Pistachio macarons with lemon buttercream

Pistachio macarons with lemon buttercream

18 ratings

Bernardo, pianist


„Macarons are the perfect confection—beautifully crafted, agreeably sweet, and pleasing till the last bite.“

Difficulty

Hard 💪
40
min.
Preparation
12
min.
Baking
30
min.
Resting

Ingredients

Servings:-6+
72 g
egg whites
245 g
confectioner's sugar (divided)
¼ tsp
green food coloring (powdered)
50 g
ground almonds
10
pistachios
150 g
butter (soft)
15 g
marzipan
2
lemons (zest)
1 tbsp
lemon marmalade
Metric
Imperial
  • 72 g egg whites
  • 245 g confectioner's sugar (divided)
  • ¼ tsp green food coloring (powdered)
  • 50 g ground almonds
  • 10  pistachios
  • 150 g butter (soft)
  • 15 g marzipan
  • 2  lemons (zest)
  • 1 tbsp lemon marmalade

Utensils

  • baking sheet
  • oven
  • sieve
  • standing mixer or handheld mixer with beaters
  • silicone baking mat
  • piping bag
  • cutting board
  • knife
  • spatula

Enjoy with

Moscato rosa
Moscato rosa is a very unique wine from South Tyrol. Its intense bouquet of rose petals harmonizes well with the pistachios, while the lemon in the cream lends a nice touch of acidity to the wine’s mouth feel.

Nutrition per serving

Cal
430
Protein
4g
Fat
26g
Carb
45g

Step 1/7

In a standing mixer, beat egg whites until foamy. Add confectioner’s sugar and food coloring and continue to beat until stiff white peaks form. Sift ground almonds through a sieve into egg whites and gently fold in by hand.
  • 72 egg whites
  • 170 confectioner's sugar
  • ¼ tsp green food coloring
  • 50 almonds
  • sieve
  • standing mixer or handheld mixer with beaters
  • spatula

In a standing mixer, beat egg whites until foamy. Add confectioner’s sugar and food coloring and continue to beat until stiff white peaks form. Sift ground almonds through a sieve into egg whites and gently fold in by hand.

Step 2/7

Transfer batter to piping bag.
  • piping bag

Transfer batter to piping bag.

Step 3/7

Preheat oven to 140°C/285°F. Line a baking sheet with a silicone baking mat. Pipe batter onto baking sheet to form poker chip-sized rounds, taking care to leave space between each. Gently tap baking sheet on kitchen counter to release air bubbles. Allow to sit at room temperature for approx. 30 min. Bake in a preheated oven at 140°C/285°F for approx. 10 – 12 min. Remove from oven and allow to cool.
  • baking sheet
  • oven
  • silicone baking mat

Preheat oven to 140°C/285°F. Line a baking sheet with a silicone baking mat. Pipe batter onto baking sheet to form poker chip-sized rounds, taking care to leave space between each. Gently tap baking sheet on kitchen counter to release air bubbles. Allow to sit at room temperature for approx. 30 min. Bake in a preheated oven at 140°C/285°F for approx. 10 – 12 min. Remove from oven and allow to cool.

Step 4/7

Finely chop pistachios.
  • 10 pistachios
  • cutting board
  • knife

Finely chop pistachios.

Step 5/7

In a standing mixer, beat together butter and confectioner’s sugar until butter is white in color. Add marzipan, lemon zest, chopped pistachios, lemon marmalade and continue to beat until creamy and smooth.
  • 150 butter
  • 75 confectioner's sugar
  • 15 marzipan
  • 2 lemons
  • 1 tbsp lemon marmalade
  • standing mixer or handheld mixer with beaters

In a standing mixer, beat together butter and confectioner’s sugar until butter is white in color. Add marzipan, lemon zest, chopped pistachios, lemon marmalade and continue to beat until creamy and smooth.

Step 6/7

Transfer lemon buttercream to a piping bag.
  • piping bag

Transfer lemon buttercream to a piping bag.

Step 7/7

Pipe approx. 1 tsp of buttercream onto the bottom half of a macaron. Place another half on top and lightly press. Repeat until all macarons are assembled. Enjoy with afternoon tea or give as a thoughtful gift!

Pipe approx. 1 tsp of buttercream onto the bottom half of a macaron. Place another half on top and lightly press. Repeat until all macarons are assembled. Enjoy with afternoon tea or give as a thoughtful gift!