Pistachio Macarons with Cream Filling Recipe

If you’re craving something delicate, nutty, and downright irresistible, you’re going to want to try this Pistachio Macarons with Cream Filling Recipe. Trust me, these little almond-green beauties have a crisp shell with a luscious pistachio cream center that melts in your mouth. Over the years, I’ve fine-tuned this recipe so it’s perfect whether you’re a seasoned baker or the adventurous novice. Stick around—I’ll walk you through all the tips and tricks so you nail it every time!

this …

Ingredients & Why They Work

Each ingredient in this Pistachio Macarons with Cream Filling Recipe plays a vital role in texture and flavor. Whether it’s the finely ground almond flour for smooth shells, or using room-temperature eggs to whip the perfect meringue, these little details will elevate your macarons. Here’s a quick rundown of what to look for when shopping and prepping.

• Fine Almond Flour: Choose superfine or blanched almond flour to get those ultra-smooth, crack-free shells.
• Pistachio Flour: Homemade is best for freshness, but finely ground pistachio flour from the store works too.
• Powdered Sugar: Pre-mixed with cornstarch, it helps keep the shells delicate and not sticky.
• Egg Whites: Use them at room temperature for easier whipping and better volume.
• Granulated Sugar: Fine granulated or caster sugar works best to dissolve quickly in the meringue.
• Cream of Tartar: Optional but recommended to stabilize egg whites and get strong peaks.
• Green Gel Food Coloring: A little goes a long way—use vibrant gel colors for that beautiful pistachio shade without affecting texture.
• Pistachio Paste: The star of the filling, it adds intense nutty flavor and creamy texture.
• Butter: Unsalted and soft at room temperature to blend smoothly into the cream.

Make It Your Way

One of the best parts about this Pistachio Macarons with Cream Filling Recipe is how adaptable it can be. I love to switch up the filling depending on the season or occasion, and I’m sure you’ll find your own spin, too.

• Variation: For a lighter touch, I sometimes swap half of the butter in the filling with cream cheese. It adds a lovely tang and makes the cream less rich but just as dreamy.
• Seasonal Twist: Add a hint of rosewater or orange blossom water to the cream filling for a floral note that sings springtime.
• Dietary Mod: Use aquafaba in place of egg whites for a vegan-friendly macaron shell—just a heads-up, it’ll change texture a bit.

Step-by-Step: How I Make Pistachio Macarons with Cream Filling Recipe

Step 1: Prep All Your Ingredients and Workspace

Before starting, weigh and sift your dry ingredients twice—that’s almond flour, pistachio flour, and powdered sugar. This gets rid of chunks, ensuring your shells are smooth. Also, have your egg whites at room temperature; they whip up better, giving you that glossy meringue I love. Line your baking sheets with parchment or silicone mats so the macarons don’t stick. This prep saves headaches later, trust me.

Step 2: Creating the Perfect Meringue

In my KitchenAid, I whip the egg whites with granulated sugar, cream of tartar, and salt at medium speed until soft peaks form—which usually takes 30-40 minutes. I know, it sounds long, but this slow beat gives you the stable, full peaks that hold up during folding. Then, stir in your green gel food coloring and whip again until hard peaks emerge: when the meringue forms stiff, pointy peaks and stays on your whisk like a fluffy cloud.

Step 3: Folding Dry Ingredients into the Meringue

This step makes or breaks your macaron. Sift your dry mix again into the meringue for extra smoothness, then gently fold using a silicone spatula. The key is patience: fold and fold, about 50 times if you’re new, folding clockwise from the bottom and cutting the batter in half. You’re aiming for a batter that flows slowly off the spatula like lava and when you drop a bit back into the bowl, it smooths out in about 10 seconds. Sensory cues like these help you avoid over- or under-folding.

Step 4: Piping and Resting the Shells

Load your batter into a piping bag fitted with a round tip, hold at 90 degrees to your baking sheet, and pipe uniform 1.5-inch circles about an inch apart. I like to use a macaron template underneath my parchment to keep the sizes consistent—that really pays off in the results. Tap your tray on the counter to pop air bubbles then use a toothpick to gently burst any big ones. Let them rest for 15 minutes until a skin forms—this step helps your macarons develop their famous feet while baking.

Step 5: Baking

Bake one tray at a time at 300°F (150°C), placing an empty tray on the rack above to prevent browning. Bake for 15-18 minutes, checking towards the end by gently nudging a shell: it should be firm and hold its shape with no wobble. If you’re worried, err on the side of a little extra baking rather than less—undercooked shells can deflate when cooled.

Step 6: Making the Laduree Pistachio Cream Filling

While shells cool, let’s make the magic filling. Heat sugar and water until it boils and reaches 250°F (120°C). Meanwhile, whip your egg yolks until light and doubled in size, then carefully drizzle the hot sugar syrup down the bowl’s side while whisking. Beat this mixture until cool (around 104°F or 40°C), then blend in butter and pistachio paste until silky and smooth. This luscious cream is what takes these macarons from good to showstopper.

Step 7: Assemble and Mature

Pair your shells by size, pipe a generous dollop of filling onto the bottom shell, then sandwich it with the top shell. Press gently so filling spreads evenly to the edges. Pop these babies in the fridge for at least 24 hours so the flavors meld and the filling softens those crisp shells to the perfect tender bite.

How to Serve Pistachio Macarons with Cream Filling Recipe

Garnishes

I like to sprinkle a few crushed pistachios on top of the cream before sandwiching for an extra crunch and visual pop. For special occasions, a light dusting of edible gold dust or shimmering sugar makes these macarons feel extra fancy and festive.

Side Dishes

Pair them with a cup of strong espresso or a floral green tea like jasmine. The nutty sweetness of the macaron complements the slight bitterness of the drink perfectly. Also, fresh berries on the side can lighten the richness and add freshness.

Creative Ways to Present

I’ve arranged these on tiered dessert stands at birthday parties and even wrapped individual macarons in translucent boxes tied with ribbon for wedding favors. If you’re making them for a crowd, consider stacking them in a pistachio-colored pyramid or scatter edible flowers around to impress your guests visually and palate-wise.

Make Ahead and Storage

Storing Leftovers

I store leftover filled macarons in an airtight container in the fridge, where they keep beautifully for up to 5 days. Let them come to room temperature before eating—about 30 minutes—so the texture and flavors are ideal.

Freezing

I’ve had great success freezing macarons after the 24-hour maturation in the fridge. Just place them in an airtight container and freeze for up to 3 months. Thaw gently in the fridge overnight before serving to keep that tender-chewy texture intact.

Reheating

Macarons don’t need reheating, but if you want to refresh that just-baked feel, bring them to room temperature and pop them under a warm kitchen light or very briefly (few seconds) in a low-temp oven (about 250°F) — but watch them carefully to prevent drying out.

FAQs

Final Thoughts

This Pistachio Macarons with Cream Filling Recipe holds a special place in my kitchen heart—it’s the recipe I turn to when I want to impress without stress. The balance of nutty, sweet, and creamy, plus those satisfying shells, make it a winner every time. If you give it a try, be sure to savor every bite and remember, practice makes perfect! I’m cheering you on—these macarons will definitely make your kitchen and taste buds happy.

Print