Making macarons at home may seem like a challenge, but it really isn’t as complicated as it seems. These macarons are made with French Meringue, and require only a few minutes of work. The longest part in the process is to wait about 24 hours after filling in order to allow the macarons get the right texture for eating.

Pistachio Macarons

Photo: Natalie Levin

3.78 from 9 votes

Pistachio Macarons

Servings 20 pistachio macarons
Author Natalie


For green macaron shells:

  • 100 grams sugar powder
  • 65 grams almond meal
  • 50 grams egg whites
  • Pinch of salt
  • 20 grams sugar
  • Green food coloring gel or powder

Pistachio ganache (first filling option):

  • 150 grams white chocolate
  • 20 grams pistachio paste
  • 30 ml. heavy cream


  1. Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.
  2. Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.
  3. Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.
  4. Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.
  5. Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe macarons on an oven tray lined with silicon mat.
  6. Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
  7. Preheat the oven to 150c degrees.
  8. Bake the macarons for about 10-13 minutes or until set.
  9. Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.
  10. Pistachio ganache: chop the chocolate and put in a bowl.
  11. Add heavy cream and pistachio paste and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
  12. Cool completely in the refrigerator for 3-4 hours until set.
  13. Transfer the ganache into a pastry bag and fill the macarons. Refrigerate in a sealed box for 24 hours.
  14. Serve at room temperature.

Recipe Notes

  • Keep the macarons in a sealed box in the refrigerator for up to a week.
  • Serve at room temperature.
Pistachio Macarons

Photo: Natalie Levin