Pistachio Raspberry Macarons
Mouth-watering Pistachio Raspberry Macarons made with pistachio ganache and raspberry confit in the center. Pistachio and Raspberry macarons are the most selling flavors in all macaron shops. I combined two of these flavors in one. This recipe was published in Pastry Arts Magazine Summer 2023 issue #20.
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How to make Pistachio Raspberry Macarons
- make macaron shells. I used my basic French Meringue recipe. To add texture to this dessert I pipped one shell with a round tip and another shell with Wilton 6B. Pipe both macaron shells on the same baking mat.
- prepare pistachio ganache and let it stabilize into pipping condition.
- make raspberry confit. This can be done a day ahead. Keep refrigerated until use.
- assemble macarons.
Tip from Marina: pipe shells with round tip and top the tray. Then pipe shells with Wilton 6B tip and Do not top the tray!
How to make Raspberry Confit
In the small saucepan, cook raspberry puree over medium heat until it reaches 40Co (104Fo). Mix sugar with pectin NH and add it to raspberry puree. Bring to a boil and boil for 30 seconds, mixing with the whisk. After that transfer the confit into a flat container and cover it with plastic wrap “to contact”. Once cooled to room temperature, refrigerate until use.
How to make Pistachio Ganache
Melt the chocolate in the microwave or using a double boiler. In a small saucepan bring heavy whipping cream to simmer. Do not boil! Pour the hot heavy cream over the chocolate in 2-3 parts. With the help of a rubber spatula keep mixing fast and pressing down as you add the cream. Add pistachio paste. You can use homemade pistachio paste or store-bought. Emulsify the mixture with an immersion blender. Add salt and chopped pistachios. I pulse roasted pistachios in the blender a few times to make very small pieces. After that transfer the ganache into a flat container and cover with the plastic wrap “to contact”. Refrigerate the ganache to stabilize. Check for piping consistency by pressing the ganache with your fingers. Ganache should be soft to the touch.
How to assemble Pistachio Raspberry Macarons
In the process of assembling macarons lay one of the shells flat side up and the other flat side down. It will help to pipe the ganache and stick the shells together more easily. Transfer raspberry confit into a pipping bag. Cut a small tip and it is ready to use. Put the pistachio ganache into the pipping bag fitted with a round pipping tip. Pipe the ganache on each inverted shell, then pipe the raspberry confit in the center of each ganache. Sandwich the macaron shells so the ganache forms a beautiful rim and doesn’t stick out. Roll each macaron in crushed pistachios. Place macarons in an air-tight container and keep in the fridge for 12 hours or overnight. Macarons need to mature before you can enjoy them. Before serving macarons you can decorate them with fresh raspberries.
Recipe FAQs
Store Pistachio Macarons in an airtight container for 2-3 days in the fridge.
Yes, you can freeze macarons with this filling for up to 6 months.
Decorate with fresh raspberries and leftover ganache. You can also use royal icing for decor.
Yes, you can make macaron shells using only pistachio flour or mix it with almond flour.
More Delicious Recipes:
- Mimosa Macarons
- Raspberry Mousse Cups
- Pistachio Ispahan macarons
- Meringue Cookies with Raspberry Ganache
- Pistachio Raspberry Cookies
- Dark chocolate raspberry macarons
If you make these Pistachio Raspberry Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Pistachio Raspberry Macarons
Equipment
- 1 immersion blender
- 1 whisk
- 1 saucepan
- 1 rabber spatula
- 1 stand mixer or electric hand mixer
Ingredients
Pistachio Ganache
- 200 gr white chocolate
- 100 ml heavy whipping cream
- 40 gr pistachio paste
- 20 gr roasted crushed pistachios, plus more for decor
- 1 pinch salt
Raspberry Confit
- 150 gr raspberry puree
- 30 gr white granulated sugar
- 6 gr Pectin NH
- 1 pinch citric acid
Macaron shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Raspberry Confit
- In the small sauce pan, cook raspberry puree over medium heat until it reaches 40Co (104Fo).
- Mix sugar and pectin NH and add in into raspberry puree.
- Bring to boil and boil for 30 seconds, mixing with the whisk all the time.
- Remove from the heat and add pinch of citric acid. Mix well with the whisk.
- Transfer into flat surface and cover with the plastic wrap "to contact". Once cooled to room temperature, refrigerate until use.
How to make Pistachio Ganache
- Melt the chocolate in the microwave or using double boiler.
- In a small saucepan bring heavy whipping cream to simmer. Do not boil!
- Pour the hot heavy cream over the chocolate in 2-3 parts. With the help of a rubber spatula keep mixing fast and pressing down as you add the cream.
- Add pistachio paste.
- Emulsify mixture with hand blender.
- Add salt and chopped pistachios.
- Transfer ganache into flat container and cover with plastic wrap "to contact". Refrigerate ganache to staibilize. Check for pipping consistency pressing with your fingers. Ganache should be soft to touch.
- Let shells to rest on the countertop until no batter sticks to your finger when you touch.
How to make Macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add green food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe round macaron shells on the baking mat and top tray a few tops. Then pipe other macaron shells using Wilton 6B pipping tip on the same baking mat.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to assemble macarons
- In the process of assembling macarons lay one of the shells flat side up and the other flat side down. It will help to pipe the ganache and stick the shells together easier.
- Transfer raspberry confit into pipping bag. Cut small tip and it is ready to use.
- Put the pistachio ganache into the pipping bag fitted with round pipping tip.
- Pipe ganache on each inverted shell, then pipe the raspberry confit in the center of each ganache.
- Sandwich the macaron shells so the ganache forms a beautiful rim and doesn't stick out.
- Roll each macaron in crushed pistachios.
- Place macarons in air-tight container and keep in the fridge for 12 hours or overnight. Macarons need to mature before you can enjoy them. Before serving macarons you can decorate them with fresh raspberries.