Pistachio Raspberry Macarons

The first time I made Pistachio Raspberry Macarons, I was a bundle of nerves. Standing in my kitchen, surrounded by the sweet aroma of ground pistachios and raspberries, I felt a mix of excitement and apprehension. Would I be able to create those delicate, colorful treats I admired in patisseries? I had always been enchanted by the way macarons looked, their smooth shells and luscious fillings inviting you to take a bite. Inspired by a recent visit to a quaint café, I decided to challenge myself. Armed with my ingredients and a few tips I gathered online, I plunged into the world of macarons. The process was intricate but rewarding, and I couldn’t help but smile as I piped the vibrant batter onto the parchment paper. After what felt like an eternity of waiting, the moment arrived to take them out of the oven. They were perfect—crispy on the outside and soft on the inside, with a burst of flavor from the pistachio and raspberry filling. This recipe became a staple in my kitchen, and I love making them for friends and family, sharing the joy they bring.

Ingredients Required for Pistachio Raspberry Macarons

The magic of Pistachio Raspberry Macarons lies in the simplicity and quality of the ingredients used. Each component plays a vital role in the final outcome, from the nutty almond flour to the sweet raspberry filling. By carefully selecting these ingredients and understanding their purpose, you can achieve that perfect macaron texture and flavor. Here’s what you’ll need:

• 2 cups (192 grams) superfine blanched almond flour: This is the base of your macarons, providing that signature delicate texture.
• 1 ½ cups (180 grams) confectioners’ sugar: Adds sweetness and helps create a smooth shell.
• 6 large egg whites (180 grams), room temperature: Essential for stability and structure in the macaron shell.
• 1 cup (200 grams) granulated sugar: Used to create a meringue, giving the macarons their crisp texture.
• Green gel food coloring: For that visually appealing touch; it’s optional but makes your macarons pop.
• ¼ cup (28 grams) finely ground pistachios: Incorporated into both the shells and the filling, providing flavor and color.
• ¾ cup (170 grams) unsalted butter, softened: Used in the buttercream filling, adding richness.
• 3 cups (360 grams) confectioners’ sugar: Sweetens and thickens the buttercream filling.
• ½ teaspoon (1.5 grams) kosher salt: Enhances the flavors and balances sweetness.
• 3 cups (390 grams) frozen raspberries: The star of the filling, delivering a tart and fruity taste.
• ½ cup (100 grams) granulated sugar: Sweetens the raspberry filling, balancing its tartness.
• 2 teaspoons (3 grams) lemon zest: Brightens the filling with a hint of citrus.
• 1 tablespoon (15 grams) fresh lemon juice: Adds acidity to complement the sweetness.
• 3 large egg yolks (56 grams), room temperature: Used to enrich the raspberry curd filling.
• 3 tablespoons (24 grams) cornstarch: Thickens the raspberry curd.
• ¼ teaspoon kosher salt: Balances out the flavors in the curd.
• 2 tablespoons (56 grams) unsalted butter, softened: Added to the raspberry curd for a creamy texture.

Putting Together Pistachio Raspberry Macarons

Making Pistachio Raspberry Macarons is a delightful journey that requires patience and precision. Don’t worry if it seems daunting at first; I promise it’s worth every minute in the kitchen. Follow these detailed steps to create your perfect macarons:

