Pistachio Macarons with Cream Filling Recipe

ByTaylor
Jump to Recipe· 4.8 from 38 reviews

Hey friend! If you’ve ever wanted to wow your guests or just treat yourself with something truly elegant and delicious, you’re going to love this Pistachio Macarons with Cream Filling Recipe. These delicate little treats aren’t just beautiful—they have a subtle nutty flavor with a luscious cream filling that practically melts in your mouth. I remember my first attempt being a bit tricky, but once I nailed the technique, these became my go-to fancy dessert that always impresses. Stick with me, and I’ll walk you through it step-by-step so you get perfect results every time.

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Why This Recipe Works

  • Balanced Nut Flours: Combining fine almond and pistachio flours creates a perfectly smooth and flavorful shell.
  • Stabilized Meringue: Cream of tartar helps you whip stiff peaks that hold shape for glossy, crack-free shells.
  • Precise Folding Technique: Careful macaronage ensures your batter flows just right to get those signature “feet” on the shells.
  • Rich Pistachio Filling: The homemade pistachio buttercream elevates these macarons from pretty to irresistibly indulgent.
Pistachio Macarons with Cream Filling, pistachio dessert, elegant French macarons, homemade pistachio treats, nutty macarons recipe - 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

I love how these ingredients come together for the perfect texture and flavor. There’s a bit of finesse, but each plays a crucial role in getting those smooth, vibrant green shells and silky filling. Shopping tip: get super fine almond flour and a good-quality pistachio paste for the best taste.

Pistachio Macarons with Cream Filling, pistachio dessert, elegant French macarons, homemade pistachio treats, nutty macarons recipe - 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
  • Fine almond flour: The base of the shells, it must be superfine to give a smooth surface without lumps.
  • Fine pistachio flour: Adds that unmistakable nutty flavor and gorgeous color; homemade is best if you have a food processor.
  • Powdered sugar: Helps add sweetness and structure; commercial powdered sugar with cornstarch works better than homemade.
  • Egg whites: At room temperature for better volume and stability in the meringue.
  • Fine granulated sugar: Also called caster sugar, dissolves quickly to give stiffness without graininess.
  • Cream of tartar: Optional, but it stabilizes the egg whites so meringue holds strong peaks.
  • Coarse kosher salt: Just a pinch balances flavor perfectly.
  • Green gel food coloring: Wilton or Americolor brands work well to tint the shells beautifully without affecting texture.
  • Granulated sugar & water (for syrup): For creating the hot sugar syrup that cooks the filling.
  • Egg yolks: For the rich, creamy pistachio buttercream filling.
  • Unsalted butter: Room temperature and softened to blend smoothly into the filling.
  • Pistachio paste: The star of the filling, boosting nutty flavor and adding vibrant color.
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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.

Tweak to Your Taste

I love playing with this Pistachio Macarons with Cream Filling Recipe to suit different moods or occasions. Don’t be afraid to make it your own—the core technique stays the same but the flavors and colors can vary beautifully.

  • Variation: Once, I swapped green food coloring for a soft pink and replaced pistachio paste with raspberry jam in the filling—the tang and nuttiness balanced beautifully, and my friends loved the twist!
  • Dietary modification: You can substitute the granulated sugar in the filling with coconut sugar for a richer, less sweet flavor and slightly different color.
  • Seasonal change: Add a tiny pinch of orange zest to the filling for a fresh springtime vibe.

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

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper, silicone mats, or non-stick teflon sheets—this helps your macarons release easily. Meanwhile, sift your almond flour, pistachio flour, and powdered sugar together twice to ensure a lump-free dry mix. Don’t forget to discard any leftover chunky bits that won’t pass through the sifter; they’ll ruin the smoothness.

Step 2: Whip the Perfect Meringue

Place the room-temp egg whites along with granulated sugar, cream of tartar, and salt in your mixer bowl. I like to use my stand mixer with the whisk attachment and set it to medium speed (around 4 on my KitchenAid). This step takes patience—it usually takes 30-40 minutes for soft peaks. When you see soft peaks, add a drop of your green gel coloring, then keep beating until you get to stiff peaks that hold pointy tips and have glossy texture.

Step 3: Fold Dry Ingredients into Meringue (Macaronage)

Sift your dry mix once more right over the meringue bowl. Then grab a silicone spatula and gently fold the dry mix into the meringue. The key here is patience—fold about 50 times, following a clockwise motion: scoop from the bottom, sweep up the sides, and carefully cut down through the batter. You’re looking for a batter that flows like lava and can form a loose figure eight without breaking. Test with a drop: it should smooth back into the batter in about 10 seconds. If it’s too thick, keep folding carefully without overdoing it. I suggest counting your folds to stay precise!

