Description
This luxurious raspberry pistachio macarons recipe blends tart raspberry buttercream with nutty pistachio almond shells, perfect for elegant desserts, French cookies, or party treats. A colorful, chewy indulgence that’s ideal for gifting or special occasions.
Ingredients
100 g almond flour
50 g pistachios, raw and unsalted
100 g powdered sugar
2 large egg whites, room temperature
50 g granulated sugar
1/8 tsp cream of tartar (optional)
75 g unsalted butter, softened
20 g freeze-dried raspberries, finely ground
120 g powdered sugar (for buttercream)
1 tsp vanilla extract
Instructions
1. Pulse almond flour, pistachios, and powdered sugar until fine and sift to remove lumps.
2. Whip egg whites until foamy, add cream of tartar if using, and gradually add granulated sugar until stiff peaks form.
3. Fold dry mixture into meringue until batter flows like lava.
4. Pipe onto parchment-lined baking sheets and rest until a skin forms, about 30–60 minutes.
5. Bake at 300°F (150°C) for 15–18 minutes, then cool completely.
6. Beat butter until creamy, then add ground freeze-dried raspberries, powdered sugar, and vanilla. Beat until smooth.
7. Pair similar-sized shells, pipe filling onto one, and sandwich. Chill for 24 hours for best results.
Notes
Use weight measurements for accuracy when making macarons.
Let the shells form a skin before baking to ensure proper texture.
Chilling macarons improves flavor and texture by allowing the filling to meld.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 140
- Sugar: 17g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 12mg