Raspberry Pistachio Macarons Recipe (video)
The most delicious French macaron cookie recipe! You’ll love these raspberry pistachio macarons from the first bite! These are made with pistachio and almond flour; filled with a creamy pistachio buttercream; and sandwiched with bits of fresh raspberries. It’s the ultimate flavor combination! These French pistachio cookies are my new favorite!
Watch My Pistachio Macarons Video Tutorial
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Ingredients for Raspberry Pistachio Macarons
Here are my tips for the main ingredients you’ll need to make these incredible pistachio macarons. Find the full list of ingredients in the printable recipe card below.
- Pistachios – I like to use salted, roasted pistachios for this recipe. Unsalted pistachios will also work well; just add a touch of sea salt to your frosting to get the same flavor effect.
- Almond Flour – look for finely ground, blanch almond flour.
- Powdered Sugar – use a freshly opened bag of confectioner’s sugar for best results. This sugar absorbs moisture very quickly, so a fresh bag is always best.
- Egg Whites – have these at room temperature.
- Ultrafine Baker’s Sugar – for making meringue. Regular sugar will also work well, but this one dissolves into the egg whites better.
- Butter – for making the buttercream filling.
- Green Food Coloring – adding color is optional, but it makes the cookies look prettier.
Supplies & Tools for the Recipe
Need some supplies or tools to make these pistachio macarons at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- CuisinArt Food Processor
- Digital Kitchen Scale
- Aluminum Baking Sheets
- Silplat Silicon Mats
- Ateco Round Piping Tip
- Disposable Pastry Bags
- KitchenAid Handheld Mixer
How to Make Pistachio Flour
If you’re able to find pistachio flour at your grocery store, you can substitute it in this recipe; however, you’ll still need ground pistachios for the frosting.
- Place the pistachios into a food processor and pulse to grind the pistachios into a fine crumble. Make sure you don’t pulse them too much, as this can result in a pistachio butter forming.
- Transfer the finely ground pistachios into a fine mesh strainer/sifter and sift 60 grams of pistachios into a large mixing bowl. Set the remaining pistachios aside for the filling.
- Next, sift in the almond flour and powdered sugar. Use a spoon to gently combine the dry ingredients together.
Preparing the Meringue
- Separate the egg whites from the egg yolks and place into a mixing bowl. You’ll need approximately 3 large egg whites.
- Add in the fine sugar and begin whisking at slow speed for a few minutes, allowing the sugar to dissolve. Increase the speed to high and whisk until stiff peaks form. The meringue should just reach this stage and still be glossy.
- Add the vanilla extract and a few drops of green food color; I also add a drop of yellow to achieve a pistachio green color. Fold in the color and extract gently with a spatula.
Making the Macaron Batter
Once you have the dry ingredients and the meringue ready, it’s time to combine the two to make a macaron batter.
- Transfer the meringue into the mixing bowl with the dry ingredients. Use a spatula and scoop from the bottom of the mixing bowl, gently folding and combining all the ingredients together.
- Once a thick batter forms, begin folding and pressing the meringue against the side of the mixing bowl to deflate the meringue.
- Keep mixing and folding until the macaron batter ribbons off the spatula and settles down on itself within 8 to 10 seconds. Be careful not to overmix at this point!
Piping & Setting the Pistachio Macarons
Here’s how I recommend piping the pistachio cookies.
- Line two large baking sheets with silicon mats and additional parchment paper, if desired.
- Transfer the macaron batter into a pastry bag tipped with simple round tip; I used Ateco tip #806.
- Pipe small dollops of macaron batter onto the silicon mat, spacing the cookies about 1 ½-inches apart. Pipe directly from the top to create even dollops.
- Once all the cookies are piped, tap the baking sheets a few times against your work surface/counter to release any trapped air bubbles.
- Allow the cookies to stand at room temperature for 1 hour to rest and form a thin shell on the outside. The shell will be dry to touch.
Baking Instructions for Macarons
Preheat the oven to 300F. Once the macarons are set, bake them for 18 to 20 minutes, until they come off easily from the mat/paper.
Keep an eye on the cookies and adjust the baking time as needed, every oven bakes differently! Start checking on the cookies around the 16-to-17-minute mark to ensure they don’t brown.
Remove the cookies from the oven and let them cool on the pans for a few minutes, then transfer onto a wire rack to cool completely. Pair up the macaron shells by size.
Easy Pistachio Buttercream for Filling
While the pistachio macarons are setting and baking, it’s the perfect time to prepare the pistachio buttercream filling.
- Place the softened butter into a medium sized mixing bowl. Beat the butter for a few minutes, until it’s creamy and smooth.
- Add in the powdered sugar, vanilla extract, cream, and remaining ground pistachios. Beat these together with the butter, until you have a creamy and fluffy buttercream.
- If desired, add a few drops of green food coloring. Transfer the frosting into a pastry bag tipped with a simple round tip.
Check out my Pistachio Buttercream video tutorial here.
Assembling Raspberry Pistachio Macarons
Make sure the macaron cookies have cooled completely before adding the filling and assembling them!
Pair the macaron shells up by size and turn over half the shells. Pipe a generous ring of frosting onto each half, leaving a small center open for the berries. Drop diced raspberry pieces into the center, then top with the second shell and sandwich the cookies together.
