These Raspberry Macarons are a delightful treat with a burst of fruity flavor. Perfect for special occasions or simply indulging your sweet tooth.
Ingredients: 1 cup almond flour. 1 cup confectioners' sugar. 2 large egg whites, room temperature. 1/4 cup granulated sugar. 1/2 cup fresh raspberries. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 1/2 tsp vanilla extract. Pink food coloring optional. Pinch of salt.
Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine almond flour and confectioners' sugar. Pulse until well combined and fine in texture. Sift the almond flour mixture into a large mixing bowl to remove any lumps. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar and continue to beat until stiff peaks form. Gently fold the sifted almond flour mixture into the egg whites until well incorporated. Add a few drops of pink food coloring if desired, and a pinch of salt. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, spacing them about an inch apart. Tap the baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for about 30 minutes, or until they develop a slight crust on top. Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have developed feet the ruffled edges. While the macarons are baking, prepare the raspberry filling. In a small saucepan, heat the fresh raspberries over low heat, mashing them as they cook. Once they break down and release juice, strain the mixture to remove seeds. Let it cool. In a mixing bowl, beat together softened butter, powdered sugar, vanilla extract, and the raspberry puree until you have a smooth, pink-colored filling. Once the macarons have cooled, pair them up based on size and shape. Pipe the raspberry filling onto one macaron shell and gently sandwich it with another shell. Let the raspberry macarons rest in the refrigerator for at least 24 hours to allow the flavors to meld together. Serve your delicious Raspberry Macarons and enjoy!
Prep Time: 30 minutes
Cook Time: 18 minutes
natalie sandifer
