Pistachio Macarons

Macarons are a meringue based sandwich cookie that are native to France. Bakeries all around the world have followed suit with this sweet confection and offer flavours from the traditional (chocolate, raspberry) to the new (green tea, lavender, basil). They are traditionally filled with buttercream frosting, ganache or jam. These delightful treats are the perfect combination of chewy and melt-in-your-mouth goodness. The best ones are said to be made at Laduree in France, but until I can get there, this recipe certainly does the trick!

I must be honest with you about this one. This recipe, while it is the easiest macaron recipe I have ever seen, can still be somewhat temperamental. Working with meringue is always an interesting experience as humidity and weather plays a big factor. If your first batch isn’t perfect, just try again! Macarons are something that even experienced home cooks need practice on.


1 cup icing sugar

1/2 ground almonds

2 egg whites

2 tbsp granulated sugar

1 1/2 tsp meringue powder (can be found at gourmet stores, like The Gourmet Warehouse)

Green paste food colouring (again, at gourmet stores, do not use liquid food colouring from the grocery store, it will ruin the recipe because of the moisture content, if you can’t find paste food colouring, just leave them natural).



In a food processor, pulse icing sugar with the ground almonds until fine. Sift through fine sieve into bowl, set aside.

In a large bowl, beat egg whites until foamy, beat in granulated sugar and meringue powder until soft peaks form. Tint green. Fold in almond mixture, one-third at a time. (Be extremely gentle and do not over handle, we want there to be as many air pockets and bubbles in there as possible. If you aren’t sure how to properly fold, ask me and I will gladly explain)

Using a piping bag fitted with 1/4 inch plain tip (or a plastic bag with the corner snipped off), pipe meringue into 1-inch rounds, 1 inch apart on parchment paper-lined baking sheets. Let stand for at least 15 minutes. (I find this tricky to eye-ball. I usually take a shot glass or coin or anything round about an inch in size and trace it onto the back side of the paper to use as a guide.)

Bake in 325 degree oven until puffed, smooth on tops and cracked around bottoms, 12- 14 minutes. Let cool on pans on racks.


Pistachio Filling Ingredients:

2/3 cup icing sugar

1/3 cup shelled pistachios

Pinch of ground cardamom

2 tbsp unsalted butter, softened

Green paste food colouring


Pistachio Filling Method:

In food processor, pulse sugar, pistachios and cardamom until fine; add butter. Pulse to form paste.

Spread about 1/2 tsp filling onto bottoms of the macarons. Sandwich with the remaining macarons, bottom side down.


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