Description
Delicate and elegant, these Raspberry Pistachio Macarons feature crisp almond-pistachio shells filled with a luscious raspberry buttercream. The combination of nutty pistachios and tart raspberries creates a perfect balance of flavors, making them an irresistible treat for any occasion.
Ingredients
Units
Scale
For the Macaron Shells:
- 100g almond flour
- 30g finely ground pistachios
- 130g powdered sugar
- 100g egg whites (room temperature)
- 100g granulated sugar
- 1/2 tsp vanilla extract
- Gel food coloring (optional, green or pink)
For the Raspberry Buttercream:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (130g) powdered sugar
- 2 tbsp raspberry puree (or seedless jam)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
-
Prepare the Macaron Shells:
- Sift together almond flour, ground pistachios, and powdered sugar.
- In a clean bowl, beat egg whites until foamy, then gradually add granulated sugar. Continue beating until stiff peaks form.
- Gently fold the dry ingredients into the egg white mixture until smooth and flowing like lava.
- Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet.
- Tap the baking sheet on the counter to remove air bubbles. Let them rest for 30-60 minutes until a skin forms.
- Preheat the oven to 300°F (150°C) and bake for 12-15 minutes. Let cool completely.
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Make the Raspberry Buttercream:
- Beat butter until creamy. Add powdered sugar and mix until smooth.
- Mix in raspberry puree, vanilla, and a pinch of salt until fully combined.
-
Assemble the Macarons:
- Pipe the raspberry buttercream onto one shell and sandwich with another.
- Refrigerate for 24 hours for the best texture and flavor.
Notes
- For best results, use aged egg whites (separate eggs a day before and store in the fridge).
- If your macarons crack, they may need a longer resting time.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 macaron
- Calories: ~90 kcal
- Sugar: 12g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg