These uncomplicated pistachio macarons are paired with a delicious dark chocolate shell and pistachio filling. If you've never made macarons before, don't fret! This recipe is extremely detailed with process shots to show you each step. These pistachio macarons are a pistachio and chocolate lovers dream and I know you will love them!
These chocolate macarons are filled with a creamy pistachio buttercream and drizzled with melted dark chocolate on top, resulting in a rich and nutty flavor combination!
If you've never made macarons before, don't worry! This recipe is extremely easy to follow and full of helpful tips and tricks for making them successfully.
I love making this flavor around Christmas time as pistachios always make me think of the holidays.
These two flavors meld so well together for a perfect little cookie that I know you will love as much as I do!
Jump to:
pistachio macaron highlights
- Soft and chewy texture
- Dark chocolate shell
- Melty chocolate drizzle on top
- Creamy and smooth pistachio buttercream filling
- Detailed, in depth step-by-step recipe
- No pistachio paste needed!
ingredient notes
- Almond meal: I love buying mine in bulk from Costco or Bob's Red Mill as they have the best high quality meal.
- Sugar: Regular cane or granulated white sugar is important for macarons because it has a fine texture.
- Egg whites: Fresh egg whites are required for successful macarons. Do not use carton or boxed egg whites unless they are unpasteurized.
Full ingredient measurements and instructions can be found in the recipe card below!
expert tips for perfect macarons
- Use a kitchen scale- The ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients.
- Wipe your bowl with vinegar- Before mixing the egg whites, dampen a paper towel with a bit of white vinegar to wipe your bowl with. This will ensure it is free from any fat residue which can prevent your eggs from whipping.
- Whip the whites to stiff peaks- Not whipping the egg whites long enough can result in a whole bunch of macaron problems.
- Gently fold the batter- Using a rubber spatula is required for macaron success. It is the only tool that is gentle enough to fold the batter to the right consistency.
- Use an upside down baking pan- My favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
- Don't skip resting them- Resting the shells is required in order for the feet to form at the bottom of the shell.
- Let them mature overnight- Once filled and assembled, let the macrons mature in the fridge overnight. This will soften the shells and marry the flavors together for the best texture.
You can learn more about macaron success and watch how-to videos in my macaron course, Macarons at Home!
helpful equipment & tools
- Kitchen scale: I have this exact scale and it's always less than $10 on Amazon. The ratio of ingredients is the most important key to success!
- Fine mesh sifter: this tool is required for sifting the dry ingredients so your shells are smooth and lump-free.
- Kitchen Aid stand mixer: I have a standard 4-quart mixer, but a 5-quart would work as well. I don't recommend using a hand-mixer but I know some people do have success with them!
- Silicone baking mats: I prefer to bake them on a silicone baking mat to maintain even heat.
- 18-inch piping bag: A large bag will be easier to pipe with and you can fit all the batter inside it!
- #12 Wilton tip: This tip is what I use every single time. It's a small round tip that allows more control over piping the batter.
instructions
overview
- Make the macaron batter
- Bake the shells
- Drizzle the shells
- Fill with the buttercream
step by step
Step 1: Sift the powder sugar, almond meal, and cocoa powder together into a large bowl, then set it aside.
Step 2: Add the egg whites to a clean stand mixing bowl and use the whisk attachment to whip the whites to soft peaks. Sprinkle the sugar into the mixing bowl and then continue mixing until stiff peaks form.
TIP- Make sure your egg whites are at a stiff peak before moving on. You should look for the meringue to be glossy, shiny, and hold a stiff peak when the whisk is removed.
Step 3: Add the stiff whites to a large bowl and add ⅓ of the sifted dry ingredients. Fold the dries and meringue together with a rubber spatula and then add the next third. Continue folding until all of the dries are combined into the meringue.
Step 4: Scrape the batter against the sides of the bowl until the batter starts to look thin and glossy. Pick up some of the batter and let it fall off the spatula. If it falls slowly in ribbons and you can draw a figure 8 with it, the batter is ready.
TIP- Scrape the batter slowly otherwise it's easy to overmix the batter!
Step 5: Fit an 18 inch piping bag with a #12 round Wilton tip and fill it with the batter. Flip a baking tray upside down and line it with a silicone baking mat. Pipe the batter directly above the tray into 2 inch round shells, spaced 2 inches apart. Tap the tray on the counter and then sprinkle the shells with some crushed pistachio pieces.
Let the shells rest until a dry skin forms, then bake at 300 F/149 C for 12-14 minutes. Touch the top of the shell to see if it moves while baking, if it doesn't budge from the feet, they are done.
Step 6: Drizzle the shells diagonally with melted chocolate and sprinkle with more pistachios.
TIP- Make sure the shells are completely cooled before popping them off the mat or they will stick and pull out the centers. If they stick to the mat even after cooling, it's likely you underbaked them.
storage & freezing
- Fridge: Once filled, store in a sealed container overnight in the fridge to soften. They will stay fresh for up to one week in the fridge!
- Freezer: You can freeze just the shells or the filled macarons for up to one month in a container or freezer bag.
- Make-ahead: I always recommend making macarons the day before you plan on serving them so they have time to mature in the fridge!
NOTE- Naturally the macarons will harden in the fridge so before eating, leave them out at room temperature for 30-60 minutes to soften.
recipe notes
- Use a scale! Macaron success is all about the right ratio of ingredients which can be hard to achieve using measuring cups.
- I do not recommend halving the recipe as the amount of egg white is very hard to whip up in the mixing bowl.
