Exquisite Raspberry Pistachio Macarons

Ingredients:

1 cup almond flour

1 3/4 cups powdered sugar

3 large egg whites, at room temperature

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

Pink food coloring (optional)

1/2 cup raspberry jam

1/4 cup crushed pistachios

Directions:

Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.

Sift together almond flour and powdered sugar into a medium bowl. Discard any large lumps that remain in the sifter.

In a large bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form. Add vanilla extract and food coloring, if using, and fold gently.

Carefully fold the almond flour mixture into the egg whites in batches, being careful not to deflate the mixture. The batter should be smooth and glossy.

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each one. Press the baking sheets against the counter to remove any air bubbles.

Let the piped macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface.

Bake for 15-18 minutes, rotating the sheets halfway through. The macarons should have risen and developed a "foot."

Let the macarons cool completely on the baking sheets.

Once cooled, spread a small amount of raspberry jam on the flat side of a macaron shell and sandwich with another shell. Repeat with the remaining macarons.

Sprinkle crushed pistachios over the macarons.

Prep time: 30 minutes | Cook time: 18 minutes | Total time: 48 minutes

Kcal: 80 kcal | Servings: 20 macarons