#macaronaddict

These raspberry macarons are delicate and delicious, with crisp shells and a luscious raspberry buttercream filling.

Ingredients: 150g almond flour. 150g powdered sugar. 55g egg whites aged, room temperature. 38g granulated sugar. Pink food coloring. 1/2 cup raspberry jam. 225g unsalted butter room temperature. 250g confectioners' sugar. 1 tsp vanilla extract.

Instructions: Prepare a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine almond flour and powdered sugar. Pulse until finely ground. Sift the almond mixture to remove any lumps. Set aside. In a clean, dry bowl, whip the egg whites until foamy. Gradually add granulated sugar while whipping, until stiff glossy peaks form. Add a few drops of pink food coloring to the meringue and gently fold to incorporate, creating a pale pink color. Carefully fold the sifted almond mixture into the meringue in two or three additions until the batter is smooth and flows like lava. Transfer the batter to a piping bag with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the baking sheet gently on the counter to release air bubbles. Let the piped macarons sit at room temperature for about 30 minutes to develop a skin. Preheat the oven to 300F 150C. Bake the macarons for 15-18 minutes until they have formed feet and are set. Let them cool completely. For the raspberry filling, beat the butter until creamy. Gradually add confectioners' sugar and beat until light and fluffy. Mix in vanilla extract and raspberry jam until well combined. Match macaron shells of similar size and sandwich them together with a dollop of raspberry filling. Store the assembled macarons in an airtight container in the refrigerator for 24 hours to allow flavors to meld. Bring the macarons to room temperature before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 18 minutes