Raspberry Pistachio Treats (Print Version)
# Ingredients:
→ Shell Base
01 -
1¼ cups of almond flour, blanched and ground ultra fine
02 -
1¾ cups of powdered sugar, sift thoroughly
03 -
3 large egg whites at room temperature—don’t skip this step!
04 -
¼ cup of plain white sugar, for sweetness
→ Flavoring & Color
05 -
A few drops of pink gel food dye—soft and subtle
06 -
½ teaspoon of pure vanilla essence
→ Filling & Garnish
07 -
½ cup smooth raspberry jam, no seeds
08 -
¼ cup of finely chopped pistachios for decorating
# Instructions:
01 -
Preheat your oven to 300°F (150°C) and line two baking trays with parchment paper to keep your cookies from sticking.
02 -
Combine the almond flour and powdered sugar, sifting them together to remove lumps and larger pieces.
03 -
Whip the egg whites until glossy and firm, gradually sprinkling in sugar. Fold in the vanilla and food coloring gently after peaks form.
04 -
Carefully incorporate the almond and sugar mixture into the meringue, folding softly until it flows like lava—neither too thick nor overly runny.
05 -
Transfer the batter to a piping bag and make even one-inch circles on the baking paper, tapping the trays firmly to pop any air bubbles.
06 -
Leave the piped shells at room temp for about 30-60 minutes, until a skin forms on top and they don’t stick to your finger when touched.
07 -
Pop the trays in the oven for 15-18 minutes until the shells are firm and release cleanly from the parchment.
08 -
Once cooled, pair up the shells by size. Spread one with jam, sandwich it with its twin, and add crushed pistachio on top as a finishing touch.
# Notes:
01 -
Room-temp egg whites are non-negotiable—they’re the key to successful meringue.
02 -
Handle your batter gently to avoid overmixing! Overdoing it will ruin the texture.
03 -
Skipping the rest time? Don’t. It’s why macarons have that signature foot.
04 -
Store these treats in an airtight box, and they’ll keep fresh for up to three days.