Description
These Luxurious Raspberry Pistachio Macarons blend the delicate crunch of pistachio shells with a tangy raspberry buttercream filling, creating a perfect balance of sweetness and elegance inspired by classic French patisserie.
Ingredients
Scale
- 1 cup (100 g) almond flour
- 1 3/4 cups (200 g) powdered sugar
- 3 large egg whites (aged at room temperature)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (25 g) finely ground pistachios
- 1/4 cup raspberry jam
- 1/2 cup (115 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- A few drops green and pink food coloring (optional)
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with silicone mats.
- Sift together almond flour, pistachios, and powdered sugar in a bowl.
- In another bowl, whip egg whites until foamy, then gradually add granulated sugar until stiff peaks form.
- Gently fold dry ingredients into the meringue until the batter flows like thick lava.
- Pipe even rounds onto the baking mats, tap trays to remove air bubbles, and let them rest 30–45 minutes until a skin forms.
- Bake for 14–16 minutes, one tray at a time, until shells are set with their signature feet. Cool completely before removing.
- Prepare the filling by creaming butter, raspberry jam, and vanilla extract together until smooth.
- Sandwich cooled shells with the filling and refrigerate overnight for best texture.
Notes
- Let the macarons mature overnight for a richer flavor and softer texture.
- Use room-temperature egg whites for better meringue stability.
- Macarons can be frozen for up to one month in an airtight container.
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 13 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: macarons, raspberry pistachio, French dessert, elegant cookies, pistachio sweets