Pistachio Macarons

May 9th, 2010


Happy Mother’s Day!


Even though these lovely pistachio macarons weren’t made for Mother’s Day – they were made for my Mum – on her birthday. They were the decorations for the dessert I made for her (a while ago now), I hope to post it soon. For the main meal on her birthday, we made the most awesome beef bourguignon pie – using Julia Child’s recipe (here is the recipe, if you don’t have the book). It was AMAZING! It took a while to prepare, but was worth it – it doesn’t get any better.


These home made pistachio macarons turned out just how I wanted. Cute little feet (the frill at the base of the macaron), slightly crisp on the outside, a lovely chewy centre and a wonderfully tasty pistachio flavour.


These would be perfect for a kitchen tea, high tea, baby shower or petit fours after a meal.


Pistachio Macarons

Recipe by Anita @ Leave Room for Dessert

Makes 46 sandwiched macarons

120g egg whites (aged for a day or two – covered in the fridge then brought to room temperature, or left at room temperature if the weather’s cool)
90g caster sugar
220g pure icing sugar
80g almond meal
80g pistachios

Pistachio butter cream
80g butter, at room temperature
160g icing sugar
50g pistachio

Process the icing sugar, pistachios and almond meal in a food processor until very finely ground, like dust. Sift and set aside.

Beat egg whites until frothy, add the caster sugar whilst continuing to beat the egg whites on high until it forms a glossy thick meringue. Beat and fold the icing sugar and nut mixture into the meringue until the mixture flows and when the mixture is piped, any peaks sink back after a few minutes. Pipe 3-4cm circles on lined baking trays. Leave at room temperature for 30 minutes or more to form a skin.


Preheat oven to 150°C and cook macarons for 10 minutes or until slightly coloured, crisp on the outside and chewy on the inside. Allow to cool and then fill with the pistachio butter cream or another filling.

For the pistachio butter cream, cream the butter until light and fluffy. Process the pistachios with the icing sugar until finely ground. Beat the pistachio sugar into the butter in batches. When all the pistachio sugar is incorporated it is ready to fill the macarons. If it isn’t spreadable, add a touch of milk and mix until smooth.



  1. They are perfect Anita! I want to grab it off the screen and slowly eat it to saveur every bite. mmmm. yummy!

  2. A beautiful shade of green and they’re all so neat!

  3. Trissa says:

    My favourite macarons are definitely pistachio – the ones you made look delicious!

  4. sweetlife says:

    how lovely, these look so perfect, my mom would flip for these..great job


  5. Jeanne says:

    You’re my hero! How impressive that you made beef bourguignon and macarons for your Mum. She is very lucky, and I’m sure that she is very deserving of these treats. Beautiful macarons!

  6. Y says:

    They look absolutely perfect Anita! WOW 🙂

  7. FFichiban says:

    Beautiful feet u got there ^^! I haven’t dared venture the macaron route but reading about them is very inspirational thx!

  8. Mum says:

    Jeanne, I am a very lucky Mum to be the recipient of such beautiful food served by my lovely daughter. She made me a delicious beef bourguignon pie (as she knows pastry is a weakness of mine) and a magnificient trifle topped with those beautiful pistachio macarons that she shows above.
    Hopefully she will be posting the equally supberb dessert that she made for me for Mother’s Day!!!

  9. They’re perfect Anita! Look at those perfect feet and the perfect shape to them too. An d I really must give JC’s BB a go one day!

  10. Barbara says:

    I love the color, Anita! And I can practically taste them!
    Really impressive to have made beef bourguignon for your mom! And after reading her comment, I can see how much she appreciated your efforts.
    Can’t wait to see the trifle!

  11. Juliana says:

    Wow, Anita, the macarons are perfect and I am sure that taste as good as it look 🙂

  12. Von says:

    These macarons look really pretty =] I can’t wait to read about the dessert!
    The pie sounds really good- I’m so tempted to make it…..

  13. Katherine says:

    They look gorgeous Anita. I was just thinking about making Pistachio Macarons. How delightful. A perfect gift for someone special

  14. Pistachio is a nice variation! Why do you age the eggwhites? Do they beat better?

  15. Most beautiful macarons I have seen for a long long time. Seems like the macaron season is back, it is everywhere…

    Thanks for sharing…

    Sawadee from Bangkok,

  16. Anita!! They are just perfect….I have macaron envy! You’re mum is a very lucky woman

  17. What pretty macarons! I made pistachio macarons a couple months ago but I ruined them! These look perfect.

  18. Juliana says:

    Anita, your macarons look perfect…love pistachio! I still have to try to make them…reading your post…you make it sound so easy to make them 🙂

  19. Karen says:

    I made these today!! my first time macarons and they turned out perfect!! Your recipe was so easy to follow!! THANK YOU!!

  20. Laura Europe says:

    Wow, that’s awesome! I was inspired by U and I tried to do the same. Well they taste amazing just looks not that good as yours! I will fallow more of your recipes:)
    Good luck and I really like your blog!

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