Description
If you’re looking to impress with a truly elegant dessert, these *Luxurious Raspberry Pistachio Macarons* are your answer. With vibrant magenta raspberry-flavored shells and a luscious pistachio ganache filling, these delicate French cookies strike the perfect balance of fruity and nutty. Whether you’re on the hunt for an *easy recipe* to elevate your *dessert ideas*, or want a stunning treat for a special occasion, these macarons deliver sophistication and flavor. Perfect for *food gift ideas*, *holiday baking*, or elevating your *snack game*, this *quick dessert* adds color and class to any table.
Ingredients
100 g almond flour
100 g powdered sugar
90 g aged egg whites
90 g granulated sugar
0.25 tsp cream of tartar
1 tsp raspberry extract or freeze-dried raspberry powder
gel food coloring (deep pink or magenta)
150 g white chocolate
60 g heavy cream
40 g unsalted pistachios or pistachio paste
1 tbsp unsalted butter
pinch of salt
Instructions
1. Sift together almond flour, powdered sugar, and raspberry extract or powder. Discard any coarse bits for a smooth batter.
2. In a clean bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar and beat to stiff peaks.
3. Add gel food coloring and gently fold dry ingredients into the meringue. The batter should flow like lava and form a ribbon.
4. Transfer batter to a piping bag with a round tip. Pipe 1.5-inch circles onto silicone mat or parchment. Tap tray to remove air bubbles.
5. Rest the piped shells uncovered for 30–60 minutes until a skin forms.
6. Bake in a preheated oven at 300°F (150°C) for 12–15 minutes. Let cool completely.
7. Make ganache by heating cream and pouring over white chocolate. Stir until smooth, then mix in pistachio paste, butter, and salt. Chill until firm.
8. Pipe pistachio ganache onto one shell and sandwich with another.
9. Store in an airtight container and refrigerate for 24 hours for best flavor and texture.
Notes
Always use a kitchen scale for accuracy in macarons.
Let piped shells rest until a dry skin forms to achieve perfect feet.
Macarons taste best after 24-hour maturation in the fridge.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 10 g
- Sodium: 8 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 5 mg