The Best Raspberry Pistachio Macarons

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Grind the pistachios in a food processor by pulsing briefly, stopping before they turn into paste. Sift 60 g of the ground pistachios into a large bowl and set the rest aside for the filling.
2. Add the almond flour and powdered sugar to the bowl and gently stir to combine.
3. Whisk the egg whites (about 3 large) with the fine sugar on slow speed until the sugar dissolves, then increase to high until stiff, still glossy peaks form.
4. Beat in the vanilla and a few drops of green colouring (optionally a drop of yellow) gently with a spatula.
5. Fold the meringue into the dry ingredients in stages, pressing against the bowl side to deflate it, until the batter ribbons off the spatula and settles back within 8 to 10 seconds. Do not overmix.
6. Line two large baking sheets with silicone mats (and parchment if you like). Pipe small rounds about 1 1/2 inches apart using a round tip (Ateco #806 used in the original).
7. Tap the sheets on the counter to release air bubbles, then let the cookies rest at room temperature for 1 hour until a dry shell forms.
8. Preheat the oven to 300°F (150°C). Bake 18 to 20 minutes, checking from 16 to 17 minutes, until the shells come off the mat easily. Cool on the pans a few minutes, then move to a wire rack to cool completely.
9. Pair shells by size. Beat the softened butter until creamy, then beat in the powdered sugar, vanilla, cream and remaining ground pistachios until fluffy. Add green colouring if desired and pipe into a bag with a round tip.
10. Once the shells are completely cool, turn half of them over, pipe a ring of buttercream on each, drop diced raspberries (or raspberry jam) in the centre, and sandwich with a second shell. Refrigerate in an airtight container for 1 to 2 days, or freeze up to 1 month using jam instead of fresh raspberries.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggCreamPistachioRaspberry