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Pistachio Macarons with Cream Filling Recipe

ByMadison
Jump to Recipe· 4.9 from 25 reviews

If you’ve ever been intimidated by macarons but secretly love their delicate crunch and creamy centers, I have fantastic news for you. This Pistachio Macarons with Cream Filling Recipe is my tried-and-true method that produces beautifully smooth shells and a luscious pistachio cream filling that will utterly impress. Trust me, once you nail these, you’ll be the favorite baker in your circle. So, grab your mixing bowl and let’s get shy away from those macaron mysteries together!

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Why This Recipe Works

  • Perfectly Balanced Ingredients: The mix of finely ground almond and pistachio flour gives these shells a unique nutty flavor and the signature smooth texture.
  • Stable Meringue Technique: Using cream of tartar and careful whipping gives you that glossy, stiff peak meringue essential for macarons that don’t crack or collapse.
  • Laduree-Inspired Filling: The pistachio cream filling is silky and indulgent, enhancing the shells perfectly with a fresh homemade touch.
  • Rest and Maturing Time: Letting macarons rest before baking and maturing after filling ensures they achieve that ideal chewy interior and crisp shell.
Pistachio Macarons with Cream Filling, pistachio macaron recipe, nutty macaron shells, homemade pistachio macarons, elegant dessert ideas - 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

Every ingredient in this Pistachio Macarons with Cream Filling Recipe plays a starring role in getting you from bowl to batch with confidence. Picking the right flours, sugars, and pistachio paste makes the difference between a hit and a miss, especially when you’re aiming for that elegant, classic French macaron vibe.

Pistachio Macarons with Cream Filling, pistachio macaron recipe, nutty macaron shells, homemade pistachio macarons, elegant dessert ideas - 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: Using superfine almond flour ensures your shells have a smooth surface with no rough, rocky textures.
  • Fine Pistachio Flour: Homemade pistachio flour enriched the nutty flavor and contributes to the pretty green hue naturally.
  • Powdered Sugar: Gives sweetness and helps maintain the right texture thanks to its tiny granules and added cornstarch.
  • Egg Whites: Room temperature egg whites whip into the perfect meringue, yielding those iconic macarons’ structure and lift.
  • Fine Granulated Sugar: Dissolves quickly into the egg whites, stabilizing and sweetening your meringue flawlessly.
  • Cream of Tartar: This little stabilizer promotes firm peaks, crucial for piping neat, consistent shells.
  • Kosher Salt: Just a pinch to balance and enhance flavors without overpowering.
  • Green Gel Food Coloring: Adds a natural-looking pistachio green color without affecting texture.
  • Granulated Sugar & Water (for filling): Makes a sugar syrup that transforms egg yolks into a velvety, cooked base for the filling.
  • Egg Yolks: Richness and creamy texture come from these, making the filling indulgent and smooth.
  • Unsalted Butter: Adds silkiness without extra saltiness in the cream.
  • Pure Pistachio Paste: The heart of the filling providing that unmistakable pistachio flavor with every bite.
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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 experimenting a bit with this Pistachio Macarons with Cream Filling Recipe depending on the season and occasion. It’s super easy to swap out parts or add your own flair, so you’re free to customize and have fun while baking. Here’s what I usually play around with:

  • Chocolate Variation: I sometimes add finely chopped pistachios on top before baking for extra crunch, or mix a little white chocolate into the filling for a richer taste.
  • Dairy-Free Option: I’ve swapped out the butter in the cream for coconut oil and it worked beautifully, still creamy and flavorful.
  • Flavor Twists: Adding a tiny pinch of cardamom or rosewater to either the shells or filling brings sophisticated aroma that pairs wonderfully with pistachio.

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

Step 1: Preparing the Perfect Dry Ingredients

First, I sift together the almond flour, pistachio flour, and powdered sugar not once, but twice. This extra sifting is a game changer to avoid those pesky lumps that can cause uneven shells. If a tablespoon or so of chunky bits remain, don’t sweat it—just discard them. Trust me, this step saves you so much frustration later when you admire your smooth, flawless macaron tops.

Step 2: Whipping Up Your Meringue

Next up, the heart of your macaron shells—the meringue. Beat room temperature egg whites, fine granulated sugar, cream of tartar, and salt on medium speed until you hit soft peaks. This can take a solid 30-40 minutes depending on your mixer, but hang tight because this step defines your shell’s height and structure. Once soft peaks form, add your drop of green gel food coloring and continue whipping to stiff peaks—think shiny, pointy, and sturdy meringue that holds shape when you lift the whisk.

Step 3: Folding In Those Flours Like a Pro

Now it’s time for the famous macaronage—the folding of dry ingredients into your meringue. Sift the dry mix into the meringue once more, then, using a silicone spatula, fold with gentle yet deliberate movements—imagine scooping the batter from the bottom, around the sides, and cutting through the middle. I usually count my folds; about 50 folding motions get me close, but always do the “figure eight” test: the batter should flow slowly enough to draw a loose figure eight without breaking. If the batter is too thick or clumpy, your shells might crack or peak unevenly.

