Introduction: Pistachio Macarons | Josh Pan

About: Hi! I'm Josh Pan, just a typical college student in California. I go to school at UCSD, which is close to home, so I return home often. I like to cook and bake over the weekends, and I'm hoping to find some pe…

Welcome to the 4th episode of my macaron series. Today, we move onto something different. This ingredient is used in many other desserts, such as ice cream. Of course I'm talking about pistachio. These Pistachio Macarons are tasty and easy to make. If you don't like pistachio, feel free to check out my other macaron recipes or wait for my new ones to come. Also, don't forget to check out my plain macaron video if you have never made macarons before.

If you like this, don't forget to check out my YouTube Channel (@joshpancooking) where I have video tutorials of all my recipe. Of course, don't forget to like and share my videos, and subscribe to my channel. It means the world to me [:

Step 1: Gather the Ingredients

First, gather everything you need for this recipe. The ingredients for the macaron cookies are...

  • 2 Large Egg Whites
  • 40g Superfine Sugar
  • 120g Powdered Sugar
  • 60g Almond Meal
  • 15g Ground Pistachio
  • Pinch of Salt

And for the filling, you will need...

  • 1 bar Butter
  • 2 cups Powdered Sugar
  • 1 1/2 tbsp Ground Pistachio
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy Cream

Step 2: Mix Together the Dry

Put all your dry ingredients into a bowl and mix until well incorporated.

The dry ingredients in this recipe are...

  • Powdered Sugar
  • Almond Meal
  • Ground Pistachio
  • Salt

Step 3: Prepare the Meringue

In the bowl of a stand mixer, separate your eggs (whites in bowl). Discard or set aside egg yolks as we will not be needing them for this recipe. Add in the superfine sugar. Using the whisk attachment, beat on medium-high speed until stiff peaks form (for help, see my plain macaron tutorial video on my YouTube channel).

Step 4: Mix Everything Together

Sift your dry ingredients into your egg mixture. Be sure to discard any large chunks that don't make it though the sieve. Gently fold the dry ingredients into the egg mixture until the mixture resembles molten lava. When lifted out of the bowl, the mixture should ribbon unevenly, but slowly melt back into the bulk mixture (again, see videos on YouTube channel for help).

Step 5: Pipe Onto Baking Sheets

Fill your mixture into a piping bag with a large round tip. Pipe into quarter sized mounds onto baking mats or parchment paper. After your cookies are all piped out (be sure to leave space between each mound), tap the sheets on a counter top a few times until cookies are nice flat disks. This process also allows large air bubbles to rise out of the surface (do this before the macarons dry out, or else the bubbles won't be able to break the surface!). If desired, sprinkle a pinch of ground pistachio onto each mound to create a nice beautiful garnish (optional). Then let your macarons sit on the counter for 30 minutes or more (depending on heat and humidity) until a skin or "shell" forms over the top.

Step 6: Bake

Bake your macarons for 18-20 minutes at 300-305 degrees Fahrenheit. Depending on your oven and macaron sizes, you may need to adjust the temperature. Your macarons are done when only a few crumbs stick to your parchment paper upon removing. The heat within the macarons will continue to cook them inside out so that they should remove cleanly after completely cooked.

Step 7: Make the Buttercream

In the bowl of a stand mixer, put your butter, and let it sit until softened (room temperature). Beat on medium speed until smooth, fluffy, and pale. Sift in your powdered sugar all at once and reduce the speed to a low churn. Once the powdered sugar has been fully incorporated, add in the vanilla extract. After that has also been incorporated, pour in your pistachio grind, and mix until incorporated. You can add more pistachio if you want a nuttier flavor. Finally, add in up to 1 tbsp of the heavy cream to bring it to the soft creamy texture. Keep in mind you and the buttercream to be smooth enough to be piped evenly, but not so runny that it would ooze out of the cookies.

Step 8: Fill the Macarons

Fill the buttercream into a piping bag with a big round tip, and pipe a small mound on the middle of a macaron cookie. Sandwich with another cookie, and there you have it, a full macaron cookie.

Step 9: Enjoy!

These macarons are great for parties, gatherings, showing off, being bourgeois, making friends, or self-indulgence. If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!