French Raspberry Pistachio Macarons (Print Version)

# Ingredients:

→ Shell Base

01 - 1 1/4 cups almond flour
02 - 1 3/4 cups powdered sugar
03 - 3 large egg whites, room temperature
04 - 1/4 cup granulated sugar
05 - 1/2 teaspoon vanilla extract
06 - Pink gel food coloring (few drops)

→ Filling & Topping

07 - 1/2 cup raspberry jam
08 - 1/4 cup pistachios, finely chopped

# Instructions:

01 - Preheat oven to 300°F (150°C). Line baking sheets with parchment paper. Sift almond flour and powdered sugar together.
02 - Beat egg whites until foamy. Add sugar gradually until stiff peaks form. Fold in vanilla and pink food coloring.
03 - Pipe 1-inch circles onto prepared sheets. Tap to release air bubbles. Let sit 30-60 minutes until skin forms.
04 - Bake 15-18 minutes until set. Cool completely. Fill with raspberry jam and sprinkle with pistachios.

# Notes:

01 - Let egg whites reach room temperature for best meringue
02 - Fold mixture gently to maintain air bubbles

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