Best Easy Pierre Herme Pistachio Macaron Recipe

Best Easy Pierre Hermé Pistachio Macaron Recipe

Macarons are delicate and delicious French confections that have gained popularity all around the world. With their crunchy exterior and chewy interior, they make for the perfect indulgence. Among the many flavors available, the pistachio macaron is a classic favorite. If you’re looking for an easy and foolproof recipe to recreate this delectable treat at home, look no further than this Pierre Hermé-inspired recipe.


– 1 cup powdered sugar
– 3/4 cup almond flour
– 2 large egg whites
– 1/4 cup granulated sugar
– 1/4 teaspoon vanilla extract
– 1/4 teaspoon almond extract
– 1/4 cup finely ground pistachios
– Green food coloring (optional)


1. Sift the powdered sugar and almond flour into a bowl and set aside.

2. In a separate bowl, beat the egg whites until frothy. Gradually add the granulated sugar, vanilla extract, and almond extract while continuing to beat until stiff peaks form.

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3. Gently fold the almond flour mixture into the egg whites until fully combined. If desired, add a few drops of green food coloring for a vibrant pistachio hue.

4. Transfer the mixture into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each macaron.

5. Tap the baking sheet on the counter a few times to release any air bubbles. Sprinkle the finely ground pistachios on top of each macaron.

6. Let the macarons sit at room temperature for 30 minutes to an hour, until a skin forms on top.

7. Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through.

8. Remove the macarons from the oven and let them cool completely on the baking sheet before gently peeling them off.

9. Once cooled, pair similar-sized macaron shells together and fill them with your choice of pistachio-flavored buttercream, ganache, or jam.

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1. Can I use pistachio flour instead of almond flour?
– Yes, you can replace almond flour with pistachio flour for a more intense pistachio flavor.

2. Can I make macarons without a piping bag?
– While a piping bag is recommended for uniformity, you can use a ziplock bag with the corner snipped off as a makeshift piping bag.

3. Can I freeze macarons?
– Yes, macarons freeze well. Place them in an airtight container and freeze for up to 3 months.

4. How do I achieve the perfect macaron texture?
– The key is to fold the almond flour mixture into the egg whites gently. Overmixing can result in flat macarons.

5. Can I omit the food coloring?
– Yes, the food coloring is optional. The macarons will still taste just as delicious.

6. Can I use a different filling?
– Absolutely! Experiment with different fillings such as chocolate ganache, raspberry jam, or even a pistachio-flavored cream cheese filling.

7. Can I use a different nut instead of pistachios?
– Yes, you can use other nuts like almonds or hazelnuts for different flavors.

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8. How do I store macarons?
– Store macarons in an airtight container in the refrigerator for up to 5 days.

9. Why do macarons sometimes crack?
– Macarons may crack due to undermixing the batter or not allowing them to rest before baking.

10. Can I double the recipe?
– Yes, you can double or halve the recipe as needed.

11. Can I use liquid food coloring instead of gel?
– Liquid food coloring can alter the consistency of the batter, so it’s best to use gel food coloring for better results.

With this easy Pierre Hermé pistachio macaron recipe, you can now impress your friends and family with a batch of homemade macarons that rival those from a French patisserie. Enjoy the sweet and nutty flavors of these delightful treats!

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