I am so excited to share my homemade Pistachio macarons with you.  They took a bit of time to make but wow … flavor-wise, they are pistachio overload!

I try to avoid coloring but honestly, creamy white shells would not look right.  I used a minute amount of gel color, a few drops of green and one drop of yellow to get the color I was looking for.

I rotate between Helene Dujardin’s recipe and a few others, but after years of making macarons, I personally find the real trick is to master the steps involved.  There are tons of recipes, and they all differ, but if you practice and get the technique right, you will definitely have success.  I remember getting frustrated and saying “that recipe is awful, let’s try another one … why are they not coming out … this recipe is awful …. and so on!”

Here is a great article on macaron troubleshooting that really helped me achieve those perfect feet (which alluded me for a very long time)!

For the pistachio filling, I mixed a very small amount of white chocolate ganache to the pistachio paste in order to pipe fluidly.  You do not need a lot, so I made a tiny, tiny batch of ganache.  White chocolate is already super sweet.

Here is how to make homemade pistachio paste.

If you haven’t made Pistachio Macarons, give them a try!