Description
This recipe provides a foolproof method for making delicate and airy French macarons filled with a luscious raspberry buttercream. With a perfectly smooth and glossy shell, these macarons are a delightful treat for special occasions or everyday indulgence. The step-by-step instructions guide you through whipping the egg whites, folding in dry ingredients, resting the batter for a perfect skin, baking, and finally assembling with a delicious raspberry buttercream filling.
Ingredients
Scale
Macaron Shells
- 3 egg whites
- ¼ cup white sugar (50g)
- 2 cups powdered sugar (200g)
- 1 cup almond flour (120g)
- Pinch of salt
- ¼ tsp cream of tartar
Raspberry Buttercream Filling
- ¼ cup salted butter
- ¾ cup powdered sugar
- 3 tbsp raspberry juice
Instructions
- Prepare the Egg Whites: In a clean, dry bowl, whip the egg whites together with the cream of tartar until soft peaks form, which helps stabilize the meringue.
- Add Sugar Gradually: Slowly add the white sugar while continuing to whip until the egg whites reach stiff peaks, giving the macaron structure and shine.
- Combine Dry Ingredients: In a separate bowl, sift together the powdered sugar and almond flour thoroughly to ensure the mix is fine and lump-free.
- Fold Ingredients Together: Carefully fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until the batter flows smoothly from the spatula but is not runny, preserving the airiness.
- Pipe and Rest: Transfer the batter to a piping bag fitted with a round tip and pipe small, uniform circles onto a baking sheet lined with parchment paper. Gently tap the sheet on the counter to release air bubbles and let the macarons rest for 20-30 minutes until a skin forms on the surface to ensure proper baking and surface texture.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for about 15 minutes or until the shells develop a smooth, glossy surface and can be lifted easily from the parchment paper, indicating they are cooked through.
- Prepare the Filling: While the macarons bake, beat the salted butter until creamy. Gradually add powdered sugar and continue beating until the mixture is smooth and fluffy.
- Add Raspberry Juice: Mix in the raspberry juice thoroughly until the buttercream is evenly colored and flavored, creating a deliciously tangy filling.
- Assemble: Once the macaron shells have completely cooled, pair them by size. Pipe a small amount of raspberry buttercream onto the flat side of one shell, then top with the second shell to create a perfect sandwich cookie.
Notes
- Ensure the egg whites are at room temperature for better volume when whipped.
- Resting the piped batter is key to developing the characteristic smooth shell with a slight crust.
- The folding step should be done carefully to avoid deflating the meringue, but still mix enough to create the correct batter consistency.
- Use a silicone baking mat or parchment paper to prevent sticking when baking.
- Macarons are best stored in an airtight container in the refrigerator and brought to room temperature before serving.
