Description
This Raspberry Macarons recipe guides you step-by-step to create delicate, crispy-on-the-outside, chewy-on-the-inside French macarons with a luscious raspberry buttercream filling. Perfect for elegant dessert tables or special occasions, these macarons combine almond flour with a sweet raspberry-infused buttercream for a delightful flavor and texture experience.
Ingredients
Scale
Macaron Shells
- 70 grams (about 2/3 cup) almond meal/flour
- 120 grams (about 1 cup) confectioners’ (powdered) sugar
- 2 large egg whites (about 65 grams, room temperature)
- 50 grams (exactly 1/4 cup leveled) granulated sugar
Raspberry Buttercream Filling
- 1/4 cup freeze dried raspberries
- 3/4 cup fresh or frozen raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 6 tablespoons unsalted butter (room temperature)
Instructions
- Prepare the Macaron Dry Ingredients: Sift together the almond meal and confectioners’ sugar to eliminate any lumps and to aerate the mixture, ensuring smooth macaron shells.
- Make the Meringue: Beat the egg whites at room temperature until foamy. Gradually add the granulated sugar and continue beating until you achieve stiff, glossy peaks.
- Macaronage: Gently fold the sifted dry ingredients into the meringue in batches, mixing carefully until the batter flows slowly and forms ribbons, being careful not to overmix or undermix.
- Pipe the Shells: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small 1-inch circles onto a parchment-lined baking sheet, spacing them evenly.
- Rest the Shells: Let the piped shells rest at room temperature for 30-45 minutes until a skin forms on the surface, which prevents cracking during baking.
- Bake the Macarons: Preheat your oven to 150°C (300°F). Bake the macarons for 15 minutes until they develop characteristic feet and are set. Allow them to cool completely before removing from the baking sheet.
- Prepare Raspberry Purée: In a small saucepan, combine fresh or frozen raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Strain to remove seeds and let cool.
- Make Raspberry Buttercream: Cream the unsalted butter until smooth. Gradually blend in the raspberry purée and crushed freeze-dried raspberries until combined and fluffy.
- Assemble the Macarons: Pair up macaron shells by similar size. Pipe a small amount of raspberry buttercream onto the flat side of one shell and sandwich it with its pair. Refrigerate for at least 24 hours to allow flavors to meld and the texture to mature for optimal taste.
Notes
- Room temperature egg whites whip better and give higher volume meringue.
- Make sure to fold the batter gently; overmixing will cause flat shells while undermixing can cause cracking.
- Resting the shells is essential to develop the skin that prevents cracking and creates feet.
- Refrigerating macarons for 24 hours enhances the flavor and texture.
- If fresh raspberries are not available, frozen can be used, just be sure to thaw and drain excess liquid.
- Use unsalted butter for better control over salt content in the filling.
