1-How to Prepare the Perfect Pistachio Macarons: Diving into making pistachio macarons might seem tricky at first, but with these clear steps, you’ll feel confident from start to finish. Begin by preheating your oven to 300°F (150°C) and lining baking sheets with parchment paper or silicone mats for easy release. Sift the almond flour, pistachio flour, and powdered sugar together twice to mix them evenly and remove any lumps, setting a strong base for your shells.

2-Next, in a clean bowl, combine the egg whites, granulated sugar, cream of tartar if you’re using it, and salt. Beat this on medium speed until soft peaks form, which takes about 30-40 minutes, then add the green gel food coloring and continue until stiff peaks appear. This meringue is the heart of your macarons, giving them that light, airy feel. Gently fold the sifted dry ingredients into the meringue with a spatula until the batter reaches a lava-like consistency, where it slowly draws a figure eight and peaks dissolve in about 10 seconds.

3-Piping and Baking the Shells: Transfer the batter to a pastry bag fitted with a round tip, and pipe 1.5-inch rounds onto your prepared sheets, spacing them about 1 inch apart. Tap the sheets firmly on the counter to release air bubbles, and pop any stubborn ones with a toothpick for smooth surfaces. Let the shells rest for 15 minutes before baking one sheet at a time on the middle rack without convection for 15-18 minutes, until they’re firm and not wobbly.

4-Creating the Filling and Assembling: For the filling, combine granulated sugar and water in a saucepan, bring to a boil until the sugar dissolves, and cook to 250°F (120°C). Meanwhile, whisk the egg yolks until they’re pale and doubled in volume. Slowly pour the hot syrup into the yolks with the mixer running on low, then increase to medium-high speed until the mixture cools to 104°F (40°C). Stir in the butter and pistachio paste until smooth, and transfer to a pastry bag.

5-Final assembly: Pair the cooled shells by size, pipe the filling onto the flat side of one shell, and gently press another on top. Refrigerate the filled macarons for at least 24 hours to let flavors develop. For more baking inspiration, check out our apple spice crumb muffins recipe on our site.