Tuesday, October 9, 2012

Pistachio Macarons

I started to get back in the baking mood once October hit and the weather started cooling down. I thought about what flavor macarons I wanted to make for fall and an obvious one is pumpkin, but I also wanted to do something different and experiment with other nuts and went with pistachios. The green colors really remind me of fall.

I used my favorite macaron recipe from Mad About Macarons by Jill Colonna. If you want to make perfect macarons each time, get her book! I also like her recipe, because compared to other macaron recipes I see online, her recipe requires less sugar.

So for pistachio macarons, I used Jill’s basic macaron recipe replacing half of the almond flour with pistachio flour.

From Trader Joe's website

I bought a bag of dry roasted/unsalted pistachio nut meats from Trader Joe's, and blended it to a flour mixture using my magic bullet. Tip: For those who'd like to make pistachio macarons, make sure you take the skin off the pistachios before grinding. I figured the skin was already off but it was not, and if you blend pistachios with the skin on, it leaves a gritty texture.  This bag was just enough for the batch of macarons and pistachio buttercream.  I did have some left over. (I used 75 grams for macarons).

I also added a bit of green gel food coloring to the macaron batter make it a bit more green.  Once mixed, I piped them.

I let the macarons sit for about half an hour and let them form a skin before I put them in the oven.

While the macarons were chillin, I started on the pistachio buttercream. If you follow my blog, you’ll know my go to filling is usually always a Swiss Meringue buttercream. I didn't set any eggs out so I went with a Pistachio buttercream I found here.  I changed it up a bit because her recipe used grams and I did not feel like measuring out the butter.  It worked out really well.  I didn't take pictures of the pistachio buttercream process but the link above has great images.

Pistachio Buttercream
1 cup of butter
1 cup of pistachio paste*
*I made my own. I blended a cup of pistachios in the magic bullet, once it becomes as powdery as you can get it, add 4 teaspoons of simple syrup*
*Simple syrup – In a small sauce pan boil 3 parts water and 1 part sugar on high. Once it boils, lower the temperature until the sugar dissolves and the syrup is clear. This should only take 3 minutes. I used a small amount and it only took a minute.
1 ½ cups to 2 cup of powdered sugar*

*I didn't really measure, I just added enough until it was sweet enough. There is already a lot of sugar in the macarons.

Using my Kitchen Aid mixer with the paddle attachment I mixed the softened butter until it was whipped, I added the pistachio paste until it was well blended and slowly added the powdered sugar until I got it to the sweetness I wanted.  The mixture was a muddy brown, so I added a bit of green gel coloring until it turned to a beautiful olive green.

I set the filling aside, and baked the macarons at 320 degrees for 12 minutes.  Right out of the oven.

Once cooled, I peeled the macarons off the wax paper, and matched them up by size.

For large batches (this one made 9 dozen 1 inch rounds) I prefer wax paper to silpat, only because I can get an extra row of macarons on the sheet.

I piped on the filling, using a 1 inch tip.  I love the olive green color!

And sandwiched!

Aside from the gritty texture, these were delicious! (I’m not biased at all).

Also, I know I’m years behind but I finally got an iPhone! I got the iPhone 5 and I love, love the camera on the phone.

Also, I’m now on instagram.   You can expect to see macaron images like these, sweets, friends, babies and weird randomness.  I'm m0kavelli.


  1. this looks delicious! awesome job :D i'll be trying this recipe out



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