get some egg yolk into the egg white, start again. Believe me, you can’t make a successful meringue and macaron with that batch, unfortunately. No aged egg whites are necessary, read more about ages egg whites here

Food coloring: It is not absolutely necessary but macarons are meant to be colorful, aren´t they? As a general rule, you want to add a little “extra things” to the macaron recipe as possible to avoid breaking it, especially if you are just starting out. This is especially important when it comes to liquid ingredients so forget cheap supermarket food colorings!

Gel food coloring can work fine if you don’t use an extensive amount however high-quality powder food coloring is the most risk-free option. The depth of color you can achieve with any food coloring is usually in line with the quality/price. For example, it is much easier to achieve a pastel pink than dark red. High-quality food coloring does not fade while baking, check the reviews on Amazon before you purchase any product.

For the pistachio ganache filling

Pistachio paste: The Pistachio macarons will be filled with a delicious and super easy pistachio ganache that tastes 1000x better than pistachio buttercream for macarons (that is way too sweet). You can either make pistachio paste at home by gently roasting and processing pistachio nuts until it becomes a paste or you can purchase pistachio paste (sometimes called pistachio butter) from the store.

If you purchase it, make sure you buy 100% pistachio paste that does not contain added sugar or oils, etc. It has a texture like a peanut butter, is slightly oily, and has a super deep nutty flavor without being sweet (no added sugar). Please note that the color of the ganache is very much depending on the quality of your pistachio paste, it can go anywhere between dark green, light green, or even a bit brownish.

White chocolate: Pistachio ganache is a white chocolate-based ganache that does not taste white chocolate at all. However, the ganache will be as delicious as the quality of the chocolate you are using. Please please please use high-quality products when it comes to chocolate which you would anyway enjoy eating on its own and avoid using “baking chocolate”. I am using Callebaut WhiteChocolate (callets) that has high cocoa butter %, tastes amazing, and works wonderfully silky while making ganache

Heavy cream: Also known as whipping cream, has a fat content between 36% and 40%, the one I use is usually 36%. Avoid substitutes like vegetable-based “whipping cream”. The cream is often used to make chocolate ganache and makes it wonderfully silky and creamy

7 Expert tips about the technique

1. Step-by-step process of making the macaron shells - Italian meringue technique

Disclaimer: Macaron is typically a dessert that most people have to try more than once to get it right. Do not expect that they turn out perfect the first time! The ones you see on Instagram or Pastry shops usually have been perfected many many times sometimes over years! I have a Troubleshooting Guide at the end that will make your macaron journey easier so you can fine-tune your technique, ingredients, baking temp until you get it right! Enjoy the ride!

As mentioned above this macaron recipe is based on the Italian meringue method. Once you start making macarons you will realize that although the whole process looks like 20+ steps here, in reality, it is literally less than 15 minutes.

Regarding the quantity of this macaron recipe, it makes about two trays of macaron shells (22 macarons after the shells are sandwiched together) depending on the size and how closely you pipe them next to each other. In theory, you can half the recipe but it is not easy to whip up half size meringue also difficult to measure the temperature of the sugar syrup if it is a too small amount. Overall, I do not recommend half the macaron recipe if you are a beginner.

