Ingredients
Scale
- 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.
Instructions
- 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!
- 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.
- 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.
- If desired, add a few drops of green food coloring to mimic the pistachio hue, folding gently to incorporate.
- 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!
- 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!
- 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.
- 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.
- For the pistachio buttercream, beat softened butter until creamy. Gradually add powdered sugar and pistachio paste, mixing until smooth and fluffy.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
