Raspberry Pistachio Macarons

These Raspberry Pistachio Macarons are delicate, chewy, and filled with a luscious raspberry buttercream and a hint of nutty pistachio flavor. The combination of sweet and tart raspberry with rich, buttery pistachios makes these macarons a sophisticated and irresistible treat!

Why You’ll Love This Recipe

• Perfectly Chewy & Crisp – A delicate shell with a soft, chewy center.
• Raspberry & Pistachio Flavor – A delicious contrast of nutty and fruity flavors.
• Elegant & Beautiful – Perfect for special occasions or homemade gifts.
• Customizable Fillings – Use raspberry jam, buttercream, or white chocolate ganache.
• Gluten-Free – Made with almond flour, perfect for those avoiding gluten.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Macaron Shells:

• 1 cup almond flour
• ½ cup pistachio flour (finely ground pistachios)
• 1 ¾ cups powdered sugar
• 3 large egg whites, room temperature
• ¼ tsp cream of tartar
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• Green gel food coloring (optional)

For the Raspberry Buttercream Filling:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• ¼ cup fresh raspberries, mashed
• ½ tsp vanilla extract
• 1 tbsp heavy cream (if needed for consistency)

Directions

this recipe

1. Prepare the Macaron Shells

• Sift together almond flour, pistachio flour, and powdered sugar into a large bowl.
• In a separate bowl, beat egg whites and cream of tartar until frothy.
• Gradually add granulated sugar, beating until stiff peaks form.
• Stir in vanilla extract and a drop of green food coloring (if using).

2. Fold the Batter (Macaronage)

• Gently fold the dry ingredients into the meringue using a spatula.
• Continue folding until the batter flows like lava and forms ribbons when lifted.

3. Pipe & Rest

• Transfer batter to a piping bag with a round tip.
• Pipe 1-inch circles onto a parchment-lined baking sheet.
• Tap the baking sheet to release air bubbles.
• Let shells rest for 30-45 minutes until a skin forms on top.

4. Bake the Macarons

• Preheat oven to 300°F (150°C).
• Bake for 14-16 minutes, until firm with set feet.
• Let cool completely before filling.

5. Make the Raspberry Buttercream

• Beat butter and powdered sugar until fluffy.
• Mix in mashed raspberries and vanilla until smooth.
• If needed, add 1 tbsp heavy cream for a softer consistency.

6. Assemble & Serve

• Pipe raspberry buttercream onto half the macaron shells.
• Sandwich with remaining shells.
• Refrigerate for 24 hours for best texture before serving.

Servings and Timing

• Servings: 20 macarons
• Prep Time: 30 minutes
• Rest Time: 30-45 minutes
• Bake Time: 14-16 minutes
• Total Time: ~1 hour 30 minutes

Variations

• White Chocolate Raspberry Filling – Swap buttercream for a white chocolate ganache with raspberry.
• Lemon Pistachio – Add lemon zest to the buttercream for a citrusy twist.
• Jam-Filled – Add a dollop of raspberry jam in the center of the buttercream.
• Chocolate Drizzle – Drizzle with melted dark chocolate for extra indulgence.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze unfilled shells for up to 2 months.
• Serving Tip: Let macarons sit at room temperature for 10 minutes before eating.

FAQs

Why are my macarons cracking?

They need to rest longer before baking to develop a smooth top.

Can I use regular flour instead of almond flour?

No, almond flour is essential for the correct texture.

How do I know when the batter is ready?

It should flow like lava and form ribbons when lifted with a spatula.

What if I don’t have pistachio flour?

Grind unsalted pistachios into a fine powder using a food processor.

Can I use frozen raspberries?

Yes! Just thaw and mash them before mixing into the buttercream.

How do I get perfectly round macarons?

Use a macaron template under parchment paper for even sizing.

Can I skip the food coloring?

Yes! It won’t affect the flavor, just the appearance.

How do I make my macarons shinier?

Sift your dry ingredients well and don’t overmix the batter.

Can I use Swiss or Italian meringue instead?

Yes! Italian meringue is more stable and recommended for humid climates.

What’s the best way to store extra buttercream?

Refrigerate for up to a week or freeze for up to a month.

Conclusion

These Raspberry Pistachio Macarons are an elegant and flavorful treat, combining nutty pistachios with sweet-tart raspberry buttercream. Whether for a special occasion or a fun baking project, these macarons will impress with their delicate texture and bold flavors. Try them today and enjoy a taste of French pastry perfection!

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