Oh my goodness, it's finally here-- The BEST Pistachio Macaron recipe (IMO haha). For more details and information, subscribe to my weekly newsletter: relentless-arc... Make sure to catch our weekly lives on Mondays at 1pm PT
Hi from quarantine in Switzerland. Your channel has saved me. I've been struggling with macarons for a couple of years now and NOBODY has been as thorough with what helps and what doesnt as you. I also think you have such a pleasant character and fun personality that I dont mind following your hour and a half long vlogs when with someone else I'd be bored within 10 minutes. I was shocked to hear that you consider yourself awkward and unable to TALK! so untrue- you have a great, pleasant voice and cute, fun personality and you are good for millions of viewers. So as I am stuck at home for the next week I'll be practicing and practicing macarons. So far I dont really care about fillings as I'm still trying to get perfect shells every time and complicating my life with pistachio flour is the LAST thing I want to do. Well good luck with your move - moves are traumatic but thankfully sometimes really good nevertheless so hope it works out well for you and your business
Aww thank you for this lovely comment!! I really appreciate you watching and taking the time to share your story and give feedback. 🤗 I agree, pistachio flour in the recipe is not a necessary step, especially if still new to learning macarons. It’s quite expensive too!
Every time I make macarons, they don't come out like I had planned I intend to give up. Then I watch your videos and everything is ok in the world again and I end up making them and absolutely love them! Thanks for always inspiring and encouraging us to keep going and to try at least one more time. I will make these next.
Oh My Goodness!!! You shared your recipe!!!! I remember when I was trying to make my first pistachio Macs and you gave me some great tips! Now the whole recipe!! You are the bomb Nicole! ❣️
Nicole, these are perfection! I made them tonight and this is my favorite kind too. Thank you for all of your generous tips and tricks. You have ended my days of macaron frustration.
This really is the best pistachio rnacaron recipe. I love making them because they are my most popular with family and friends. Love your work Chef Nicole.❤❤❤🎃😊
OMG! I just pull out of my fridge my precious pistachios! I have a delicious project for tomorrow :) Thank you for your generosity! Only good things coming your way!
OMG, these look amazing. That filling looks incredibly creamy. I NEED to find the time to do these!!! Thank you so much for sharing this recipe! You're an incredible ray of sunshine!
Thank you for watching!! If you dont have time time make the flour, skip the pistachios for the shells and just make a regular almond shell with this filling! It's worth it!
i tried making macarons again two days ago, it turned out really well even though it's not perfect. i just want to let you know this because you help me a lot with the understanding of macaron, i used sugar bean recipe btw im so happy!! thankyou bake toujours 💞
Youre an inspiration for all the tips tricks & knowledgeable advice .. Not to mention very kind !!! Thank for sharing with all of us ❤🙏 We all appreciate it !! These macs have us hooked !! Lol
Thank you for sharing your recipe!!!! I am amateur in baking macarons and pistachio flavor is my goal to make. I am learning a lot from watching your videos!
I love watching your videos! You’re amazing! Thank you for sharing your talent and passion for baking. I am getting ready to try my very first batch of macarons this weekend. I got all my Nicole notes from watching several hours of your tips and tricks. So excited.
Nicole THANK YOU for sharing from Washington. Pistachio is also one of my fav but this will take some time for sure. Lol. I love your videos, they're always very informative and fun to watch. I appreciate your enthusiasm for all things macarons. It's infectious!! I also looove your salted caramel recipe. Simply delish 😋
You are so welcome! I know, this is quite the effort, but they are so good! Let me know if you make them! Thank you so much for your sweet feedback. :)
Yaaaaaaaaasssssssss, I asked for it and you delivered!!! Hands down my favorite macaron flavor ever!! And now officially my favorite RU-vidr. Oooooh, I can’t wait to try this recipe-e-e-e-e-e-e 💃🏻💃🏻💃🏻💃🏻 doing my happy dance right now. I will come back here and let you know how it worked out. It’s going to have to work out because......well, it’s just going to have to work out😆. Thank you so SO MUCH for sharing this recipe.❤️🥰💃🏻🙏🏾
Your channel is a treasure-trove of information. I'm working on perfecting my vegan (aquafaba) macarons and your channel has been extremely helpful. Thank you so much!
I ground my own pistachios. A good way to do so without it turning to paste is to mix it with powder sugar before pulsing it. I then reduce the amount of sugar I added from the recipe. On my first try, my macarons got really hard, second time I baked less and the were better. I use 1/3 pistachio to 2/3 almond, would you think it’s a good ratio?
Thanks for the recipe. Pistachio is also my favorite flavor. I haven't been able to make a successful pistachio macaron so can't wait to try. Stella Parks has a similar recipe for pistachio paste. I tried it last year and its heavenly. Peeling the pistachios is a chore, but necessary and worth the effort. And she also provides a few recipes for leftover pistachio paste. I haven't tried them yet bc we enjoyed eating it by the spoonful straight from the jar!
So I made these. Firstly, this is literally the tastiest macaron recipe I've ever made - the macarons and filling were absolutely delicious, and a pleasure to eat. It is easily on my list of top-tier macaron recipes. I did have a couple of issues with it though. Firstly, I found the cooking temperature to be too low, I had to raise it to about 150C (302f) to get them to come out nicely, and that is with extra cooking time. It was hot enough to get some slight browning on a couple, but not enough to be a problem, and didn't result it any failures like 140C (285f) did. I also found the shells very soft. They didn't really have that nice crisp outside of typical macarons. I haven't thought of a way to fix this yet, I suspect it'll need some experimenting. Perhaps I didn't mix the meringue enough? Or maybe the ratios need adjusting a little, not sure.