1. Using a permanent marker, draw 2-inch circles spaced 1 inch apart on 2 sheets of parchment paper—24 per sheet. Place the parchment paper, marker side down, on 3 rimmed baking sheets. This will serve as your guide for piping the batter.
2. In a medium bowl, sift together the almond flour and confectioners’ sugar to ensure there are no lumps. This step is crucial for achieving a smooth texture in your macaron shells.
3. In the heatproof bowl of a stand mixer, whisk together the egg whites and granulated sugar by hand until frothy. Then, place the bowl over a small saucepan of simmering water. Cook, whisking constantly, until the sugar completely dissolves and the mixture is warm to the touch, about 2 minutes.
4. Carefully return the bowl to the stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form. At this point, you can add a small amount of green gel food coloring to achieve the desired hue, beating until well combined.
5. Gently fold in the sifted almond flour mixture into the meringue. The batter should be thick and flow slowly off the spatula in a “V” shape, resembling lava as it falls back into the bowl.
6. Transfer the batter to a pastry bag fitted with a medium round piping tip (Ateco #803). Holding the piping tip perpendicular to the prepared parchment, pipe the batter onto the drawn circles until they just reach the edges. Ensure to move and lift the tip in a quick circular motion to prevent points from forming on top.
7. Tap the baking sheets firmly on the counter 5 to 7 times to release air bubbles trapped in the batter. Sprinkle with finely ground pistachios for added texture and flavor.
8. Let the piped macarons stand at room temperature until a skin forms on top, about 1 to 2 hours. You’ll know they’re ready when the batter feels dry to the touch and does not stick to your fingers.
9. Preheat your oven to 300°F (150°C). Bake one pan at a time, until the macaron shells are firm but wobble slightly when touched, about 20 to 25 minutes. Allow them to cool completely on the pans.
10. Once cooled, gently remove the macaron shells from the pans and turn half of them flat side up. Prepare your filling while they cool.
11. For the Pistachio Buttercream, in the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter at medium speed until creamy, about 2 to 3 minutes. Gradually add the remaining confectioners’ sugar, finely ground pistachios, and kosher salt, beating until smooth.
12. Spoon the Pistachio Buttercream into a pastry bag fitted with a ¼-inch round piping tip. Pipe a border of buttercream (about a heaping 1 tablespoon or 9 grams) onto the flat side of each macaron shell.
13. For the Raspberry Curd, in a medium saucepan, combine the frozen raspberries, granulated sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat and simmer for 5 minutes.
14. Transfer the mixture to a blender and blend until smooth. Strain through a fine-mesh sieve to discard the solids, then return to the saucepan and heat over medium heat.
15. In a medium bowl, whisk together the egg yolks, cornstarch, and kosher salt. Add about one-fourth of the hot raspberry mixture to the yolk mixture, whisking constantly to temper the eggs. Transfer the yolk mixture into the remaining hot raspberry mixture in the pan.
16. Cook over medium-high heat, whisking constantly until thickened, about 5 to 7 minutes. Remove from heat and whisk in the unsalted butter, one tablespoon at a time until melted and smooth. Let the curd cool in the refrigerator for at least 2 hours or up to 1 week before using.
17. Fill the center of the buttercream border with about 3 grams of raspberry curd. Gently top with the remaining macaron shells, flat side down. Use light pressure to avoid cracking. For the best experience, serve the macarons the same day, but they can be refrigerated in an airtight container for up to 3 days.

Ways to Adapt This Recipe

If you want to put your unique spin on Pistachio Raspberry Macarons, consider these tips:

• Storage: To store your macarons, keep them in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to 1 month; just be sure to separate layers with parchment paper.
• Freezing: You can freeze the unfilled macaron shells! Once baked and cooled, place them in an airtight container and freeze. Fill them when you’re ready to serve.
• Pairing: These macarons pair wonderfully with a cup of tea or coffee, making them perfect for afternoon gatherings.
• Flavor Variations: Feel free to swap the pistachios for other nuts, or try different fruit purees for the filling, like mango or passion fruit.
• Color Choices: Experiment with different food coloring to match your event’s theme or season.

Serving Ideas for Pistachio Raspberry Macarons

When it comes to serving Pistachio Raspberry Macarons, there are endless possibilities:

• Elegant Dessert Table: Arrange the macarons on a tiered cake stand for a stunning display at bridal showers or birthday parties.
• Tea Parties: Serve these delightful treats alongside a pot of herbal tea for a charming afternoon experience.
• Gifts: Package them in beautiful boxes or tins to give as thoughtful gifts for friends and family.
• Seasonal Celebrations: Make festive versions for holidays by adding seasonal flavors or colors, like pastel shades for Easter.
• Casual Gatherings: Present them on a simple platter at friendly get-togethers; they’ll be a hit with everyone!
• With Fruit: Pair them with fresh berries or a scoop of sorbet for a delightful dessert experience.

