Description
Delicate French macarons filled with a tangy raspberry cream, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 1/4 cup granulated sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Food coloring (pink or red)
- 1/2 cup raspberry puree
- 1/2 cup unsalted butter (softened)
- 1/2 cup confectioners’ sugar (for filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar to ensure a smooth texture.
- Beat the egg whites and cream of tartar until soft peaks form, then gradually add the granulated sugar and beat until stiff peaks form.
- Fold in the almond flour mixture and food coloring until well incorporated.
- Pipe the batter onto prepared baking sheets in 1-inch circles.
- Let the shells sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Bake for 15-20 minutes, then allow the macaron shells to cool completely.
- Beat together the softened butter, raspberry puree, confectioners’ sugar, and vanilla extract for the filling.
- Pair macaron shells and pipe filling onto one shell before sandwiching with another.
- Store in the fridge for a few hours to enhance flavor before serving.
Notes
Ensure all tools and bowls are clean and dry to prevent fat from affecting the egg whites. Let macarons sit at room temperature before serving after refrigeration.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 9g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg