Ingredients
Scale
- 100g aged egg whites (about 3 eggs)
- 100g granulated sugar
- 100g powdered sugar
- 50g almond flour
- 50g pistachio flour
- Green gel food coloring (optional)
- ½ cup unsalted butter, softened
- ¾ cup powdered sugar (for buttercream)
- 2–3 tbsp pistachio paste or pistachio butter
- Pinch of salt
- ½ tsp vanilla extract (optional)
Instructions
- Beat aged egg whites until foamy. Gradually add granulated sugar and whip to stiff peaks.
- Sift together almond flour, pistachio flour, and powdered sugar. Fold into meringue until batter flows like lava.
- Pipe rounds on parchment or silicone mats. Tap trays to release air bubbles. Rest for 30–45 minutes until a skin forms.
- Bake at 300°F (150°C) for 14–16 minutes. Let cool completely.
- Cream butter until fluffy. Add powdered sugar, pistachio paste, salt, and vanilla. Mix until smooth.
- Fill macaron shells with buttercream. Refrigerate at least 12–24 hours before serving.
Notes
Use real pistachios for authentic flavor. Resting the filled macarons enhances texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 9g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg