Pistachio Raspberry Macarons

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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.

green round cookies with pistachio ganache and fresh raspberry on the top.

Why you’ll love this recipe

  • The flavor of these macarons is great all year round, so keep this recipe on hand.
  • Delicious ganache with amazing texture.
  • These macarons will melt in your mouth, like my Chocolate Hazelnut Macarons.
  • Macaron can be served as individual desserts or as a box of cookies.

Ingredients note

labeled ingredients for this recipe on the table.
labeled ingredients for this recipe on the table.
  • Almond flour. Make sure you are using almond flour and not almond meal.
  • Food coloring. Use water-based coloring, not oil-based. I like powdered food coloring.
  • Pistachio paste. Use homemade pistachio paste or store-bought.
  • Pectin NH. Important ingredient. Do not substitute with cornstarch or gelatin.
  • Citric acid. Another important ingredient. Do not skip it.
  • White chocolate. Use good quality chocolate.
  • Raspberry puree. Homemade or store-bought will work for this recipe. You can check my video on how to make homemade puree.

How to make this recipe

  • 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!

baking mat with pipped green macaron shells.

My Latest Video

How to make Raspberry Confit

In the small saucepan, cook raspberry puree over medium heat until it reaches 40oC (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.

green round cookie toped with fresh raspberry.

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. 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.

pistachio ganache pipped on flat side of macaron shell and raspberry confit in the center.

How to assemble

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 pastry 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.

green cookie toped with fresh raspberry.

Recipe FAQs

How to store macarons?

Store Pistachio Macarons in an airtight container for 2-3 days in the fridge.

Can I freeze macarons?

Yes, you can freeze macarons with this filling for up to 6 months.

How to decorate macarons?

Decorate with fresh raspberries and leftover ganache. You can also use royal icing for decor.

Can I use pistachio flour to make macaron shells?

You can make macaron shells using only pistachio flour or mix it with almond flour.

Why are my macarons cracked?

This happens when macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons for that. Most common are unstable meringue, incorrect folding technique, or wrong oven temperature.

five green cookies covered in crushed pistachios and toped with fresh raspberries.

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!

Recipe Card

pistachio raspberry macarons

Pistachio Raspberry Macarons

Marina
Pistachio Raspberry Macarons made with pistachio ganache and raspberry confit in the center. 
5 from 1 vote
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 122 kcal

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 saucepan, cook raspberry puree over medium heat until it reaches 40oC (104Fo).
  • Mix sugar and pectin NH and add to raspberry puree.
  • Bring to a boil and boil for 30 seconds, mixing with the whisk all the time.
  • Remove from the heat and add a pinch of citric acid. Mix well with the whisk.
  • Transfer confit to a 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 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. 
  • Emulsify the mixture with an immersion blender. 
  • Add salt and chopped pistachios.
  • Transfer the ganache into a flat container and cover with plastic wrap "to contact". Refrigerate the ganache to stabilize. Check for pipping consistency pressing with your fingers. Ganache should be soft to the touch.
  • Let shells rest on the countertop until no batter sticks to your finger when you touch it. 

How to make Macaron shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pastry bag with a 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 275F (134C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes. 

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 more easily.
  • Transfer raspberry confit into a pastry 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 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 (optional).
  • 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. 

Notes

Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale. 
Warm up raspberry puree over medium heat to 40Co (104Fo) before adding sugar with Pectin NH.
Store Macarons in an airtight container for 2-3 days in the fridge.
 

Nutrition

Serving: 1macaronCalories: 122kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 14mgPotassium: 56mgFiber: 1gSugar: 14gVitamin A: 61IUVitamin C: 1mgCalcium: 28mgIron: 0.3mg
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