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Raspberry Pistachio Macarons

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Delightful Raspberry Pistachio Macarons with vibrant colors and exquisite flavors that evoke the charm of a French patisserie.

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
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 1 1/4 cups powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. Sift together the powdered sugar, almond flour, and pistachio flour in a bowl.
  3. Beat the egg whites with the cream of tartar until soft peaks form.
  4. Gradually add the granulated sugar and continue beating until stiff peaks form.
  5. Add food coloring if desired, then gently fold in dry ingredients.
  6. Transfer the batter into a piping bag and pipe small circles onto the baking sheets.
  7. Tap the baking sheet firmly to release air bubbles.
  8. Let the macarons rest at room temperature for 30–45 minutes.
  9. Bake for 18–20 minutes, rotating trays halfway through.
  10. Cool the macarons completely before removing from parchment.
  11. Cook the raspberries and sugar in a saucepan over medium heat until the raspberries break down.
  12. Strain the mixture to remove seeds.
  13. Beat the butter and powdered sugar until fluffy, then mix in raspberry puree and vanilla.
  14. Pipe the raspberry filling onto half the shells and sandwich together.
  15. Refrigerate for at least 2 hours before serving.

Notes

For best results, use a kitchen scale for accurate measurements and allow macarons to rest before baking to avoid cracking.

Nutrition

Find it online: https://yummyfirst.com/raspberry-pistachio-macarons-2/