Description
Delicate and vibrant raspberry pistachio macarons with a crispy shell and smooth buttercream filling.
Ingredients
Scale
- 1 cup pistachios (divided; see instructions for details)
- 80 g finely ground almond flour
- 200 g powdered sugar
- 100 g egg whites
- 50 g ultrafine sugar
- 1 tsp vanilla extract
- Green food color (optional)
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar (for buttercream)
- 1/2 tsp vanilla extract (for buttercream)
- 1 tbsp cream
- 1/4 cup diced raspberries (or raspberry jam)
Instructions
- Prepare the Pistachios: Begin by placing half of your pistachios in a food processor. Pulse until finely ground.
- Combine Dry Elements: Sift the mixture of ground pistachios, almond flour, and powdered sugar into a bowl.
- Whip the Egg Whites: In your stand mixer, combine egg whites with a pinch of salt. Whip on high speed until soft peaks form.
- Add the ultrafine sugar gradually, continuing to whip until you achieve glossy, stiff peaks.
- Fold in the vanilla extract and any desired food coloring.
- Combine the dry mixture into the meringue using a rubber spatula.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto your silicone mat.
- Rest the prepared macarons at room temperature for 30-60 minutes.
- Preheat your oven to 300°F (150°C). Bake macarons for 15-20 minutes.
- Make the Buttercream: In a bowl, cream the softened butter until fluffy. Gradually add the powdered sugar, vanilla extract, cream, and diced raspberries.
- Assemble by pairing up similar-sized shells and piping a generous dollop of buttercream.
Notes
Store macarons in an airtight container in the refrigerator for up to 5 days or freeze for up to a month. Let thaw in fridge before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 8g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg