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- 120g almond flour - 200g powdered sugar - 100g egg whites (about 3 large eggs), at room temperature - 30g granulated sugar - A pinch of salt - Pink gel food coloring (optional) - 50g shelled pistachios, finely chopped (plus extra for garnish) - 1 cup fresh raspberries (for filling) - 1 cup unsalted butter, softened at room temperature - 2 cups powdered sugar (for the buttercream filling) - 1 teaspoon vanilla extract Almond flour is the star of the macaron shell. It gives the shells their unique texture and flavor. Make sure it is finely ground. Powdered sugar adds sweetness and helps create that smooth surface we love. Egg whites are crucial for structure. They provide lift and create the airy texture. Granulated sugar helps stabilize the egg whites, giving them strength. The pinch of salt balances the sweetness. Pink gel food coloring brightens the look, making your macarons pop! Pistachios add crunch and a lovely nutty flavor. Fresh raspberries bring freshness to the buttercream filling. The butter and powdered sugar make a creamy, dreamy filling, while vanilla extract adds depth. Consider adding pink gel food coloring for a splash of color. A few drops will do the trick. You can also use raspberry puree in the buttercream. This adds a fruity twist and enhances the raspberry flavor. Extra finely chopped pistachios can be used for garnishing. They not only look pretty but also add a nice crunch! {{ingredient_image_2}} Start by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. This helps prevent sticking and makes cleanup easy. In one bowl, sift together 120g of almond flour and 200g of powdered sugar. This step removes lumps. In another bowl, whisk 100g of egg whites with a pinch of salt until they foam. Gradually add 30g of granulated sugar. Keep whisking until stiff peaks form. If you want color, add a few drops of pink gel food coloring. Use a rubber spatula to fold the sifted almond flour and powdered sugar into the egg whites. Use a figure-eight motion to mix gently. Stop when the batter flows like lava from the spatula. Be careful not to overmix, as this can ruin the texture. Transfer the batter to a piping bag with a round tip. Pipe small, even circles on the prepared sheets. Leave space between each macaron. Tap the sheets on the counter to remove air bubbles. Let them sit at room temperature for 30-60 minutes until the tops feel dry. Once the tops are dry, place the macarons in the oven. Bake for 15-20 minutes. They should feel firm and have “feet” at the base. Let them cool completely on the sheets before removing them. In a bowl, beat 1 cup of softened unsalted butter until creamy. Gradually mix in 2 cups of powdered sugar until fluffy. Add 1 teaspoon of vanilla extract. For extra flavor, you can fold in some raspberry puree at this stage. Choose half of the macaron shells and flip them over. Pipe a dollop of buttercream on each upside-down shell. Add a couple of fresh raspberries on top. Gently press another shell on top to make a sandwich. For a beautiful finish, sprinkle finely chopped pistachios around the edges of the assembled macarons. This adds flavor and a nice touch to your treats. To make a perfect macaron shell, follow these steps closely: - Sift your dry ingredients: Always sift the almond flour and powdered sugar together. This step removes lumps. It also creates a smooth batter. - Egg whites matter: Use room-temperature egg whites. They whip better and create more volume. - Whisk until stiff peaks: When you whisk, stop when the egg whites are glossy and hold their shape. This is key for macaron success. - Don’t overmix: When you fold in the dry mix, use a gentle figure-eight motion. Stop when the batter flows like lava. Overmixing can ruin the texture. Here are some mistakes to steer clear of: - Skipping the resting step: Allow the piped macarons to rest until they dry. This helps form the crust. - Not tapping the baking sheet: Always tap the sheets after piping. This helps remove air bubbles. - Opening the oven door: Resist the urge to peek while baking. This can cause the macarons to crack. - Incorrect oven temperature: Use an oven thermometer to ensure the right heat. Macarons bake best at 300°F (150°C). Having the right tools makes a big difference: - Mixing bowls: Use two bowls—one for dry and one for wet ingredients. - Piping bags: A disposable piping bag with a round tip works best for neat shells. - Baking sheets: Use two sheets lined with parchment or silicone mats for easy macaron removal. - Sifter: A fine-mesh sifter is crucial for sifting the almond flour and powdered sugar. - Oven thermometer: This ensures your oven is at the right temperature for baking. These tips and tricks will help you craft beautiful Raspberry Pistachio Macarons. Enjoy the process! Pro Tips Room Temperature Egg Whites: Ensure your egg whites are at room temperature for better volume. This helps achieve the stiff peaks necessary for the perfect macaron structure. Resting the Macarons: Allow the piped macarons to rest until they form a skin before baking. This crucial step helps develop the signature "feet" and prevents cracking. Oven Calibration: Every oven is different; consider using an oven thermometer to ensure you're baking at the correct temperature for consistent results. Flavor Variations: Experiment with fillings! You can incorporate other fruits or flavored extracts into the buttercream for a unique twist on these raspberry pistachio macarons. {{image_4}} You can change the flavors in raspberry pistachio macarons. Try lemon or chocolate fillings. To make lemon macarons, use lemon zest and juice in the buttercream. For chocolate, add cocoa powder to the buttercream. You can also swap pistachios for other nuts like almonds or hazelnuts. Adjust the nut flavor to fit your taste. You can make these macarons gluten-free and dairy-free. Use almond flour as your base, which is naturally gluten-free. For a dairy-free option, use vegan butter in the buttercream. You can also try aquafaba instead of egg whites. Aquafaba is the liquid from canned chickpeas, and it works great for macarons. Make seasonal variations to keep things fresh. In spring, add fresh mint to the buttercream for a minty twist. In summer, consider using fresh peaches instead of raspberries. For fall, add pumpkin spice to the buttercream. In winter, you might try a hint of peppermint extract for a holiday flavor. Each season offers unique tastes you can explore. To keep your raspberry pistachio macarons fresh, store them in an airtight container. Layer them between sheets of parchment paper to prevent sticking. Make sure to keep them in a cool, dry place. Avoid direct sunlight and heat, as these can ruin their texture and taste. If stored correctly, macarons can last up to five days at room temperature. They can last longer in the fridge, up to a week. However, I recommend enjoying them fresh for the best flavor and texture. The taste is always best when they are just made. Freezing macarons is a great way to enjoy them later. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to an airtight container. They can stay fresh for up to three months in the freezer. When you are ready to eat them, let them thaw in the fridge overnight. This keeps them tasty and fresh. No, almond flour is key for macarons. It gives them their unique texture. You can try other nut flours, but results may vary. Almond flour helps create the delicate shell. It also adds a nutty flavor that complements the raspberry and pistachio. To get the perfect feet, you must follow the steps closely. Make sure to let the piped shells rest before baking. This helps form a skin, which is crucial. Also, avoid overmixing the batter. It can lead to flat macarons without feet. Bake at the right temperature and time, around 300°F for 15-20 minutes. Cracking often happens due to too much moisture or high heat. Ensure your egg whites are at room temperature. This helps them whip up nicely. If your oven is too hot, it can cause cracks. Use an oven thermometer to check the real temperature. Also, make sure you let the macarons rest. This will help them dry out and prevent cracking. You can find Raspberry Pistachio Macarons at local bakeries. Some shops specialize in macarons and offer unique flavors. You may also look for them online. Many gourmet shops sell them and ship nationwide. If you want fresh ones, making them at home is best! Making Raspberry Pistachio Macarons is fun and rewarding. We covered all key ingredients, like almond flour and pistachios. I provided step-by-step instruction to help you craft perfect shells and buttercream filling. You learned tips to avoid common mistakes and tools you need for success. I also shared storage tips to keep them fresh. Enjoy experimenting with flavors and seasonal twists. With practice, you’ll master this treat. Happy baking!

