Pistachio Macarons with Cream Filling Recipe

ByLucy
Jump to Recipe· 4.7 from 10 reviews

If you’ve ever wanted to try your hand at French macarons but thought they were too intimidating, let me tell you—this Pistachio Macarons with Cream Filling Recipe is a game-changer. I’m sharing my step-by-step, super detailed, and foolproof approach that ensures you’ll get beautifully smooth, shiny shells and a luscious pistachio cream filling that’s nothing short of addictive. Trust me, once you taste these, you’ll never want store-bought again!

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Why This Recipe Works

  • Balanced Nut Flours: Using both almond and pistachio flours gives the shells incredible flavor without sacrificing texture.
  • Perfect Meringue Technique: Whipping egg whites patiently creates that signature macaron shell lift and gloss.
  • Authentic Pistachio Cream Filling: The creme filling is silky smooth, made from scratch with pistachio paste for that natural nutty richness.
  • Resting and Baking Tips: Letting the macarons rest before baking and shielding heat prevents cracked tops and ensures iconic feet.
Pistachio Macarons with Cream Filling, pistachio macarons, French macaron recipe, homemade pistachio macarons, elegant dessert recipes - There are 24 light green macarons arranged neatly in a clear rectangular container with 6 rows and 4 columns. Each macaron has two smooth, round shells with slightly rough edges around the middle, sandwiching a thin layer of pale green filling. The shells have a delicate, slightly bumpy texture with tiny speckles, and the filling appears creamy and smooth. The macarons sit on a white marbled background that adds a clean, fresh look to the image. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Pistachio Macarons with Cream Filling Recipe lies in both the quality and balance of ingredients. Each component plays a role in texture, flavor, and the classic macaron look. Shopping for fine almond and pistachio flours, plus quality pistachio paste, really makes a difference.

Pistachio Macarons with Cream Filling, pistachio macarons, French macaron recipe, homemade pistachio macarons, elegant dessert recipes - Flat lay of a small mound of fine almond flour, a small mound of fine pistachio flour with a pale green hue, a small pile of white powdered sugar, two whole brown eggs with clean shells, a small white ceramic bowl filled with fine granulated sugar, a small white ceramic bowl containing coarse kosher salt crystals, a tiny white ceramic bowl holding a quarter teaspoon of cream of tartar powder, a small white ceramic bowl with vivid green gel food coloring, a small white ceramic bowl with pale yellow egg yolks, a small square of pale unsalted butter, and a small white ceramic bowl of smooth pistachio paste—all arranged with perfect symmetry and natural fresh appearance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Almond Flour: Use superfine almond flour to avoid bumps in your shells—coarser bits can create rough textures.
  • Pistachio Flour: Adding pistachio flour boosts flavor and gives a subtle green hue; you can make it fresh at home by pulsing shelled pistachios until fine.
  • Powdered Sugar: Important for sweetness and smooth texture; I recommend commercial powdered sugar because of its cornstarch content which helps stabilize the batter.
  • Egg Whites: Room temperature and aged a day or two make whipping easier and meringue more stable.
  • Granulated Sugar: Fine granulated or caster sugar dissolves quickly, essential for smooth, glossy meringue peaks.
  • Cream of Tartar: Optional but helpful to stabilize egg whites and prevent weeping during baking.
  • Gel Food Coloring: A tiny bit of green enhances the natural pistachio flavor without overpowering it.
  • Butter & Pistachio Paste (for filling): Use unsalted butter at room temp and pure pistachio paste for rich, authentic filling.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to keep this Pistachio Macarons with Cream Filling Recipe classic, but feel free to add your spin! The pistachio shells are a beautiful canvas for experimenting with flavors and colors, so let your imagination run wild.

  • Variation: Sometimes I swap half the pistachio flour for hazelnut or add a pinch of cardamom to the shell batter for an exotic twist – it’s delightful and pairs beautifully with the pistachio cream.
  • Dietary Mods: For dairy-free, substitute butter in the filling with coconut oil or a vegan butter alternative—just be aware the texture shifts slightly.
  • Color Play: Adjust gel coloring to keep it subtle or amp it up for a festive vibe, especially around holidays.

