Print

Raspberry and Pistachio Macarons

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulgent French macarons blending fresh raspberries and pistachios for a visually stunning dessert.

Ingredients

Scale
  • 1 cup (100 g) almond flour
  • 1 3/4 cups (200 g) powdered sugar
  • 3 large egg whites (room temperature)
  • 1/4 cup (50 g) granulated sugar
  • Pink and green gel food coloring
  • 1 cup (150 g) fresh raspberries
  • 1/4 cup (50 g) granulated sugar (for filling)
  • 1 tsp lemon juice
  • Crushed pistachios (optional)

Instructions

  1. Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
  2. Sift the almond flour and powdered sugar together to eliminate lumps.
  3. Make the meringue by beating egg whites until soft peaks form, then gradually adding granulated sugar until stiff peaks form.
  4. Add pink and green gel food coloring and gently fold into the meringue.
  5. Combine the almond flour mixture with the meringue until it flows smoothly.
  6. Pipe small circles onto the baking sheets, leaving space in between.
  7. Rest the piped macarons for 20-30 minutes to form a skin.
  8. Bake for 15-18 minutes until set and firm to the touch, then cool completely on the sheet.
  9. Prepare the filling by cooking raspberries, sugar, and lemon juice until thick, then cool.
  10. Assemble by piping filling onto half of the macaron shells, topping with the other half.

Notes

Ensure your mixing bowl and beaters are clean and dry when whipping egg whites for perfect meringue.

Nutrition

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