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Raspberry Pistachio Macarons

These delicate Raspberry Pistachio Macarons combine nutty pistachio warmth with bright raspberry jam, making them a perfect treat for sharing or gifting.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 macarons
Course: Dessert, Snack
Cuisine: French, Southern
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Macaron Shells
  • 100 grams Almond Flour Weighed precisely for accuracy.
  • 50 grams Pistachio Flour Weighed precisely for accuracy.
  • 200 grams Powdered Sugar Weighed precisely for accuracy.
  • 100 grams Granulated Sugar Gradually added to egg whites.
  • 3 large Egg Whites Aged for better meringue stability.
  • 1 teaspoon Food Coloring Optional - use pink or green.
For the Raspberry Filling
  • 1 cup Raspberries Fresh or frozen, drained.
  • 50 grams Sugar or Honey Optional, to sweeten raspberry puree.
For the Pistachio Buttercream
  • 100 grams Unsalted Butter Softened for easy mixing.
  • 50 grams Powdered Sugar To sweeten the buttercream.
  • 50 grams Pistachio Paste Warm slightly if too thick.
  • 1 teaspoon Vanilla or Almond Extract Optional - for flavoring.

Method
 

Preparation
  1. Weigh the almond flour, pistachio flour, and powdered sugar accurately. Sift the dry ingredients twice using a fine-mesh sieve.
  2. Separate egg whites and allow them to sit for 30 minutes.
  3. Beat egg whites on medium speed, gradually adding granulated sugar until stiff peaks form.
  4. Gently fold the sifted dry ingredients into the whipped egg whites in three parts, ensuring the batter flows smoothly but forms ribbons.
  5. Fit a round piping tip onto a piping bag and fill it with batter.
  6. Pipe small circles onto a lined baking sheet and allow to sit until a dry skin forms (30-60 minutes).
Baking
  1. Preheat the oven to 300°F (150°C).
  2. Bake the macarons for 12-14 minutes, rotating halfway, until shells lift from parchment easily.
Filling
  1. Puree raspberries and heat with optional sugar until thickened, then cool.
  2. Beat softened butter with powdered sugar until fluffy, then blend in pistachio paste.
Assembly
  1. Match macaron shells and pipe pistachio buttercream around the edge.
  2. Add raspberry filling in the center and gently press down.
  3. Refrigerate assembled macarons for 24 hours to mature.
Serving
  1. Allow to sit for 20-30 minutes before serving.
  2. Serve with tea or coffee on a pretty plate.

Notes

Store macarons in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to a month. Use parchment layers for separation.