Description
With vibrant magenta raspberry-flavored shells and a luscious pistachio ganache filling, these delicate French cookies strike the perfect balance of fruity and nutty.
Ingredients
Scale
- 100 g almond flour
- 100 g powdered sugar
- 90 g aged egg whites
- 90 g granulated sugar
- 0.25 tsp cream of tartar
- 1 tsp raspberry extract or freeze-dried raspberry powder
- gel food coloring (deep pink or magenta)
- 150 g white chocolate
- 60 g heavy cream
- 40 g unsalted pistachios or pistachio paste
- 1 tbsp unsalted butter
- pinch of salt
Instructions
- Start by sifting together the almond flour, powdered sugar, and raspberry extract or freeze-dried raspberry powder. This step is crucial, as it ensures a smooth batter without any coarse bits that might disrupt the texture of your macarons. Discard any leftover coarse materials. The result should be a fine mixture that will blend harmoniously with the meringue.
- In a spotless mixing bowl, beat the aged egg whites on medium speed until they become foamy. Gradually add the cream of tartar, followed by the granulated sugar, and increase the speed. Continue beating until the egg whites form stiff peaks — this means when you lift the whisk, the peaks hold their shape firmly. This meringue will be the foundation of your macaron’s structure.
- Once the meringue is ready, gently fold the dry ingredients into the meringue mixture, adding the gel food coloring at the same time. The goal here is to create a batter that flows smoothly, similar to lava, and forms a ribbon when lifted. Take care not to deflate the meringue; you want to maintain that airy texture while achieving a marbling effect from the added color.
- Transfer the macarons batter to a piping bag fitted with a round tip. On a silicone mat or parchment paper, pipe 1.5-inch circles, ensuring that they are equally spaced apart. After piping, gently tap the tray against the counter to eliminate any trapped air bubbles that could cause imperfections when baking. Allow the piped shells to rest uncovered for 30 to 60 minutes, until a skin forms over the tops; this step is essential for achieving the iconic macaron foot.
- Preheat your oven to 300°F (150°C). Once the macarons have formed a skin, place the tray in the oven and bake for 12 to 15 minutes. Keep an eye on them, as baking times can vary. Once baked, remove the macarons from the oven and let them cool completely on the tray before attempting to remove them, ensuring they hold their shape.
- While the shells cool, it’s time to make the pistachio ganache. In a heatproof bowl, combine the heavy cream and white chocolate. Heat the cream until it just starts to simmer, then pour it over the chopped white chocolate. Allow it to sit for a few minutes before stirring until smooth. Next, mix in the pistachio paste, unsalted butter, and a pinch of salt. Chill the ganache in the refrigerator until firm enough to pipe.
- Once the ganache has reached the right consistency, pipe a small amount onto one of the macaron shells, then sandwich it with another shell. Gently press them together to ensure they stick but be careful not to squish them too much. Each macaron will create a lovely interior filled with the creamy ganache, providing that delightful bite that balances the crispy shell.
- For the best flavor and texture, store your assembled macarons in an airtight container in the refrigerator for 24 hours. This resting period allows the flavors to meld together and the texture to optimize, resulting in an exquisite treat that you can savor.
Notes
Macarons are finicky but with practice, you’ll master them!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 100 per macaron
- Sodium: 30 mg
- Protein: 2 g