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Luxurious Raspberry Pistachio Macarons

Delightful macarons featuring a perfect blend of raspberry and pistachio flavors, with a rich creamy ganache filling.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Macaron Shells
  • 100 g Almond Flour Try finely ground pistachio for a unique twist.
  • 100 g Powdered Sugar Essential for the perfect macaron shell.
  • 100 g Aged Egg Whites Store in the fridge for 24-48 hours for better whipping properties.
  • 50 g Granulated Sugar Sweetens meringue and helps create volume.
  • 1 tsp Cream of Tartar Optional but recommended for beginners.
  • 1 tsp Raspberry Extract/Powder Consider using freeze-dried raspberry powder for extra color.
  • 1 tsp Gel Food Coloring Choose a rich pink for a stunning look.
For the Ganache Filling
  • 200 g White Chocolate You can use milk chocolate for a sweeter profile.
  • 100 ml Heavy Cream Adds creaminess to the ganache.
  • 50 g Unsalted Pistachios/Pistachio Paste Other nuts like hazelnut can be exciting substitutes.
  • 50 g Unsalted Butter Stick to unsalted for better control over flavor.
  • 1 pinch Salt Enhances overall flavor.

Method
 

Preparing the Macarons
  1. Sift the Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar.
  2. Whip the Egg Whites: In a clean mixing bowl, whisk the aged egg whites until they form soft peaks. Gradually add in the granulated sugar while continuing to whisk until stiff peaks form. Add the cream of tartar during this process if using.
  3. Incorporate the Color and Flavor: Gently fold in the raspberry extract or powder along with the gel food coloring until combined.
  4. Combine the Mixtures: Slowly add the sifted dry ingredients to the meringue. Use a spatula to fold gently until you reach a macaron batter consistency.
  5. Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto parchment-lined baking sheets.
  6. Rest the Macarons: Allow the piped macarons to sit at room temperature for 30 to 60 minutes until they form a skin.
  7. Bake: Preheat your oven to 150°C (300°F) and bake the macarons for 15-20 minutes.
  8. Cool Down: Let the macarons cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Preparing the Ganache and Assembling
  1. Make the Ganache: Heat the heavy cream until just simmering, pour it over the white chocolate in a bowl, and stir until smooth.
  2. Add Pistachios: Mix in the unsalted pistachios or pistachio paste into the ganache.
  3. Assemble the Macarons: Pair macarons of similar sizes and pipe ganache onto the flat side of one, then sandwich with another.

Notes

Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. Unfilled macarons can be frozen for up to 2 months.