Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- a few drops pink food coloring
- 1/2 cup unsalted butter softened
- 1/3 cup raspberry jam
- 1/4 cup crushed pistachios
Instructions
- Preheat oven to 300°F and line baking sheets with parchment paper.
- Sift almond flour and powdered sugar together until smooth.
- Beat egg whites until foamy then gradually add granulated sugar and whip to stiff peaks.
- Gently fold the dry ingredients into the meringue until the batter flows slowly.
- Pipe small circles onto baking sheets and let rest until a skin forms.
- Bake for about 15 minutes until the shells develop feet.
- Cool completely then fill with raspberry buttercream and sprinkle crushed pistachios.
- Sandwich shells together and refrigerate several hours before serving.
Notes
- Always sift almond flour to avoid lumpy batter.
- Allow macarons to rest before baking to form proper shells.
- Let filled macarons mature in the refrigerator overnight for best flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: raspberry pistachio macarons, french macarons, pistachio dessert, raspberry dessert