Raspberry Macarons
User Reviews
4.5
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Prep Time
45 mins
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Cook Time
16 mins
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Additional Time
1 hr
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Total Time
2 hrs 1 min
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Servings
21 -24 Servings
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Calories
116 kcal
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Course
Baked Goods
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Cuisine
French
Raspberry Macarons
Description
This recipe involves sifting almond flour, powdered sugar, and freeze-dried raspberry powder to remove lumps and combine ingredients uniformly. Egg whites are beaten to stiff peaks with gradually added granulated sugar to form a stable meringue. The dry mixture is folded into the meringue carefully to achieve a batter that flows slowly off the spatula, essential for macaron texture.
The batter is piped into rounds on prepared baking sheets and rested before baking to develop a skin. The resultant shells have a delicate, crisp outer layer and a chewy interior with a subtle raspberry color and flavor. The filling combines softened salted butter, powdered sugar, raspberry jam, and heavy cream as needed to create a smooth buttercream that complements the tart fruitiness.
Proper egg white aging and temperature, along with sifting and folding technique, are critical for macaron success. They can be stored at room temperature briefly or refrigerated for longer storage and frozen with ganache filling for extended preservation.
Ingredients
- 3/4 cup almond flour 72g, or almond meal
- 1/2 cup powdered sugar (57g)
- 1/4 cup freeze dried raspberries pulsed to a fine powder
- 3 large egg room temperature (100g, white
- 1/2 cup granulated sugar (100g)
Filling
- 1/4 cup butter softened, salted
- 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 overnight in the refrigerator and bringing them to room temperature before use improves meringue stability.
- If not aging overnight, at minimum allow egg whites to sit at room temperature for 1-2 hours prior to making macarons.
- Macarons store in an airtight container at room temperature for up to 3 days or refrigerated for 1-2 weeks.
- Filled macarons with ganache can be frozen up to 3 months, although jam fillings may not freeze as well due to moisture content.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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