Raspberry Macarons
User Reviews
4.5
150 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Additional Time
1 hr
-
Total Time
2 hrs 1 min
-
Servings
21 -24 Servings
-
Calories
116 kcal
-
Course
Baked Goods
-
Cuisine
French
Raspberry Macarons
Report
These pretty-in-pink Raspberry Macarons are filled with raspberry jam and raspberry buttercream and are the perfect way to end any meal!
Share:
Ingredients
- 3/4 cup almond flour/meal (72g)
- 1/2 cup powdered sugar (57g)
- 1/4 cup freeze dried raspberries pulsed to a fine powder
- 3 large egg whites room temperature (100g)
- 1/2 cup granulated sugar (100g)
Filling
- 1/4 cup salted butter softened
- 1 cup powdered sugar (114g)
- 3 Tablespoons raspberry jam plus more for filling the macarons
- 1-2 teaspoons heavy cream as needed
Instructions
- Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- Sift almond flour, powdered sugar, and freeze dried raspberry powder through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
- In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.
- Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
- Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
- Preheat oven to 300°F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
- Meanwhile, make the raspberry buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar and jam and mix again. Add as much heavy cream as needed to get a good piping consistency.
- To fill the macaron shells, transfer the raspberry buttercream to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with 1/2 teaspoon of raspberry jam, then top with another macaron shell.
Notes
- Aging egg whites: I've had the best, most consistent success with macarons when I use aged egg whites. To do this, separate the whites and yolks, then put the whites in the fridge overnight. The next day, let them sit out on the counter for 1-2 hours before making the macarons. I don't always have time for this and will sometimes skip the overnight period in the fridge, but I always let the egg whites sit out for 1-2 hours so they really are room temperature at the very least.
- Freezing and storage: Store in an airtight container on the counter for 3 days or in the fridge for 1-2 weeks. When filled with ganache, these can even be frozen for up to 3 months, but some other fillings like jams that have a higher moisture content don't freeze as well.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
28mg
(1%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
71IU
(1%)
Vitamin C
35mg
(39%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 21-24 Servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 35mg | 39% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
150 reviews
Excellent
Other Recipes
You'll Also Love