FAQ

Conclusion

Making Pistachio Raspberry Macarons is a rewarding experience that combines creativity and precision. Their unique flavor and beautiful presentation make them special for any occasion. I encourage you to try this delightful recipe, as there’s nothing quite like the joy of sharing these sweet treats with your loved ones. Dive into the art of macaron-making and let your kitchen be filled with joy and deliciousness!

Pistachio Raspberry Macarons

Craving something sweet and elegant? These Pistachio Raspberry Macarons are perfect for any occasion! With a delicious balance of nutty and fruity flavors, they’re not just stunning to look at but also a delight to eat. Make them tonight and impress your friends and family!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: French

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups superfine blanched almond flour
• 1.5 cups confectioners' sugar
• 6 large egg whites (180 grams), room temperature
• 1 cup granulated sugar (200 grams)
• 1 drop green gel food coloring
• 0.25 cup finely ground pistachios (28 grams)
• 0.75 cup unsalted butter (170 grams), softened
• 3 cups confectioners' sugar (360 grams)
• 0.5 teaspoon kosher salt (1.5 grams)
• 3 cups frozen raspberries (390 grams)
• 0.5 cup granulated sugar (100 grams)
• 2 teaspoons lemon zest (3 grams)
• 1 tablespoon fresh lemon juice (15 grams)
• 3 large egg yolks (56 grams), room temperature
• 3 tablespoons cornstarch (24 grams)
• 0.25 teaspoon kosher salt
• 2 tablespoons unsalted butter (56 grams), softened

Equipment

• Saucepan
• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Using a permanent marker, draw 2-inch circles 1 inch apart on 2 sheets of parchment paper (24 per sheet). Place parchment, marker side down, on 3 rimmed baking sheets.
2. In a medium bowl, sift together almond flour and confectioners' sugar.
3. In the heatproof bowl of a stand mixer, whisk together egg whites and granulated sugar by hand until frothy. Place bowl over a small saucepan of simmering water. Cook, whisking constantly, until sugar completely dissolves, mixture is warm to the touch, about 2 minutes.
4. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form. Add a small amount of green gel food coloring, beating until desired color is reached. Fold in flour mixture.
5. Transfer batter to a pastry bag fitted with a medium round piping tip (Ateco #803). Pipe batter onto drawn circles until batter just reaches drawn circle. Move and lift tip in a quick circular motion as you finish piping each macaron shell.
6. Firmly tap pans vigorously on counter 5 to 7 times to release air bubbles. Sprinkle with pistachios. Let stand at room temperature until a skin forms on top, 1 to 2 hours.
7. Preheat oven to 300°F (150°C). Bake, one pan at a time, until firm but wobbles slightly at the touch. 20 to 25 minutes. Let cool completely on pans.
8. Remove cooled macaron shells from pans. Turn half of shells flat side up.
9. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 2 to 3 minutes. Gradually add confectioners' sugar, pistachios, and salt, beating until smooth.
10. Add a small amount of food coloring; beat until well combined, light, and fluffy, about 2 minutes. Use immediately.
11. In a medium saucepan, bring raspberries, granulated sugar, and lemon zest and juice to a boil over medium heat, stirring occasionally until sugar dissolves. Reduce heat and simmer for 5 minutes.
12. Transfer mixture to the container of a blender, and blend until smooth. Strain mixture through a fine-mesh sieve, discarding solids. Return mixture to saucepan, and heat over medium heat.
13. In a medium bowl, whisk together egg yolks, cornstarch, and salt. Add about one-fourth of hot raspberry mixture to egg yolk mixture, whisking constantly.
14. Whisk egg yolk mixture into remaining hot raspberry mixture in pan. Cook over medium-high heat, whisking constantly, until thickened, 5 to 7 minutes.
15. Remove from heat; whisk in butter 1 tablespoon (14 grams) at a time, until melted and smooth. Cover and refrigerate until thick and cold before using, at least 2 hours or up to 1 week.
16. Fill center of buttercream border with curd (about 3 grams each). Gently top with remaining shells, flat side down.

Notes

• Tip: We used Wilton Juniper Green Gel Food Coloring.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!