Step 4: Pipe and Rest the Shells

Fill a pastry bag fitted with a round tip (I use Wilton 2A) with the batter. Hold it at a 90-degree angle and pipe neat 1.5-inch rounds onto your prepared baking sheets, about an inch apart. Tap the sheets firmly on your countertop a few times to pop air bubbles, and use a toothpick on any large bubbles you see. Let the piped macarons rest at room temperature for 15 minutes to form a skin—this helps develop those classic “feet” when baking.

Step 5: Bake Your Macarons Just Right

Bake one tray at a time in the center of the oven, placing an empty tray on the top rack to prevent browning. Bake for 15-18 minutes—watch closely because bigger macarons take longer. To check doneness, gently touch a macaron; it should feel firm and not wobble. It’s safer to slightly over-bake than under-bake to avoid collapsing shells. Once baked, cool completely before removing from parchment.

Step 6: Make the Classic Laduree Pistachio Cream Filling

Combine granulated sugar and water in a small saucepan and bring to a boil, stirring until the sugar dissolves, then cook until the syrup reaches 250°F (120°C). Meanwhile, beat the egg yolks in your mixer until doubled and pale—about 2 minutes. Slowly drizzle the hot syrup down the side of the bowl while the mixer runs on low (to avoid splatter). Increase speed to medium-high and keep beating until cooled to 104°F (40°C) and smooth. Finally, stir in softened butter and pistachio paste, and beat until luscious and smooth.

Step 7: Assemble Your Pistachio Macarons with Cream Filling Recipe

Match your shells in pairs by size and turn the smooth bottom shells face up on a rack. Pipe a generous dollop of your pistachio buttercream onto each bottom shell. Gently press the tops onto the filling so it spreads evenly to the edges without squeezing out too much. Pop your macarons into the fridge for at least 24 hours to mature—trust me, this step deepens the flavors and softens the shells perfectly. When ready to serve, let them sit at room temperature for 30 minutes to take off the chill.

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Pro Tips for Making Pistachio Macarons with Cream Filling Recipe

  • Perfect Meringue Patience: Don’t rush the egg whites whipping—it’s tempting, but slow and steady wins the silky, stable meringue you need.
  • Count Your Folds: Folding the batter about 50 times exactly gives you control—fold too little and the batter is stiff; too much and it’s runny.
  • Air Bubble Removal: Tapping the tray and pricking bubbles with a toothpick saves you from holes or weird bumps on your shells.
  • Rest Time is Key: Never skip resting the shells before baking; it helps form the skin that gives macarons their iconic feet and smooth tops.

How to Serve Pistachio Macarons with Cream Filling Recipe

Pistachio Macarons with Cream Filling, pistachio dessert, elegant French macarons, homemade pistachio treats, nutty macarons recipe - 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 usually dust the macarons lightly with a sprinkle of crushed pistachios right before serving—it adds gorgeous texture and extra nutty flavor. Sometimes I also place a few whole pistachios on top for a chic look. A tiny whisper of edible gold leaf works wonders if you want to wow guests.

Side Dishes

These pistachio macarons pair wonderfully with a cup of freshly brewed Earl Grey or jasmine tea, balancing the sweetness. For something creamier, a small dish of vanilla bean ice cream or a glass of chilled dessert wine is delightful.

Creative Ways to Present

For special occasions, I’ve built pretty tiered stands dotted with macarons in different pastel colors, adding fresh flowers and greenery for a charming spread. Alternatively, package them in pretty boxes with clear lids for lovely edible gifts—they always create smiles!

Make Ahead and Storage

Storing Leftovers

I store my filled pistachio macarons in an airtight container in the fridge for up to 5 days. I find keeping them cold helps keep the shells crisp and the filling creamy. Just remember to take them out 30 minutes before serving so they’re not too cold.

Freezing

After the macarons have matured in the fridge for 24 hours, I freeze them in airtight containers layered with parchment paper. They’re great frozen up to 3 months and still maintain their beautiful texture and flavor after thawing.

Reheating

When you’re ready to enjoy frozen macarons, thaw them overnight in the fridge and then bring them to room temperature about 30 minutes before serving. Avoid microwaving—they’re best enjoyed gently thawed to maintain that perfect texture.

FAQs

  1. What’s the secret to getting smooth pistachio macaron shells?

    The key is sifting your dry ingredients thoroughly, whipping your meringue to the right stiffness, and folding your batter carefully until it flows like lava but still holds some body. Resting the piped shells before baking also helps create that smooth surface and lovely feet.

  2. Can I make pistachio macarons without pistachio flour?

    You can substitute some or all pistachio flour with almond flour, but you’ll lose some pistachio flavor and the lovely green color. I recommend making pistachio flour at home from shelled pistachios ground finely—it’s worth it for authentic taste.

  3. How long do pistachio macarons keep fresh?

    Filled macarons taste best within 3-5 days when stored airtight in the fridge. The flavors mature after 24 hours of resting, making the shells softer and the filling more flavorful.

