Pink Raspberry Pistachio Macarons (Print Version)
# Ingredients:
→ Shell Base
01 -
Blanched almond flour (1¼ cups), fresh and finely ground
02 -
Confectioners' sugar (1¾ cups), sifted
03 -
Room temperature egg whites (3 large), crucial for proper meringue
04 -
Pure granulated sugar (¼ cup)
→ Flavoring & Color
05 -
Pure vanilla extract (½ teaspoon)
06 -
Pink gel food coloring (a few gentle drops)
→ Filling & Garnish
07 -
Sweet raspberry jam (½ cup), smooth and seedless
08 -
Fresh pistachios (¼ cup), finely chopped for garnish
# Instructions:
01 -
Heat your oven to a gentle 300°F (150°C) and prepare two baking sheets with crisp parchment paper for the perfect non-stick surface
02 -
Sift almond flour and powdered sugar together with care, ensuring a silky-smooth mixture by removing any coarse bits
03 -
Transform your room-temperature egg whites into a glossy meringue, gradually adding sugar until stiff peaks form, then gently fold in vanilla and pink coloring
04 -
Delicately fold your dry ingredients into the meringue until you achieve that perfect lava-like consistency - not too stiff, not too runny
05 -
Pipe perfect one-inch circles onto your prepared sheets, then give them a confident tap to release any hidden air bubbles
06 -
Allow your macarons to rest at room temperature for 30-60 minutes, watching for that crucial skin to form on top
07 -
Bake for 15-18 minutes in your preheated oven until the shells are just set and lift easily from the paper
08 -
Once cooled, match your shells by size and sandwich them with raspberry jam, finishing with a sprinkle of pistachios
# Notes:
01 -
Room temperature egg whites are absolutely essential for achieving that perfect meringue texture
02 -
The 'macaronage' technique requires a gentle touch - overmixing will ruin your macarons
03 -
That resting period is non-negotiable - it's what gives macarons their signature feet
04 -
These delicate cookies will stay fresh in an airtight container for up to three days