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To make these tasty raspberry pistachio macarons, you will need the following key ingredients: - 120g almond flour - 200g powdered sugar - 100g egg whites (about 3 large eggs), at room temperature - 30g granulated sugar - A pinch of salt - 50g shelled pistachios, finely chopped (plus more for garnish) - 1 cup fresh raspberries (for filling) - 1 cup unsalted butter, softened - 2 cups powdered sugar (for buttercream filling) - 1 teaspoon vanilla extract These ingredients create a soft and chewy macaron shell with a rich and creamy filling. The almond flour adds a nice nutty flavor, while the raspberries give a burst of freshness. To make your macarons even more special, consider these optional ingredients: - Pink gel food coloring - Raspberry puree (for adding to the buttercream) Adding gel coloring not only makes your macarons pretty but also highlights the raspberry flavor. Using raspberry puree in the filling will deepen the fruity taste. Using high-quality ingredients is key for great macarons. Here’s what to look for: - Almond flour: Find finely ground almond flour for the best texture. - Powdered sugar: Choose pure powdered sugar, free from additives. - Eggs: Use fresh, organic eggs for the best flavor. - Butter: Opt for high-fat, unsalted butter for a creamy filling. Quality ingredients lead to better flavor and texture, making your macarons truly shine. {{ingredient_image_1}} Before you start, gather your ingredients. This makes the process smoother. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. This step helps the macarons bake evenly. First, sift the almond flour and powdered sugar into a bowl. This keeps the shells light. In another bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar while whisking. Keep going until you see stiff peaks form. If you want, add pink gel food coloring now. Next, gently fold the sifted almond flour mix into the egg whites. Use a rubber spatula and a figure-eight motion. Stop when the batter flows like lava. It should not be too runny. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles on the lined sheets, leaving space between each one. Tap the sheets on the counter to release air bubbles. Let them sit for 30-60 minutes until the tops are dry. Bake the macarons for 15-20 minutes. Look for the feet to form and the tops to crisp up. Let them cool completely before removing them from the sheets. In a mixing bowl, beat the softened butter until it’s smooth. Slowly add the powdered sugar. Keep mixing until well combined. Add the vanilla extract for flavor. For an extra twist, mix in a bit of raspberry puree. This makes the buttercream even more delicious. Take half of the macaron shells and flip them upside down. Pipe a generous dollop of buttercream on each. Add a few fresh raspberries on top of the filling. Gently press another shell on top to create a sandwich. For a fun touch, sprinkle finely chopped pistachios on the sides of each macaron. This adds crunch and color to your treat. When making macarons, avoid these common errors: - Not weighing ingredients: Use a kitchen scale for precise measurements. - Overmixing the batter: Mix just until the batter flows like lava. - Skipping the drying step: Let your piped batter sit until the tops are not sticky. - Opening the oven door: Keep it closed while baking for even heat. Each mistake can lead to flat or cracked macarons. To get the right macaron consistency, follow these steps: - Sift the dry ingredients: This removes lumps and aerates the mix. - Whip egg whites correctly: Whip until stiff peaks form, but don’t overdo it. - Fold gently: Use a figure-eight motion when combining the dry mix and egg whites. - Check the ribbon stage: The batter should fall in a thick ribbon from the spatula. These techniques help create a smooth, shiny macaron shell. Here are some tools you need for great macarons: - Kitchen scale: For accurate ingredient measurement. - Mixing bowls: Use separate bowls for dry and wet ingredients. - Rubber spatula: For gently folding the batter without deflating it. - Piping bags: To pipe the batter onto baking sheets. - Silicone baking mats or parchment paper: To prevent sticking. Having the right tools makes baking much easier. Pro Tips Room Temperature Egg Whites: Ensure your egg whites are at room temperature for optimal volume when whisking. This will help achieve the perfect meringue consistency for your macarons. Proper Folding Technique: When combining the dry ingredients with the meringue, use a gentle folding motion to avoid deflating the mixture. The goal is to achieve a smooth batter that flows like lava. Resting the Macarons: Allow the piped macaron shells to rest until they form a skin on the surface, which can take 30-60 minutes. This step is crucial for developing the iconic 'feet' during baking. Flavor Enhancements: For an extra burst of flavor, consider adding a small amount of raspberry puree to the buttercream filling. This will elevate the taste and provide a lovely color contrast. {{image_2}} You can change the filling to match your taste. Try using lemon curd for a tart kick. You can also mix in some chocolate ganache for a rich flavor. If you love nuts, consider adding almond paste to the buttercream. Fresh herbs like mint can add a refreshing twist too. Each choice gives the macaron a new flavor that excites your taste buds. The color of your macarons can be as fun as their taste. You can use blue or green gel food coloring for a unique look. Swirl two colors together for a marbled effect. This adds a visual treat to your plate. To decorate, sprinkle chopped pistachios on the sides. You can also add gold or silver edible glitter for a fancy touch. The colorful macarons will impress at any event. If you have dietary needs, you can still enjoy these macarons. Use a gluten-free almond flour blend for a gluten-free version. For a dairy-free option, replace butter with coconut cream in the filling. You can also use aquafaba instead of egg whites for a vegan version. Each swap allows you to enjoy these treats without worry. To keep your raspberry pistachio macarons fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Keep them in the fridge if you plan to eat them in a few days. Let them come to room temperature before serving for the best taste. Macarons can last in the fridge for up to five days. If stored properly, they stay fresh and tasty. You can also keep them at room temperature for about two days, but they may lose their crisp texture. Freezing macarons is a great way to enjoy them later. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container. They can last up to three months in the freezer. To enjoy, let them thaw in the fridge overnight before serving. Macarons and macaroons are not the same. Macarons are delicate French cookies made with almond flour. They have a smooth top and a creamy filling. Macaroons, on the other hand, are chewy cookies made with shredded coconut. They are often sweet and dense. You can see that the key difference lies in the ingredients and texture. Yes, you can use frozen raspberries! Just thaw them first and drain excess liquid. This helps avoid a runny filling. Fresh raspberries have great flavor, but frozen ones work too. They can still add a nice touch to your macarons. Your batter is overmixed if it becomes too runny. It should flow like lava when you lift your spatula. If it spreads out too much and loses shape, you mixed it too long. Aim for a thick consistency that gently holds its shape. If your macarons do not rise, check your oven temperature. It should be at 300°F (150°C). Also, ensure you whipped your egg whites to stiff peaks. Failing to do so can lead to flat macarons. Proper piping and resting times before baking are important too. You can find great ingredients at specialty baking shops or online. Look for finely ground almond flour and pure vanilla extract. Quality matters for taste and texture. Check local stores for fresh raspberries and pistachios, as they can make a big difference in your macarons. In this article, we explored how to make delicious raspberry pistachio macarons. We discussed key and optional ingredients for the best flavor. You learned step-by-step instructions to create the perfect shells and buttercream filling. I shared tips to avoid common mistakes and essential tools for success. Lastly, we covered storage methods and answered your FAQs. Making macarons can be a fun experience. With practice and care, you’ll bake great treats every time. Enjoy this journey and share your tasty results!

Raspberry Pistachio Macarons

Delicate macarons filled with raspberry buttercream and garnished with pistachios.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 20
Calories 120 kcal

Ingredients
  

  • 120 g almond flour
  • 200 g powdered sugar
  • 100 g egg whites
  • 30 g granulated sugar
  • 1 pinch salt
  • 1 drop pink gel food coloring (optional)
  • 50 g shelled pistachios, finely chopped
  • 1 cup fresh raspberries (for filling)
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar (for buttercream filling)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
  • In a bowl, sift together the almond flour and powdered sugar. In a separate mixing bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar and continue whisking until the mixture reaches stiff peaks. If you'd like, add a few drops of pink gel food coloring during this process.
  • Gently fold the sifted almond flour and powdered sugar into the egg whites using a rubber spatula. Use a figure-eight motion until fully incorporated and the mixture flows like lava. Be careful not to over-mix—stop when the batter starts to slowly fall off the spatula.
  • Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets on the counter to release any air bubbles, and let the macarons sit at room temperature for about 30-60 minutes, until the tops are no longer sticky.
  • Once dried, bake the macarons in the preheated oven for 15-20 minutes, or until the feet have formed and the tops are crisp. Let them cool completely before removing from the sheets.
  • In a mixing bowl, beat the softened butter until smooth. Gradually add 2 cups of powdered sugar and continue to mix until well combined. Add the vanilla extract and mix until creamy. If you'd like, you can add a bit of raspberry puree to the buttercream for extra flavor.
  • Flip half of the macaron shells upside down. Pipe a generous dollop of the buttercream filling on each upside-down shell. Top with a few fresh raspberries and gently press another macaron shell on top to create a sandwich.
  • Optionally, sprinkle a few finely chopped pistachios on the sides of the macarons for a decorative touch.

Notes

For best results, ensure egg whites are at room temperature.
Keyword dessert, macarons, pistachio, raspberry