Description
These delicate raspberry macarons feature crisp shells and a vibrant raspberry buttercream filling. They are perfect for a special occasion or as a sweet treat.
Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 75g egg whites (aged at room temperature for at least 24 hours)
- 75g granulated sugar
- 1/4 teaspoon cream of tartar
- Pink food coloring (optional)
- For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh raspberry puree
- 1/4 teaspoon vanilla extract (alcohol-free)
Instructions
- Sift the almond flour and powdered sugar together. Discard any large bits.
- In a clean, dry bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in the sifted almond flour mixture into the meringue in three additions. If using, fold in a few drops of pink food coloring.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets.
- Tap the baking sheets firmly on the counter a few times to release air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms and they are no longer sticky to the touch.
- Preheat oven to 300°F (150°C).
- Bake for 12-15 minutes, or until the feet have formed and the shells are firm. Let cool completely on the baking sheets before removing.
- For the Raspberry Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, then the raspberry puree and alcohol-free vanilla extract. Beat until smooth and fluffy.
- Pipe or spread a small amount of buttercream onto the flat side of one macaron shell. Top with another shell to form a sandwich.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
- Aged egg whites are crucial for stable meringue.
- Do not overmix the batter, or it will be too thin.
- Properly resting the piped macarons helps prevent cracks and promotes feet development.
- Oven temperatures can vary, so adjust baking time as needed.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 15g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg