Raspberry and Pistachio Macarons
Elegant and flavorful raspberry and pistachio macarons that are easy to make and perfect for any occasion.
Ingredients
Macaron Shell Ingredients
- 1 cup almond flour (100 g) Provides the nutty flavor and chewy texture.
- 1 3/4 cups powdered sugar (200 g) Sweetens and smooths the batter.
- 3 large egg whites (room temperature) Essential for meringue.
- 1/4 cup granulated sugar Helps stabilize the meringue.
- as needed pink and green gel food coloring For aesthetic appeal.
Raspberry Filling Ingredients
- 1 cup fresh raspberries (150 g) Main flavor for the filling.
- 1/4 cup granulated sugar (for filling) (50 g) Sweetens the filling.
- 1 tsp lemon juice Enhances raspberry flavor.
- as needed crushed pistachios (optional) For garnish.
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together almond flour and powdered sugar in a bowl.
- In a clean, dry bowl, beat the egg whites until soft peaks start to form.
- Gradually add the granulated sugar, increasing speed until stiff peaks form.
- Add gel food coloring and gently fold to create a swirl effect.
- Fold the almond flour mixture into the meringue until smooth.
- Transfer batter to a piping bag and pipe small circles onto the baking sheets.
- Tap the baking sheets to release air bubbles and let the macarons rest for 20-30 minutes.
Baking
- Bake the macarons for 15-18 minutes until set and easily lifting from parchment.
- Let them cool completely before transferring them to a cooling rack.
Filling
- In a saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice until thick.
- Remove from heat, let cool, then pipe filling onto one macaron shell and sandwich with another.
- Optional: Sprinkle with crushed pistachios before serving.
Notes
Use room temperature egg whites for best results. Store in an airtight container for up to a week.