Description
Delicate Raspberry Pistachio Macarons that blend nutty pistachios with the tart freshness of raspberries for a luxurious treat.
Ingredients
Scale
- 1 1/2 cups powdered sugar
- 1 cup almond flour
- 1/4 cup pistachio flour
- 4 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Green food coloring (optional)
- 1/2 cup fresh raspberries, pureed
- 1/4 cup sugar
- 1/4 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together the powdered sugar, almond flour, and pistachio flour until fine and lump-free.
- Beat the egg whites with the cream of tartar until soft peaks form.
- Add the granulated sugar gradually, continuing to beat until stiff peaks form.
- Incorporate green food coloring if desired, folding gently until combined.
- Transfer the batter into a piping bag and pipe small circles on the prepared baking sheets.
- Tap the baking sheets to release air bubbles and let the macarons rest for 30-45 minutes.
- Bake the macarons for 18-20 minutes, rotating halfway through.
- Cool the macarons completely before lifting them from the parchment paper.
- Combine raspberries and sugar in a saucepan, cooking until broken down, then strain.
- Beat softened butter and powdered sugar until creamy and add raspberry puree and vanilla.
- Pipe the filling onto half of the shells and sandwich together.
- Refrigerate the assembled macarons for at least 2 hours before serving.
Notes
Common mistakes include not sifting the dry ingredients, overmixing the batter, or failing to let the shells rest before baking.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg