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: Put parchment paper or a silicone baking mat on a baking sheet. Put almond flour and powdered sugar into a food processor and blend them together. Pulse until the food is very small. You should sift the almond mixture to get rid of any lumps. Put away. Whip the egg whites in a clean, dry bowl until they get foamy. While whipping, slowly add granulated sugar until stiff, glossy peaks form. To make the meringue a pale pink color, add a few drops of pink food coloring and gently fold them in. Add the sifted almond mixture to the meringue slowly, two or three times, until the batter is smooth and flows like lava. Put the batter in a bag with a round tip for piping. Place small rounds on the baking sheet that has been prepared. To get rid of air bubbles, lightly tap the baking sheet on the counter. After you pipe the macarons, leave them at room temperature for about 30 minutes so that a skin can form. Prepare the oven by heating it up to 300F 150C. For 15 to 18 minutes, or until they have feet and are set, bake the macarons. Allow them to totally cool down. Mix the butter and sugar together until the butter is smooth. As you add the confectioners' sugar, beat it in slowly until it's light and fluffy. Add the raspberry jam and vanilla extract and mix well. Put together macaron shells that are about the same size and add a dollop of raspberry filling in the middle. To let the flavors blend, put the macarons that have been put together in an airtight container and put it in the fridge for 24 hours. Before you serve, let the macarons cool down to room temperature. Have fun!
Prep Time: 45 minutes
Cook Time: 18 minutes
JM Scaffolding
