Go Back

Raspberry Pistachio Macarons

Delicate French confections with a crisp shell and chewy interior, filled with raspberry flavor and enriched with pistachio.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 pieces
Course: Dessert, Sweet Treat
Cuisine: French
Calories: 110
Ingredients Method Notes

Ingredients
  

Macaron Shell Ingredients
  • 1.5 cups powdered sugar For sweetness and light texture.
  • 1 cup almond flour Primary ingredient for chewy texture.
  • 0.25 cup pistachio flour Adds nutty flavor and color.
  • 4 large egg whites Essential for meringue.
  • 0.25 cup granulated sugar Helps stabilize the egg whites.
  • 0.25 teaspoon cream of tartar Acts as a stabilizer during whipping.
  • as needed drops green food coloring Optional for color enhancement.
Raspberry Filling Ingredients
  • 0.5 cup fresh raspberries Full of natural flavor.
  • 0.25 cup sugar To sweeten filling.
  • 0.25 cup unsalted butter Adds creaminess to the filling.
  • 1.25 cups powdered sugar Sweetens the buttercream.
  • 0.25 teaspoon vanilla extract For flavor.

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. In a large bowl, sift together the powdered sugar, almond flour, and pistachio flour.
  3. In another bowl, beat the egg whites with cream of tartar until soft peaks form, then gradually add granulated sugar and beat until stiff peaks are achieved.
  4. Optional: Add a few drops of green food coloring to the meringue and gently fold it in.
  5. Gently fold the sifted dry ingredients into the meringue.
  6. Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.
  7. Let the macarons rest at room temperature for 30-45 minutes until a skin forms.
  8. Bake the macarons for 18-20 minutes and let them cool completely before removing them.
Filling Preparation
  1. In a small saucepan, combine fresh raspberries and sugar over medium heat and cook until the raspberries break down and thicken.
  2. Strain the mixture and mix the raspberry puree with softened butter, powdered sugar, and vanilla extract.
Assembling
  1. Pipe the raspberry filling between two macaron shells and sandwich them together.
  2. Refrigerate the assembled macarons for at least 2 hours before serving.

Notes

Ensure bowls and utensils are free from grease for maximum volume when beating egg whites. Store in an airtight container in the fridge for up to a week or freeze for up to three months.