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Raspberry Macarons

Raspberry Macarons
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Raspberry Macarons are delicate French confections with a crisp yet chewy almond meringue shell paired with a luscious, tart raspberry buttercream filling. These elegant treats offer a perfect balance of sweetness and bright fruitiness, making them ideal for special occasions or a luxurious everyday indulgence.

Ingredients

Scale

Macaron Shells

  • 1 cup almond flour (finely ground)
  • 1 ¾ cups powdered sugar
  • 2 tbsp freeze-dried raspberry powder or crushed freeze-dried raspberries
  • 3 large egg whites (room temperature)
  • ¼ cup granulated sugar

Raspberry Buttercream Filling

  • ½ cup unsalted butter (softened)
  • 1 to 1 ¼ cups confectioners’ sugar
  • 3 tbsp fresh raspberry puree or raspberry jam
  • Fresh raspberries (optional, for garnish)

Instructions

  1. Prepare and Sift Dry Ingredients: Sift together the almond flour, powdered sugar, and raspberry powder to remove any lumps and ensure even color distribution for smooth, glossy shells.
  2. Whip Egg Whites: Whip the room temperature egg whites until foamy. Gradually add granulated sugar while continuing to whip until stiff, glossy peaks form, creating a stable meringue base.
  3. Fold in Dry Ingredients: Gently fold the sifted dry mixture into the whipped egg whites using smooth, circular motions. Be careful not to deflate the batter; aim for a thick lava-like consistency.
  4. Pipe Macaron Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe small, evenly spaced rounds onto parchment-lined baking sheets. Tap sheets lightly to release any trapped air bubbles.
  5. Rest and Bake: Let the piped shells rest at room temperature for at least 30 minutes until a skin forms. Bake in a preheated oven at 300°F (150°C) for 15-18 minutes until they develop feet and have firm shells.
  6. Prepare Raspberry Buttercream Filling: Beat softened butter with confectioners’ sugar until light and fluffy. Incorporate fresh raspberry puree or jam until evenly combined and spreadable.
  7. Assemble the Raspberry Macarons: Once the shells are completely cooled, pipe the raspberry buttercream onto the flat side of one shell and sandwich it with another of similar size. Press gently to spread the filling evenly.

Notes

  • Use fresh, high-quality eggs and almond flour for the best texture.
  • Master gentle folding to avoid over or under-mixing the batter.
  • Rest shells long enough for skin formation to prevent cracking.
  • Utilize an oven thermometer to ensure consistent baking temperature.
  • Refrigerate assembled macarons for 24 hours to allow flavors to meld.

Nutrition

Keywords: Raspberry Macarons, French Macarons, Almond Macarons, Raspberry Buttercream, Gluten Free Dessert, Elegant Dessert

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