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Perfect Pistachio Raspberry Macarons with Rose Buttercream

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Delicate pistachio macarons filled with tart raspberry filling and a subtle floral rose buttercream, offering a crisp shell and chewy interior perfect for special occasions.

Ingredients

Scale
  • 90 grams (3.2 oz) almond flour, finely ground
  • 150 grams (1 1/4 cups) powdered sugar
  • 90 grams (about 3 large) egg whites, room temperature
  • 150 grams (3/4 cup) granulated sugar
  • Green food coloring (optional)
  • 50 grams (1/3 cup) shelled pistachios, toasted and finely ground
  • Pinch of cream of tartar
  • 1 cup (120 grams) fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 4 tablespoons unsalted butter, softened (for raspberry filling)
  • 1 cup (230 grams) unsalted butter, softened (for rose buttercream)
  • 2 cups (240 grams) powdered sugar (for rose buttercream)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure rose water
  • Pinch of salt

Instructions

  1. Measure and sift almond flour and powdered sugar together twice into a large bowl.
  2. Toast pistachios lightly in a dry pan over medium heat for 3-4 minutes until fragrant; cool and pulse in a food processor until finely ground.
  3. Beat egg whites with a pinch of cream of tartar on medium speed until foamy. Gradually add granulated sugar while increasing speed to high and beat until stiff, glossy peaks form (5-7 minutes). Add green food coloring if using and mix gently.
  4. Fold sifted almond flour, powdered sugar mixture, and ground pistachios into the meringue gently using a spatula until batter flows slowly off the spatula in a thick ribbon.
  5. Transfer batter to a piping bag fitted with a ½ inch round tip. Pipe 1.5-inch circles spaced 1 inch apart on silicone mats or parchment paper on baking sheets. Tap sheets 2-3 times to release air bubbles. Let rest 30-45 minutes until a skin forms.
  6. Preheat oven to 300°F (150°C). Bake macarons for 15-17 minutes, rotating halfway through. Cool completely before removing from mats.
  7. Make raspberry filling by cooking raspberries, sugar, and lemon juice over medium heat until thickened (5-7 minutes). Strain seeds and cool. Beat in softened butter until creamy.
  8. Prepare rose buttercream by beating softened butter with powdered sugar until fluffy. Add vanilla extract, salt, and rose water. Whip until smooth and airy.
  9. Assemble macarons by pairing shells by size. Pipe raspberry filling on one shell and rose buttercream on the other or mix fillings for a marbled effect. Sandwich together and refrigerate at least 24 hours.
  10. Bring macarons to room temperature before serving.

Notes

Age egg whites overnight for better meringue stability. Sift dry ingredients twice for smooth shells. Rest piped shells until a skin forms before baking to prevent cracking. Use an oven thermometer for accurate temperature. Macarons improve in flavor and texture after 24 hours refrigerated. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: macarons, pistachio, raspberry, rose buttercream, gluten-free, homemade, dessert, baking

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