Thank u sooOo much 4sharing ur secrets on perfecting making Pistachio Macaroons☺️Going 2try2 make these Macaroons.. 4d very first time using ur recipe.. And.. not sure if it makes sense on ur channel.. if u make the Italian “Italian Rainbow” Bars?😊
Thank you soooo much for sharing!!! I have tried it before and failed miserably 🤣. Now I can retry. I have one question, can you freeze pistachio paste and generally for how long? If so, would you recommend it? I have boiled and de-shelled pistachios and it’s a lot of work 😆. I appreciate your videos and feedback. XOXO 😘
Ok so I just saw your complete video. Up to a month to freeze pistachio paste. :) however, I did my paste without adding confectioners sugar etc, and froze it. Not sure if I can add the other ingredients you specified after?
Hi! Every time I do this it ends up being super oily or too watery to make into a paste and it just rolls around in my food processor but I’m not sure why ): if I don’t but the water or oil it doesn’t get into a paste. Do you know why or how I could troubleshoot this? Thankyou in advance!
Hi Nicole! Just a quick question. Why wouldn't you sub all the almond flour for pistachio one? I'm making your recipe, can't wait to try the filling, I have my home made almond paste and last night I prepared the pistachio one; it tastes amazing! Almond paste! That would be a nice video to make :) since we all love our almond flour!
Hi Nicole. We don’t have almond paste in uk supermarkets. We have marzipan! I think they are two different things! Could you tell us how to make our own almond paste or if we can substitute it with marzipan what changes should we make in the recipe please?
Forever. They are mostly sugar and bacteria cannot grow in pure sugar (desiccant). Also bacteria cannot grow in fats (butter). Ok maybe a few weeks considering the egg. They never last that long though. :)
hi! ive been trying to make macarons. the second time i made them, i succeed but that was the first and last. it was few months back and i didnt remember how long and the temperature i baked. im so sad. after that, i tried every weekend and always failed. today i tried again but its still failed. can you help me figure out what i do wrong? my batter wouldnt flow and make a figured 8 nomatter how long i fold it (my batter always like that) . so i add 5 gram white eggs and its loosen a bit and i bake at 130C and i start with 12 min and keep adding time till 19min. i know its too long. but i still dont know where to stop and i think overbake is better than under bake it. so i take it out and the result is back part quite brown and the front part is less browned. but overall, it has brown part on every macaron. but weirldy the shell isnt hard and except macaron on the right back which is very brown. the succeed batch was using the french method but i dries out too longg so i switched to swiss method (i follow sugatbean recipe) . it shorten my drying time. like 30min is enough while french one took me almost 2 hour ++ in the air con room ( i live in indonesia which is very humid and hot) fyi, my oven is just a standard free standing gas oven
Macrons... They beauty is that anything could go wrong... Over mixing... Under mixing... Under baked... Over baked... Did they sit outside enough before going in... The measurements... The temp... The humidity... Everything counts
You need oven thermometer. I found my gas oven would be perfect 300° but after I put them in it shot up to 350°! WTF?! Maybe the sensor was blocked by the baking sheet? I now have to turn the oven down to 250° after 3m. Crazy.
Did you have to bang your baking tray against the counter top to release the air bubbles? I’m curious because I seen some people do it and some done. What changes does it has on the macarons
Hi, I’m from UK. Been watched lots of your macaron video. Tried baked the pistachio macaron. I can’t find any almond paste over here, can I use mazipan instead or without almond paste? Just a full pistachio paste? I only used roasted pistachio. Please any advice. Appreciated that. And also, I never had macarons before, is that the texture is chewer and not crispy ? Because is my first time to try and I don’t know. 🤪
Hi, Chef Nicole! tomorrow's my 1st time that i will make macarons, can i bake pistachio macs on my first try?? or should i start with plain macarons? i hope u will notice me
well I was having to adjust the amounts of pistachio flour, I started with a larger amount of flour, then decreased and toasted. It took me 5 times! Please don't get discouraged. Also, just the filling in a regular shell is magnificent if the pistachios are giving you a hard time!
You can use pistachio butter. But maybe just add to buttercream instead. Or play around with it mixed with almond paste, but it won’t be able to be subbed out one for one.
Did you use a baby bowl to measure your pistachio!? It looks exactly like a bowl I use for my daughter's food...I always grab them to measure my dry ingredients 😅
They look very nice... I've made pistachio macrons in a totally different way, only 3 ingredients (pistachio, sugar, egg whites) no food coloring needed, the shell is literally 60-70% pistachio which shows the color, and the filling is the same as the shells only chilled, and all done in under 2hrs, trust me it's heavenly!!! Mind bending flavor... I could shoot you a RU-vid link of the prosses
You are too late! I already made pistachio macarons! And they are fantastic! Ok secret: the filling doesn’t have to be that complicated. Just make a buttercream frosting and add ground pistachios. I ground them with a mortar & pestle (lot of work) but I think I’ll use a blender next time. I also did add almond extract.
