Raspberry Pistachio Macarons (Print Version)

# Ingredients:

01 - Almond flour, blanched and finely milled (1¼ cups), needs to be fresh

02 - Powdered sugar, sifted completely (1¾ cups)

03 - Egg whites (3 large), at room temperature—crucial for success

04 - Granulated sugar (¼ cup), ensure it's pure

05 - Vanilla extract (½ teaspoon), true and pure

06 - Pink gel coloring, just a few drops

07 - Smooth raspberry jam (½ cup), free of seeds

08 - Chopped pistachios (¼ cup), fresh and finely cut

01 - Preheat your oven to a gentle 300°F (150°C) and layer two baking trays with clean parchment for a non-stick result

02 - Carefully sift together almond flour and powdered sugar, making sure there are no lumps for a fine-textured blend

03 - Beat room-temperature egg whites into a stiff, glossy foam, adding sugar gradually. Then fold in vanilla and the food coloring gently

04 - Slowly combine the dry ingredients into the meringue until the mix flows like lava—not too thick or runny

05 - Using your piping bag, make evenly-sized 1-inch circles on the lined tray, then tap the trays to pop any air bubbles hiding inside

06 - Leave the circles out for 30-60 minutes at room temperature until the tops are dry to the touch and form a light skin

07 - Put them in your preheated oven for 15-18 minutes until the tops are set and they release cleanly from the tray

08 - After cooling, pair up similar-sized shells and sandwich them with the raspberry jam inside. Sprinkle pistachios on top to complete them

01 - Room temperature egg whites are key to whipping up the perfect meringue texture

02 - Be gentle with the macaronage step—if you overmix, your macarons won’t hold up

03 - Don’t skip the resting stage! It’s how you get those classic macaron feet

04 - These treats will stay fresh for around three days in a sealed container