Pistachio Rosewater Macarons: A Floral Twist on a Classic Treat

Pistachio Rosewater Macarons are a true showstopper, combining the elegance of a classic macaron with a floral and nutty twist. With their delicate shells, filled with a velvety pistachio rosewater buttercream, these macarons are a perfect blend of flavor and beauty. Topped with crunchy pistachios and fragrant dried rose petals, they are sure to impress at any occasion!

Ingredients:

For the Macaron Shells:  

- 1 cup powdered sugar  

- 1/2 cup almond flour  

- 1/4 cup pistachio flour (optional for extra flavor)  

- 2 large egg whites, at room temperature  

- 1/4 cup granulated sugar  

- 1/4 tsp cream of tartar  

- 1-2 tbsp rose water  

For the Pistachio Rosewater Buttercream:  

- 1/2 cup unsalted butter, softened  

- 1 cup powdered sugar  

- 2 tbsp pistachio paste or finely ground pistachios  

- 1-2 tsp rose water  

- 1-2 tbsp heavy cream (for desired consistency)  

For Garnish:  

- Chopped pistachios  

- Dried rose petals  

Instructions:

1. Prepare the Macaron Shells: Preheat your oven to 300°F (150°C). Sift powdered sugar, almond flour, and pistachio flour into a bowl. In a separate, clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Gently fold in the sifted dry ingredients in three batches, and add rose water. The batter should be smooth and flow off the spatula like lava.

2. Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small, uniform circles on a baking sheet lined with parchment paper. Tap the sheet to release air bubbles, and let the shells sit at room temperature for 30 minutes to form a skin.

3. Bake the Macaron Shells: Bake in the preheated oven for 18-20 minutes, or until the shells are firm to the touch. Allow them to cool completely on the baking sheet.

4. Make the Buttercream Filling: Beat the softened butter until smooth and fluffy. Gradually add powdered sugar, pistachio paste (or ground pistachios), and rose water, mixing until combined. Add heavy cream a little at a time until the buttercream reaches your desired consistency.

5. Assemble the Macarons: Pair similar-sized macaron shells. Pipe a generous amount of pistachio rosewater buttercream onto one shell and sandwich it with another. Gently press together to spread the filling evenly.

6. Garnish and Serve: Sprinkle chopped pistachios and dried rose petals on top of the macarons for an extra touch of beauty. Store in an airtight container in the fridge for 24 hours to allow the flavors to meld.

Tips for Perfect Macarons:

- Be sure your egg whites are at room temperature before whipping them.

- Sifting the dry ingredients is essential for smooth macaron shells.

- Don’t skip the resting step; it helps the macarons develop a smooth top.

Why You'll Love Pistachio Rosewater Macarons:

These macarons are more than just a treat—they’re a feast for the senses. The pistachio flavor is nutty and rich, while the rosewater adds a floral elegance that’s perfect for any special occasion. Whether you’re making them for a birthday, a bridal shower, or simply treating yourself, these macarons are bound to make your day a little sweeter and more beautiful.