Raspberry Pistachio Macarons

Ingredients

For the Macaron Shells: 

• 120g almond flour
• 200g powdered sugar
• 100g egg whites (aged and at room temperature)
• 50g granulated sugar
• A pinch of cream of tartar
• Red food coloring (optional)

For the Raspberry Filling:

• 200g fresh raspberries
• 50g granulated sugar
• 1 tablespoon lemon juice

For the Pistachio Buttercream:

• 100g unsalted butter, softened
• 200g powdered sugar
• 50g finely ground pistachios
• 1-2 tablespoons heavy cream or milk
• A pinch of salt

Instructions

Macaron Shells: 

1. Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper.
2. Sift the almond flour and powdered sugar together to remove any lumps.
3. In a separate bowl, whip the egg whites with a pinch of cream of tartar until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form.
4. Gently fold the sifted almond flour mixture into the egg whites until well combined. If desired, add a few drops of red food coloring.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet.
6. Tap the baking sheet on the counter to release any air bubbles and let the macarons sit at room temperature for about 30-60 minutes until a skin forms.
7. Bake in the preheated oven for 12-15 minutes. Allow the macarons to cool completely before removing them from the parchment paper.

Raspberry Filling: 

1. In a saucepan, combine raspberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the mixture thickens (about 10 minutes).
3. Allow the filling to cool completely before using.

Pistachio Buttercream:

1. Beat the softened butter until creamy.
2. Gradually add the powdered sugar and ground pistachios, and beat until combined.
3. Add heavy cream or milk and a pinch of salt, and continue beating until the buttercream is light and fluffy.

Assembly: 

1. Pair the macaron shells by size.
2. Pipe a ring of pistachio buttercream onto one macaron shell and fill the center with a small amount of raspberry filling.
3. Sandwich with the matching macaron shell.
4. Repeat with the remaining macarons.