Exquisite Raspberry Pistachio Macarons recipe

Exquisite Raspberry Pistachio Macarons

by @roxalexa
Prep Time
Cook Time
Total Time

Delicate and delicious macarons filled with raspberry jam and topped with crushed pistachios.


20 Servings
(1 serving = 1 macaron)
  • 1cup
    almond flour
  • 1 3/4cups
    powdered sugar
  • 3piece
    egg whites
  • 1/4cup
    granulated sugar
  • 1/2tsp
    vanilla extract
  • pink food coloring (optional)
  • 1/2cup
    raspberry jam
  • 1/4cup
    crushed pistachios

How to make Exquisite Raspberry Pistachio Macarons

  1. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.

  2. Sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sifter.

  3. In a large bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.

  4. Add the vanilla extract and food coloring, if using, and gently fold in.

  5. Carefully fold the almond flour mixture into the egg whites in batches, being careful not to deflate the mixture. The batter should be smooth and glossy.

  6. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each one.

  7. Tap the baking sheets on the counter to remove any air bubbles.

  8. Let the piped macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface.

  9. Bake for 15-18 minutes, rotating the sheets halfway through. The macarons should have risen and developed a 'foot.'

  10. Allow the macarons to cool completely on the baking sheets.

  11. Once cooled, spread a small amount of raspberry jam on the flat side of a macaron shell and sandwich it with another shell. Repeat with the remaining macarons.

  12. Sprinkle the crushed pistachios on top of the macarons.

Tips & Tricks

  1. Ensure the egg whites are at room temperature for better volume.

  2. Let the macarons sit until a skin forms to prevent cracking during baking.

  3. Rotate the baking sheets halfway through baking for even cooking.

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