  4. Why are my pistachio macaron shells cracking?

    Cracking often happens if the batter is overmixed or undermixed, or if the shells didn’t rest long enough before baking. Another cause could be your oven temperature being too high, causing uneven rising.

  5. Can I make the cream filling without pistachio paste?

    You can omit pistachio paste, but the filling will lack that authentic nutty flavor and vibrancy. If you’re in a pinch, try blending finely chopped pistachios with a bit of butter to mimic the paste’s texture and taste.

Final Thoughts

This Pistachio Macarons with Cream Filling Recipe is truly a labor of love but so rewarding. Personally, these macarons bring back memories of special celebrations and cozy afternoons with friends where fancy meets homemade heart. Once you get your technique down, these treats feel like little edible jewels you made yourself. I’m excited for you to try this out—it’s absolutely worth the patience, and I promise you’ll impress yourself (and everyone you share them with!). Happy baking!

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Pistachio Macarons with Cream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 38 reviews
  • Author: Taylor
  • Prep Time: 1 hour
  • Cook Time: 18 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 20 filled macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

Delightfully crisp on the outside and chewy on the inside, these Pistachio Macarons feature a delicate pistachio-flavored shell paired with a luscious Laduree-style pistachio creme filling. Perfect for special occasions or as an elegant treat, this recipe guides you through creating classic French macarons with a rich nutty twist.

Ingredients

Units Scale

For 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 recommended)

For 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 Oven and Prepare Baking Sheets: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, teflon sheet, or silicone mat to prevent sticking.
  2. Sift Dry Ingredients: Sift together almond flour, pistachio flour, and powdered sugar twice to ensure smoothness. Discard any chunky bits left in the sifter.
  3. Make Meringue: In a clean mixing bowl, whisk egg whites, granulated sugar, cream of tartar, and kosher salt on medium speed until soft peaks form, about 30-40 minutes. Add a drop of green gel food coloring and continue beating until hard peaks form, indicated by pointed peaks and sharp ribs on the whisk.
  4. Combine Dry Ingredients and Meringue: Sift the dry ingredients again into the meringue. Gently fold them into the meringue using a silicone spatula until fully incorporated. Continue folding until the batter runs like lava and can draw a figure eight that dissolves within 10 seconds.
  5. Pipe Macaron Shells: Transfer batter to a pastry bag fitted with a round tip (Wilton 2A recommended). Pipe 1.5-inch rounds spaced about an inch apart on prepared baking sheets, using a macaron template if desired. Tap the trays firmly and use a toothpick to burst large air bubbles. Let the shells rest for 15 minutes at room temperature to form a skin.
  6. Bake the Macarons: Bake one tray at a time on the middle rack for 18 minutes. Place an empty baking sheet on the top rack to prevent browning. Test doneness by gently trying to move a shell; it should be firm and not wobble. Cool completely before removing from the baking mat.
  7. Make Pistachio Creme Filling: In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves, then cook until syrup reaches 250°F (120°C). Meanwhile, beat egg yolks until pale and doubled in size, about 2 minutes. Slowly pour hot syrup into yolks while mixing on low, then increase speed to medium-high and beat until cooled to 104°F (40°C). Stir in butter, pistachio paste, and optional food coloring. Beat until smooth. Transfer to a pastry bag with a round tip.
  8. Assemble Macarons: Pair shells by size and arrange bottom shells upside down on a wire rack. Pipe filling onto each bottom shell, then gently press the top shell into place to spread filling evenly to the edges.
  9. Mature and Serve: Store assembled macarons in an airtight container in the fridge for at least 24 hours to mature, allowing flavors to meld and filling to soften shells. Remove from fridge 30 minutes prior to serving.

Notes

  • Use super fine almond flour for smooth, glossy macaron tops; weigh ingredients before sifting for accuracy.
  • For pistachio flour, pulse shelled pistachios in a food processor and sift to separate fine flour from chunky pieces; reprocess chunkier pieces.
  • Commercial powdered sugar is preferred over homemade to benefit from cornstarch that improves texture.
  • Use fine granulated or caster sugar in the meringue for quicker dissolution and better stability.
  • Cream of tartar is optional but helps stabilize egg whites and create sturdier meringue.
  • Homemade pistachio paste enhances flavor and texture; tutorials for making pistachio paste are available.
  • Tap baking trays to release air bubbles and use a toothpick to pop large bubbles for smooth macaron shells.
  • Resting piped batter before baking is crucial to develop a skin and prevent cracking.
  • Allow filled macarons to mature refrigerated for best texture and flavor development.
  • Stored in airtight containers, filled macarons keep fresh in the fridge for up to 5 days or can be frozen for up to 3 months after maturing.

Nutrition

  • Serving Size: 1 filled macaron
  • Calories: 100 kcal
  • Sugar: 8 g
  • Sodium: 35 mg
  • Fat: 6 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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