1. First and foremost before starting this macaron recipe you have to measure all your ingredients with a Digital scale. This is non-negotiable, you absolutely can not make macarons using cups, it is simply inaccurate. It might work for simpler cookies (not really), but definitely not for macarons
2. Arrange every tool you will need at hand, there is nothing more stressful than not finding the piping bag when you need it. You will need the following items: Rubber spatula, Stand mixer with a whisk attachment, Infrared thermometer gun or any other cheaper thermometer to measure the sugar syrup, Piping bag with a round nozzle tip eg. 1A Round nozzle tip, Silicone baking mat, or a tray with parchment paper, Digital oven thermometer to check your REAL oven temperature. Prepare also the food coloring next to the mixer
3. Wipe down the mixing bowl and whisk attachment with vinegar to remove any potential residue
4. Pulse blend your dry ingredients; almond flour with icing sugar for 5-10 seconds (no longer as the almond can get sticky/oily ), then sift them together with a fine-mesh sieve and measure with a Digital scale
5. Make sure egg white is at room temperature, you will need 2 x 55g
6. Move one of the 55g egg white into the mixing bowl of your Stand mixer
7. Prepare and measure the superfine sugar and have it close by the Stand mixer
8. Start making the sugar syrup by boiling granulated sugar with water in a saucepan
9. Start whisking egg white on low/medium, once foamy, start adding the superfine sugar slowly, a small amount at a time
10. Boil sugar & water together for a few minutes until reaches 118C-120C / 244-248F. On my powerful stove, this takes about 3 minutes. You absolutely have to measure the correct temperature either with a Infrared thermometer gun or any cheap sugar thermometer. One tricky part is how to measure the syrup temp in a shallow saucepan so make sure you use a small saucepan that actually can give some height to the syrup, that is easier to measure. If you use a large saucepan, the syrup "will get lost" in the saucepan makes it impossible to measure the correct temp
11. By the time syrup reaches 118C-120C / 244-248F, the egg white & fine sugar mixture should be already reaching a consistency of somewhere between foamy and soft peak. If the egg whites are at soft peaks before the syrup reaches the desired temperature, turn the mixer down to low speed to keep the egg whites moving but do not whip it up to stiff peaks
12. Once the syrup is on the right temp (118C-120C / 244-248F), remove from heat, wait 5 -10 seconds for the bubbles to calm (be careful!!)
13. Increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined. Pour it slowly but constantly. This is one of the tricky parts of the process. What you want to make sure is that you pour the syrup without touching the whisker as that would result in making a whole lot of mess within the mixing bowl including sugar syrup crystallizing into hard sugar shards. Make sure you pour the syrup on the side of your bowl and it will be fine.
14. Increase the mixer speed to medium/high and continue beating the egg white until it develops shiny, sticky, stiff peaks form, and as you touch the bowl it is more or less cool. In my experience, you do not need extra hard meringue as some other recipes state. I only beat the meringue for 3-4 minutes, by that time it is already stable and fluffy but check the consistency rather than the time
15. While beating up the meringue mix the other 55g egg white with the almond flour mixture (almond meal & icing sugar). Use a flexible Rubber spatula. First, it might look crumbly but it should come together in a minute or two into a thick almond paste. This step can be done ahead if you wish, however, you have to cover it with plastic wrap as it can get dry in a few minutes
16. In the meantime keep an eye on the meringue and check its consistency every now and then. When the meringue is 90% ready (judging that will come with practice) add green food coloring in. As mentioned above I recommend using powder coloring that has no impact on the meringue texture. The second best option is high-quality concentrated gel food coloring. Do not use liquid food coloring as it will ruin the meringue
17. Once you have your stable meringue ready as well as the marzipan paste, let´s move onto the macaronage stage of this macaron recipe
18. Gently fold in meringue into the marzipan mixture in thirds, making sure that each third is fully incorporated before adding the next
19. In terms of the folding process, it is quite a particular one: I like to think that the first third is about loosening up the marzipan, the second third already working on the macaronage process and somewhat pressing the air out and the last third is fine-tuning the consistency to the stage you need - that is not too runny, not too stiff, the ribbon stage
20. After adding the last third of the meringue make sure you check the consistency of the macaron batter every few seconds. How to check when the macaron batter is ready? When you lift the spatula over the mixture the batter should fall slowly forming a ribbon. Try to write number 8 with the ribbon, once the consistency allows writing the number 8, it is very likely that your macaron batter is ready
21. I would like to highlight that it is extremely important that you do not over mix your macaron mixture. Too much folding would result in too runny macaron batter that makes it impossible to pipe or even if you can pipe, it would spread too much.
22. On the other hand, not enough folding would result in too thick macaron batter that again makes piping difficult, leaving unappealing nipples on the macaron shells. It can also result in unpleasant texture and unappealing look of the final baked product

So overall there are two crucial steps you need to get right during making this macaron recipe: a strong meringue and an appropriate macaronage = folding technique that will make the batter into a so-called ribbon consistency. Again, it might sound difficult and a long process but in practice, this is done in less than 15 minutes!

2. How to pipe macarons

Once you have your macaron batter ready in the right consistency (ribbon stage) the next task is piping, it is actually a rather important part of making macarons.

You will need a Piping bag with a round nozzle tip eg. 2A Round nozzle tip, or alternatively, you can cut the end of the piping bag but make sure you cut it straight otherwise the macarons might turn out to be egg-shaped. Piping equal-sized, round macarons takes a lot of practice, don´t be hard on yourself!

Using a template with circles can be useful, but even with that almost 100% you don´t get it right the first time and it is fine! Ideally, the size of the macaron should be around 3-4 cm (1,5inch) in diameter, but don´t stress about that the first time. However, make sure you pipe more or less equal-sized macarons so you can sandwich them together later when they are baked.

You will also need a Silicone baking mat or a tray with parchment paper. Again, lot of debate about which is one is better (or a third option that many people recommend: teflon sheet). As you can see my macarons turned out almost identical on the parchment vs Silicone baking mat so don´t worry about it too much.

If your macarons do not turn out well it is most likely due to inappropriate technique or baking temperature and not because of the baking sheet. My personal preference is Silicone baking mat over parchment because it is more sturdy, less floppy and with parchment paper, there is always the risk of getting slight wrinkles on the paper that is not the best when you want flat macarons.

OK, now onto piping the macarons!

