Pistachio Raspberry Macarons

• Prep1 h 10 min
• Cook50 min
• Total3 h 30 min
• Serves28

Ingredients

Raspberry jam

• 170 g fresh or frozen raspberries (1 1/3 cups, one 6 oz container)
• 85 g granulated sugar (scant 1/2 cup)
• 1 tsp lemon juice

For the shells

• 80 g superfine blanched almond flour (3/4 cup)
• 30 g shelled unsalted pistachios (1/4 cup)
• 110 g powdered sugar (scant 1 cup)
• 100 g egg whites, at room temperature (from about 3 large eggs)
• 100 g granulated sugar (1/2 cup)
• 1/8 tsp cream of tartar, optional
• Green and pink gel food coloring

Pistachio buttercream

• 30 g shelled unsalted pistachios (1/4 cup)
• 120 g powdered sugar (1 cup)
• 100 g unsalted butter, softened (7 tbsp)
• 15 g heavy cream or whole milk (1 tbsp)
• 1/2 tsp vanilla extract
• 1 pinch salt
• 1 small dot green gel food coloring, optional

To serve

• Fresh raspberries and shelled pistachios

Instructions

1. Place the raspberries, sugar and lemon juice in the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 14 min/Varoma/speed 2. Press the jam through a fine sieve to remove the seeds, if you like, and refrigerate it in a jar for at least 1 hour; it thickens as it cools.
2. Wash and dry the mixing bowl very well. Line 2 baking sheets with parchment paper or silicone mats. Place the almond flour, pistachios and powdered sugar in the bowl and blend 15 sec/speed 10. Sift into a large bowl, pressing it through with a spoon, and save any coarse pistachio bits for the buttercream.
3. Wash and dry the mixing bowl and butterfly whisk, then wipe both with a paper towel dampened with lemon juice or vinegar, since any trace of fat keeps the whites from whipping. Insert the butterfly whisk, add the egg whites, granulated sugar and cream of tartar and whip 5 min/50°C (122°F)/speed 3.5.
4. Remove the measuring cup and whip 8 min/speed 4, until the meringue is thick and glossy, holds stiff peaks and the bowl feels only barely warm.
5. Remove the butterfly whisk and scrape the meringue onto the nut mixture. Fold with a large spatula, pressing the batter against the side of the bowl, about 30 strokes, until no dry flour shows. Divide it between 2 bowls, add green gel color to one and pink to the other and fold each 5 to 10 strokes more, until the batter flows off the spatula in a thick ribbon that sinks back into itself in about 10 seconds.
6. Spoon each color into its own piping bag with a 1 cm (1/2 in) round tip and pipe 3.5 cm (1 1/2 in) rounds about 3 cm (1 1/4 in) apart. Rap each sheet firmly on the counter 4 times and pop any bubbles with a toothpick. Let them rest 30 to 60 minutes, until the tops no longer feel sticky, and meanwhile preheat the oven to 150°C (300°F).
7. Bake one sheet at a time on the middle rack for 16 to 18 minutes, until the shells have risen on their ruffled feet and peel off the paper cleanly. Let them cool completely on the sheet.
8. Wash and dry the mixing bowl. Place the pistachios (plus the saved bits) and powdered sugar in it and blend 20 sec/speed 10. Insert the butterfly whisk, add the butter, cream, vanilla, salt and green color, put the measuring cup in place and whip 2 min/speed 3.5, scraping down halfway, until fluffy.
9. Turn the pink shells flat side up. Pipe a ring of pistachio buttercream on each one, spoon 1/2 tsp of jam in the center and top with a green shell. Refrigerate in an airtight container for 24 hours, then serve at room temperature with raspberries and pistachios around them.

Tips

• Check the jam with a cold plate: a drop that wrinkles when you push it with a finger is ready. If it is still runny, cook 3 min/Varoma/speed 2 more.
• Central Florida humidity slows the drying time. Run the air conditioning or a fan nearby; on rainy days the shells may need up to 90 minutes before they feel dry to the touch.
• Use gel colors, never liquid food coloring, and separate fresh eggs for the whites: liquid color and whites from a carton make the batter runny.
• Filled macarons keep 4 days in the refrigerator or 1 month in the freezer in an airtight container. You will have some jam left over: it keeps 2 weeks in the refrigerator.