Pistachio-Cream Macarons


  • Prep Time40 mins
  • Total Time2 hrs 40 mins
  • Makes28 Macarons
Pistachio-Cream Macarons

Roberto Caruso

Chatelaine Triple Tested


  • 1 1/2 cups icing sugar

  • 1 cup whole, shelled pistachios

  • 3 egg whites

  • 2 tbsp granulated sugar


  • 1/2 cup icing sugar

  • 2 tbsp unsalted butter, at room temperature

  • 1/2 tsp vanilla


  • LINE 2 large baking sheets with parchment.

  • WHIRL 1 1/2 cups icing sugar with pistachios in a food processor until very fine. Pass through a sieve into a medium bowl. Return any coarse nuts to food processor and whirl again. Repeat sieving. Discard any nuts remaining. Set aside.

  • BEAT egg whites in the bowl of a stand mixer on medium until frothy, about 30 sec. Add granulated sugar in a thin, steady stream. Increase speed to medium-high and beat until soft peaks form when beaters are lifted, about 1 min.

  • FOLD half of pistachio mixture into egg whites until almost combined. Gently fold in remaining mixture until no white streaks remain. Mixture will look like thick, moist cake batter.

  • FIT a piping bag with a #7 round tip. Fill bag with batter. Pipe 1-in.-wide rounds onto prepared sheets 1/2 in. apart. If piped rounds have peaks, spread a kitchen towel on your counter. Smack the bottom of the sheets on kitchen towel a few times until tops are smooth. Let macarons rest until the surface of the batter feels dry when touched, 45 min to 1 hour (batter should not stick to your finger). It may take longer if the weather is humid.

  • PREHEAT oven to 280F.

  • BAKE macarons in centre of oven, 1 sheet at a time, until they are firm and dry, 16 to 18 min. They should not shift when they are touched. If macarons are not done, continue baking and checking at 2 min intervals. Transfer to a rack to cool completely. Cookies should come off the parchment easily when cool.

  • BEAT 1/2 cup icing sugar with butter and vanilla in a medium bowl with an electric mixer on medium-high, until smooth. Set aside.

  • SPREAD or pipe 1/2 tsp vanilla buttercream on the bottoms of half of the macarons. Sandwich with remaining macarons. Macarons will keep well, stored in an airtight container at room temperature, up to 2 days.

Watch how to fill a piping bag

Kitchen tips

  • For best results, all ingredients need to be at room temperature.
  • If your piped rounds are larger than 1 in. you will get fewer macarons. Larger macarons will need a longer baking time.
  • Keep sandwiched macarons in an airtight container in freezer for up to 2 weeks. Let macarons come to room temperature overnight before serving.

Nutrition (per serving)

Calories 64, Protein 1g, Carbohydrates 10g, Fat 3g, Sodium 5mg.

Intimidated at the thought of making macarons? Our step-by-step guide makes it a breeze.

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