Irresistible Raspberry Pistachio Macarons That Will Delight Your Taste Buds

Raspberry Pistachio Macarons have a special place in my heart—a delicate treat that reminds me of sunny afternoons spent in my grandmother Nonna Rosa’s garden, where fresh herbs and berries mingled in the air. These macarons, with their crisp shells and luscious raspberry filling, brightened many family gatherings in Monterey, especially when paired with the nutty warmth of pistachios. Baking them feels like a love letter to my culinary roots, blending the French finesse I learned at Le Cordon Bleu with the rustic, heartfelt cooking passed down by my mother Elena and Nonna Rosa. Today, I’m inviting you into my kitchen to create these little jewels that carry both tradition and a bit of European adventure.

Why You’ll Love This Raspberry Pistachio Macarons

There’s something truly magical about Raspberry Pistachio Macarons—their airy texture, the subtle crunch, and the burst of tart raspberry nestled against the creamy pistachio filling. Growing up in Monterey, I was surrounded by the scent of roasting garlic and fresh herbs, but sweet treats like these were reserved for special moments, holidays, and celebrations. These macarons encapsulate that feeling of warmth and joy. Plus, they’re surprisingly approachable once you get the technique down. Whether you’re baking for a holiday, a birthday, or simply to brighten your afternoon tea, these macarons offer a beautiful balance of flavors and textures.

My own journey with macarons started in a little bakery in Florence, where I tasted my first pistachio macaron. The nuttiness mingled with juicy raspberry was unlike anything I’d experienced. I’ve tweaked the recipe over the years, combining the precision I honed at Le Cordon Bleu with the flexibility my mother always encouraged—after all, cooking should feel like love, not stress.

Ingredients You’ll Need for This Raspberry Pistachio Macarons

• 110 grams almond flour (finely ground for smooth shells)
• 200 grams powdered sugar
• 90 grams egg whites (approximately 3 large eggs), aged overnight in the fridge
• 50 grams granulated sugar
• 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
• Green food coloring (optional, for pistachio shell color)
• 100 grams unsalted butter, softened
• 60 grams powdered sugar (for filling)
• 50 grams pistachio paste (or 70 grams finely ground pistachios blended with a bit of butter)
• 100 grams fresh or frozen raspberries
• 2 tablespoons granulated sugar (for raspberry filling)
• 1 teaspoon lemon juice (to brighten raspberry filling)

Substitution tips: If you can’t find pistachio paste, finely grind roasted pistachios and mix with softened butter to create a creamy filling. For raspberries, fresh is best, but frozen works well too—just thaw and strain to remove excess liquid.

Nutrition Facts

• Calories: Approximately 150 per serving (2 macarons)
• Protein: 3 grams
• Fat: 9 grams (mostly from pistachios and butter)
• Carbohydrates: 15 grams
• Fiber: 1.5 grams
• Sugar: 12 grams
• Sodium: 30 milligrams

These numbers reflect my experience baking with my daughters Olivia and Isabella, who always remind me that treats should be enjoyed mindfully but without guilt when shared with love.

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Steps to Create Your Raspberry Pistachio Macarons

1. Begin by sifting together the almond flour and powdered sugar into a large bowl. This ensures your macaron shells are smooth and free of lumps. I remember my Nonna Rosa emphasizing the importance of patience here—no shortcuts!
2. In a separate clean bowl, whip the egg whites with cream of tartar until soft peaks form. Slowly add the granulated sugar while continuing to whip until you get stiff, glossy peaks. This step reminds me of my first day at Le Cordon Bleu, where precision was everything.
3. Fold the dry ingredients gently into the meringue in three additions, using a silicone spatula. The goal is a thick ribbon that slowly falls back into the bowl. Be careful not to overmix or undermix—this balance is key to perfect shells.
4. If desired, add a few drops of green food coloring to mimic the pistachio hue, folding gently to incorporate.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto parchment-lined baking sheets. Tap the trays firmly on the counter to release air bubbles—my daughters love this part!
6. Let the piped shells rest at room temperature for 30-45 minutes until they form a dry “skin” and are no longer sticky to the touch. This step is crucial; skipping it was my first macaron fail!
7. Preheat your oven to 300°F (150°C). Bake one tray at a time for 15-18 minutes, rotating halfway through, until shells are set and can be gently lifted without sticking.
8. While shells bake, prepare the raspberry filling. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens, about 8-10 minutes. Strain through a fine sieve to remove seeds and cool completely.
9. For the pistachio buttercream, beat softened butter until creamy. Gradually add powdered sugar and pistachio paste, mixing until smooth and fluffy.
10. Once shells are cool, pair similar-sized halves. Spread a layer of pistachio buttercream on one shell, then add a small dollop of raspberry filling on top. Sandwich with the matching shell gently.
11. Refrigerate assembled macarons for at least 24 hours to let flavors meld and the texture soften beautifully. This is a step I cherish—waiting to enjoy these treats makes them all the more special, just like the long family dinners I remember in Monterey.

