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a clear glass filled with green cookies and crushed pistachios

Pistachio Chocolate French Macaron

Pistachio Chocolate French Macarons are made of two bite size cookies sandwiched together to make the perfect chewy and crunchy consistency and filled with a creamy pistachio buttercream and chocolate ganache filling and are naturally gluten free.
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Course: Cookies
Cuisine: Dessert
Prep Time: 30 minutes
Cook Time: 12 minutes
Resting Time: 20 minutes
Total Time: 1 hour 2 minutes
Servings: 25 macarons
Calories: 220kcal


Classic French Macaron

  • 200 grams Powdered Sugar (1 ½ Cups)
  • 115 grams Almond Flour (1 Cup)
  • 90 grams Egg Whites (3)
  • 8 grams Egg White Powder (1 Tablespoon)
  • 30 Grams Powdered Sugar ¼ Cup
  • Green Food Coloring

Pistachio Buttercream Filling

  • 1 Cup Unsalted Butter Room Temperature
  • ½ Cup Vegetable Shortening
  • 4 Cups Powdered Sugar
  • ½ teaspoon Vanilla Extract
  • ¼ Cup Pistachio Paste

Chocolate Ganache

  • ½ Cup Heavy Whipping Cream
  • 1 Cup Semisweet Chocolate Chips


Prepare the Classic French Macaron Batter

  • Preheat the oven to 325 degrees F and line two baking sheets with parchment paper or a silpat
  • In the bowl of a food processor combine the almond flour (115 grams) and the powdered sugar (200 grams) and pulse for one minute or until all is combined and smooth
  • In the bowl of an electric mixer combine the egg white and egg white powder and whisk on high speed until the egg whites are soft peaks
  • Lower the speed of the mixer and add one to two drops of green food coloring to the stiff egg whites and then add the powdered sugar (30 grams). Continue mixing for 30 seconds until fully combined!
  • Remove the bowl from the mixer and sift the almond flour and powderd sugar mixture over the top of the meringue and gently fold the meringue until smooth and you can make ribbons with the batter, but do not overmix
  • Transfer the batter into a piping bag and pipe 1.5 inch rounds about 2 inches apart
  • Let the macarons sit on the baking sheet for 20-30 minutes to dry out before baking (this is very important...do not skip this step)
  • Bake each baking sheet for 11-12 minutes, turning the baking sheet half way through
  • Remove the macarons from the oven and allow them to cool completely for 20 minutes before filling

Prepare the Pistachio Buttercream

  • In the mixing bowl of an electric mixer with the paddle attachment, cream together the butter and shortening until smooth
  • Slowly add in the powdered sugar and vanilla extract. Mix on medium speed until combined and then turn the speed up to medium/high until icing is thick and smooth
  • Add in the pistachio paste and mix for another 2 minutes until fully combined
  • Store the Pistachio Buttercream in an airtight container until ready to use

Prepare The Chocolate Ganache Filling

  • In a small saucepan bring the heavy cream to a simmer and then remove the saucepan from the heat
  • Add the chocolate chips to the sauce pan and slowly whisk until the smooth and creamy
  • Pour the chocolate ganache into a small bowl or container and refrigerate until it thickens and becomes a paste consistancy

Assemble Pistachio Chocolate French Macarons

  • On a parchment lined baking sheet, flip half of the macaron shells over to have the flat side up
  • Using a piping bag with star tip (#18) pipe the pistachio buttercream around the perimeter of the cookie leaving a small opening in the center; repeat until all cookies have pistachio filling
  • Using a piping bag with a small hole cut out, pipe the chocolate ganache in the center of the pistachio buttercream; repeat to fill all the cookies with ganache
  • Using the remaining macaron shells, sandwich the macarons together
  • Refrigerate for 10-20 minutes to allow the filling to set and place on a serving platter and enjoy (if you are not serving immediately, macarons can stay in the refrigerator but remove them about 10 minutes before you are ready to serve them)


  • For a more exact measurement I like to weigh my ingredients using the metric system and this cookie is worth taking the time to do that.
  • Use a silpat with the macaron template, this will help you get each cookie to be the same size and they come off much easier than parchment paper
  • Do not skip the food processing and sifting stage for the dry ingredients. This will make your cookies smooth and shiny.


Serving: 25g | Calories: 220kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 14mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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