Description
These raspberry pistachio macarons look straight out of a luxury bakery and taste even better. Crisp, chewy, creamy, and stunning, they are guaranteed to impress at first bite.
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- a few drops pink gel food coloring
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter
- 1 1/2 cups powdered sugar
- 3 tbsp raspberry preserves
- 2 tbsp freeze-dried raspberry powder
- 1/4 cup finely ground pistachios
- 1 tbsp heavy cream
- 2 tbsp crushed pistachios
Instructions
- Sift almond flour and powdered sugar twice into a bowl.
- Beat egg whites with cream of tartar, then gradually add sugar until stiff peaks form.
- Add vanilla and food coloring.
- Fold dry ingredients into the meringue until the batter flows like lava.
- Pipe small circles onto lined baking trays.
- Rest for 30 to 45 minutes until dry on top.
- Bake at 300°F for 14 to 16 minutes.
- Beat butter, powdered sugar, raspberry preserves, raspberry powder, pistachios, and cream until smooth.
- Pipe filling onto half the shells and sandwich with the remaining shells.
- Garnish with crushed pistachios and chill before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cooking
- Cuisine: American