Treat yourself to the sophisticated flavors of Raspberry Pistachio Macarons! These tender cookies feature pistachio-infused shells and a luscious raspberry buttercream filling. With their stunning color and heavenly taste, these macarons make any day feel like a celebration! 
Ingredients
For the Shells:
1 ½ cups confectioners’ sugar
1 cup pistachio flour
3 egg whites (room temperature) 
¼ cup superfine sugar
Green gel food coloring (optional)
For the Filling:
½ cup unsalted butter, softened 
1 ½ cups confectioners’ sugar
3 tablespoons raspberry jam or purée
½ teaspoon pure vanilla
Directions
Make the Macaron Shells:
Sift the confectioners’ sugar and pistachio flour into a mixing bowl.
In another bowl, whip the egg whites until soft peaks form. Gradually add superfine sugar, beating until stiff and glossy. Add food coloring, if desired.
Gently fold the pistachio mixture into the meringue. Mix until the batter flows like lava and forms a smooth ribbon when dropped.
Pipe 1-inch circles onto parchment-lined baking sheets, tapping them on the counter to release bubbles. Rest for 30 minutes, allowing the tops to dry.
Bake at 300°F (150°C) for 15–18 minutes. Cool completely before filling.
Prepare the Raspberry Buttercream:
Cream the butter until fluffy. Gradually add confectioners’ sugar, then mix in raspberry jam and vanilla until smooth.
Assemble:
Pair macaron shells of similar sizes. Pipe raspberry buttercream onto one shell and top with another, gently pressing to seal.
Refrigerate for 24 hours before enjoying for the best flavor
thank you
