Description
These raspberry macarons are a delightful treat, boasting delicate almond meringue shells and a vibrant raspberry buttercream filling. Follow this recipe for perfect macarons every time!
Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 2 large egg whites, aged at room temperature for 24 hours
- 50g granulated sugar
- Pink gel food coloring (optional)
Raspberry Buttercream Filling:
- 125g unsalted butter, softened
- 250g powdered sugar, sifted
- 1/4 cup raspberry puree (fresh or frozen raspberries, pureed and strained)
- Pinch of salt
Instructions
- Prepare the Almond Flour and Powdered Sugar: In a food processor, pulse the almond flour and powdered sugar together until finely ground. Sift the mixture to remove any large pieces.
- Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form. Gently fold in the pink food coloring, if using.
- Macaronage: Gently fold the dry ingredients into the egg whites in two additions. The batter should flow like lava, ribbons should slowly disappear.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with parchment paper or silicone mats.
- Rest and Bake: Tap the baking sheets firmly on the counter to release air bubbles. Let the macarons rest for 30-60 minutes, or until a skin forms on the surface. Bake in a preheated oven at 300°F (150°C) for 12-15 minutes, or until the feet have risen and the shells are set.
- Cool the Shells: Let the macarons cool completely on the baking sheets before removing them.
- Make the Raspberry Buttercream: In a bowl, cream the softened butter until light and fluffy. Gradually add the powdered sugar, raspberry puree, and salt, beating until well combined and smooth.
- Assemble the Macarons: Pair up similarly sized macaron shells. Pipe a generous amount of raspberry buttercream onto the flat side of one shell and top with another shell.
- Rest and Enjoy: For the best flavor and texture, let the assembled macarons rest in the refrigerator for at least 24 hours before serving.
Notes
- Aging the egg whites helps to create a more stable meringue.
- Don’t overmix the macaron batter; it should flow slowly.
- Oven temperatures can vary, so keep a close eye on the macarons while baking.
- For a smoother buttercream, ensure the butter is fully softened before mixing.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Prep Time: PT45M
- Cook Time: PT15M
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 15g
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Protein: 2g