Serving & Storing Suggestions for Macarons
These raspberry pistachio macarons can be enjoyed right away, or you can mature them first. For storing, place the macarons into an airtight container and into the refrigerator for 1 to 2 days. When ready to enjoy, remove them and let them thaw at room temperature for about 30 minutes.
These will keep well in the refrigerator for up to 3 to 4 days. For longer storage, place the cookies into a freezer-friendly container and freeze for up to 1 month. If freezing the cookies, I recommend using raspberry jam in place of fresh raspberries for the filling.
More Recipes!
Enjoyed this delicious pistachio cookie recipe? Check out some of my other recipes you’re sure to enjoy!
- Pistachio Baklava Rolls – my favorite pastries! Made with puff pastry, pistachios, and honey!
- Raspberry Pistachio Pavlova – mini pistachio pavlovas topped with raspberries and whipped cream!
- Lemon Raspberry Macarons – fruity, lemony, and so delicious! These raspberry macarons are incredible!
- Almond Roca Macarons – caramel and toffee macarons filled with a salted caramel buttercream and crunchy toffee bits!
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Raspberry Pistachio Macarons Recipe (video)
Ingredients
- 1 cup pistachios, divided; see instructions for details
For Pistachio Macarons:
- 80 g finely ground almond flour
- 200 g powdered sugar
- 100 g egg whites
- 50 g ultrafine sugar
- 1 tsp vanilla extract
- green food color, optional
For Pistachio Buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp cream
For Filling:
- 1/4 cup diced raspberries, or raspberry jam
Instructions
Making the Pistachio Flour:
- Start by making the pistachio flour. Place the pistachios into a food processor and pulse to grind the pistachios into a fine crumble. Make sure you don’t pulse them too much, as this can result in a pistachio butter forming.
- Transfer the finely ground pistachios into a fine mesh strainer/sifter and sift 60 grams of pistachios into a large mixing bowl. Set the remaining pistachios aside for the filling.
Dry Ingredients:
- Next, sift in the almond flour and powdered sugar. Use a spoon to gently combine the dry ingredients together.
Making the Meringue:
- Separate the egg whites from the egg yolks and place into a mixing bowl. You’ll need approximately 3 large egg whites.
- Add in the fine sugar and begin whisking at slow speed for a few minutes, allowing the sugar to dissolve. Increase the speed to high and whisk until stiff peaks form. The meringue should just reach this stage and still be glossy.
- Add the vanilla extract and a few drops of green food color; I also add a drop of yellow to achieve a pistachio green color. Fold in the color and extract gently with a spatula.
Folding the Batter:
- Transfer the meringue into the mixing bowl with the dry ingredients. Use a spatula and scoop from the bottom of the mixing bowl, gently folding and combining all the ingredients together.
- Once a thick batter forms, begin folding and pressing the meringue against the side of the mixing bowl to deflate the meringue.
- Keep mixing and folding until the macaron batter ribbons off the spatula and settles down on itself within 8 to 10 seconds. Be careful not to overmix at this point!
Piping & Setting:
- Line two large baking sheets with silicon mats and additional parchment paper, if desired.
- Transfer the macaron batter into a pastry bag tipped with simple round tip; I used Ateco tip #806.
- Pipe small dollops of macaron batter onto the silicon mat, spacing the cookies about 1 ½-inches apart. Pipe directly from the top to create even dollops.
- Once all the cookies are piped, tap the baking sheets a few times against your work surface/counter to release any trapped air bubbles.
- Allow the cookies to stand at room temperature for 1 hour to rest and form a thin shell on the outside. The shell will be dry to touch.
Baking Instructions:
- Preheat the oven to 300F. Once the macarons a reset, bake them for 18 to 20 minutes, until they come off easily from the mat/paper.
- Keep an eye on the cookies and adjust the baking time as needed, every oven bakes differently! Start checking on the cookies around the 16-to-17-minute mark to ensure they don’t brown.
- Remove the cookies from the oven and let them cool on the pans for a few minutes, then transfer onto a wire rack to cool completely. Pair up the macaron shells by size.
Pistachio Buttercream:
- Meanwhile, prepare the filling. Place the softened butter into a medium sized mixing bowl. Beat the butter for a few minutes, until it’s creamy and smooth.
- Add in the powdered sugar, vanilla extract, cream, and remaining ground pistachios. Beat these together with the butter, until you have a creamy and fluffy buttercream.
- If desired, add a few drops of green food coloring. Transfer the frosting into a pastry bag tipped with a simple round tip.
Assembling & Storing:
- Make sure the macaron cookies have cooled completely before adding the filling and assembling them!
- Pair the macaron shells up by size and turn over half the shells. Pipe a generous ring of frosting onto each half, leaving a small center open for the berries. Drop diced raspberry pieces into the center, then top with the second shell and sandwich the cookies together.
- These raspberry pistachio macarons can been joyed right away, or you can mature them first. For storing, place the macarons into an airtight container and into the refrigerator for 1 to 2 days. When ready to enjoy, remove them and let them thaw at room temperature for about 30 minutes.
- These will keep well in the refrigerator for up to 3 to 4 days. For longer storage, place the cookies into a freezer-friendly container and freeze for up to 1 month. If freezing the cookies, I recommend using raspberry jam in place of fresh raspberries for the filling.
This was the first recipe where my macarons turned out. They where a hit!
Awesome!! 🙂 I’m so happy you loved these and the recipe worked well for you!