Description
Delight in these delicate Raspberry Macarons featuring crisp almond-based shells paired with a luscious raspberry buttercream made from fresh raspberries and buttery smoothness. These elegant French treats offer a perfect balance of tartness and sweetness, dusted with raspberry powder for an extra burst of flavor.
Ingredients
For the Macarons:
- 70 grams (about 2/3 cup) almond meal/flour
- 120 grams (about 1 cup) powdered (confectioners) sugar
- 2 large egg whites (about 65 grams), at room temperature
- 50 grams (1/4 cup) granulated sugar
- 1/4 cup freeze-dried raspberries
For the Raspberry Buttercream:
- 3/4 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 6 tbsp unsalted butter, at room temperature
Instructions
- Prep the Baking Sheets: Line one extra-large or two regular baking sheets with parchment paper or a silicone baking mat (Silpat) to prevent sticking.
- Sift the Dry Ingredients: Combine almond meal and powdered sugar in a food processor, pulse twice, then process for 1½ minutes. Sift the mixture into a large bowl, pressing through any clumps and discarding excess solids.
- Whip the Egg Whites: Beat room temperature egg whites until foamy, gradually add granulated sugar, then increase speed and beat for 2½ minutes until stiff, glossy peaks form.
- Fold the Mixture Together: Gently fold the sifted almond mixture into the whipped egg whites using a spatula. Fold about 35–40 times until the batter flows like lava and forms thick ribbons.
- Pipe the Macaron Shells: Fit a pastry bag with a 3/8-inch round tip, fill with batter, and pipe 3/4-inch rounds onto prepared sheets, spacing 1 inch apart. Drop the baking sheets 15–20 times from 6 inches above the counter to release air bubbles.
- Dust with Raspberry Powder: Crush freeze-dried raspberries into a fine powder with a rolling pin inside a ziplock bag. Lightly sift the powder over the macaron shells for a fruity aroma and color.
- Rest the Macarons: Let shells rest at room temperature for at least 30 minutes until a thin film forms on top, which doesn’t stick to the touch.
- Preheat the Oven: While resting, preheat oven to 300°F (150°C) with a rack in the center position.
- Bake the Macarons: Bake for 15 minutes. If baking multiple batches, cool the first batch completely before baking the next. Remove parchment and allow shells to cool completely at room temperature.
- Prepare the Raspberry Syrup: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Simmer until bubbling, mash the berries, and strain through a sieve to remove seeds, yielding about 1/3 cup syrup. Cool to room temperature.
- Make the Buttercream: Beat room-temperature unsalted butter on high for 2 minutes until fluffy. Add cooled raspberry syrup and beat for another 2½ to 3 minutes until light and airy.
- Assemble the Macarons: Pipe raspberry buttercream onto half of the macaron shells, then sandwich with remaining shells, pressing gently to fill.
Notes
- Ensure egg whites are at room temperature for best volume when whipping.
- Be gentle when folding batter to maintain airiness without overmixing.
- Resting the shells forms a skin that helps develop the characteristic macaron “feet” during baking.
- Use fresh or frozen raspberries for the buttercream; thaw frozen before use.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days; allow to come to room temperature before serving.
- Freeze unfilled shells separately for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
