Raspberry Macarons
Light and tart raspberry buttercream sandwiched between crisp, delicate almond shells. These macarons are mildly sweet with a clean, tart raspberry lift and a buttery richness from the filling.
Ingredients
For the Macaron Shells
- 1 cup almond flour Use superfine almond flour for best results.
- 2 cups powdered sugar
- 3 large egg whites Use room temperature for better meringue.
- 1/4 cup granulated sugar
- 1 teaspoon red food coloring (optional) Optional for visual appeal.
For the Buttercream Filling
- 1/2 cup fresh raspberries Strained to obtain clear juice.
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar For making the buttercream.
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a bowl, sift together almond flour and 2 cups powdered sugar until there are no lumps.
- In a separate clean bowl, whip egg whites until foamy, then gradually add granulated sugar and continue whipping until stiff, glossy peaks form.
- Gently fold the dry almond-sugar mixture into the meringue until smooth and glossy, without overfolding.
Piping and Baking
- Transfer the batter to a piping bag and pipe small circles (about 1 inch) onto prepared sheets, spacing about 1 inch apart.
- Let the piped shells sit at room temperature for about 30 minutes until slightly dry.
- Bake for 15–20 minutes, then cool completely on the sheet before removing.
Making the Filling
- Mash fresh raspberries and strain to extract clear juice.
- In a bowl, beat softened butter until creamy, gradually add powdered sugar, raspberry juice, vanilla extract, and salt until smooth.
Assembling the Macarons
- Spread a small amount of buttercream onto the flat side of one macaron and top with another to form a sandwich.
Notes
Store assembled macarons in an airtight container in the fridge for up to 3 days. Let them rest in the fridge after filling for better flavor melding.