Description
Delicate raspberry pistachio macarons blend French elegance with nutty richness, creating a sublime dessert experience. Crisp almond shells filled with luscious raspberry cream and crushed pistachios will transport dessert enthusiasts to Parisian patisserie bliss.
Ingredients
Scale
Macaron Dry Ingredients:
- 1 cup (120g) powdered sugar
- ¾ cup (75g) almond flour
- ¼ cup (25g) finely ground pistachios
Macaron Wet Ingredients:
- 2 large egg whites, room temperature
- ¼ cup (50g) granulated sugar
- ½ teaspoons vanilla extract
- Green food coloring (optional, for a pistachio hue)
Filling Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 2 tablespoons raspberry jam or fresh raspberry puree
- ½ teaspoons vanilla extract
- 1 pinch of salt
Instructions
- Prepare baking surfaces by lining two sheets with parchment paper or silicone mats to ensure even macaron formation and prevent sticking.
- Carefully sift almond flour, ground pistachios, and powdered sugar together in a mixing bowl, eliminating any large granular pieces to create a smooth, fine mixture.
- Whip egg whites in a separate clean bowl until they become frothy, then gradually incorporate granulated sugar while continuously whisking until the mixture develops glossy, stiff peaks.
- Delicately introduce vanilla extract and optional food coloring into the meringue, gently folding to maintain the airy texture.
- Incorporate the dry ingredient mixture into the meringue using a spatula, employing a careful folding technique that creates a flowing, ribbon-like consistency after approximately 50 gentle strokes.
- Transfer the prepared macaron batter into a piping bag fitted with a round tip, precisely piping uniform 1-inch circular shapes onto the prepared baking sheets.
- Gently tap the trays against the counter to release trapped air bubbles, then allow the macarons to rest at room temperature for 30-60 minutes until a delicate skin forms on the surface.
- Preheat the oven to the appropriate temperature and bake the macarons until they develop characteristic crisp shells and gentle feet.
Notes
- Sift dry ingredients thoroughly to prevent lumpy macarons and ensure a smooth, glossy surface.
- Use room temperature egg whites for better volume and stability when whipping meringue.
- Fold batter gently and precisely, watching for the perfect “lava-like” consistency to avoid deflating the delicate egg whites.
- Rest piped macarons at room temperature to develop a protective skin, which helps create the signature crisp shell and ruffled “feet” during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 178
- Sugar: 16 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg