Raspberry Macarons
Crisp almond shells with ruffled feet, sandwiched around a tangy raspberry buttercream.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Tree nuts, Eggs, Dairy
These French macarons rely on a careful meringue and a resting period to develop their signature smooth shells and ruffled feet. Freeze-dried raspberries lend natural color and tart flavor to both the shells and the buttercream filling. They suit afternoon tea, gift boxes, or a special dessert table.
Ingredients
- 1 3/4 cups almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 2 tablespoons freeze-dried raspberries, finely ground
- 1/2 teaspoon pink gel food coloring
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons seedless raspberry jam
- 1 tablespoon freeze-dried raspberries, finely ground
- 1 teaspoon heavy cream
Method
-
Sift almond flour and powdered sugar together into a bowl, discarding any large almond pieces that won't pass through the sieve.
-
In a clean, dry mixing bowl, whip the egg whites and cream of tartar on medium speed until foamy.
-
Gradually add the granulated sugar, then increase speed to high and whip until stiff, glossy peaks form.
-
Beat in the 2 tablespoons of ground freeze-dried raspberries and the pink gel food coloring until evenly combined.
-
Sift the almond flour mixture over the meringue in three additions, folding with a spatula after each addition using a scraping, deflating motion.
-
Continue folding until the batter flows in thick ribbons off the spatula and a dropped ribbon melts back into the batter within 10 seconds.
-
Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1.5-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
-
Tap the baking sheets firmly on the counter several times to release trapped air bubbles.
-
Let the piped shells rest at room temperature until they are dry to the touch and no longer tacky.
-
Preheat the oven to 300°F (150°C).
-
Bake the shells one sheet at a time until they have risen on ruffled feet and the tops are set but not browned.
-
Cool the shells completely on the baking sheet before peeling them off the parchment.
-
For the filling, beat the softened butter on medium speed until smooth and creamy.
-
Add the powdered sugar, raspberry jam, ground freeze-dried raspberries, and heavy cream, and beat until light and fluffy.
-
Pipe or spread the raspberry buttercream onto the flat side of half the macaron shells.
-
Top with the remaining shells, pressing gently to sandwich the filling to the edges.
-
Refrigerate the filled macarons in an airtight container to mature their texture before serving.
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Raspberry Macarons
These French macarons rely on a careful meringue and a resting period to develop their signature smooth shells and ruffled feet. Freeze-dried raspberries lend natural color and tart flavor to both the shells and the buttercream filling. They suit afternoon tea, gift boxes, or a special dessert table.
3 hr 24 cookies 110 cal
Ingredients
- 1 3/4 cups almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 2 tablespoons freeze-dried raspberries, finely ground
- 1/2 teaspoon pink gel food coloring
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons seedless raspberry jam
- 1 tablespoon freeze-dried raspberries, finely ground
- 1 teaspoon heavy cream
Method
- 1
Sift almond flour and powdered sugar together into a bowl, discarding any large almond pieces that won't pass through the sieve.
- 2
In a clean, dry mixing bowl, whip the egg whites and cream of tartar on medium speed until foamy.
- 3
Gradually add the granulated sugar, then increase speed to high and whip until stiff, glossy peaks form.
- 4
Beat in the 2 tablespoons of ground freeze-dried raspberries and the pink gel food coloring until evenly combined.
- 5
Sift the almond flour mixture over the meringue in three additions, folding with a spatula after each addition using a scraping, deflating motion.
- 6
Continue folding until the batter flows in thick ribbons off the spatula and a dropped ribbon melts back into the batter within 10 seconds.
- 7
Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1.5-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
- 8
Tap the baking sheets firmly on the counter several times to release trapped air bubbles.
- 9
Let the piped shells rest at room temperature until they are dry to the touch and no longer tacky.
- 10
Preheat the oven to 300°F (150°C).
- 11
Bake the shells one sheet at a time until they have risen on ruffled feet and the tops are set but not browned.
- 12
Cool the shells completely on the baking sheet before peeling them off the parchment.
- 13
For the filling, beat the softened butter on medium speed until smooth and creamy.
- 14
Add the powdered sugar, raspberry jam, ground freeze-dried raspberries, and heavy cream, and beat until light and fluffy.
- 15
Pipe or spread the raspberry buttercream onto the flat side of half the macaron shells.
- 16
Top with the remaining shells, pressing gently to sandwich the filling to the edges.
- 17
Refrigerate the filled macarons in an airtight container to mature their texture before serving.
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