- Make and assemble the cookies the day before you plan on serving them so they have time to mature overnight, which will result in a chewier cookie.
variations
- Buttercream: You can add more crushed pistachios to the buttercream or add a bit of pistachio extract for even more flavor!
faq's
It's not required, but highly recommended! Over night, the shells will absorb some of the moisture from the filling and that will make them soft, chewy, and marry the flavor from the filling into the shell.
You most likely did not whip the egg whites long enough or you deflated too much air when folding. Macarons depend on the air bubbles in the meringue to rise in the oven, so not having enough air can cause them to not rise.
Yes. As soon as you feel the shells are dry and look matte and not shiny, throw them in the oven!
You will know when you pick up the batter with your spatula it will run off quickly and immediately disappear back into the bowl. Your shells will also look like flat pancakes once they are piped.
Unfortunately no, because you removed too much of the air in the batter you can't put it back in! You can still bake them, although they will not look right, they will still taste great 🙂
When they are baking, open the oven door and gently push the top of the shell. If the top moves from the feet, let them bake 1 minute longer. The top of the shell should not budge from the feet when they are done baking.
Yes! Dab a little bit of the macaron batter on each corner of the tray and then stick the paper on top to keep it from moving. You may need to decrease your oven temperature slightly if the bottoms of your shells are browning or exploding.
more macaron recipes you'll love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Pistachio Dark Chocolate Macarons
Equipment
- kitchen scale
- Stand mixing bowl with whisk and paddle attachment
- large mixing bowl
- rubber spatula
- 18 inch piping bag
- Silicone baking mat
- baking tray ( SEE NOTES )
- #12 round Wilton tip
Ingredients
Chocolate Shell Ingredients
- 120 grams powdered sugar
- 138 grams blanched almond meal
- 8 grams dark cocoa powder
- 102 grams egg whites, room temperature
- 110 grams granulated sugar
- ⅛ teaspoon cream of tartar
- pistachio crumbs
- dark chocolate chips
Filling Ingredients
- 10 tablespoon unsalted butter, soft 141 grams
- 1 cup powdered sugar 100 grams
- ¾ teaspoon vanilla extract
- ½ tablespoon 2% milk
- ¼ teaspoon almond extract
- ⅓ cup pistachio crumbs
Instructions
Making the Macaron Shells
- Line an upside down pan with a silicone baking mat and fit a piping bag with a small #12 Wilton round tip, then set them both aside.
- In a medium bowl, sift the almond meal, powdered sugar, and cocoa powder into a larger bowl and discard any large pieces. Set aside.120 grams powdered sugar, 138 grams blanched almond meal, 8 grams dark cocoa powder
- In a stand mixing bowl, begin whisking the egg whties on medium low speed (speed 3-4) for 2-3 minutes until foamy, then add the cream of tartar.⅛ teaspoon cream of tartar, 102 grams egg whites, room temperature
- Very slowly, sprinkle the sugar into the mixing whites with a spoon. When all of the sugar is added, increase the speed to medium (speed 4-5) and whip for about 6-7 minutes or until stiff peaks form.110 grams granulated sugar
- Add ⅓ of the sifted dry mixture to the bowl of meringue. Fold very gently with a spatula until combined. Continue until all of the dry ingredients are incorporated.
- Scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in a continuous ribbon. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.
- Pipe the batter directly over the baking tray. Drop the pan on the counter a few times to release any air bubbles which you can pop with a tooth pick. Sprinkle the tops of the shells with some pistachio crumbs.pistachio crumbs
- Let the shells sit to dry and form a skin, at least 30 minutes or until you can touch the tops without leaving an impression. Preheat the oven to 300 F/149 C.
- Bake for 12-14 minutes. The shells are done baking when the top of the shell doesn't budge from the feet. Let the tray cool completely before removing.
Making the Filling
- In a mixing bowl add the butter and use the paddle to mix the butter on low for 1-2 minutes or until smooth. Add the powdered sugar in ½ cup at a time. Mix on low until combined, then increase the speed to medium and whip until light and fluffy. Add the milk, vanilla extract, and almond extract and mix on low to combine. Then add the pistachio crumbs and mix until combined.10 tablespoon unsalted butter, soft, 1 cup powdered sugar, ¾ teaspoon vanilla extract, ½ tablespoon 2% milk, ¼ teaspoon almond extract, ⅓ cup pistachio crumbs
Assembling the Macarons
- Drizzle the shells with melted chocolate chips and sprinkle with more pistachios. Sandwich with the other half of the shell, place in a sealed container and let mature in the fridge overnight to soften.dark chocolate chips
Notes
Tips for Perfect Macarons
- Use almond meal, not almond flour- almond flour is not as fine as almond meal and you will have little brown specks in your shells.
- Use a kitchen scale- the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients for success!
- Wipe your bowl with vinegar- before mixing the egg whites, dampen a paper towel with a bit of white vinegar to ensure it is free from any fat residue which can prevent your eggs from whipping.
- Whip the whites to stiff peaks- not whipping the egg whites long enough can result in a whole bunch of macaron problems.
- Gently fold the batter- using a rubber spatula is required for macaron success. It is the only tool that is gentle enough to fold the batter to the right consistency.
- Use an upside down baking pan- my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
- Don't skip resting them- resting the shells is required in order for the feet to form at the bottom of the shell when baking.
- Let them mature overnight- once filled and assembled, let the macrons mature in the fridge overnight. This will soften the shells and marry the flavors together for the best texture.
Storage
Once filled, store them in an air tight container overnight in the fridge to soften. They will stay fresh for 2-3 days at room temperature or 1 week in the fridge! You can also freeze just the shells or the filled macarons for up to 1 month! Naturally the macarons will harden in the fridge so before eating, leave them out at room temperature for 30-60 minutes to soften.The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Dawn says
i loved making these for the holidays they were very impressive and fun to share with family