Description
These blush pink raspberry macarons feature delicate almond shells and a tangy raspberry buttercream filling, making them a showstopping birthday dessert treat. With crisp shells, chewy centers, and bright berry flavor, they’re surprisingly simple once you know the tricks.
Ingredients
- 1 cup super-fine almond flour (120g)
- 1 2/3 cups powdered sugar (200g)
- 3 large egg whites, room temperature (100g)
- 1/2 cup granulated sugar (100g)
- 3 tablespoons raspberry puree, strained (50g)
- 6 tablespoons unsalted butter, room temperature (85g)
- 1/2 teaspoon vanilla extract
- A few drops pink gel food coloring (optional)
- Pinch of salt
Instructions
- Sift almond flour and powdered sugar together into a bowl. Repeat twice for ultra-smooth shells. Discard any large bits.
- In a clean, grease-free bowl, whip egg whites on medium speed until foamy. Gradually add granulated sugar, then increase to high and beat until stiff, glossy peaks form.
- Add a few drops of pink gel food coloring to the meringue and gently mix until evenly tinted.
- Add half the sifted dry ingredients to the meringue and fold gently with a spatula. Add the remaining dry mix and continue folding until the batter flows in a thick ribbon and disappears in about 20 seconds.
- Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto lined baking sheets, spaced about an inch apart.
- Tap baking sheets firmly on the counter 3-4 times to release air bubbles. Use a toothpick to pop any visible bubbles.
- Let piped shells sit at room temperature for 30-45 minutes until a dry skin forms. Batter should not stick to your finger when touched.
- Bake one tray at a time in the center of a preheated oven at 300°F (150°C) for 12-15 minutes. Shells should have ruffled feet and lightly golden tops. Cool completely before removing.
- Blend raspberries until smooth, then strain to remove seeds. In a bowl, beat softened butter until fluffy, add powdered sugar, vanilla, and raspberry puree. Whip until smooth. If too loose, add more powdered sugar.
- Pipe a dollop of raspberry buttercream onto half the shells. Top with another shell and twist gently to sandwich. Optionally, pipe a ring and fill the center with raspberry jam.
- Place filled macarons in an airtight container in the fridge for at least 24 hours to mature. Shells soften and flavors meld.
Notes
Age your egg whites overnight for better structure. Sift all dry ingredients for smooth shells. Rest piped shells until a skin forms for perfect ‘feet.’ Rotate pans mid-bake if your oven heats unevenly. Macarons improve after maturing in the fridge for 24 hours. Store with parchment between layers to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 85
- Sugar: 12
- Sodium: 15
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 13
- Fiber: 0.5
- Protein: 1
Keywords: raspberry macarons, birthday dessert, French cookies, almond flour, gluten-free, raspberry buttercream, easy macarons, homemade macarons, party treats