Description
Fluffy macarons perched on top of Christmas trees piped with raspberry pistachio filling! So festive, fun, and perfect for holiday gifting.
Ingredients
Scale
- Macaron Shells:
- 1 ½ cups (130g) almond meal
- 1 ¼ cups (156g) confectioners’ sugar
- 3 large egg whites, room temperature
- ½ cup (100g) granulated sugar
- Green gel food coloring
- Raspberry Pistachio Buttercream Filling:
- ½ cup (115g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- ½ cup (80g) seedless raspberry jam
- 2 Tablespoons (30ml) heavy cream or creme fraiche
- 1 Tablespoon shelled pistachios, finely chopped
Instructions
- For the macaron shells:
- Pulse almond meal and confectioners’ sugar in food processor until combined and any lumps are gone, about 10 pulses. Sift through strainer. Set aside.
- Beat egg whites on high speed with handheld mixer or stand mixer until foamy, about 1 minute. Gradually add granulated sugar. Increase to high speed and beat until medium-stiff peaks form, about 2 more minutes.
- Fold in green gel food coloring.
- Add dry ingredients to wet ingredients. Use spatula to fold, mix, and mash ingredients together. Then rotate bowl and fold some more. Work until batter is lava-like consistency; test by letting some batter drizzle off spatula.
- Transfer to piping bag fitted with 1/2 inch round tip. Pipe 1-inch tree shapes onto parchment paper-lined baking sheet. Firmly tap baking sheet on counter 3-4 times. Let sit at room temperature for 1 hour to form skin.
- Preheat oven to 325°F (163°C). Bake in top 1/3 of oven for 11-12 minutes. Cool completely on baking sheet.
- For the raspberry pistachio buttercream filling:
- Beat softened butter on medium speed with handheld or stand mixer fitted with paddle attachment until creamy, about 1 minute. Add confectioners’ sugar and beat on low speed for 1 minute. Increase to high speed for 3-4 minutes.
- Beat in raspberry jam and heavy cream until smooth. Fold in chopped pistachios.
- Assembly:
- Pipe filling onto half of macaron shells. Top with remaining shells to form sandwiches. Refrigerate in airtight container for 24 hours. Serve at room temperature.
Notes
Plan ahead: Macarons need to rest 1 hour before baking and 24 hours before serving for flavors to develop.nMacaron shells absorb moisture and soften slightly after 24 hours.nBake 1 baking sheet at a time for best results.nUse green gel food coloring for vibrant color.nPistachios add crunch and flavor to the filling.
Nutrition
- Calories: 149kcal
- Sugar: 20g
- Fat: 6g
- Carbohydrates: 22g
- Protein: 2g