Tips for Making the Best Raspberry Pistachio Macarons

I’ve learned a lot from my years in European kitchens and the warm, sometimes chaotic environment of my childhood home. Here are my top tips to help you succeed: Learn more: Irresistible Pecan Pie Crescent Rolls That Will Steal Your Heart

“Patience and practice transform challenges into cherished memories—and perfect macarons.”

• Age your egg whites: Separate eggs a day ahead and keep whites covered in the fridge. This helps stabilize the meringue.
• Sift, sift, sift: Almond flour and powdered sugar must be very fine to avoid lumpy shells.
• Rest your shells: Do not skip the drying time before baking. This forms the signature “feet” of the macaron.
• Bake at the right temperature: Oven temperatures vary, so watch closely and consider an oven thermometer for accuracy.
• Use fresh pistachios: Roasted pistachios add a depth that pistachio paste alone can’t match. If you grind your own, toast them lightly in the oven first.
• Don’t rush the refrigeration: Assemble your macarons a day ahead for the best texture and flavor.

Serving Suggestions and Pairings

These Raspberry Pistachio Macarons are perfect for teatime, bridal showers, or as a delicate dessert after a cozy family meal. I love serving them alongside a lightly brewed green tea or a glass of sparkling rosé—something that complements the nutty and fruity notes without overpowering the delicate sweetness.

In Monterey, we often paired treats like these with fresh berries and a simple espresso, creating a blend of flavors that felt both luxurious and homey. For a festive touch, sprinkle crushed pistachios on top before serving to add a little extra crunch and color.

Storage and Reheating Tips

Macarons are best enjoyed fresh but they can be stored properly to maintain their charm. After assembling, keep them refrigerated in an airtight container for up to 3 days. I find that letting them rest overnight is essential to develop their signature chewy texture and melded flavors.

If you want to enjoy them later, bring them to room temperature for about 20 minutes before serving. Avoid reheating in the microwave as it can soften the shells too much or make them rubbery.

For longer storage, you can freeze unfilled shells for up to a month. Thaw completely before filling with the buttercream and raspberry jam.

Frequently Asked Questions

What are the main ingredients for Raspberry Pistachio Macarons?

The main ingredients for Raspberry Pistachio Macarons include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Raspberry Pistachio Macarons?

The total time to make Raspberry Pistachio Macarons includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Raspberry Pistachio Macarons ahead of time?

Yes, Raspberry Pistachio Macarons can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Raspberry Pistachio Macarons?

Raspberry Pistachio Macarons pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Raspberry Pistachio Macarons suitable for special diets?

Depending on the ingredients used, Raspberry Pistachio Macarons may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Raspberry Pistachio Macarons are more than just a pretty dessert—they’re a bridge between my childhood in Monterey’s lively kitchen, the lessons from Nonna Rosa’s garden, and the refined techniques I embraced in my travels across Europe. Baking these macarons is a reminder that food connects us to our past and the people we love, inviting us to slow down, savor, and share.

Whether you’re a seasoned baker or a curious home cook, I hope this recipe inspires you to create your own sweet memories. Gather your family around like I do with Olivia and Isabella, laugh through the flour dust, and enjoy each delicate bite. After all, cooking isn’t just a skill—it’s an expression of love, heritage, and joy.