The Trouble with Macarons

Macarons can be tricky to make with problems ranging from too dry to too soggy to deflated and cracked tops. But when you get it right, macarons are so worth the trouble. When making macarons, it's important to be precise with measurements and temperatures because a slight variation can result in a complete baking failure. These golden Saint Patrick's Day pistachio macarons are delicate and require lots of attention, but this makes the delicious result so much more satisfying! Experiment and have fun with this new take on a traditional macaron recipe. 

Golden Saint Patrick's Day Pistachio Macarons

  • Prep Time:2 days
  • Cook Time:14 mins
  • Total Time:2 days 14 mins
  • Servings:30
  • Medium


  • 2 cups almond flour
  • 3 2/3 cups confectioners' sugar
  • 5 large egg whites
  • Green gel food dye
  • 1 cup sugar
  • 1/4 cup water
  • 1 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon dry pistachio pudding mix
  • 1/2 tablespoon milk
  • Lucky Charms Cereal
  • Yellow sugar sprinkles
Kye Arsenault
  • Step 1

    Leave egg whites out overnight to become room temperature.

    egg, chicken, egg yolk, duck
    Jocelyn Hsu
  • Step 2

    The next day, sift the almond flour and 1 2/3 cup of the confectioners' sugar into a bowl.

    Kye Arsenault
  • Step 3

    Add half of the egg whites to the almond flour and confectioners' sugar. Then mash together with a rubber spatula until it becomes clay-like.

    Kye Arsenault
  • Step 4

    In a stand mixer, beat the other half of the egg whites at high speed until they become foamy and white.

    meringue, cream, whipped cream, cake
    Allison Curley
  • Step 5

    While the egg whites are mixing, bring the water and sugar to a boil in a small sauce pan.

    Kye Arsenault
  • Step 6

    Once the sugar water reaches 245°F, remove from heat and slowly pour into egg whites as the mixer continues to beat at high speed.

    Kye Arsenault
  • Step 7

    Beat at high speed until meringue becomes glossy and stiff. Then add the meringue, along with gel food coloring, to the "clay" mixture.

    Kye Arsenault
  • Step 8

    Fold together until the batter streams off the rubber spatula like lava. Make sure to scrape the sides of the bowl and add food coloring as needed.

    Kye Arsenault
  • Step 9

    Fill a piping bag with the batter and cut the tip off. Then pipe out the circles onto cookie trays lined with parchment paper. Tap out any bubbles by banging the tray lightly on the table, then let them rest for 45 minutes.

    #SpoonTip: Make sure you don't cut the hole too large as this will make piping quite difficult.

    Kye Arsenault
  • Step 10

    Preheat the oven to 350°F.

    Place one tray at a time, center rack in the oven to bake for 14 minutes, or until the macarons no longer stick to the tray when being carefully removed.

    Kye Arsenault
  • Step 11

    Beat room temperature butter until smooth, then add vanilla. Add the other 2 cups of confectioners' sugar one cup at a time, mixing after each addition.

    Kye Arsenault
  • Step 12

    Add pistachio pudding mix and milk, and beat until light and fluffy. If you want a stronger pistachio flavor, add more pudding mix as desired.

    Kye Arsenault
  • Step 13

    Pair like-sized cookies together, then pipe pistachio butter cream onto one of the cookies. Place a cereal "charm" in the center.

    Kye Arsenault
  • Step 14

    Sandwich the two cookies together, then roll the edges in the yellow sugar sprinkles. Let the cookies rest in the fridge for 24 hours before consuming.

    Kye Arsenault

Macarons come in many different colors and flavors, so why try your hand at pistachio Lucky Charms macarons to let your creativity be known to the world. Your Saint Patrick's Day is missing these fun and festive golden Saint Patrick's Day pistachio macarons. Liven up the party, or greet friends with these sweet, green treats!