Raspberry Pistachio Macarons

Why You’ll Love This Recipe

• The perfect balance of nutty and fruity flavors
• Light, crisp shells with a chewy center
• A beautiful, elegant treat for any gathering
• Can be customized with different fillings
• Great for gifting or special celebrations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shells:

• 1 ½ cups confectioners’ sugar
• 1 cup pistachio flour
• 3 egg whites (room temperature)
• ¼ cup superfine sugar
• Green gel food coloring (optional)

For the Filling:

• ½ cup unsalted butter, softened
• 1 ½ cups confectioners’ sugar
• 3 tablespoons raspberry jam or purée
• ½ teaspoon pure vanilla

Directions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a medium bowl, sift together the confectioners’ sugar and pistachio flour. Set aside.
3. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the superfine sugar, one tablespoon at a time, while continuing to whisk until stiff peaks form.
4. Gently fold the sifted pistachio flour mixture into the meringue until fully combined, being careful not to deflate the egg whites. If desired, add a few drops of green gel food coloring and fold it in.
5. Transfer the macaron batter to a piping bag and pipe small, round circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Tap the baking sheets on the counter to release any air bubbles, then let the macarons rest for about 30 minutes to form a skin.
7. Bake for 18-20 minutes, until the shells are firm and can easily be lifted off the parchment paper. Allow them to cool completely before filling.
8. To prepare the filling, beat together the softened butter and confectioners’ sugar until light and fluffy. Add the raspberry jam or purée and vanilla extract, and continue beating until smooth.
9. Pipe a generous amount of raspberry buttercream onto the flat side of one macaron shell, then sandwich it with another shell.
10. Let the macarons sit at room temperature for a few hours (or overnight in the fridge) to allow the flavors to meld. Enjoy!

Servings and Timing

• Servings: 20 macarons
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Calories: 120 kcal per macaron

Variations

• Chocolate Raspberry Macarons: Add 2 tablespoons of cocoa powder to the pistachio flour mixture for a chocolatey twist.
• Lemon Pistachio Macarons: Replace the raspberry jam with lemon curd for a tangy variation.
• White Chocolate Raspberry Macarons: Mix melted white chocolate into the filling for a creamy upgrade.
• Almond Flour Substitute: If you can’t find pistachio flour, use almond flour instead for a slightly different but equally delicious taste.

Storage/Reheating

• Refrigerator: Store macarons in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze filled macarons in a single layer in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
• Room Temperature: Macarons can be left at room temperature for up to 24 hours before they start to lose their freshness.

FAQs

How do I make sure my macarons have feet?

Let the piped macarons rest for at least 30 minutes before baking to form a skin, which helps create the signature “feet.”

Why did my macarons crack?

Cracks can occur if the batter was overmixed or if the macarons didn’t rest long enough before baking.

Can I use regular flour instead of pistachio flour?

No, macarons require nut-based flour like pistachio or almond for the correct texture.

How do I know when my macarons are done baking?

They should be firm and lift off the parchment paper easily without sticking.

Can I make macarons without food coloring?

Yes, the food coloring is optional and only affects the appearance, not the taste.

How do I fix runny macaron batter?

If the batter is too thin, it may have been overmixed. Unfortunately, there is no way to fix it, so it’s best to start over.

What’s the best way to store leftover buttercream filling?

Refrigerate any leftover buttercream in an airtight container for up to a week, or freeze it for up to 3 months.

Can I make macarons ahead of time?

Yes! Macarons taste even better after resting for 24 hours in the fridge.

Why are my macarons hollow?

Hollow macarons can result from underwhipping the meringue or baking at too high a temperature.

Can I use frozen raspberries for the filling?

Yes, thaw and puree frozen raspberries, then strain out excess liquid before using.

Conclusion

Raspberry Pistachio Macarons are a perfect combination of nutty, sweet, and tangy flavors. While they require some precision, the results are well worth the effort. Whether you’re making them for a special occasion or just to satisfy a craving, these macarons are sure to impress!

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