Description
Sweet, colorful, and bakery-worthy, these Raspberry Pistachio Macarons look impressive but are totally achievable at home. One bite and you’ll understand why this flavor combo is pure elegance.
Ingredients
-
100 g almond flour, finely sifted
-
100 g powdered sugar
-
70 g egg whites, room temperature
-
90 g granulated sugar
-
1/8 tsp cream of tartar
-
Green food coloring, optional
-
120 g raspberries, fresh or frozen
-
60 g granulated sugar
-
1 tsp lemon juice
-
80 g unsalted butter, softened
-
60 g powdered sugar
-
40 g finely ground pistachios
Instructions
-
Prepare baking sheets with parchment or silicone mats and set up a piping bag.
-
Sift almond flour and powdered sugar together into a bowl.
-
Whip egg whites until foamy, then add cream of tartar and gradually add sugar until stiff peaks form.
-
Fold in food coloring and dry ingredients until batter flows smoothly.
-
Pipe circles onto trays and tap to release air bubbles.
-
Rest shells until dry to the touch, then bake at 300°F or 150°C for 14 to 16 minutes.
-
Cook raspberries, sugar, and lemon juice until thick, then cool completely.
-
Beat butter with powdered sugar, fold in pistachios and raspberry mixture.
-
Pipe filling onto shells, sandwich, and rest before serving.
- Prep Time: 10 mins
- Cook Time: 25mins