Raspberry Pistachio Macarons (Print Version)
# Ingredients:
→ Shell Base
01 -
Finely-ground, fresh almond flour (1¼ cups), blanched
02 -
Powdered sugar (1¾ cups), carefully sifted
03 -
3 large egg whites at room temperature for the best meringue
04 -
Granulated sugar (¼ cup), plain and pure
→ Flavoring & Color
05 -
Vanilla extract (½ teaspoon), the real deal
06 -
A few small drops of pink gel coloring
→ Filling & Garnish
07 -
Smooth and seed-free raspberry jam (½ cup)
08 -
Chopped pistachios (¼ cup) for sprinkling on top
# Instructions:
01 -
Turn your oven to a steady 300°F (150°C) and line a couple of baking trays with parchment for a non-stick surface
02 -
Combine almond flour and powdered sugar by sifting them together well, leaving out any chunks
03 -
Whisk the room-temperature egg whites into a stiff meringue, adding sugar in small amounts as you beat. Gently mix in the pink color and vanilla
04 -
Carefully incorporate dry ingredients into the stiff meringue. Aim for a lava-like flow that's not overly thick or runny
05 -
Squeeze small, even circles about 1 inch wide onto the lined sheets. Give the trays a tap to pop any air pockets
06 -
Leave the macarons in a cool spot for 30 to 60 minutes until you see a thin layer formed on top
07 -
Pop them in the preheated oven for 15 to 18 minutes. They're done when the shells are firm and come off the parchment easily
08 -
Pair up similar-sized shells, spread raspberry jam in between, and sprinkle the tops with pistachios after assembly
# Notes:
01 -
Egg whites at room temperature are the key to a properly whipped meringue
02 -
Macaronage needs patience—overmixing will ruin the batter
03 -
Don’t skip the resting time; it’s vital for the distinctive macaron feet
04 -
These cookies can be stored in an airtight container and stay good up to three days