Our pistachio macarons balance sweet, nutty shells with a bright lemon filling.
Learn how to make pistachio macarons, and impress everyone at your next gathering with these petite sweets.
What Are Macarons?
Credit:Molly Bolton
They’ll still be delicious, and you’re one step closer to that perfect batch.
Bring to room temperature before serving.
)raw pistachios
2/3cup(about 2 1/2 oz.
Credit:Molly Bolton
)sifted super-fine almond flour(such as Bob’s Red Mill)
3largeegg whites(about 5 Tbsp.
)sifted powdered sugar
Lemon Buttercream:
1/2cup(4 oz.
)unsalted butter, softened
2cups(about 6 1/2 oz.
Credit:Molly Bolton
Line 2 large rimmed baking sheets with a silicone baking mat or parchment paper.
Add pistachios to the bowl of a food processor.
Process until pistachios are very finely ground, about 30 seconds.
Credit:Molly Bolton
Transfer ground pistachios to a fine-mesh sieve set over a large bowl, and sift.
Return any bits caught in the sieve to food processor; repeat processing and sifting steps 2 more times.
Fold in another third of the beaten egg white mixture until just combined.
Credit:Molly Bolton
Repeat once more with remaining egg white mixture until mixture just begins to flow off the spatula.
Be careful to not overmix.
Tap baking sheets lightly on the counter to release any large air pockets.
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Use a wooden pick to pop any small air bubbles.
Let rest at room temperature until Macarons are dry to the touch, about 20 minutes.
Transfer baking sheets to wire racks, and cool completely, about 15 minutes.
Credit:Molly Bolton
Transfer to a piping bag fitted with a 1/2-inch round piping tip, and set aside.
Drizzle tops of Macarons with Glaze, and sprinkle evenly with reserved ground pistachio pieces.
Made with almond and pistachio flour, these macarons are gluten-free.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It is possible, although somewhat untraditional, to make macarons without nuts.
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Caitlin Bensel; Food Stylist: Torie Cox
