Description
Delight in these Luxurious Raspberry Pistachio Macarons with crisp shells and a luscious filling that perfectly balances the sweet tartness of raspberries and the creamy nuttiness of pistachios.
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon raspberry extract
- Food coloring (magenta)
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar (for ganache)
- 1/4 cup pistachio paste
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- Sift together almond flour and powdered sugar in a bowl.
- In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and beat until stiff peaks form.
- Fold in almond flour mixture, raspberry extract, and food coloring gently.
- Transfer the mixture to a piping bag and pipe small circles onto prepared baking sheets.
- Let the piped macarons rest for 30-60 minutes until a skin forms on the surface.
- Bake for 15-20 minutes until set and easily lift off parchment paper. Cool completely.
- For ganache, melt butter and heavy cream together in a saucepan, then stir in pistachio paste and powdered sugar until smooth.
- Pipe ganache onto one macaron shell and sandwich with another shell.
- Chill the assembled macarons for a few hours before serving.
Notes
Use room temperature egg whites for better volume and stability. Ensure to let the piped shells rest to avoid cracking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg