Gluten Free Pistachio Macarons with Raspberry Filling
Video Instructions
- Gluten Free
- Vegetarian
- 90 minute prep time
- 20 minute cook time
- 110 minutes total time
Recipe
Ingredients
For the Macaron Shells:
130 g almond flour
130 g powdered sugar
100 g egg whites, aged*
1/8 teaspoon cream of tartar
90 g granulated sugar
Pieces of chopped pistachios
Green gel food color
For the buttercream:
1/2 cup raspberries
4 T butter, softened
3 oz cream cheese, softened
2 cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
For the macaron shells:
1. Place almond flour and powdered sugar in food processor. Process until fine. Sift mixture and discard large bits left in sifter. Set aside.
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With electric mixer using the whisk attachment, whip the egg whites until opaque and foamy. Add in cream of tartar and continue whipping.
4. Slowly add in granulated sugar and whisk until egg whites have reached stiff peaks.
5. Beat in 3 drops of green food color gel.
6. In 3 increments, fold dry mixture into meringue. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing.
7. Gently transfer the batter into a piping bag fitted with a large round tip.
8. Pipe macaron batter on baking sheet lined with silicone pad. Try to make them all the same size and shape.
9. Gently tap baking sheet against the counter 3-6 times to release any trapped air bubbles.
10. Sprinkle with chopped pistachios.
11. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 30 to 60 minutes depending on humidity level.
12. While macarons are drying, preheat oven to 300° F.
13. Once dry, bake macarons for 15-20 minutes (depends on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
14. Let macarons cool completely before removing them from the silicone pad. If sticking, place pan with macarons in the freezer for 5 minutes before removing.
For the filling:
1. Cream together softened butter and cream cheese.
2. Puree raspberries in blender. Press mixture through fine mesh sieve to separate the seeds out.
3. Add raspberry puree to cream cheese mixture and mix.
4. Add powdered sugar, vanilla extract and lemon juice and mix until smooth and well combined.
Assembly:
1. Pair macaron shells up by size and shape. Pipe buttercream in the center of one cookie, top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for at least 24 hours before enjoying. Best on days 2 and 3!
Ingredients
For the Macaron Shells:
130 g almond flour
130 g powdered sugar
100 g egg whites, aged*
1/8 teaspoon cream of tartar
90 g granulated sugar
Pieces of chopped pistachios
Green gel food color
For the buttercream:
1/2 cup raspberries
4 T butter, softened
3 oz cream cheese, softened
2 cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
For the macaron shells:
1. Place almond flour and powdered sugar in food processor. Process until fine. Sift mixture and discard large bits left in sifter. Set aside.
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With electric mixer using the whisk attachment, whip the egg whites until opaque and foamy. Add in cream of tartar and continue whipping.
4. Slowly add in granulated sugar and whisk until egg whites have reached stiff peaks.
5. Beat in 3 drops of green food color gel.
6. In 3 increments, fold dry mixture into meringue. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing.
7. Gently transfer the batter into a piping bag fitted with a large round tip.
8. Pipe macaron batter on baking sheet lined with silicone pad. Try to make them all the same size and shape.
9. Gently tap baking sheet against the counter 3-6 times to release any trapped air bubbles.
10. Sprinkle with chopped pistachios.
11. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 30 to 60 minutes depending on humidity level.
12. While macarons are drying, preheat oven to 300° F.
13. Once dry, bake macarons for 15-20 minutes (depends on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
14. Let macarons cool completely before removing them from the silicone pad. If sticking, place pan with macarons in the freezer for 5 minutes before removing.
For the filling:
1. Cream together softened butter and cream cheese.
2. Puree raspberries in blender. Press mixture through fine mesh sieve to separate the seeds out.
3. Add raspberry puree to cream cheese mixture and mix.
4. Add powdered sugar, vanilla extract and lemon juice and mix until smooth and well combined.
Assembly:
1. Pair macaron shells up by size and shape. Pipe buttercream in the center of one cookie, top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for at least 24 hours before enjoying. Best on days 2 and 3!