These Pistachio Macarons are an elegant and indulgent dessert, combining delicate almond shells with a rich pistachio cream cheese filling. Finished with a drizzle of white chocolate and a dusting of ground pistachios, they offer a perfect balance of texture, flavor, and visual appeal.
Why You’ll Love This Recipe
Pistachio lovers will adore the nutty depth in both the macaron shells and the creamy filling. The smooth cream cheese adds richness without overpowering the pistachio, while the white chocolate drizzle and ground pistachio topping add a luxurious finish. These are perfect for gifting, special occasions, or treating yourself to something extraordinary.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the macaron shells:
-
100 g almond flour
-
100 g powdered sugar
-
80 g egg whites (aged at room temperature)
-
80 g granulated sugar
-
Green gel food coloring (optional)
For the pistachio cream cheese filling:
-
4 oz cream cheese, softened
-
2 tbsp unsalted butter, softened
-
¼ cup pistachio paste
-
1 cup powdered sugar
-
1 tsp vanilla extract
For decoration:
-
½ cup white chocolate, melted
-
2 tbsp ground pistachios
directions
1. Make the macaron shells:
-
Line two baking sheets with parchment paper or silicone mats.
-
Sift together almond flour and powdered sugar into a bowl.
-
In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
-
Add green gel food coloring if desired.
-
Fold the dry mixture into the meringue using a spatula until the batter flows like lava and forms ribbons.
-
Transfer to a piping bag and pipe 1-inch circles onto prepared baking sheets.
-
Tap trays on the counter to remove air bubbles. Let sit for 30–60 minutes until tops are dry to the touch.
-
Preheat oven to 300°F (150°C).
-
Bake for 15–18 minutes. Let cool completely before removing from trays.
2. Make the pistachio cream cheese filling:
10. Beat cream cheese and butter until smooth.
11. Add pistachio paste and vanilla, then gradually beat in powdered sugar until smooth and creamy.
12. Transfer to a piping bag and chill slightly if needed for firm consistency.
3. Assemble the macarons:
13. Match macaron shells by size. Pipe filling onto one shell and top with another to form a sandwich.
14. Drizzle assembled macarons with melted white chocolate and sprinkle with ground pistachios.
15. Refrigerate for 24 hours to mature flavors. Bring to room temperature before serving.
Servings and timing
This recipe makes about 24 macarons (12 sandwiches).
Prep time: 45 minutes
Resting time: 30–60 minutes
Baking time: 15–18 minutes
Chilling/maturing time: 24 hours
Total time: About 26 hours including resting and chilling
Variations
-
Nut-Free Option: Use sunflower seed flour in place of almond flour.
-
Pistachio-Chocolate: Replace white chocolate drizzle with dark chocolate.
-
Flavor Twist: Add a drop of rose water to the filling for a floral hint.
-
Colorful Shells: Use pastel green or split the batter and marble two colors.
storage/reheating
Store macarons in an airtight container in the refrigerator for up to 5 days.
For best texture, let them rest at room temperature for 15–20 minutes before serving.
They can also be frozen for up to 1 month and thawed in the fridge overnight.
FAQs
Why are my macarons hollow?
This can be due to over-mixing or under-baking. Be sure to follow resting and baking times closely.
Can I make pistachio paste at home?
Yes, blend shelled pistachios with a bit of oil until smooth. Strain for a finer texture.
What food coloring works best?
Gel or powder food coloring is best—avoid liquid as it can alter the batter consistency.
Do I need to age egg whites?
Aging helps stabilize the meringue. Let them sit in the fridge for 24 hours, then bring to room temperature.
How do I get smooth macaron tops?
Sift dry ingredients well and gently tap trays after piping to remove air bubbles.
Why did my macarons crack?
Cracks usually result from skipping the resting period or baking at too high a temperature.
Can I make the filling in advance?
Yes, store it covered in the fridge for up to 3 days. Let soften before piping.
How long should macarons mature?
At least 24 hours in the fridge allows flavors and textures to meld.
Can I skip the white chocolate drizzle?
Yes, but it adds a decorative and sweet finishing touch.
What can I serve these with?
Serve with espresso, green tea, or a glass of dessert wine for an elegant pairing.
Conclusion
Pistachio Macarons with Pistachio Cream Cheese Filling are a refined and rewarding dessert, perfect for impressing guests or enjoying a luxurious treat at home. With their delicate shells, nutty filling, and elegant decoration, these macarons offer a delightful balance of flavor and beauty in every bite.
Print
Pistachio Macarons with Pistachio Cream Cheese Filling
- Total Time: 1 hour 3 minutes
- Yield: 20 macarons
- Diet: Vegetarian
Description
These Pistachio Macarons are an elegant and indulgent dessert, combining delicate almond shells with a rich pistachio cream cheese filling. Finished with a drizzle of white chocolate and a dusting of ground pistachios, they offer a perfect balance of texture, flavor, and visual appeal.
Why You’ll Love This Recipe
Pistachio lovers will adore the nutty depth in both the macaron shells and the creamy filling. The smooth cream cheese adds richness without overpowering the pistachio, while the white chocolate drizzle and ground pistachio topping add a luxurious finish. These are perfect for gifting, special occasions, or treating yourself to something extraordinary.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the macaron shells:
-
100 g almond flour
-
100 g powdered sugar
-
80 g egg whites (aged at room temperature)
-
80 g granulated sugar
-
Green gel food coloring (optional)
For the pistachio cream cheese filling:
-
4 oz cream cheese, softened
-
2 tbsp unsalted butter, softened
-
¼ cup pistachio paste
-
1 cup powdered sugar
-
1 tsp vanilla extract
For decoration:
-
½ cup white chocolate, melted
-
2 tbsp ground pistachios
directions
1. Make the macaron shells:
-
Line two baking sheets with parchment paper or silicone mats.
