Raspberry and Pistachio Macarons

Delightful confections with a sweet, tangy raspberry filling and a crunchy pistachio topping, perfect for special occasions or indulgent treats.

Prep Time 30

Cook Time 18

Total Time 48

Course Dessert, Snack

Cuisine French

Servings 12 macarons

Calories 100 kcal

1 cup almond flour Gives the macarons their signature nutty flavor and delicate texture.
1 3/4 cups powdered sugar Adds sweetness while ensuring a smooth batter.
3 large egg whites (room temperature) Key to achieving lofty peaks for the macaron shells.
1/4 cup granulated sugar Helps stabilize the egg whites for perfect texture.
Pink and green gel food coloring Creates vibrant, eye-catching shells.

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a bowl, sift together the almond flour and powdered sugar.
In a clean, dry bowl, beat the egg whites until they form soft peaks.
Gradually add the granulated sugar and continue beating until stiff peaks form.
Add the gel food coloring and gently fold to create a swirled effect.
Carefully fold the almond flour mixture into the egg whites until combined.

Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.
Tap the baking sheets on the counter to release any air bubbles and let the macarons rest for 20-30 minutes.
Bake for 15-18 minutes, or until the macarons can be lifted from the parchment without sticking.
Let them cool completely on the baking sheets.

In a saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook until thickened.
Once macarons are cooled, pipe a generous amount of the raspberry filling onto one macaron and sandwich with another shell.
Sprinkle with crushed pistachios if desired.

Ensure bowls and utensils are grease-free for the egg whites to whip properly. Use a gentle hand when folding to avoid deflating meringue.

Keyword Dessert Recipe, French Pastry, Macarons, pistachio, raspberry