Description
These delicate Raspberry Macarons feature crisp almond meringue shells lightly dusted with freeze-dried raspberry powder and are filled with a luscious homemade raspberry buttercream frosting. Perfectly balanced between sweet and tart, these French-inspired cookies are a delightful treat for special occasions or everyday indulgence.
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) granulated sugar
- 1/4 cup freeze-dried raspberries
Raspberry Buttercream Frosting
- 3/4 cup fresh or frozen raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 6 tablespoons unsalted butter (room temperature)
Instructions
- Prep baking sheets: Line 1 extra-large or 2 regular baking sheets with parchment paper or a silpat mat to prepare for piping the macarons.
- Process dry ingredients: Using a food processor, combine almond meal and powdered sugar; pulse twice, then process for 1.5 minutes. Sift the mixture through a sieve into a large bowl, pressing clumps with the back of a spoon. Discard remaining solids in the sieve.
- Beat egg whites: In a large bowl, beat the 2 egg whites until foamy. Gradually add 1/4 cup granulated sugar and beat on high speed for 2.5 minutes until stiff, glossy peaks form.
- Fold dry mixture into meringue: Add the sifted almond mixture to the beaten egg whites and fold carefully using a spatula with 35–40 strokes until the batter flows like lava and forms thick ribbons off the spatula.
- Pipe the macarons: Fit a pastry bag with a large 3/8″ round tip and pipe 3/4″ rounds onto the prepared baking sheets about 1″ apart. Drop the baking sheets 6 inches onto the counter 15-20 times to release air bubbles.
- Dust and rest: Crush freeze-dried raspberries in a Ziploc bag using a rolling pin to make a powder. Use a small sifter or tea ball to dust the tops of the piped cookies. Let the cookies rest at room temperature for at least 30 minutes or until a thin, dry film forms and they no longer stick when touched.
- Preheat oven and bake: Preheat the oven to 300°F (150°C) with the rack in the center. Bake the macarons for 15 minutes. If needed, bake in two batches. Immediately slide the parchment off the baking sheet onto the countertop and let cool completely for 15 minutes.
- Make raspberry syrup: In a small saucepan over medium heat, combine fresh or frozen raspberries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice. Heat until bubbling, then mash the raspberries with a spoon.
- Strain syrup: Press the raspberry mixture through a sieve to extract about 1/3 cup syrup, discarding the seeds. Allow syrup to cool to room temperature.
- Prepare buttercream: Beat 6 tablespoons of unsalted butter in a medium bowl on high speed for 2 minutes until whipped and pale. Add cooled raspberry syrup and beat on high for 2.5 to 3 minutes until light and fluffy. Optionally, add powdered sugar to taste for sweetness.
- Assemble macarons: Pipe the raspberry buttercream generously onto half of the macaron shells and sandwich gently with the remaining shells.
Notes
- Make sure egg whites are at room temperature for best volume and stability when whipping.
- The folding stage (macaronage) is crucial to achieve the smooth, lava-like batter consistency that prevents cracks and hollows.
- Resting the piped shells is essential to form a skin that helps create the iconic ‘feet’ during baking.
- Use fresh or frozen raspberries interchangeably depending on availability for the buttercream syrup.
- Tap the baking sheets firmly but gently to avoid deflating the batter but to release trapped air bubbles, which cause cracks.
- Pipe macarons onto silicone mats or parchment to avoid sticking and facilitate easy removal after baking.
- Butter should be softened but not melted for smooth buttercream texture.
- Adjust powdered sugar in frosting based on your preferred sweetness.
- Prep Time: 30 minutes (includes resting time for shells)
- Cook Time: 15 minutes (baking time)
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Raspberry Macarons, Almond Macarons, French Macarons, Raspberry Buttercream, French Dessert, Almond Meringue Cookies
