Welcome to Leave A Little Sparkle. This is my creative space where I document style, food, my travels, & more. Thanks for joining me!

Pistachio Macaroons

Pistachio Macaroons

There is nothing I love more than a royal wedding!! I still remember waking up early before school in 2011 to watch William and Kate get married. This morning you can find me curled up on the sofa eating pistachio macaroons and sipping tea out of a beautiful china tea cup that I bought at Buckingham Palace last May--yes I know extremely dorky.


Pistachio Macaroons



  • 1/4 cup of ground almonds (almond flour)
  • 1/4 cup of finely ground pistachios
  • 1 cup of confectioners' sugar
  • 2 large egg whites
  • 1/4 cup of superfine sugar
  • green food coloring paste or liquid


  • 6 tablespoons of unsalted butter, softened
  • green food coloring paste or liquid
  • 1 1/4 cups of confectioners' sugar, sifted
  • 1/4 cup of finely chopped pistachios


  1. Combine the ground almonds, ground pistachios, and confectioners' sugar in a food processor. Sift the mixture into a bowl and line two baking sheets with parchment paper.
  2. Put the egg whites into a large bowl and whip until soft peaks form. Gradually add in the superfine sugar to form a firm, glossy meringue. Add in food coloring to give the mixture a pale green color.
  3. Using a spatula, fold the almond mixture into the green meringue one-third at a time. Continue to mix until a shiny, thick batter has formed.
  4. Pour the batter into a pastry bag fitted with a 1/2 inch piping tip. Pipe 32 small circles onto the parchment-lined baking sheets. Gently tap the baking sheets onto the work surface to remove any air bubbles. Let the cookies stand at room temperature for 30 minutes, until a slight crust has formed.
  5. Preheat the oven to 325 degrees. Bake for 10-15 minutes. Let the cookies cool for 10 minutes and then carefully peel them off the parchment paper to completely cool.
  6. To make the filling, beat the butter and food coloring together in a small bowl. Gradually adding in the confectioners' sugar until the mixture is smooth and creamy. Stir in the chopped pistachios.
  7. Pipe the filling onto a macaroon and use it to sandwich pairs together.   

These pistachio macaroons are definitely a labor of love, but so worth it! Enjoy!!

Summer Fish Print Maxi

Summer Fish Print Maxi

Whole 30 Chicken Lettuce Wraps

Whole 30 Chicken Lettuce Wraps