Pistachio Macarons with Cannoli Cream

Here's a macaron recipe that thinks outside the box. Pistachios in place of the usual almonds and a wonderful cannoli cream make this an irresistibly unique dessert.

Pistachio Macarons with Cannoli Cream
Prep Time:
35 mins
Stand Time:
30 mins
Bake Time:
9 mins
Total Time:
35 mins
30 cookies


  • 1 ½ cup finely ground pistachio nuts

  • 1 ¼ cup powdered sugar

  • 3 egg whites

  • ½ teaspoon vanilla

  • Salt

  • ¼ cup granulated sugar

  • 2 green food coloring (optional)

  • 1 recipe Cannoli Cream

Cannoli Cream

  • 4 ounce cream cheese, softened

  • ¼ cup sugar

  • ½ cup ricotta cheese

  • ¼ cup miniature semisweet chocolate pieces


  1. Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together pistachio nuts and powdered sugar; set aside.

  2. In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and, if desired, food coloring.

  3. Spoon mixture into a large pastry bag fitted with a large (about 1/2 inch) round tip.* Pipe 1 1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.

  4. Preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool cookies on cookie sheets on wire racks. Carefully peel cookies off parchment paper. Spread Cannoli Cream on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.

Cannoli Cream

  1. In a medium mixing bowl combine the cream cheese and sugar. Beat with an electric mixer on medium speed until combined. Beat in the ricotta cheese until combined. Stir in the chocolate pieces.


If you don't have a pastry bag, spoon mixture into a large resealable plastic bag and snip a 1/2-inch hole in one corner of the bag.

To Store

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Fill as directed in Step 5.

Nutrition Facts (per serving)

100 Calories
5g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 100
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 27mg 1%
Total Carbohydrate 12g 4%
Total Sugars 10g
Protein 2g
Calcium 20.2mg 2%
Iron 0.4mg 2%
Potassium 79mg 2%
Folate, total 4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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