Step-by-Step: How I Make Pistachio Macarons with Cream Filling Recipe

Step 1: Sifting Dry Ingredients Like a Pro

First things first: sift your almond flour, pistachio flour, and powdered sugar twice. I can’t emphasize enough how this simple act helps eliminate lumps and ensures the shells are ultra smooth. If some chunky bits are stuck in the sifter after, just toss ’em out—you don’t want them sneaking into your batter. A fine texture means those iconic shiny tops!

Step 2: Perfecting Your Meringue

This step demands patience. Combine your room-temperature egg whites, granulated sugar, cream of tartar, and salt in a perfectly clean bowl—any fat residue will ruin the meringue. Start whipping at medium speed; for me, speed 4 on my KitchenAid is just right. It can take 30-40 minutes, but don’t rush it. You want soft peaks first, then add your little drop of green gel coloring. Keep whipping until you get those stiff, glossy peaks that form sharp points and hold their shape like a pro.

Step 3: Folding to the Perfect Batter Consistency

Sift your dry ingredients again right into the meringue. Grab a silicone spatula and fold gently but thoroughly—think of it as coaxing rather than stirring. The folding motion is key: scoop from the bottom, fold over the top, then rotate the bowl, repeating until the batter flows slowly and steadily, like warm honey. To test, drop a bit of batter back into the bowl—if peaks disappear within 10 seconds, you’re golden. Don’t worry if you’re new; counting about 50 folds and testing frequently helped me find my sweet spot without over-mixing.

Step 4: Piping with Confidence

Transfer your batter to a piping bag fitted with a round tip. Hold your bag straight up (90 degrees) and pipe rounds about 1.5 inches wide with about an inch of space between. I swear by using a macaron template placed under the parchment to keep everything uniform—it’s a real game changer for even shells.

Once piped, firmly tap your baking sheet a few times against the counter to release any stubborn air bubbles. For extra care, pop big bubbles with a toothpick. Let your macarons rest 15 minutes at room temp to develop that delicate skin that prevents cracking during baking.

Step 5: Baking to Perfection

Set your oven to 300°F (150°C). Bake one sheet at a time on the middle rack—pro tip: place an empty baking sheet above to shield against top heat and get perfect tops. Bake for 15-18 minutes, depending on your macaron size. To tell when they’re done, lightly touch a macaron; it should be firm and not wobble or slide. Some slight over-baking is better than under-baking to avoid sticky bottoms.

Step 6: Making the Laduree Pistachio Creme Filling

Boil sugar and water until the syrup reaches 250°F (120°C). Meanwhile, beat egg yolks until doubled in size and pale. Slowly and carefully pour the hot syrup into the yolks while mixing on low speed, then crank it up until the mixture cools to 104°F (40°C) and is smooth and thick. Stir in butter and pure pistachio paste, then whip till luxuriously smooth. Pipe this bliss into your macaron shells!

Step 7: Assemble, Mature, and Enjoy

Match shells by size, flip the bottoms up, and pipe your pistachio cream generously. Sandwich with the top shell, pressing lightly to spread the filling edge to edge. Store in an airtight container for at least 24 hours in the fridge—that rest period softens the shells and the flavors marry beautifully. Bring to room temp before serving for full indulgence.

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Tips from My Kitchen

  • Room Temp Egg Whites: I always separate my eggs the night before and let whites rest covered in the fridge. This step improves meringue volume.
  • Macaronage Counting: When you fold, count each fold out loud if it helps! It stopped me from overworking the batter and killing those precious air bubbles.
  • Resting Time is Key: Don’t skimp on the resting; that light crust is what keeps your shells from cracking in the oven.
  • Air Bubble Removal: Always tap and pop bubbles before baking; I learned this the hard way after uneven tops showed up in my first batches.

