Description
Discover the elegance of French patisserie with these Luxurious Raspberry Pistachio Macarons. Delicately crisp on the outside and chewy within, these colorful pink macarons are filled with sweet raspberry jam and topped with crunchy pistachios, making a delightful treat perfect for special occasions or an indulgent snack.
Ingredients
Scale
For the Macaron Shells
- 1 1/4 cups almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pink gel food coloring, to desired color
For the Filling and Topping
- 1/2 cup raspberry jam
- 1/4 cup pistachios, finely chopped
Instructions
- Preheat the Oven: Set your oven to 300°F (150°C) and line two baking sheets with parchment paper to prepare for baking the macarons.
- Sift Dry Ingredients: Combine the almond flour and powdered sugar by sifting them together into a large bowl, ensuring no lumps remain.
- Make Meringue: In a separate bowl, beat the egg whites until they become foamy. Slowly add granulated sugar while continuing to beat until the mixture forms stiff peaks.
- Add Flavor and Color: Gently fold in the vanilla extract and several drops of pink gel food coloring into the beaten egg whites to achieve the desired color and flavor without deflating the meringue.
- Fold in Dry Ingredients: Carefully fold the almond flour and powdered sugar mixture into the meringue until the batter resembles thick lava, smooth and flowing but not runny.
- Pipe the Macaron Shells: Transfer the batter into a piping bag fitted with a round nozzle and pipe small, uniform circles onto the lined baking sheets. Tap the sheets on the counter to remove air bubbles.
- Rest the Shells: Allow the piped batter to sit at room temperature for 30 to 60 minutes until a dry skin forms on the surface to ensure the proper texture when baked.
- Bake the Macarons: Bake the shells in the preheated oven for 15 to 18 minutes. They are ready when they can be easily lifted off the parchment and are set without wobbling.
- Assemble the Macarons: Once cooled, pair the macarons by size. Spread a small amount of raspberry jam on the flat side of one shell and sandwich it with its pair. Garnish the top with finely chopped pistachios for a delightful crunchy contrast.
Notes
- Egg whites should be at room temperature for optimal volume when whipped.
- Allowing the shells to rest before baking is crucial to form a skin, which helps develop the classic macaron “feet.”
- Use gel food coloring to avoid altering the batter’s consistency.
- Be gentle when folding to keep the meringue airy but properly mixed with dry ingredients.
- Ensure uniform size for even baking and matching pairs.
- Store assembled macarons in an airtight container in the refrigerator and bring to room temperature before serving for best texture and flavor.
