Ingredients
Scale
- 110 grams almond flour, finely ground (or substitute with hazelnut flour for a twist)
- 200 grams powdered sugar
- 100 grams egg whites (about 3 large eggs), aged overnight at room temperature
- 50 grams granulated sugar
- 1/4 teaspoon cream of tartar
- Natural green food coloring (optional, for pistachio shells)
- 100 grams unsalted butter, softened (for the buttercream)
- 120 grams powdered sugar (for the buttercream)
- 60 grams fresh raspberries, mashed and strained to remove seeds
- 1 teaspoon vanilla extract
- 50 grams shelled pistachios, finely chopped (reserve some for garnish)
- A pinch of salt
Instructions
- Begin by sifting together the almond flour and powdered sugar twice to ensure no lumps remain. This step reminded me of how Mama Lou always insisted on patience and precision—a lesson I hold dear in baking and in life.
- In a clean, dry bowl, whisk the egg whites with a hand mixer on medium speed until foamy. Add the cream of tartar and continue whisking.
- Gradually add granulated sugar, increasing speed to high, until stiff glossy peaks form. This meringue is the heart of your macarons, so take your time and watch for that perfect shine.
- Optionally, add a few drops of natural green food coloring to the meringue and mix gently to tint the batter softly like pistachio shells.
- Fold the sifted almond flour and powdered sugar mixture into the meringue in three additions. Use a spatula to gently fold, scraping the sides and bottom, until the batter flows slowly off the spatula like lava—a technique Mama Lou called “the ribbon stage.”
- Transfer the batter to a piping bag fitted with a round tip. Pipe uniform 1.5-inch circles onto parchment-lined baking sheets. Tap the baking sheets firmly against the counter to release air bubbles, then allow the shells to rest for 30-40 minutes at room temperature until they develop a dry “skin.” This step is crucial for that iconic macaron “foot.”
- Preheat your oven to 300°F (150°C). Bake one sheet at a time for 15-18 minutes until the shells have risen and are set but not browned.
- Remove the macarons from the oven and let cool completely before removing from parchment. I remember Ouma’s excitement whenever we’d watch these little beauties rise—her eyes lighting up like magic was happening right in front of us.
- For the filling, beat the softened butter with powdered sugar and salt until light and fluffy. Slowly add the raspberry puree and vanilla extract, mixing until smooth. Fold in the chopped pistachios gently to add texture.
- Pair the shells into matching sizes, pipe the buttercream onto one shell, then sandwich with the other. Garnish with reserved chopped pistachios on top for a pretty, crunchy finish.
- Chill the assembled macarons in the fridge for at least 24 hours before serving. This resting period allows the flavors to meld beautifully and the texture to perfect itself—a secret Mama Lou always swore by.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
