Raspberry and Pistachio Macarons
Delightful French cookies with a crisp exterior and chewy center, filled with a raspberry filling and optionally topped with crushed pistachios.
Ingredients
Macaron Shell Ingredients
- 1 cup almond flour for signature texture
- 1 3/4 cups powdered sugar for sweetness
- 3 large egg whites must be at room temperature
- 1/4 cup granulated sugar to stabilize egg whites
- a few drops pink and green gel food coloring for visual appeal
Raspberry Filling Ingredients
- 1 cup fresh raspberries for the filling
- 1/4 cup granulated sugar to sweeten the filling
- 1 teaspoon lemon juice to enhance flavor
Optional Topping
- as needed crushed pistachios for garnish
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar in a bowl.
Meringue
- In a clean bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar while continuing to beat, then increase speed to high until stiff peaks form.
- Add a few drops of pink and green gel food coloring and gently fold it into the egg whites.
Combine Mixtures
- Carefully fold the sifted almond flour mixture into the egg whites using a spatula.
- Transfer the mixture into a piping bag and pipe small circles onto the baking sheets, spaced an inch apart.
- Tap the baking sheets gently on the countertop to release air bubbles and let the macarons rest for 20-30 minutes until a skin forms.
Baking
- Bake the macarons for 15-18 minutes or until they set and easily lift off the parchment.
- Allow to cool completely on the baking sheets.
Raspberry Filling
- In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice over medium heat.
- Stir occasionally until the mixture thickens, resembling a jam, then set aside to cool.
Assemble
- Once cooled, pipe the raspberry filling onto the flat side of one macaron shell and sandwich with another.
- Sprinkle crushed pistachios on top of the filling before closing the macaron.
Notes
Ensure all bowls and utensils are free from grease or moisture. For a more intense raspberry flavor, consider adding raspberry extract to the filling. Store in an airtight container in the fridge for up to a week or freeze for two months.