Pistachio Raspberry Macarons

5 from 1 vote

Pistachio Raspberry Macarons made with pistachio ganache and raspberry confit in the center.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 122kcal

In the small saucepan, cook raspberry puree over medium heat until it reaches 40^oC (104F^o).
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.

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 it with plastic wrap "to contact." Refrigerate the ganache to stabilize. Check for piping consistency by 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.

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 a Wilton 6B pipping tip on the same baking mat.
Bake macaron shells in the preheated oven to 275^oF (134^oC) 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.

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 (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.

Get all ingredients and tools ready before baking.

Measure all ingredients using a kitchen scale.

Warm up raspberry puree over medium heat to 40C^o (104F^o) before adding sugar with Pectin NH.

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