Pink Raspberry Pistachio (Version imprimable)

Soft pink cookies with raspberry jam inside and pistachios on top. Crispy outside, chewy middle. A dreamy treat with balanced flavors.

# Composition:

→ Shell Base

01 - 1¾ cups of powdered sugar, sifted until smooth
02 - 1¼ cups fine almond flour, freshly ground and blanched
03 - ¼ cup plain granulated sugar for sweetness
04 - 3 large egg whites at room temperature, key to achieving the right meringue texture

→ Flavoring & Color

05 - A small amount of pink gel food coloring for just the right hue
06 - ½ teaspoon of pure vanilla extract for added depth

→ Filling & Garnish

07 - Raspberry jam (½ cup), carefully sieved to remove seeds
08 - ¼ cup finely diced pistachios for a finishing touch

# Étapes de réalisation:

01 - Set your oven to 300°F (150°C) and line two baking trays with non-stick parchment paper
02 - Combine powdered sugar and almond flour, sifting together to remove any clumps and create a fine texture
03 - Beat egg whites (room temperature) into a thick meringue, adding the sugar gradually until peaks hold their shape, then gently mix in the vanilla and food coloring
04 - Carefully fold the meringue with the dry ingredients until the mixture achieves a smooth, flowing texture like lava
05 - Pipe small one-inch circles onto your baking sheets, then tap the trays firmly on the counter to get rid of tiny air pockets
06 - Leave the piped shells at room temperature for 30-60 minutes until a dry surface forms on top
07 - Pop the trays into the preheated oven and bake for 15-18 minutes until the shells feel firm and lift without sticking
08 - Once cooled, pair up shells of similar size and spread raspberry jam between them, sprinkling each with a bit of chopped pistachio

# Détails supplémentaires:

01 - Egg whites at room temperature whip more easily into meringue
02 - The folding step (macaronage) takes practice—be gentle or the mix might not bake properly
03 - The resting time helps the shells form that signature ridge at the bottom
04 - Keep stored macarons fresh by sealing in an airtight container for up to three days

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