1. First of all, you should move the macaron batter into the piping bag in a careful manner, making sure to minimalize any air bubbles. Fill the piping bag maximum half, then try to remove any air bubbles before piping - by pressing onto the piping bag with your hands
2. Hold the piping bag fully vertical and pipe with even pressure. Leave some space in between the macarons making sure they don´t touch each other if they spread a bit, also the air can circulate in between them while baking
3. As you pipe, the macarons should spread a little but not too much - if the macaron butter is in the right consistency. In case the macarons are spreading too much, or the batter is too runny, try making another batch and fold it less
4. If you are experiencing tiny nipples on top of the macarons after piping, you can get rid of them by tapping the tray onto the kitchen counter a few times (once you piped a whole tray)
5. Whether there are nipples or not, tap the tray onto the kitchen counter about 5-6x to release air bubbles. Pop any air bubbles that might've come to the surface using a toothpick
6. Now onto waiting. You will need to rest the macarons until proper skin has formed on the outside of the shell. There are some other macaron recipes out there with different ratios and sugar syrup temperature that requires longer or no resting time at all. This particular macaron recipe requires a resting time of 25-40 minutes depending on temperature and humidity. Test by gently touching the macarons. I found sometimes they feel "dry" already after 10 minutes but when I baked them they still cracked so make sure they are super dry as you touch them, and there is a real thick skin on the surface. Not resting your macaron long enough is the most common reason for cracks on the surface while baking so I would say it is probably a good idea to wait at least 25 minutes. On the other hand, do not rest them for too long (hours) either as that can cause a whole lot of other issues

3. How to bake the macarons

Once you nailed making meringue, the macaronage process, and the piping technique, the next thing is baking these amazing, delicate French desserts!

1. I strongly recommend investing in an inexpensive Digital oven thermometer. Most oven under or oven heat and with macarons, that can make or break the outcome!
2. The bad news is that there is no such thing as one oven temp that fits all! The good news is that once you make your first 1-2 batches of this macaron recipe, you will see whether you need to increase or decrease the oven temp. I do not recommend using a fan unless it is a professional oven that you have. In home-ovens the air can circulate all over the place that can cause a lot of issues on the meringue.
3. So how to bake macarons?
4. Bake only after appropriate resting time, there should be proper skin formed on the surface of the macaron
5. It is a good idea to properly pre-heat your oven while resting your macarons so for about 25 minutes
6. I recommend baking the macarons 155C / 311F but I pre-heat my oven +20C / 68F more as when I open the oven door, the temperature drops
7. I bake the macarons in the bottom third of my oven so they definitely do not get browned on the top, you know your oven the best, please experiment
8. I bake the macarons for 14-15 minutes, but you have to test them in your own oven. They should not get browned in this temperature but there should be a feet development already at around 5 minutes
9. Once macarons are done, remove them from the oven and cool them on the parchment or silicone mat for 30 minutes. Please note, they will stick to the mat while they are hot, they are not supposed to come off until they cool!

If you come across any issue along the way, please visit my macaron tutorial for Troubleshooting.

4. How to make pistachio ganache filling for macarons

Making the ganache filling for the Pistachio macarons is extremely easy and quick! It also tastes amazing…and you will need only 3 ingredients! Chocolate ganache is a 1:1 mixture of chocolate and warm cream and this pistachio ganache is basically a chocolate ganache with added 100% pistachio paste.

• Place finely chopped high-quality white chocolate into a bowl or use Callebaut WhiteChocolate (callets)
• Place 100% pistachio paste into the bowl with the chocolate
• Semi-melt white chocolate & pistachio paste in the microwave stirring every 30 sec, make sure you do not burn it. No need to fully melt the mixture
• Heat cream until just simmering. If it’s boiling, the cream is too hot and could burn the chocolate. If the cream is not warm enough, it won´t melt the chocolate properly and won’t emulsify
• Pour warm cream over the chocolate & pistachio paste
• Let the mixture sit for a minute then stir together or use a blender to emulsify
• Place ganache into a shallow container, cover the surface with plastic wrap, and refrigerate for min 6 hours or overnight. The ganache will be set into a pipeable consistency that is appropriate to fill your Pistachio macarons

Please note that the colour of the pistachio ganache is highly dependent on the quality of the white chocolate and the quality of the pistachio paste.

5. How to fill macarons

Finally, you nailed this macaron recipe, your pistachio ganache is set, it is time to fill your Pistachio macarons!

Once you have the macaron shells baked and cooled, you are safe to remove them from the baking sheet. In case they ended up slightly different in their sizes (that happens, don´t worry), make sure you pair the similar sizes of macaron shells next to each other.

For filling the macarons you will need Piping bag with a round nozzle tip (2A Round nozzle tip)

Filling macarons takes again some practice. The general rule is to pipe the filling onto one side of the macaron then press two shells together evenly so the filling will come out to the side but not more. How much filling do you need per macaron? It is impossible to give an exact amount here, you will see after filling one or two macarons whether you need more or less.

