Raspberry macarons are the perfect balance of elegance and burst of berry flavor. These delicate French treats bring a pop of color and a sweet-tart filling to any dessert table. Ideal for impressing guests or simply indulging yourself!
Almond flour gives the macarons their signature nutty flavor and chewy texture. It's important to sift it well to avoid lumps. Powdered sugar is used both in the macaron shells and the buttercream. It sweetens and helps create that smooth texture we love. Egg whites are crucial for the structure of the macaron. Beating them to stiff peaks ensures they hold their shape. Cream of tartar stabilizes the egg whites, making them more robust. Vanilla extract adds a subtle sweetness to complement the raspberries. Raspberry jam infuses the buttercream with its vibrant, sweet-tart flavor. Unsalted butter is the base of the buttercream, providing a rich, creamy body. Fresh raspberries are mashed into the buttercream, bringing a fresh, fruity punch. Heavy cream helps achieve a luscious, fluffy buttercream consistency.
Raspberry macarons pair beautifully with a glass of chilled rosé or a cup of floral tea. For a fun dessert platter, serve alongside lemon tarts or pistachio biscotti to play with flavors and textures.
First, preheat your oven to 300°F. Line two baking sheets with parchment paper — this prevents sticking and promotes even baking. Next, sift the almond flour and powdered sugar into a bowl, discarding any pesky clumps that won't pass through the sieve.
In a clean bowl, beat the egg whites until they're foamy. Add the cream of tartar and keep beating as you gradually add the granulated sugar. Continue until you achieve stiff peaks — they should be glossy and hold their shape.
Now, gently fold the sifted dry ingredients into the egg whites. Be careful not to deflate the mixture; you’re looking for a smooth, lava-like consistency. Transfer this blend into a piping bag fitted with a round tip, and pipe small circles onto your prepared baking sheets.
Give the baking sheets a few taps on the counter to pop any air bubbles. Let these rest for about 30 minutes until a skin forms on the surface — this is key for the macarons to develop their classic "feet" during baking. Pop them in the oven for 15-18 minutes until they rise and have those lovely feet.
While the macarons cool, prepare the buttercream. Beat the unsalted butter until creamy, then slowly incorporate the powdered sugar. Add in the raspberry jam and heavy cream, beating until everything is smooth and fluffy. Finally, mix in the mashed fresh raspberries for that extra fruity kick.
Pair up the macaron shells by size and pipe a generous dollop of buttercream onto one shell. Gently sandwich it with another, pressing lightly to spread the filling evenly. For the best texture, store the macarons in an airtight container in the fridge for 24 hours before serving.
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