Raspberry Pistachio Macarons

Delicate macarons filled with raspberry buttercream and garnished with pistachios.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 20
Calories 150 kcal

Ingredients
  

  • 120 g almond flour
  • 200 g powdered sugar
  • 100 g egg whites
  • 30 g granulated sugar
  • 1 pinch salt
  • 1 drop pink gel food coloring
  • 50 g shelled pistachios, finely chopped
  • 1 cup fresh raspberries
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar for buttercream
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone baking mats.
  • Sift the almond flour and powdered sugar together in a mixing bowl. In another bowl, whisk the egg whites with a pinch of salt until foamy, then gradually add the granulated sugar until stiff peaks form. Add pink gel food coloring if desired.
  • Gently fold the sifted almond flour and powdered sugar mixture into the whisked egg whites using a figure-eight motion until the batter is smooth.
  • Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets. Tap the sheets to release air bubbles and let the macarons rest for 30-60 minutes until dry to the touch.
  • Bake the macarons for 15-20 minutes until firm and with feet formed at the base. Let cool completely before removing.
  • Beat the softened butter until creamy, then gradually add the powdered sugar until fluffy. Stir in the vanilla extract and optional raspberry puree.
  • Flip half of the macaron shells upside down and pipe a dollop of buttercream onto each. Top with fresh raspberries and press another shell on top.
  • Optionally, sprinkle finely chopped pistachios around the edges for garnish.

Notes

Display on a decorative cake stand for an elegant presentation.
Keyword dessert, macarons, pistachio, raspberry