Pistachio macarons with lemon buttercream

Based on 25 ratings

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
lemons (zest)
1 tbsp lemon marmalade
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
430
Protein
4 g
Fat
26 g
Carb
45 g
  • 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 g egg whites
    • 170 g confectioner's sugar
    • ¼ tsp green food coloring
    • 50 g 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 g butter
    • 75 g confectioner's sugar
    • 15 g marzipan
    • 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!

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