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Raspberry Pistachio Macarons

Delightful treats featuring crispy shells and luscious raspberry filling, perfect for impressing guests or indulging in a sweet moment.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: French
Calories: 75
Ingredients Method Notes

Ingredients
  

Macaron Shell Ingredients
  • 1.5 cups powdered sugar Forms the foundation for the macaron shells.
  • 1 cup almond flour Adds richness and a nutty flavor.
  • 0.25 cups pistachio flour Introduces a unique flavor and subtle green hue.
  • 4 large egg whites Essential for creating the meringue base.
  • 0.25 cups granulated sugar Sweetens the meringue, achieving desired stiffness.
  • 0.25 teaspoon cream of tartar Stabilizes the meringue to hold its shape.
  • Green food coloring (optional) Enhances visual appeal.
Raspberry Filling Ingredients
  • 0.5 cups fresh raspberries, pureed The star of the show bringing tart flavor.
  • 0.25 cups sugar Sweetens the raspberry puree.
  • 0.25 cups unsalted butter, softened Adds creaminess to the filling.
  • 1.25 cups powdered sugar Used for a smooth and sweet raspberry filling.
  • 0.25 teaspoon vanilla extract Enhances the flavor profile of the filling.

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. Sift together the powdered sugar, almond flour, and pistachio flour in a large bowl.
  3. Beat the egg whites with the cream of tartar using a mixer until soft peaks form.
  4. Gradually add the granulated sugar, continuing to beat until stiff peaks form. Optional: Add green food coloring.
  5. Gently fold the dry ingredients into the egg whites until achieving a consistency similar to molten lava.
  6. Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the baking sheets.
  7. Tap the baking sheets on the counter to release any trapped air bubbles.
  8. Let the macarons sit at room temperature for 30-45 minutes to form a skin.
  9. Bake for 18-20 minutes, rotating trays halfway through. Allow to cool completely.
Raspberry Filling
  1. Cook raspberries and sugar in a saucepan over medium heat until pureed.
  2. Strain to remove seeds for a smooth filling.
  3. Beat the softened butter and powdered sugar until smooth, and mix in raspberry puree and vanilla.
Assembly
  1. Pair up macaron shells and pipe a dollop of raspberry filling onto one shell of each pair.
  2. Sandwich the shells together gently.
  3. Refrigerate the assembled macarons for at least 2 hours before serving.

Notes

Ensure bowls and utensils are clean and grease-free for meringue. Optional: Add lemon zest or almond extract for variations.