Description
These Raspberry Pistachio Macarons feature delicate pistachio shells paired with a tangy raspberry buttercream filling, making them an elegant and indulgent treat. Perfect for gifting, special occasions, or a delightful homemade dessert, these macarons combine nutty and fruity flavors with a melt-in-your-mouth texture.
Ingredients
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 extract
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together the confectioners’ sugar and pistachio flour in a medium bowl, then set aside.
- Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the superfine sugar, one tablespoon at a time, while continuing to whisk until stiff peaks form.
- Fold the pistachio flour mixture into the meringue gently to avoid deflating the egg whites. If desired, add a few drops of green gel food coloring and fold in.
- Pipe the batter onto the prepared baking sheets in small, round circles, spacing them about 1 inch apart.
- Tap the baking sheets on the counter to release any air bubbles and let the macarons rest for about 30 minutes to form a skin.
- Bake for 18-20 minutes, until the shells are firm and can be easily lifted off the parchment paper. Let them cool completely.
- Make the filling by beating the softened butter and confectioners’ sugar until light and fluffy. Add the raspberry jam or purée and vanilla, and continue mixing until smooth.
- Assemble the macarons by piping a generous amount of raspberry buttercream onto the flat side of one shell, then sandwich it with another shell.
- Rest the macarons at room temperature for a few hours (or refrigerate overnight) to allow the flavors to meld. Enjoy!
Notes
- Resting Time: Allow macarons to rest for 30 minutes before baking to ensure they develop their characteristic feet.
- Food Coloring: Green gel food coloring is optional for an extra pop of color but doesn’t affect flavor.
- Flavor Variations:
- Chocolate Raspberry Macarons: Add 2 tablespoons of cocoa powder to the flour mixture for a chocolatey twist.
- Lemon Pistachio Macarons: Substitute raspberry jam with lemon curd for a zesty version.
- White Chocolate Raspberry Macarons: Fold melted white chocolate into the filling for a creamy upgrade.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Special Occasions, French Baking
- Method: Baking
- Cuisine: French
