Description
Indulge in these decadent raspberry pistachio macarons with a crunchy shell and a creamy ganache filling bursting with flavor.
Ingredients
Scale
- 1 cup Almond Flour
- 1 cup Powdered Sugar
- 3 large Aged Egg Whites
- 1/2 cup Granulated Sugar
- 1/4 teaspoon Cream of Tartar
- 1 teaspoon Raspberry Extract or Powder
- As-needed Gel Food Coloring (Deep Pink or Magenta)
- 8 oz White Chocolate
- 1/2 cup Heavy Cream
- 1/2 cup Unsalted Pistachios or Pistachio Paste
- 2 tablespoons Unsalted Butter
- Pinch Salt
Instructions
- Prep the Egg Whites: Let your egg whites come to room temperature, then add cream of tartar and beat until soft peaks form.
- Sift Dry Ingredients: In a bowl, combine almond flour and powdered sugar, then sift together to create a light mix.
- Add Flavor: Gently fold the meringue into the sifted dry ingredients using a spatula until soft and pliable.
- Color the Batter: If desired, add gel food coloring and mix until evenly distributed.
- Pipe and Rest: Transfer the batter to a piping bag and pipe uniform rounds on baking sheets. Let them rest for 30-60 minutes.
- Bake: Preheat oven to 300°F (150°C). Bake for 15-20 minutes, rotating halfway.
- Make Ganache Filling: Heat heavy cream in a saucepan, pour over chopped white chocolate, and mix in ground pistachios, butter, and salt.
- Assemble Macarons: Pair equal-sized shells, pipe ganache onto one shell, and gently press another on top.
- Let Rest in Fridge: For best results, let assembled macarons rest in the fridge for 24 hours.
Notes
Make ahead by preparing the shells a day in advance and storing in an airtight container. Avoid over-coloring the batter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 11g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: macarons, raspberry, pistachio, dessert, French pastry