Equipment
Ingredients
For the Shells
- 145 g confectioners' sugar
- 55 g raw shelled pistachios
- 30 g superfine blanched almond flour
- 1 lemon, cut
- 90 g egg white, room temperature
- 3 g salt
- 75 g sugar
- 1 ml almond extract
- ½ ml green food coloring
For the Filling
- 115 g pistachio spread
- 60 ml heavy cream, room temperature
- 85 g unsalted butter, room temperature
- 5 ml vanilla extract
- 1 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 121 kcal
- Protein
- 2 g
- Carbohydrates
- 13 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 75 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 11 mg
- Potassium
- 87 mg
- Calcium
- 11 mg
- Iron
- 0.4 mg
- Magnesium
- 10 mg
- Phosphorus
- 41 mg
- Zinc
- 0.2 mg
- Vitamin A
- 38 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.2 mg
- Folate
- 7 mcg
- Water
- 6 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trace 23 circles, 3cm (1.25 inches) in diameter, onto parchment paper or silicone mats. Flip the paper over and place onto flat baking sheets.
Pulse confectioners' sugar, pistachios, and almond flour in a food processor for 30 seconds until finely ground. Sift the mixture through a sieve, re-processing any large remnants until they pass through.
Wipe the mixer bowl with lemon to ensure it is grease-free. Whisk egg whites and salt on medium-low speed for 20 seconds until frothy.
Increase speed to medium-high and gradually add granulated sugar. Beat for 1 to 2 minutes until the meringue reaches stiff, matte peaks. Whisk in almond extract and food coloring.
Fold half of the dry ingredients into the meringue with a spatula. Add the remaining dry ingredients and fold vigorously, deflating the whites until no dry spots remain.
Continue folding until the batter is smooth and glossy. It should fall from the spatula in a ribbon that merges back into the surface within 15 seconds.
Transfer batter to a piping bag with a round tip. Pipe into the centers of the traced circles. Tap the tray firmly on a counter to release air and pop any surface bubbles with a toothpick.
Let the shells sit at room temperature for 45 to 60 minutes. They are ready when the surface is matte and feels leathery and non-sticky to the touch.
Preheat oven to 135°C (275°F). Bake one sheet at a time for 16 to 22 minutes until shells are set and do not wiggle. Cool completely on the sheets.
Whisk pistachio spread and heavy cream until smooth. In a separate bowl, cream the butter, vanilla, and salt for 90 seconds. Gradually beat the pistachio mixture into the butter.
Pipe a teaspoon of filling onto the flat side of half the shells. Press the remaining shells on top to form sandwiches.
Place macarons in an airtight container and refrigerate for 24 hours. This allows the shells to soften and the flavors to mature.
Chef's Notes
- Macarons are highly sensitive to humidity; avoid making them on rainy days if possible.
- Aging the filled macarons for 24 hours is essential for the correct chewy texture.
Storage
Refrigerator: 7 days — Store in an airtight container to maintain shell texture.
Freezer: 3 months — Thaw in the refrigerator for 2 hours before serving.
Troubleshooting
Shells cracked on top
Cause: Inadequate drying time or oven temperature too high
Fix: Cannot be fixed
Prevention: Ensure a skin has fully formed before baking; use an oven thermometer to verify 135°C
Hollow shells
Cause: Meringue was over-whipped or the batter was under-mixed (macaronage)
Fix: Cannot be fixed
Prevention: Stop whisking meringue at stiff peaks; ensure batter reaches the ribbon stage
Cultural Context
The macaron is a pillar of French pâtisserie, popularized in its sandwich form by Ladurée in Paris during the early 20th century.
