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pistachio macarons with dark chocolate drizzle.
5 from 1 vote
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Pistachio Dark Chocolate Macarons

These uncomplicated macarons are paired with a delicious dark chocolate shell, filled with a pistachio almond frosting and drizzled with dark chocolate.
Servings 20 servings
Prep 1 hr
Cook 13 mins
Total 1 hr 43 mins
Course : Dessert
Cuisine : French

Equipment

  • Stand mixing bowl with whisk and paddle attachment
  • large mixing bowl
  • rubber spatula
  • 18 inch piping bag
  • Silicone baking mat
  • baking tray ( SEE NOTES )
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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
  • 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
  • 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

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients.
ALSO NOTE: Dark vs. light baking pans- baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 275 F/135 C.
Step by step process photos are provided above, in the body of this post.

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.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 14.9g | Protein: 2.6g | Fat: 10.7g | Saturated Fat: 4.4g | Cholesterol: 17mg | Sodium: 56mg | Potassium: 87mg | Fiber: 1.2g | Sugar: 13.1g | Calcium: 25mg