Decadent Raspberry Macarons for Your Sweetest Moments
These Raspberry Macarons are gluten-free and perfect for impressing guests with their sweet, tart flavors.
Equipment
- Baking sheets
- Piping bag
- Food Processor
- Mixer
- spatula
Ingredients
For the Shells
- 1 cup Almond Meal Provides structure and a nutty flavor
- 1.5 cups Powdered Sugar Adds sweetness and stabilizes the shell
- 0.5 cups Granulated Sugar Essential for stiff peaks; superfine is recommended
- 3 large Egg Whites Room temperature for better volume
- 0.5 cups Freeze-dried Raspberries Concentrated flavor and color
For the Buttercream Filling
- 0.5 cups Granulated Sugar Sweetens and stabilizes the buttercream
- 1 tablespoon Lemon Juice Brightens the flavor
- 0.5 cups Unsalted Butter Room temperature for creamy texture
Instructions
Step-by-Step Instructions for Raspberry Macarons
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment.
- Combine almond meal and powdered sugar in a food processor and sift.
- Whisk egg whites and gradually add granulated sugar until stiff peaks form.
- Gently fold in dry mixture to egg whites until 'lava' consistency.
- Pipe 3/4-inch rounds on baking sheets, leaving space between.
- Dust piped shells with freeze-dried raspberry powder.
- Let shells rest at room temperature for 30 minutes.
- Bake for 15 minutes until firm and signature feet develop.
- Cool on sheets for 10 minutes, then prepare buttercream filling.
- Pipe buttercream on half the shells and sandwich with the other half.
Notes
Store in an airtight container in the fridge for up to 5 days. Can be frozen for up to 1 month.
Nutrition
Serving: 1macaronCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 50mgPotassium: 70mgSugar: 8gCalcium: 10mgIron: 0.3mg
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