Step 4: Piping and Resting

Transfer your batter to a piping bag fitted with a round tip. Hold the bag straight up at a 90° angle and pipe about 1.5-inch rounds spaced about an inch apart on a lined baking sheet. If you want, use a template under your parchment paper for uniform circles — it really helps if you want perfect-looking macarons. Then, tap your baking sheet firmly against your countertop to pop bubbles, and run a toothpick over any stubborn big bubbles. Finally, let those beauties rest for 15 minutes—this dry time helps form a thin “skin” that keeps bottoms flat and promotes that signature “feet” during baking.

Step 5: Baking and Cooling

Bake your shells on the middle rack at 300°F (150°C), one tray at a time, for about 15-18 minutes. If you notice any browning, place an empty baking tray above to shield the tops from direct heat. To test doneness, give a gentle nudge—the macarons shouldn’t wiggle; they should feel firm with no stickiness underneath. Cool them completely on their mats before removing, or they might stick and break.

Step 6: Making the Pistachio Cream Filling

While shells cool, make this dreamy pistachio cream filling. Heat granulated sugar and water in a saucepan until reaching the soft-ball stage (250°F/120°C). Meanwhile, whip egg yolks until doubled and pale, then slowly pour in the hot syrup while the mixer runs—this cooks the yolks without scrambling. Beat until the mixture cools and thickens to a smooth, creamy texture. Finally, blend in room temperature butter and pure pistachio paste until luscious and smooth. You can even add a drop of green food coloring for that extra pop of pistachio green.

Step 7: Assembling and Maturing

Pair your macaron shells by size and flip the bottoms upside down. Pipe a dollop of your pistachio cream onto one shell, then sandwich gently with the other. Press lightly to evenly spread the filling to the edges. Store your filled macarons in an airtight container in the fridge for at least 24 hours—this maturing step is key for the flavors to meld and the filling to soften the shells just right. When ready to serve, bring them to room temperature for about half an hour.

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Pro Tips for Making Pistachio Macarons with Cream Filling Recipe

  • Measure Ingredients Precisely: I use a digital scale every time and never guess—precision is everything for macarons!
  • Don’t Skip the Resting Time: Letting the shells dry forms that essential crust and prevents cracking in the oven.
  • Observe Meringue Stages: Soft peaks first, then add coloring, then whip to stiff peaks—this sequence keeps color even and meringue stable.
  • Avoid Over-Folding: Knowing when to stop folding takes practice—I test the batter drops often to get it just right without deflating it.

How to Serve Pistachio Macarons with Cream Filling Recipe

Pistachio Macarons with Cream Filling, pistachio macaron recipe, nutty macaron shells, homemade pistachio macarons, elegant dessert ideas - 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

For presentation, I love sprinkling some crushed pistachios on top of the shells before baking to add texture and an extra pop of color. You can also dust with a light shimmer of edible glitter or a tiny dusting of powdered sugar just before serving to enhance the elegance without overpowering the delicate pistachio flavors.

Side Dishes

These macarons pair wonderfully with a light cup of green tea or a floral jasmine tea to complement the nutty and creamy notes. If you want to go classic, try serving alongside a fresh berry medley or a dollop of whipped cream for extra decadence.

Creative Ways to Present

For special occasions, I arrange these macarons in a beautiful pastel-colored tiered stand or use them as edible “thank you” gifts wrapped in delicate parchment with twine. Another fun idea is to build a macaron tower with alternating pistachio and other complementary flavors like raspberry or vanilla for a colorful dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

I store my filled pistachio macarons in an airtight container in the fridge, where they keep beautifully for up to 5 days. This fridge time also helps deepen the flavor, making them taste even better than right after assembly.

Freezing

If I want to prepare in advance, I freeze the macarons after they’ve matured for 24 hours in the fridge. I separate them with parchment paper inside an airtight container, and they freeze well up to 3 months. Thaw them in the fridge overnight before serving.

Reheating

To refresh the texture, I let the macarons come to room temperature while wrapped to avoid drying out. If needed, a quick 3-5 minute low-heat blast in the oven (about 250°F/120°C) helps revive the crisp shell, but be careful not to melt the filling!

FAQs

  1. Can I use store-bought pistachio paste for this recipe?

    Absolutely! Store-bought pure pistachio paste works perfectly and saves time. Just make sure it doesn’t contain added sugars or oils for the best flavor and texture. Homemade pistachio paste is great if you want full control and a fresher taste, but the store-bought version is a convenient and reliable option.

  2. What should I do if my macarons crack or don’t develop feet?

    Cracking usually means your shells dried too long or your oven temperature is too high. Feet form when you let macarons rest and dry before baking, so skip the resting step and your feet might not develop. Also, make sure you fold your batter to the right consistency—not too thick or too runny. Adjusting these variables helps a lot, and don’t give up—it takes practice!

