Dessert

Pistachio Macarons with Vegan Pistachio Cremeux Recipe

Name: Pistachio Macarons with Vegan Pistachio Cremeux Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 12 h 30 min
Cuisine: French
Ingredients: 110g egg whites (first portion); 300g powdered sugar (sieved); 300g ground almonds (fine, sieved); 300g sugar; 70g water; 110g egg whites (second portion); 225g water; 30g sugar; 0.5g salt; 40g glucose powder; 6.5g gel creme (SOSA); 40g cocoa butter; 70g pistachio paste; 2.05g sunflower lecithin

Byluca Carter December 21, 2025December 21, 2025

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Introduction

Pistachio macarons are a delightful treat, combining the delicate texture of classic French cookies with a rich, vegan pistachio cremeux filling. This recipe features Italian meringue for a smooth, glossy shell and an intensely flavorful, creamy center. Perfect for special occasions or whenever you’re craving an elegant dessert.

A small white bowl with ridges holds three light green macarons stacked on top of each other, each with a thick light brown filling in the middle. Surrounding the bowl, there are three more macarons lying on a white marbled surface, one of which is bitten showing a crumbly texture inside. Small green pistachio pieces are scattered around the macarons, adding contrast. The background is plain with a light soft tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

110g egg whites (divided)
300g powdered sugar

300g ground almonds (finely ground)
300g sugar

70g water
225g water (for cremeux)

30g sugar (for cremeux)
0.5g salt
40g glucose powder

6.5g gel creme, SOSA
40g cocoa butter
70g pistachio paste

2.05g sunflower lecithin

Instructions

Step 1: Preheat your oven to 125°C (257°F).
Step 2: Place the first portion of egg whites into the bowl of a stand mixer.

Step 3: In a large bowl, sift together the powdered sugar and ground almonds to remove clumps. Add the remaining egg whites to this mixture and, if desired, add coloring at this stage.
Step 4: Combine the 300g sugar and 70g water in a medium pot and bring to a simmer over medium-high heat. When the syrup reaches 112°C (234°F), start whipping the egg whites at medium-high speed until volume begins to increase.
Step 5: Once the syrup hits 118°C (244°F), immediately remove it from the heat and slowly pour it into the whipping egg whites in a steady stream, while continuing to whisk at high speed.

Step 6: Whisk for about one minute at high speed, then reduce to medium-high until the meringue cools to lukewarm and develops a glossy finish.
Step 7: Fold the meringue into the almond mixture in three additions, mixing well but carefully to maintain some airiness. The batter should be somewhat runny but not overmixed.
Step 8: Pipe the batter onto silicone mats in small rounds. Tap the tray gently to flatten the macarons slightly.

Step 9: Bake at 130°C (266°F) for 15 minutes, then reduce the temperature to 120°C (248°F) and bake for another 10-15 minutes until set.
Step 10: Let the macarons cool completely before gently removing them from the mats.
Step 11: To make the pistachio cremeux: weigh the gel creme and set aside. In a jug, combine cocoa butter, pistachio paste, and sunflower lecithin and set aside.

Step 12: Bring 225g water, 30g sugar, and glucose powder to a boil. Remove from heat and add gel creme while hand blending for 1-2 minutes until dissolved.
Step 13: Pour the mixture over the cocoa butter blend and hand blend again until smooth and emulsified.
Step 14: Chill the cremeux in the refrigerator until about 30°C (86°F), then emulsify once more. Cover with cling film and refrigerate overnight.

Step 15: Fill the cooled macarons with the pistachio cremeux and enjoy immediately or within a few hours, as the cremeux has limited stability.

Tips & Variations

Use Italian meringue for the most stable and glossy macarons with a delicate texture.
Add food coloring when mixing the almond and sugar blend to achieve vibrant shells.

For longer storage, consider filling macarons with buttercream or ganache instead of the cremeux.
Experiment with different nut pastes or extracts to vary the filling flavors.

Storage

Store unfilled macaron shells in an airtight container at room temperature for up to 3 days. Once filled with the pistachio cremeux, consume within the same day or up to a few hours later for optimal texture and flavor. Avoid freezing the filled macarons as the cremeux may not hold well after thawing.

How to Serve

A white fluted pedestal bowl holds three pale green macarons with a light brown creamy filling, stacked neatly inside. Around the bowl on a white marbled surface, four more macarons are placed—two lying flat, one standing upright showing its filling, and one broken open revealing a soft, airy green interior with bits of filling. Scattered pistachio nuts add small pops of green and brown around the macarons. The background is a soft, plain white wall, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use French meringue instead of Italian meringue?

Yes, French meringue can be used, but Italian meringue tends to give a more stable and glossy shell with better texture for macarons. Feel free to choose whichever method you prefer.

How do I know when I’ve mixed the macaron batter enough?

The batter should be somewhat runny but still hold some shape. When you lift your spatula, the batter should flow slowly and create a thick ribbon. Avoid overmixing, which can result in flat or cracked shells.