Description
Delightful Raspberry and Pistachio Macarons with a vibrant filling and an enticing crunchy topping, perfect for special occasions.
Ingredients
Scale
- 1 cup (100 g) almond flour
- 1 3/4 cups (200 g) powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup (50 g) granulated sugar
- Pink and green gel food coloring
- 1 cup (150 g) fresh raspberries
- 1/4 cup (50 g) granulated sugar (for filling)
- 1 tsp lemon juice
- Crushed pistachios (optional, for topping)
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar in a bowl.
- Beat the egg whites in a clean bowl until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Add a few drops of pink and green gel food coloring to the egg whites and fold gently.
- Fold in the almond flour-sugar mixture until the batter flows like a thick ribbon.
- Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheets. Let them sit for 20 to 30 minutes.
- Bake the macarons for 15 to 18 minutes until set and firm on the outside.
- Make the filling by combining raspberries, 1/4 cup of sugar, and lemon juice in a saucepan over medium heat. Stir until thickened and cool completely.
- Pipe the raspberry filling onto one macaron shell and sandwich it with another.
- Optionally, sprinkle crushed pistachios on top.
Notes
Use fresh egg whites at room temperature for best results and consider measuring almond flour with a kitchen scale.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 2mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg