Pistachio-Raspberry Macarons – Bake from Scratch

Utilizing a everlasting marker, draw 2-inch circles 1 inch aside on 2 sheets of parchment paper (24 per sheet). Place parchment, marker aspect down, on 3 rimmed baking sheets.

In a medium bowl, sift collectively flour and confectioners’ sugar.

Within the heatproof bowl of a stand mixer, whisk collectively egg whites and granulated sugar by hand till frothy. Place bowl over a small saucepan of simmering water. Cook dinner, whisking continuously, till sugar utterly dissolves, combination is heat to the contact, and a sweet thermometer registers 160°F (71°C), about 2 minutes.

Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till stiff peaks kind. Add a small quantity of meals coloring, beating till desired coloration is reached. Fold in flour combination. (Combination needs to be thick and slowly however freely fall off the spatula in a “V” form, and if you drag the spatula by means of the batter, it ought to transfer like lava and slowly come again collectively.)

Switch batter to a pastry bag fitted with a medium spherical piping tip (Ateco #803). Holding piping tip perpendicular to pans, apply strain to bag, leaving tip stationary, and pipe batter onto drawn circles till batter simply reaches drawn circle. Transfer and elevate tip in a fast round movement as you end piping every macaron shell to stop factors from forming on high of shells. Firmly faucet pans vigorously on counter 5 to 7 occasions to launch air bubbles. Sprinkle with pistachios. Let stand at room temperature till a pores and skin types on high, 1 to 2 hours. (Batter ought to really feel dry to the contact and mustn’t persist with your finger.)

Preheat oven to 300°F (150°C).

Bake, one pan at a time, till agency however wobbles barely on the contact. 20 to 25 minutes. Let cool utterly on pans.

Take away cooled macaron shells from pans. Flip half of shells flat aspect up.

Spoon Pistachio Buttercream right into a pastry bag fitted with a ¼-inch spherical piping tip. Pipe a border of buttercream (a couple of heaping 1 tablespoon or 9 grams) onto shells with flat aspect up.

Spoon Raspberry Curd right into a pastry bag; reduce a ½-inch opening in tip. Fill heart of buttercream border with curd (about 3 grams every). Gently high with remaining shells, flat aspect down. (Use gentle strain to keep away from cracking). Greatest served identical day. Refrigerate in an hermetic container for as much as 3 days.

Within the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium pace till creamy, 2 to three minutes. Step by step add confectioners’ sugar, pistachios, and salt, beating till easy, stopping to scrape sides of bowl. Add a small quantity of meals coloring; beat till effectively mixed, gentle, and fluffy, about 2 minutes. Use instantly.

In a medium saucepan, carry raspberries, sugar, and lemon zest and juice to a boil over medium warmth, stirring often till sugar dissolves. Scale back warmth, and simmer for five minutes. Switch combination to the container of a blender, and mix till easy. Pressure combination by means of a fine-mesh sieve, discarding solids. Return combination to saucepan, and warmth over medium warmth.

In a medium bowl, whisk collectively egg yolks, cornstarch, and salt. Add about one-fourth of scorching raspberry combination to egg yolk combination, whisking continuously. Whisk egg yolk combination into remaining scorching raspberry combination in pan. Cook dinner over medium-high warmth, whisking continuously , till thickened, 5 to 7 minutes. Take away from warmth; whisk in butter 1 tablespoon (14 grams) at a time, till melted and easy till after every addition. Cowl and refrigerate till thick and chilly earlier than utilizing, a minimum of 2 hours or as much as 1 week.