Creating the perfect macaron can feel like chasing a baking unicorn—dainty shells, that signature “foot,” and a filling that tastes as divine as it looks. This Raspberry Pistachio Macarons recipe delivers all of that elegance with a twist: instead of the usual fruit jam, we’re using a luscious homemade pistachio cream filling that melts on your tongue.
The airy almond meringue shells have a delicate crunch that gives way to a soft, chewy center. Between them is a silky pistachio cream, made with pure pistachios for a nutty richness that perfectly complements the subtle sweetness of the cookie. Sprinkle crushed pistachios on top, and you have an indulgent treat worthy of any high tea or dessert table.
Looking for more pistachio-based dessert ideas? Check out our homemade Italian-style pistachio cream recipe for a versatile spread that can also be used in cakes, pastries, and cookies.
Ingredients
For the Macaron Shells:
- 1 1/4 cups almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pink gel food coloring (adjust to desired shade)
- 1/4 cup pistachios, finely chopped (for garnish)
For the Pistachio Cream Filling:
- 1/2 cup shelled pistachios (unsalted)
- 1/4 cup powdered sugar
- 1 tablespoon unsalted butter, softened
- 1/4 cup heavy cream (cold)
- 1/2 teaspoon vanilla extract
Instructions
1. Preheat and Prepare
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.
2. Sift the Dry Ingredients
In a large bowl, sift together almond flour and powdered sugar. Discard any large bits to ensure a smooth batter.
3. Whip the Egg Whites
In a separate mixing bowl, beat egg whites until foamy. Gradually add granulated sugar while whipping until stiff peaks form.
4. Add Flavor and Color
Gently fold in vanilla extract and a few drops of pink gel food coloring until evenly distributed.
5. Combine Mixtures
Fold almond flour mixture into whipped egg whites in batches, being careful not to overmix. The batter should be thick yet flow slowly like lava.
6. Pipe the Macarons
Transfer batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto prepared sheets, spacing them 1 inch apart. Tap trays firmly on the counter to remove air bubbles.
7. Rest Before Baking
Let piped macarons rest at room temperature for 30–60 minutes until a thin skin forms on the surface.
8. Bake
Bake for 15–18 minutes or until shells lift easily from the parchment. Allow to cool completely before filling.
9. Make the Pistachio Cream
- In a food processor, blend pistachios into a fine paste.
- Add powdered sugar and butter, blending until smooth.
- Gradually add heavy cream while mixing until fluffy and spreadable.
- Stir in vanilla extract.
10. Assemble
Pair macaron shells by size. Pipe or spread pistachio cream onto the flat side of one shell, top with the matching shell, and press gently. Roll edges in finely chopped pistachios if desired.
Serving Ideas
- Serve with espresso or rose tea for a Parisian-inspired afternoon treat.
- Use as part of an assorted macaron gift box.
- Pair with fruit-based desserts like our raspberry fool with whipped mascarpone.
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze up to 2 months and thaw in the fridge before serving.
Tips for Perfect Macarons
- Use a kitchen scale for precise measurements.
- Make sure egg whites are at room temperature for better volume.
- Rest shells long enough to form a skin—this helps create the signature macaron foot.
- Avoid overmixing when folding the dry ingredients into the meringue.
FAQ
Why did my macarons crack?
They may have been overmixed or didn’t rest long enough before baking.
Can I use store-bought pistachio cream?
Yes, but homemade gives a fresher, richer flavor. Try our pistachio cream cookies recipe for another use.
How do I get vibrant shell colors?
Use gel food coloring—it won’t alter the batter consistency like liquid dyes can.
Can I make them without almond flour?
Yes, you can use finely ground pistachios or hazelnut flour for a twist.
How do I know when they’re baked?
They should lift easily from the parchment without sticking and have firm tops.
Conclusion
These Raspberry Pistachio Macarons with Pistachio Cream Filling are the perfect blend of elegance and indulgence. With their crisp shells, chewy centers, and creamy pistachio heart, they’ll quickly become the showstopper of your dessert table. Whether you’re making them for a celebration or as a treat for yourself, they’re bound to impress.
Discover great ideas like our ricotta pistachio honey bites for more nutty desserts that pair perfectly with coffee or tea.