Pistachio Macarons - Ratinkhosh

Pistachio Macarons

Fatima From Ratinkhosh

Fatima From Ratinkhosh

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Pistachio Macarons


Did you know you can make macarons at home?

Here is how you can make this delightful French pastry with a rich pistachio paste filling in no time.


  • 300 ml pistachio paste
  • 3 egg whites
  • 200 g powdered sugar
  • 125 g almond flour
  • 20 g unsalted pistachios (shelled)
  • 30 g granulated sugar
  • Green and yellow gel food coloring
  • For the filling:


  1. Preheat your oven to 135 degrees C.
  2. Put the powdered sugar, almond flour and the pistachios in the bowl of a food processor and process until the pistachios are finely ground. Sift the mixture. No lumps or bigger bites of almonds or pistachios should remain.
  3. Whisk the egg whites for 2 minutes on high speed. Then add the granulated sugar gradually and beat until you have a dense and creamy mixture. Add in the green and yellow gel food coloring in 6 to 1 ratio until you reach a nice pistachio color.
  4. Fold in the nuts mixture gradually. Stir delicately until the color is evenly blended.
  5. Transfer the batter to a pastry bag fitted with a 1.25 cm round tip and pipe 3.8 cm rounds of batter to a baking sheet lined with parchment paper spacing evenly. they are not going to expand much so they can be close to one another.
  6. Bake the macarons for 13 to 16 minutes. Make sure to rotate the pan after 10 minutes.
  7. After the shells are cooled for about an hour assemble them with pistachio paste.

Store the macarons in an airtight container and refrigerate them for a night before serving them.

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