  3. Can I make the shells and filling a day ahead separately?

    Yes! You can bake your shells and store them in an airtight container for up to 24 hours before filling. The filling can be made in advance as well and refrigerated. But for best results, assemble the macarons and let them mature overnight to let those flavors meld beautifully.

  4. Why does the recipe include cream of tartar, and can I skip it?

    Cream of tartar acts as a stabilizer to help your egg whites reach and hold stiff peaks. While it’s optional, it’s a helpful safety net especially if you’re new to macarons, improving the structure of your meringue. If you don’t have it, just make sure your egg whites are really clean and dry for best whip results.

Final Thoughts

I have to say, this Pistachio Macarons with Cream Filling Recipe holds a special place in my heart—and my kitchen. Each batch feels like a little celebration, a fun challenge, and a delicious reward all rolled into one. Once you’ve got the technique down, you’ll find it’s totally doable and deeply satisfying. Make them for yourself, or share with friends to brighten any day. I truly hope you enjoy making and eating these as much as I do!

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Pistachio Macarons with Cream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews
  • Author: Madison
  • 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

Delightful French Pistachio Macarons featuring delicate pistachio-flavored almond shells paired with a smooth and creamy Laduree-style pistachio buttercream filling. These elegant treats require precise technique for perfect texture and presentation.

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

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: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, Teflon sheet, or silicone mat to prepare for piping macarons.
  2. Prepare Dry Ingredients: Sift together almond flour, pistachio flour, and powdered sugar twice; discard any chunky bits left in the sifter to ensure smooth batter.
  3. Make Meringue: In a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar, and salt. Beat on medium speed until soft peaks form, approximately 30 to 40 minutes for full fluffy meringue.
  4. Add Coloring and Beat to Hard Peaks: Add a drop of green gel food coloring. Continue beating on medium-low speed until meringue holds hard peaks, indicated by sharp ribs and pointy tips on the whisk.
  5. Incorporate Dry Ingredients: Sift dry ingredients again into meringue. Using a silicone spatula, fold dry ingredients into the meringue carefully until fully incorporated and batter becomes runny enough to draw a figure eight without breaking.
  6. Test Batter Consistency: Drop a small amount of batter into the bowl; peaks should dissolve within about 10 seconds. If not, fold a few more times and retest. Avoid over-folding the batter to maintain proper texture.
  7. Pipe Macaron Shells: Transfer batter into a pastry bag fitted with a round tip. Pipe 1.5-inch rounds spaced about 1 inch apart onto prepared baking sheets, using a macaron template for uniformity.
  8. Remove Air Bubbles and Rest: Tap the baking sheets firmly on the counter several times and use a toothpick to burst large air bubbles. Let the piped shells rest on the counter for 15 minutes to develop a skin.
  9. Bake Macarons: Bake one sheet at a time on the middle oven rack, placing an empty sheet on the top rack to prevent browning. Bake for 18 minutes. Test by gently touching; macarons should be firm with no wobble and bases should remain attached.
  10. Cool Shells: Cool macarons completely on baking mats before peeling off gently to avoid breaking.
  11. Prepare Pistachio Filling: In a small saucepan, combine sugar and water, stirring constantly over medium heat until sugar dissolves. Boil syrup until it reaches 250°F (120°C), about 5 minutes.
  12. Beat Egg Yolks: Meanwhile, beat egg yolks until doubled in size and pale, about 2 minutes. Slowly pour hot syrup into egg yolks while mixer runs on low speed, pouring down the side of the bowl to avoid splatter.
  13. Finish Filling: Increase mixer speed to medium-high and beat until mixture cools to 104°F (40°C), becoming smooth and white. Stir in butter and pistachio paste, beating until smooth and creamy. Transfer filling to a pastry bag with round tip.
  14. Assemble Macarons: Pair shells by size and arrange with shell bottoms facing up on a wire rack. Pipe filling onto bottom shells, sandwich with top shells, and press lightly to spread filling to edges.
  15. Mature and Serve: Store filled macarons in an airtight container in the refrigerator for at least 24 hours to mature and soften flavors. Bring to room temperature about 30 minutes before serving.

Notes

  • Use super fine almond flour to ensure smooth tops; weigh ingredients before sifting.
  • To make pistachio flour, pulse pistachios in a food processor and sift out fine flour; reprocess chunkier bits.
  • Use commercial powdered sugar with cornstarch for better cookie texture.
  • Fine granulated or caster sugar is important for smooth meringue because it dissolves quickly.
  • Cream of tartar is optional but stabilizes egg whites and strengthens meringue.
  • Store filled macarons in an airtight container in the fridge for up to 5 days or freeze for up to 3 months after maturing 24 hours refrigerated.
  • For troubleshooting, monitor batter folding carefully and watch real-time macaronage technique videos.

Nutrition

  • Serving Size: 1 macarons
  • Calories: 100 kcal
  • Sugar: 8 g
  • Sodium: 30 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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