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Pistachio Macaron Recipe

Experience Cultural Getaways and Gastronomical Adventures

A classic macaron flavour loved by our guests, now you can create these delicate bites of heaven in your own home with this recipe created by Executive Chef, Patrice Falantin.


  • 200g Egg Whites                     
  • 60g Caster Sugar                     
  • 250g Almond Meal                            
  • 450g Icing Sugar                      
  • Green Food Colouring
  • Crushed Pistachios

Pistachio Filling Ingredients:

  • 200g Soft Butter
  • 150g Caster Sugar
  • 100g Almond Meal
  • Pistachio Paste or Pistachio Nuts

Pistachio Macaroon Process:

  1. Preheat oven to 150°c
  2. Mix almond meal and icing sugar together in a food processor for approximately 4 minutes.
  3. Sift and set aside.
  4. Whisk the egg whites until soft peaks form and add half the sugar.
  5. Continue whisking until stiff peaks form and add remaining sugar.
  6. Whilst whisking, add green food colouring until the desired colour forms.
  7. Using a spatula, gently fold in the sifted icing sugar and almond meal until just combined. Do not over mix.
  8. Pipe the mixture onto baking trays 5cm apart. Sprinkle with crushed Pistachios.
  9. Leave the Macaroons to rest for approximately 15 minutes before baking.
  10. Bake for approximately 15 to 20 minutes until set and lift off the tray.

Pistachio Filling Process:

  1. Cream the butter and castor sugar until pale.
  2. Add in the almond meal and mix until combined.
  3. Add in pistachio paste to taste or alternatively finely grated pistachios.

Assemble by placing filling between two macaron biscruits

Bon Appétit!

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