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Raspberry Pistachio Parisian Macarons Recipe

Raspberry Pistachio Parisian Macarons Recipe
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5 from 30 reviews

Delight in these elegant Raspberry Pistachio Parisian Macarons featuring delicate almond meringue shells, a luscious pistachio buttercream, and a vibrant raspberry filling. Perfectly balanced flavors and textures make this recipe a sophisticated treat for special occasions or any time you want to impress.

Ingredients

Scale

For the Macaron Shells:

  • 1 cup (100g) almond flour, finely sifted
  • 1 ¾ cups (200g) powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup (50g) granulated sugar
  • ½ tsp cream of tartar
  • Pink or light red gel food coloring (optional)

For the Raspberry Filling:

  • ½ cup fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water

For the Pistachio Buttercream:

  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 2 tbsp pistachio paste
  • 1–2 tbsp heavy cream or milk
  • ¼ tsp vanilla extract
  • 2 tbsp finely crushed pistachios (for garnish, optional)

Instructions

  1. Prepare the Dry Mixture: Sift together almond flour and powdered sugar into a large bowl, discarding any large bits to ensure a smooth texture for the macaron shells.
  2. Make the Meringue: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add gel food coloring if desired and gently mix to incorporate.
  3. Macaronage (Folding): Carefully fold the almond flour mixture into the meringue using a spatula. Continue folding until the batter flows like lava and ribbons formed by the spatula disappear within 10 seconds, being careful not to overmix.
  4. Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto a parchment-lined baking sheet. Tap the tray firmly to release air bubbles. Allow the shells to rest for 30–60 minutes until a dry skin forms on top.
  5. Bake: Preheat the oven to 300°F (150°C). Bake the shells for 14–16 minutes until they develop feet and are set. Let cool completely before attempting to remove them from the parchment.
  6. Make Raspberry Filling: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the berries break down, then stir in the cornstarch slurry. Simmer until the mixture thickens, then allow it to cool completely.
  7. Prepare Pistachio Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar and mix well. Incorporate pistachio paste, vanilla extract, and heavy cream or milk, beating until smooth and fluffy.
  8. Assemble the Macarons: Pair shells of similar size. Pipe a ring of pistachio buttercream around the edge of one shell and place a small dollop of raspberry filling in the center. Top with another shell and gently press together to form a sandwich.
  9. Mature & Serve: Refrigerate the assembled macarons in an airtight container for 24 hours to develop the best texture and flavor. Bring to room temperature before serving for optimal enjoyment.

Notes

  • Ensure egg whites are at room temperature for better meringue volume.
  • Resting the piped shells before baking is crucial to develop the characteristic macaron skin and feet.
  • Be careful not to overmix during macaronage to avoid flat shells.
  • Refrigerating macarons for 24 hours enhances flavor and texture by allowing filling to meld with the shells.
  • Macarons can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: Parisian macarons, raspberry macarons, pistachio buttercream, French dessert, almond meringue, delicate cookies

Find it online: https://maicook.com/raspberry-pistachio-parisian-macarons-recipe/