Description
Delicate pink almond macaron shells filled with a tart, homemade raspberry reduction and garnished with crushed roasted pistachios.
Ingredients
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1 cup almond flour.
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1 3/4 cups powdered sugar.
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3 large egg whites room temp.
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1/4 cup granulated sugar.
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3/4 cup raspberries.
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2 tbsp crushed pistachios.
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1 tsp lemon juice.
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2 tsp cornstarch slurry.
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Pinch cream of tartar.
Instructions
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Sift almond flour and powdered sugar together.
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Beat egg whites with cream of tartar then gradually add sugar until stiff peaks form.
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Fold dry ingredients into meringue until the batter ribbons slowly.
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Pipe 1-inch circles on parchment and tap the tray to release air bubbles.
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Let shells rest for 45 minutes until dry then bake at 300F for 18 minutes.
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Simmer raspberries sugar and lemon juice with cornstarch slurry then cool.
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Pipe jam onto shells and sandwich together then garnish with pistachios.
Notes
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Always use gel food coloring to avoid adding excess moisture to the batter.
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Maturing the macarons in the fridge for 24 hours creates the best texture.
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Ensure your bowls are completely grease-free before whipping the egg whites.
- Prep Time: 45 mins.
- Cook Time: 18 mins.
- Category: Dessert.
- Method: Baking.
- Cuisine: French.
Nutrition
- Serving Size: 1 macaron.
- Calories: ~ 95 Kcal.
- Sugar: ~ 12g.
- Sodium: ~ 15mg.
- Fat: ~ 4g.
- Saturated Fat: ~ 0g.
- Unsaturated Fat: ~ 4g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 14g.
- Fiber: ~ 1g.
- Protein: ~ 2g.
- Cholesterol: ~ 0mg.
Keywords: Parisian Macarons, Raspberry Macarons, Pistachio Dessert, French Pastry Recipes, Gluten Free Treats, New York Recipe.