How to Serve Pistachio Macarons with Cream Filling Recipe

Pistachio Macarons with Cream Filling, pistachio macarons, French macaron recipe, homemade pistachio macarons, elegant dessert recipes - A white divided tray filled with twelve pale green macarons arranged in three rows of four. Each macaron has two smooth, round shells with a slight speckled texture and a thick layer of creamy green filling sandwiched in the middle. The macarons have a slightly raised edge and a soft matte finish. In the background, a white marbled surface with scattered whole and cracked pistachios and a cream-colored box showing colorful macaron images. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a few crushed roasted pistachios lightly on the filling before sandwiching for a bit of crunch and extra nutty aroma. A tiny dusting of edible gold dust on top of the shells adds a luxe touch when I’m feeling fancy.

Side Dishes

These pistachio macarons shine on their own, but you can’t go wrong pairing them with a lightly brewed green tea or a sparkling prosecco. For a brunch spread, fresh berries and whipped cream complement the nuttiness beautifully.

Creative Ways to Present

For special occasions, I set these macarons on tiered dessert stands alongside other delicate treats. Another fun idea: place them inside small clear boxes tied with ribbon as sweet party favors—guests love the thought and the flavor!

Make Ahead and Storage

Storing Leftovers

Store your filled macarons in an airtight container in the fridge for up to 5 days. The flavors only get better after a day’s rest, so I recommend making them ahead to impress guests without the last-minute rush.

Freezing

You can freeze filled macarons after they’ve matured in the fridge for 24 hours. I tightly wrap them in plastic wrap then place them in an airtight container. They keep beautifully for up to 3 months, perfect for prepping for events or special treats far in advance.

Reheating

To enjoy frozen macarons, I thaw them in the fridge overnight and bring them to room temperature for about 30 minutes before serving. This ensures the shells regain their perfect texture and the filling is soft and luscious.

FAQs

  1. Can I use store-bought pistachio paste for the filling?

    Absolutely! Many commercial pistachio pastes work really well—just make sure it’s a pure paste without added sugars or fillers for the best flavor. If you have time, homemade pistachio paste is wonderful, but store-bought saves time and still tastes fantastic.

  2. Why do my macaron shells crack?

    Cracking usually happens when macarons don’t rest long enough to form a dry skin before baking, or if the oven temperature is too high or uneven. Make sure to follow the 15-minute resting step and use an oven thermometer for accuracy—this little practice saved me from many cracked batches!

  3. How do I know when the macaron batter is folded enough?

    Look for a smooth, shiny batter that flows like lava when you lift your spatula. The figure-eight test is your best friend: if you can draw a clear figure eight without breaks and the batter slowly settles back in 10 seconds, it’s ready. Counting folds and testing as you go is key.

  4. Can I make pistachio macarons without food coloring?

    Yes! The natural pistachio flour gives a subtle green tint already. Food coloring is optional and mainly for aesthetic purposes if you want that vibrant green pop. A tiny drop goes a long way.

Final Thoughts

This Pistachio Macarons with Cream Filling Recipe holds a special place in my heart because it’s the perfect blend of challenge and reward in baking. It’s not just about the picture-perfect shells but the joy of mastering a skill and savoring each bite made with your own hands. I hope you enjoy making them as much as I do, and that these tips help you create stunning, delicious macarons that wow everyone. Remember, patience and practice are your friends here—happy baking!

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Pistachio Macarons with Cream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Lucy
  • Prep Time: 1 hour
  • Cook Time: 18 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 20 filled macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

This Pistachio Macarons recipe features delicate and smooth almond and pistachio shells filled with a luscious Laduree-style pistachio creme. Perfectly baked and assembled, these elegant French treats are beautifully colored and have a rich, nutty flavor complemented by the creamy filling. Ideal for special occasions or as a sophisticated dessert.

