Pink Raspberry Pistachio (Print Version)
# Ingredients:
→ 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
# Instructions:
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
# Notes:
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