pistachio and raspberry macaroons recipes

Ingredients

Quantity for 6 person(s)

For the macaroon

Ground almonds : 250 g
Icing sugar : 350 g
Egg white(s) : 215 g
Red food colour powder : 5 g
Caster sugar : 150 g

For the cream

Semi-skimmed milk : 25 cl
Egg yolk(s) : 3 whole
Corn starch : 30 g
Caster sugar : 100 g
Fresh raspberries : 150 g
Pistachio paste : 35 g
Double cream : 10 cl

Spotted a mistake in this recipe?

Recipe method

For the macaroon
Preheat the oven to 150'C.

Pass the almonds and icing sugar through a medium sieve to remove any lumps.

Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.

Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.

Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.

For the filling
Place the milk and the pistachio paste in a pan and bring to the boil.

Place the egg yolks, the caster sugar, corn flour in a bowl and mix.

Once the milk is boiling, add it little by little to the egg yolk mixture. Return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it to the boil. Transfer to a bowl, cover with cling film and chill in the fridge.

Whip the double cream until thick and then gently fold into the pistachio cream.

To assemble
Fill half of the macaroon shells with the pistachio cream then add half a raspberry. Top with a second macaroon shell to finish.

Culinary questions? Comment about this recipe?
Our expert chefs will be happy to help!

Need a little extra help? Ask our chefs about this recipe for Pistachio and raspberry macaroons

Un Chef de l'atelier
Hi Ronald, I'm not exactly sure what's happening with your macaroons but here are some essentials tips which I hope will help! 1. Make sure you are working the mixture to the shiny, ribbon stage. It is important not to underwork it. 2. Once you have finished piping the macaroons, gently drop the trays on to your work surface to level out the macaroons and remove any air bubbles. 3. Check your oven temperature using an external thermometer and make sure it does not go above 160'C. Keep a close on the macaroons and only remove from the oven once the foot has formed. I hope that helps!
RONALD - Comment on: Pistachio and raspberry macaroons
Hi i try to do the macaroons at home straight after the class but i find that my Macaroon don't rise and has not gt the little foot. What have i done wrong? Thank you
GABRIELLE - Comment on: Pistachio and raspberry macaroons
That is brilliant - thanks very much for your help and I am sure I will be visiting very soon to get some!
Un Chef de l'atelier
Hi Gabrielle, we order the pistachio paste from a company called 'Mille et une Huiles' and sell it in-store for £7.50 a jar. It looks like you can indeed order directly from the supplier but their delivery charges might encourage you to make a trip back to Wigmore Street!
GABRIELLE - Comment on: Pistachio and raspberry macaroons
Thank you but can you please tell me what company you are ordering the pistachio paste from? As I would prefer to buy direct from the supplier to avoid the mark-up cost that all retailers add on!
Un Chef de l'atelier
Hi Gabrielle, the pistachio paste you used in your macaroon class will soon be available in our retail store, we've just placed the order! In the meantime, we do also stock a pistachio flavouring that can be used in the macaroon filling instead of the paste. Good luck making the macaroons again at home!
GABRIELLE - Comment on: Pistachio and raspberry macaroons
I attended a class last month and have been looking to buy pistachio paste but can only find it available in either very large sizes (1kg), or in smaller jars direct from France which is very expensive (£25 for 250g). Can you advise of somewhere I can buy a jar for a reasonable price please? Thanks
Un Chef de l'atelier
Hi Rani, Thanks for getting in touch. Without seeing the macaroons it's difficult to work out exactly what's happened but hopefully you'll find the below of some use! First of all, make sure the mixture is not overworked and too liquid, you need some of the air from the meringue to be left in the mixture. It's also worth checking the temperature of the oven with an independent oven thermometer. Adjust accordingly if necessary. You can bake macaroons between 140'c and 160'c. If the actual temperature of the oven is lower than this, just bake them for a little longer. Make sure the tops of the macaroons are dry to touch before transferring to the oven. Finally, only remove the macaroons from the oven when the 'foot' of the macaroon has formed. Gently try and lift one macaroon away from the parchment paper when checking them. It should not come off cleanly but should be slightly attached and then needs to be left to finish cooking with the heat of the tray. Hope this helps and that you enjoy making the macaroons again at home!
RANI - Comment on: Pistachio and raspberry macaroons
Dear Chef, I have a question. I tried to make the macaroons at home, but how come they doesn't turn out well? I've already make them based on the recipe, but the macaroon's shells always turn flat and not crunchy after i bake them. It happens 4 times already and never get succeeded. It's' very frustating. Could u please help me out with this? What's wrong with my macaroons? Thank you

Recipe: Pistachio and raspberry macaroons

Pistachio and raspberry macaroons

Give the gift of cooking

Popular searches

Quick access