Ingredients

Units Scale

Pistachio Macaron Shells

  • 60 g fine almond flour
  • 40 g fine pistachio flour
  • 65 g powdered sugar
  • 70 g egg whites at room temperature
  • 75 g fine granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon coarse kosher salt
  • 1/8 teaspoon green gel food coloring (Wilton Kelly green)

Laduree Pistachio Creme Filling

  • 65 g granulated sugar
  • 2 tablespoons water
  • 2 egg yolks
  • 55 g unsalted butter at room temperature
  • 20 g pure pistachio paste

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, Teflon sheets, or silicone mats.
  2. Prepare Dry Ingredients: Sift together almond flour, pistachio flour, and powdered sugar twice to ensure a smooth mixture. Discard any leftover chunky bits.
  3. Make Meringue: In a clean mixing bowl with a whisk attachment, beat egg whites, granulated sugar, cream of tartar, and salt on medium speed until soft peaks form, about 30-40 minutes.
  4. Add Food Coloring: Add a drop of green gel food coloring to the meringue and continue beating until hard peaks form. The meringue should hold sharp, pointy ribs when lifted.
  5. Fold Dry Ingredients: Sift the dry ingredients again into the meringue. Using a silicone spatula, fold in the dry ingredients carefully until fully incorporated and the batter flows smoothly in a figure eight pattern, testing every few folds. Avoid over-folding.
  6. Pipe Macarons: Transfer the batter into a pastry bag fitted with a round tip. Pipe 1.5-inch rounds one inch apart on prepared baking sheets, using a template if desired.
  7. Remove Air Bubbles and Rest: Tap baking sheets firmly to remove air bubbles and use a toothpick to pop large bubbles. Let macarons rest at room temperature for 15 minutes before baking.
  8. Bake Macarons: Bake one tray at a time on the middle oven rack for 18 minutes. Place an empty sheet on the upper rack to prevent browning. Check doneness by lightly touching the macaron; it should be firm and not move.
  9. Cool Shells: Allow macarons to cool completely on the baking mats before peeling off.
  10. Prepare Pistachio Creme Filling: In a small saucepan, combine sugar and water and bring to a boil, stirring until sugar dissolves. Continue cooking until syrup reaches 250°F (120°C), about 5 minutes.
  11. Beat Egg Yolks: Simultaneously whisk egg yolks in a bowl until pale and doubled in size, about 2 minutes.
  12. Combine Syrup and Yolks: Slowly pour hot syrup into egg yolks while whisking on low speed, adding syrup to the bowl side to avoid splatter.
  13. Beat to Cool: Increase speed to medium-high and beat the mixture until it cools to 104°F (40°C) and becomes smooth and white.
  14. Add Butter and Pistachio Paste: Stir in butter, pistachio paste, and optional food coloring. Continue beating until smooth, then transfer to a pastry bag fitted with a round tip.
  15. Assemble Macarons: Pair shells by size and arrange bottom shells upside down on a wire rack. Pipe a dollop of filling on each and press top shells gently over the filling to spread it to the edges.
  16. Mature Macarons: Store filled macarons in an airtight container in the fridge for at least 24 hours to allow flavors to meld and the filling to soften shells.
  17. Serve: Bring macarons to room temperature about 30 minutes before serving for best texture and flavor.

Notes

  • Use super fine almond flour for smooth macaron tops and weigh ingredients before sifting for accuracy.
  • For pistachio flour, pulse shelled pistachios in a food processor and sift to collect fine flour, processing chunks again.
  • Commercial powdered sugar with cornstarch is recommended over homemade for better texture.
  • Fine granulated sugar or caster sugar dissolves faster and is best for meringue stability.
  • Cream of tartar helps stabilize the meringue but can be omitted if unavailable.
  • Refer to specialized tutorials for making homemade pistachio paste for best results.
  • Store filled macarons refrigerated in an airtight container for up to 5 days or freeze them after 24 hours of maturation for up to 3 months.
  • Proper folding technique and batter consistency are critical to successful macarons; consider watching real-time macaronage videos for guidance.

Nutrition

  • Serving Size: 1 filled macaron
  • Calories: 90 kcal
  • Sugar: 8 g
  • Sodium: 15 mg
  • Fat: 5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 0.5 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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