Raspberry Pistachio Treats (Print Version)
# Ingredients:
→ Shell Base
01 -
Finely ground, freshly blanched almond flour (1¼ cups)
02 -
Sifted powdered sugar (1¾ cups)
03 -
Three large egg whites at room temperature, essential for a proper meringue
04 -
Granulated sugar (¼ cup), pure and simple
→ Flavoring & Color
05 -
Half a teaspoon of pure vanilla extract
06 -
A few drops of pink gel food color for a gentle tint
→ Filling & Garnish
07 -
Half a cup of smooth, seed-free raspberry jam
08 -
Chopped pistachios (¼ cup), fresh and perfect for sprinkling
# Instructions:
01 -
Set your oven to 300°F (150°C) and line two baking trays with parchment for a fuss-free, non-stick base
02 -
Carefully sift the almond flour along with powdered sugar, making sure your mixture turns out perfectly smooth with no chunky bits
03 -
Whisk your egg whites (room temp makes all the difference!) with granulated sugar, adding it little by little until glossy peaks form. Then fold in drops of pink color and vanilla
04 -
Mix the dry ingredients delicately into the meringue. Keep folding until the batter flows like molten lava—just right, not too thick or too thin
05 -
Pipe small one-inch rounds onto your baking paper, then tap the trays to remove sneaky air bubbles hiding inside
06 -
Leave your macarons on the counter to rest for 30-60 minutes so a thin, sturdy skin forms on the tops
07 -
Bake in the preheated oven for 15-18 minutes until the shells set and can easily peel off the paper
08 -
Match up cooled macaron shells of similar size, spread raspberry jam in between, and sprinkle a touch of chopped pistachios on the outsides
# Notes:
01 -
Egg whites at room temp make a huge difference in creating that glossy meringue texture
02 -
Don’t rush the folding step (macaronage)! Overmixing can wreck the batter
03 -
Never skip the resting time—it helps form those iconic 'feet' on your macarons
04 -
Store these delicate treats in a sealed container for up to three days to keep them fresh