Pistachio Macaron Recipe

Prepare the Almond-Pistachio Flour

Grind the almonds and pistachios in a food processor to a fine powder. Sift the mixture to remove any large pieces and combine it with the powdered sugar. Set aside.

Make the Meringue

In a clean, dry bowl, whip the egg whites until they are foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form. Add a few drops of green food coloring to achieve the desired color.

Combine the Mixtures

Gently fold the almond-pistachio flour mixture into the meringue until fully incorporated. Be careful not to overmix; the batter should be smooth and glossy, and it should flow like lava.

Pipe the Macaron Shells

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles. Let them sit at room temperature for 30-60 minutes to form a skin.

Bake the Macarons

Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they form a slight crust. Allow them to cool completely before removing from the parchment paper.

Prepare the Pistachio Filling

While the macarons are baking, prepare the filling. Combine softened butter, powdered sugar, and ground pistachios in a bowl. Mix until smooth and creamy.

Assemble the Macarons

Once the macaron shells are cool, pair them by size. Pipe or spread a small amount of pistachio filling onto one shell and sandwich it with another. Repeat with the remaining shells and filling.

Store and Serve

Store the macarons in an airtight container in the refrigerator for 24 hours to allow the flavors to meld. Bring to room temperature before serving.