What happens after filling the macarons? The good news is that you are done with making macarons! The bad news is that you have to wait. Macarons require about 12h aging time in the fridge (depending on the filling), within this time frame the filling will soften the shells. They can be eaten of course straight away but the texture will be rather hard, nothing like the beloved soft and chewy macaron texture.

6. How to decorate these Pistachio macarons

Decoration can really take macarons to the next level and the sky is the limit! In general, when decorating any cake, donut, macaron, etc. it is worth using ingredients and flavors you anyway included into your dessert, eg. I am using white chocolate and pistachios.

You can decorate the top part of the macaron shells either before filling them or after. Melt some white chocolate in the microwave, pour it into a small piping bag, and make a very very tiny hole on the piping bag then apply some strips on macaron shells. Make sure you place the pistachio pieces into the chocolate immediately after applying the stripes otherwise they won´t stick to it.

Please note that this is just one idea of decoration, you can totally skip it, or feel free to use your creativity and decorate the macarons according to your liking.

7. How to store

Macarons are normally stored in the fridge in an air-tight container and their shelf life is rather a delicate matter.

Once they are filled, they need about 12h in the fridge for the shells to soften however over time they will further soften and can become mushy. My recommendation is to make the macarons a day ahead so if you want to serve them on a Saturday afternoon tea, assemble them on Friday and they will have the perfect texture for Saturday.

Macarons can be also frozen before and after filling too, I don´t tend to do it but if you are making them in a large batch, it might be a good idea.

Equipment notes

This macaron recipe is relatively a low-key activity in terms of equipment, you really don´t need a lot of fancy tools - instead, it is more about precision and practice.

Ideally, you will need the following items for making this macaron recipe:

Digital scale - For a consistent, happy baking experience always measure your ingredients. This is absolutely a MUST

Rubber spatula - Every home baker needs a few good quality rubber spatulas, not just for this macaron recipe but for every dessert where the recipe states "folding"

Stand mixer - Macaron making is a multitasking process and a stand mixer will make your life easier while beating the meringue. I did make macarons a few years ago with an electric hand mixer but it is about 1000 times easier and less risky with a stand mixer. I have a KitchenAid Classic  and that works perfectly fine

Infrared thermometer gun or any other thermometer - Once you progress in your baking journey at some point you will need some thermometer to measure sugar syrup or any other ingredients that need to be at a certain temperature. You can buy it as cheap as a few euros/dollars or you can purchase a more advanced Infrared thermometer gun that is a must to use for chocolate tempering

Piping bag with a round nozzle tip eg. 2A Round nozzle tip - Nozzle tip is not mandatory in case you can cut your piping bag perfectly straight and pipe the macarons directly without nozzle, however, a piping bag is absolutely necessary to make macarons. I must state that no matter what piping bag you chose to purchase, practicing your piping technique is also a must. If you have never used a piping bag before, perhaps it is a good idea to make any kind of cheap buttercream and practice first

Silicone baking mat, or a tray with parchment paper - I warmly recommend investing in 2-3 pieces, I use it all the time in other recipes too. If it is not accessible for you, use parchment paper, it should still work for this macaron recipe!

Digital oven thermometer to check your REAL oven temperature - I would say this is non-negotiable. So many of you messaged me with various baking problems in the past year and at least half of these issues can be contributed to inappropriate baking temp. In the case of making macarons, baking temp is one of the most important factors, and being aware of your real oven temp is as important as measuring your ingredients properly

More macaron flavors

Crème brûlée macaron – Crème brûlée macaron is a dream for Crème brûlée and macarons lovers! This macaron recipe delivers on all the key Crème brûlée attributes without compromise: lovely bite-sized macaron shells are sandwiched together with creamy custard filling while a crunchy caramelized sugar is added on top as decoration.

Earl Grey macaron with lemon curd filling – This Earl Grey macaron with lemon curd filling is the most aromatic bite-sized dessert ever, perfect for tea lovers! The French macaron shells are loaded with fragrant Earl Grey loose tea and sandwiched together with creamy, buttery, tangy lemon curd that perfectly balances the tea-inspired shells.

Chocolate & hazelnut macaron – This Chocolate Hazelnut macaron recipe is a dream for chocolate and hazelnut lovers in a lovely. The macarons are filled with silky chocolate ganache and hazelnut paste with the most delicious natural nutty flavor.

Festive Gold macaron – This Gold macaron can be the treat for any special occasions or celebrations like birthdays, weddings, Christmas or New Year´s, etc. Beyond its gorgeous look, this Gold macaron also tastes amazing; it is filled with caramelized white chocolate that has the perfect deep caramel note without being overly sweet.

RECIPE CARD