Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
Sift together the almond flour and powdered sugar into a large bowl. Discard any large pieces.
In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form. Add the vanilla extract and a few drops of pink gel food coloring, then gently fold in.
Gradually fold the almond flour mixture into the egg whites until well combined. The batter should be thick and lava-like.
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets. Tap the baking sheets on the counter to release 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, or until the macarons are set and can be lifted off the parchment paper easily. Let cool completely.
Pair up the macarons by size. Spread a small amount of raspberry jam on the flat side of one macaron and sandwich with another. Sprinkle finely chopped pistachios on top.
Prep Time: 30 minutes | Cooking Time: 18 minutes | Total Time: 48 minutes
Kcal: 90 kcal | Servings: 12 macarons
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