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Raspberry Macarons

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Delicate raspberry macarons with a crisp shell and creamy raspberry filling, perfect for any occasion.

Ingredients

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  • 1 cup almond flour
  • 1 3/4 cup powdered sugar
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 cup raspberry puree
  • 1 cup unsalted butter (for buttercream filling)
  • 2 cups powdered sugar (for buttercream filling)
  • 1 tsp vanilla extract (for buttercream filling)

Instructions

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. Sift together the almond flour and powdered sugar in a large bowl.
  3. Beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar and whip until stiff peaks form.
  4. Fold the dry mixture into the meringue gently using a spatula.
  5. Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
  6. Tap the baking sheet gently on the counter to release air bubbles.
  7. Allow the piped macarons to sit for 30-60 minutes to form a skin.
  8. Bake in the preheated oven for 15-20 minutes until firm to the touch.
  9. Beat the unsalted butter until creamy for the filling. Gradually add powdered sugar and raspberry puree until smooth.
  10. Pipe the raspberry filling onto one macaron shell and sandwich with another shell.
  11. Let the assembled macarons age in the refrigerator for a day for the best flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. Unfilled shells can be frozen for up to a month.

Nutrition

Find it online: https://doughgirlbylea.com/raspberry-macarons/

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