Description
Luxurious Raspberry Pistachio Macarons are delicate French-style cookies with a crisp shell and chewy interior, filled with a rich white chocolate pistachio ganache. Infused with raspberry flavor and beautifully tinted pink, these macarons offer an elegant treat perfect for special occasions or delightful afternoon indulgences.
Ingredients
Scale
Macaron Shells
- 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)
Ganache Filling
- 150 g white chocolate
- 60 g heavy cream
- 40 g unsalted pistachios or pistachio paste
- 1 tbsp unsalted butter
- Pinch of salt
Instructions
- Prepare Dry Ingredients: Sift together almond flour, powdered sugar, and raspberry extract or freeze-dried raspberry powder. Discard any coarse bits to ensure a smooth batter consistency.
- Make Meringue: In a clean bowl, beat the aged egg whites on medium speed until foamy. Add cream of tartar, then gradually incorporate granulated sugar while continuing to beat until stiff peaks form.
- Combine Ingredients: Add gel food coloring to the meringue and gently fold in the sifted dry ingredients. The batter should flow slowly and form a ribbon when lifted, indicating proper texture.
- Pipe Macaron Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch diameter circles onto a silicone baking mat or parchment paper. Tap the tray gently to release any trapped air bubbles.
- Rest Shells: Let the piped shells rest uncovered at room temperature for 30 to 60 minutes until a skin forms on the surface, which is essential for achieving the classic macaron texture.
- Bake Macarons: Preheat the oven to 300°F (150°C). Bake the shells for 12 to 15 minutes. Once baked, allow the shells to cool completely before handling.
- Prepare Ganache: Heat the heavy cream until hot but not boiling and pour it over chopped white chocolate. Stir until the chocolate melts and the mixture is smooth. Mix in pistachio paste or finely chopped pistachios, unsalted butter, and a pinch of salt. Chill the ganache until it is firm enough to pipe.
- Assemble Macarons: Pipe the pistachio ganache onto one macaron shell and sandwich it with another shell carefully to avoid breaking.
- Store and Mature: Place the assembled macarons in an airtight container and refrigerate for 24 hours. This resting period enhances the flavor and texture, making the macarons more tender and delicious.
Notes
- Aged egg whites improve meringue stability and are best stored in the refrigerator for at least 24 hours before use.
- Properly resting the macaron shells before baking is crucial to develop the characteristic feet and smooth tops.
- Use a silicone baking mat or parchment paper to prevent sticking during baking.
- Macarons are best eaten after 24 hours of refrigeration, allowing flavors to meld and textures to mature.
- Gel food coloring is preferred over liquid to avoid adding extra moisture to the batter.
- Ensure all tools and bowls for meringue are grease-free for best results.
