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Raspberry Macarons

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Delicate French confections with crisp exteriors and chewy interiors, infused with fresh raspberries.

Ingredients

Scale
  • 70 grams almond meal/flour
  • 120 grams powdered sugar
  • 2 large egg whites
  • 50 grams granulated sugar
  • 1/4 cup freeze-dried raspberries
  • 3/4 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar (for buttercream)
  • 1 tbsp lemon juice
  • 6 tbsp unsalted butter, at room temperature

Instructions

  1. Prep your baking sheets by lining them with parchment paper or a Silpat mat.
  2. In a food processor, combine the almond meal and powdered sugar. Pulse until well-combined, then sift to eliminate any lumps.
  3. Whip the egg whites in a clean, dry bowl until foamy. Gradually add the granulated sugar and beat until stiff peaks form.
  4. Gently fold the sifted almond mixture into the whipped egg whites until just combined.
  5. Pipe ¾-inch round shells onto your prepared sheets, spacing them apart. Allow to rest for about 30 minutes.
  6. Preheat your oven to 300°F (150°C) and bake the macarons for about 15 minutes.
  7. For the buttercream, simmer fresh or frozen raspberries with granulated sugar and lemon juice until thick. Strain to remove seeds. Beat unsalted butter until creamy, then add in the cooled raspberry syrup.
  8. Pipe the buttercream onto half of the cooled macaron shells and sandwich with remaining shells.

Notes

Allow egg whites to age for improved texture. Ensure proper folding technique and resting time for best results.

Nutrition

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