-
Sift together almond flour and powdered sugar into a bowl.
-
In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
-
Add green gel food coloring if desired.
-
Fold the dry mixture into the meringue using a spatula until the batter flows like lava and forms ribbons.
-
Transfer to a piping bag and pipe 1-inch circles onto prepared baking sheets.
-
Tap trays on the counter to remove air bubbles. Let sit for 30–60 minutes until tops are dry to the touch.
-
Preheat oven to 300°F (150°C).
-
Bake for 15–18 minutes. Let cool completely before removing from trays.
2. Make the pistachio cream cheese filling:
10. Beat cream cheese and butter until smooth.
11. Add pistachio paste and vanilla, then gradually beat in powdered sugar until smooth and creamy.
12. Transfer to a piping bag and chill slightly if needed for firm consistency.
3. Assemble the macarons:
13. Match macaron shells by size. Pipe filling onto one shell and top with another to form a sandwich.
14. Drizzle assembled macarons with melted white chocolate and sprinkle with ground pistachios.
15. Refrigerate for 24 hours to mature flavors. Bring to room temperature before serving.
Servings and timing
This recipe makes about 24 macarons (12 sandwiches).
Prep time: 45 minutes
Resting time: 30–60 minutes
Baking time: 15–18 minutes
Chilling/maturing time: 24 hours
Total time: About 26 hours including resting and chilling
Variations
-
Nut-Free Option: Use sunflower seed flour in place of almond flour.
-
Pistachio-Chocolate: Replace white chocolate drizzle with dark chocolate.
-
Flavor Twist: Add a drop of rose water to the filling for a floral hint.
-
Colorful Shells: Use pastel green or split the batter and marble two colors.
storage/reheating
Store macarons in an airtight container in the refrigerator for up to 5 days.
For best texture, let them rest at room temperature for 15–20 minutes before serving.
They can also be frozen for up to 1 month and thawed in the fridge overnight.
FAQs
Why are my macarons hollow?
This can be due to over-mixing or under-baking. Be sure to follow resting and baking times closely.
Can I make pistachio paste at home?
Yes, blend shelled pistachios with a bit of oil until smooth. Strain for a finer texture.
What food coloring works best?
Gel or powder food coloring is best—avoid liquid as it can alter the batter consistency.
Do I need to age egg whites?
Aging helps stabilize the meringue. Let them sit in the fridge for 24 hours, then bring to room temperature.
How do I get smooth macaron tops?
Sift dry ingredients well and gently tap trays after piping to remove air bubbles.
Why did my macarons crack?
Cracks usually result from skipping the resting period or baking at too high a temperature.
Can I make the filling in advance?
Yes, store it covered in the fridge for up to 3 days. Let soften before piping.
How long should macarons mature?
At least 24 hours in the fridge allows flavors and textures to meld.
Can I skip the white chocolate drizzle?
Yes, but it adds a decorative and sweet finishing touch.
What can I serve these with?
Serve with espresso, green tea, or a glass of dessert wine for an elegant pairing.
Conclusion
Pistachio Macarons with Pistachio Cream Cheese Filling are a refined and rewarding dessert, perfect for impressing guests or enjoying a luxurious treat at home. With their delicate shells, nutty filling, and elegant decoration, these macarons offer a delightful balance of flavor and beauty in every bite.
Ingredients
These Pistachio Macarons are delicate, chewy almond meringue cookies filled with a luscious pistachio cream cheese filling, drizzled with white chocolate and topped with crushed pistachios. A beautiful and delicious treat for special occasions! Keywords: pistachio macarons, pistachio cream cheese filling, French macarons, pistachio dessert, elegant cookie recipe
Instructions
For the Macaron Shells:
-
1 cup almond flour
-
3/4 cup powdered sugar
-
2 large egg whites (room temperature)
-
1/4 cup granulated sugar
-
Green gel food coloring (optional)
For the Pistachio Cream Cheese Filling:
-
4 oz cream cheese, softened
-
2 tbsp unsalted butter, softened
-
1/2 cup powdered sugar
-
1/4 cup pistachio paste or finely ground pistachios
For the Topping:
-
1/4 cup white chocolate, melted
-
2 tbsp ground pistachios (for garnish)
Notes
-
Make the Macaron Shells:
-
Sift almond flour and powdered sugar together into a bowl.
-
In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form.
-
Add food coloring if using.
-
Fold in dry ingredients until batter flows like lava.
-
Pipe 1-inch circles on a lined baking sheet. Tap tray to release air bubbles.
-
Let sit for 30–60 minutes until a skin forms.
-
Bake at 300°F (150°C) for 15–18 minutes. Cool completely.
-
-
Prepare the Filling:
-
Beat cream cheese and butter until smooth.
-
Add powdered sugar and pistachio paste or ground pistachios. Mix until creamy.
-
Transfer to a piping bag.
-
-
Assemble the Macarons:
-
Pair similar-sized shells. Pipe filling onto one and sandwich with another.
-
Drizzle with melted white chocolate and sprinkle with ground pistachios.
-
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French