Description
These foolproof French macarons are delicate, airy almond cookies with a smooth raspberry buttercream filling. Perfect for special occasions or as a sophisticated treat, this recipe guides you through whipping egg whites to stiff peaks, folding in almond flour for a silky batter, baking to perfection, and assembling with a luscious homemade raspberry filling.
Ingredients
Scale
Macaron Shells
- 3 egg whites
- ¼ cup white sugar (50g)
- 2 cups powdered sugar (200g)
- 1 cup almond flour (120g)
- Pinch of salt
- ¼ tsp cream of tartar
Raspberry Buttercream Filling
- ¼ cup salted butter
- ¾ cup powdered sugar
- 3 tbsp raspberry juice
Instructions
- Prepare the Egg Whites: In a clean, dry bowl, whip the egg whites with cream of tartar until soft peaks form. This stabilizes the whites and helps achieve a smooth meringue.
- Add Sugar: Gradually add the white sugar while continuing to whip the egg whites until stiff peaks form. This ensures the mixture is glossy and holds shape.
- Combine Dry Ingredients: In a separate bowl, sift together powdered sugar and almond flour to remove lumps and create a fine mixture.
- Fold Ingredients Together: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until the batter flows smoothly from the spatula, indicating proper consistency.
- Pipe and Rest: Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles onto a parchment-lined baking sheet. Tap the sheet to release air bubbles, then let the piped batter rest for 20-30 minutes so a skin forms on the surface.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15 minutes, or until they have a smooth, glossy surface and can be easily lifted off the parchment paper.
- Prepare the Filling: While the macarons bake, beat salted butter until creamy. Gradually add powdered sugar, beating until smooth, then mix in raspberry juice until well combined.
- Assemble: Once shells are completely cooled, pair similar-sized shells. Pipe a small amount of raspberry buttercream onto the flat side of one shell and sandwich with the other.
Notes
- Ensure bowls and utensils are free from grease when whipping egg whites to achieve maximum volume.
- Allowing the macarons to rest before baking helps develop the characteristic smooth top and chewy interior.
- Use almond flour rather than almond meal for a finer texture in macarons.
- Macarons are best stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
- Raspberry juice can be substituted with other fruit juices or extracts for different flavors.
