Description
Raspberry Macarons are delicate, melt-in-your-mouth French treats combining airy, chewy almond flour shells with a luscious, vibrant raspberry buttercream filling. Perfect for gifting or special occasions, this recipe guides you step-by-step to flawless, visually stunning macarons bursting with fresh raspberry flavor.
Ingredients
Scale
For the Macaron Shells
- 120g Almond Flour
- 200g Powdered Sugar
- 3 Egg Whites (room temperature)
- 50g Granulated Sugar
- 10g Freeze-Dried Raspberry Powder
- Pink Food Coloring (optional)
For the Raspberry Buttercream Filling
- 100g Unsalted Butter, softened
- 150g Powdered Sugar
- 50g Fresh Raspberries or Raspberry Jam
- Pinch of Salt
Instructions
- Prepare Your Ingredients: Sift almond flour, powdered sugar, and freeze-dried raspberry powder together to remove lumps. Separate the egg whites in a clean, dry bowl making sure no yolk remains.
- Make the Meringue: Whip egg whites on medium speed, gradually adding granulated sugar until stiff, glossy peaks form, essential for the macaron shell’s delicate texture.
- Fold the Dry Ingredients: Gently fold the dry mixture into the meringue in batches using a spatula, aiming for a lava-like batter that is thick but fluid enough to spread.
- Pipe the Shells: Transfer batter to a piping bag with a round tip and pipe small, evenly spaced circles onto parchment-lined baking sheets.
- Rest the Shells: Let the piped macarons sit at room temperature for 30–60 minutes until a skin forms to prevent cracking during baking.
- Bake: Preheat oven to 300°F (150°C). Bake macarons for 14–16 minutes, rotating halfway for even cooking. Cool completely before removal.
- Prepare the Filling: Cream together softened butter, powdered sugar, fresh raspberries or raspberry jam, and a pinch of salt until fluffy and smooth.
- Assemble the Macarons: Match shells of similar size, pipe raspberry buttercream onto one shell, and sandwich with the other, pressing gently but firmly.
Notes
- Measure Precisely: Use a kitchen scale for accurate ingredient measurements to ensure consistent results.
- Room Temperature Eggs: Egg whites whip better and achieve greater volume when at room temperature.
- Resting is Crucial: Do not skip the resting time; it ensures a smooth skin on shells and prevents cracking.
- Humidity Matters: Avoid making macarons on very humid days as moisture affects the texture.
- Gentle Folding: Fold carefully to keep air in the batter but avoid overmixing to prevent flat shells.
- Baking Surface: Use heavy baking sheets with fresh parchment or silicone mats for even heat and easy release.
- Storage: Refrigerate macarons in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 120 kcal
- Sugar: 16g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: raspberry macarons, French macarons, gluten free dessert, raspberry buttercream, delicate macarons
