Pistachio Macarons
Servings: 50 whole macarons
Ingredients
Macaron Shells
- 275 grams finely ground almond flour blanched
- 250 grams powdered sugar
- 210 grams granulated sugar
- 210 grams egg whites from 6-8 eggs
- food coloring
- pinch of cream of tartar
Macaron Filling
- 1 sticks (4 oz sticks) 4 oz sticks unsalted butter room temperature
- 2 cups powdered sugar
- 1 tablespoon whole milk powder
- 2 teaspoons pure vanilla extract
- 8 tablespoons pistachios (plus more, if you want to add to the shells) salted and shelled (ground)
- 2 tablespoons heavy cream
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/. This is a risky move if you're a beginner macaron baker, but I like to remove 25 grams of almond flour (if you're making the full batch from that link) and add in 25 grams of ground (salted and shelled) pistachios to the batter after you've sifted the almond flour/powdered sugar mixture.
- Bake the shells and let them cool completely
Making the Filling
- Beat all the ingredients together with the paddle attachment until light and fluffy
- Put into a piping bag
- Pipe the filling into a macaron shell and sandwich another shell on top
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying