Description
This luxurious raspberry pistachio macarons recipe blends tart raspberry buttercream with nutty pistachio almond shells, perfect for elegant desserts, French cookies, or party treats. A colorful, chewy indulgence that’s ideal for gifting or special occasions.
Ingredients
Scale
- 100 g almond flour
- 50 g pistachios, raw and unsalted
- 100 g powdered sugar
- 2 large egg whites, room temperature
- 50 g granulated sugar
- 1/8 tsp cream of tartar (optional)
- 75 g unsalted butter, softened
- 20 g freeze-dried raspberries, finely ground
- 120 g powdered sugar (for buttercream)
- 1 tsp vanilla extract
Instructions
- Pulse almond flour, pistachios, and powdered sugar until fine and sift to remove lumps.
- Whip egg whites until foamy, add cream of tartar if using, and gradually add granulated sugar until stiff peaks form.
- Fold dry mixture into meringue until batter flows like lava.
- Pipe onto parchment-lined baking sheets and rest until a skin forms, about 30–60 minutes.
- Bake at 300°F (150°C) for 15–18 minutes, then cool completely.
- Beat butter until creamy, then add ground freeze-dried raspberries, powdered sugar, and vanilla. Beat until smooth.
- Pair similar-sized shells, pipe filling onto one, and sandwich. Chill for 24 hours for best results.
Notes
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg