Pistachio Raspberry Macarons

Pistachio Raspberry Macarons - A Delightful French Dessert
Pistachio Raspberry Macarons are a classic French dessert that is perfect for any occasion. These delicate and delicious treats are made with almond flour, egg whites, sugar, and a few other ingredients that come together to create a light and airy cookie with a sweet and tangy filling.
Ingredients (makes 12 macarons):

For the macarons:

- 1 cup powdered sugar
- 1/2 cup almond flour
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 cup finely chopped pistachios

For the raspberry filling:

- 1/2 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1/4 cup unsalted butter, softened

Instructions:

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the powdered sugar and almond flour. Set aside.
3. In a large bowl, beat the egg whites until they are frothy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat until stiff peaks form.
5. Gently fold the almond flour mixture into the egg whites until fully combined. Then, fold in the chopped pistachios.
6. Transfer the mixture to a piping bag and pipe 24 small circles onto the prepared baking sheet.
7. Tap the baking sheet on a flat surface a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
8. Bake the macarons for 15-18 minutes, or until they are set and lightly golden. Let them cool completely on the baking sheet.
9. While the macarons are cooling, make the raspberry filling. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries have broken down and the mixture has thickened, about 10 minutes.
10. Remove the raspberry mixture from the heat and strain it through a fine-mesh sieve to remove any seeds. Let it cool to room temperature.
11. In a medium bowl, beat the softened butter until light and fluffy. Gradually add the cooled raspberry mixture and beat until fully combined.
12. Transfer the raspberry filling to a piping bag and pipe a small amount onto the flat side of half of the macarons. Top each filled macaron with another macaron to create a sandwich.
13. Serve the Pistachio Raspberry Macarons immediately or store them in an airtight container in the refrigerator for up to 3 days.
These Pistachio Raspberry Macarons are a perfect combination of sweet and tangy flavors. The delicate macaron shells are crisp on the outside and chewy on the inside, while the raspberry filling is creamy and bursting with fresh fruit flavor. The chopped pistachios add a subtle nuttiness that complements the other flavors perfectly.
Type: French Dessert
Main Ingredients: Almond Flour, Egg Whites, Raspberries