Chocolate Pistachio French Macarons
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Light, crisp, and chewy French macarons are topped with pistachios and filled with a chocolate pistachio buttercream filling. These naturally gluten free cookies are rich and nutty, the perfect treat for any time of day!
If you love making French macarons as much as I do, be sure to check out some of my other favorites like my Strawberry French Macarons, Chocolate French Macarons, or my Raspberry French Macarons.
Table of Contents
What are French Macarons?
French macarons are a meringue based sandwich cookie that are filled with buttercream, ganache, or jams. These cookies are light and airy with a texture that is both crispy and chewy at the same time. The texture is what really makes these petite cookies so magical. These cookies are also naturally gluten free as they are made with almond flour.
French macarons are usually colored in pastel or bright colored hues. They are commonly served with tea and known as a fancy cookie to eat and a challenging cookie to bake!
Why You'll Love This Recipe
Light & Airy: These Chocolate Pistachio French Macarons are light and airy. These famous French cookies are an incredibly light dessert that doesn't make you feel like you over indulged (unless you maybe eat like a dozen!).
Chewy & Crispy: The magic of French macarons is their texture, they are both chewy and crispy at the same time. If your macarons are one note (either all crispy or all soft), that can be because they weren't made properly or because they are not fresh!
Naturally Gluten Free: French macarons are naturally gluten free cookies. This makes them a great option if you are serving all kinds of guests, because even if you can eat gluten, these cookies are so damn good!
Ingredients
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
Food to Live Organic Almond Flour
NuNaturals Organic Dutch Cocoa Powder
Organic Shelled Roasted & Salted Pistachios
Alexandre Family Farm Organic A2/A2 Chocolate Milk
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, and slowly in creasing the speed to high, until stiff peaks form.
Sift the powdered sugar and almond flour together into the bowl of meringue. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium/high 4 to 5 times to incorporate the batter.
Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Transfer the batter to a piping bag fitted with Ateco tip #804.
Step 3
Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet). Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.” Sprinkle the chopped pistachios on top of the macs.
Step 4
Let rest for 45 minutes, or until the rounds of batter have formed shells. Preheat the oven to 350°F.
Step 5
Bake for 10 minutes or until the macs look dry and the shells look shiny. Let cool completely on the cookie sheets.
Step 6
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, Dutch cocoa powder, milk, and pistachio extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Step 7
Turn over every other macaron and pair them together. Pipe a dollop of filling onto each turned over macaron and sandwich together.
Baker's Tips
- Use a scale! I say this with every single recipe, but especially for French Macarons! These cookies are temperamental (to say the least) you don’t want to make a mistake measuring.
- When separating your egg whites, do not get any part of the yolk in the egg whites. If you do, set them aside and start over. Yolks are fat, and we don’t want any fat in our egg whites so it will whip up into perfect meringue.
- Make sure to whip your egg whites until stiff peaks form. The egg whites should not droop, should not fall off the whisk, or should not really even move. It will be thick, shiny, and bright white.
- Do not overstir your batter. It should be thick and barely fall off your spatula. If your batter is too runny, your macarons will spread out too much and you will probably not have the iconic feet form correctly, they will most likely be flat and on the sides of the macarons as opposed to underneath, how they should be.
- Pipe your macarons evenly, I know this can be challenging. But, they all need to be the same size so they bake properly and you don’t have ones that are burned or not done. I like to count to 2 while piping, that’s all it should take to pipe the size of macaron you need.
- Banging the cookie sheets is super important to remove air bubbles and smooth out the tops. It also helps create the iconic feet that French macs are known for. And, I wait until after the banging to put the pistachios on top – otherwise, they will go everywhere!
- French macarons should not be kept for more than 1 day. I am serious about this, I get really heated on this topic! Eat them all the same day you bake them! I have no storage tips for you as they should not be stored!
FAQ's
No, if you don't have Ateco tip #804 you can just use a piping bag because this is just a round tip. Sometimes without a tip, it won't pipe a perfect circle because of the seam on the piping bag. So just beware, your macs may not be perfectly round without a tip.
These are not cookies to keep, in my opinion. When French macarons are kept for more than a day, they either get incredibly soft or very crispy. Both of these textures are no ideal and I don't believe they even are good at this point. This is a cookie you eat the same day it's baked and you share the rest!
Craving More?
Chocolate Pistachio French Macarons
Ingredients
Macs
- 102 grams egg whites
- 71 grams cane sugar
- 1 teaspoon vanilla extract
- 198 grams powdered sugar
- 113 grams almond flour
- 35 grams roasted salted and shelled pistachios (finely chopped)
Filling
- 155 grams powdered sugar (sifted)
- 85 grams salted butter (softened)
- 15 grams Dutch cocoa powder (sifted)
- 2 teaspoons chocolate milk (or milk)
- ½ teaspoon pistachio extract
Instructions
- Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, and slowly in creasing the speed to high, until stiff peaks form.
- Sift the powdered sugar and almond flour together into the bowl of meringue. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium/high 4 to 5 times to incorporate the batter.
- Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Transfer the batter to a piping bag fitted with Ateco tip #804.
- Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet). Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.” Sprinkle the chopped pistachios on top of the macs.
- Let rest for 45 minutes, or until the rounds of batter have formed shells.
- Preheat the oven to 350°F.
- Bake for 10 minutes or until the macs look dry and the shells look shiny. Let cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, Dutch cocoa powder, milk, and pistachio extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
- Turn over every other macaron and pair them together. Pipe a dollop of filling onto each turned over macaron and sandwich together.
- Serve or eat immediately!
Notes
Nutrition
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