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Raspberry Macarons

Raspberry Macarons
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Raspberry Macarons are delicate French treats featuring airy almond meringue shells filled with a luscious raspberry filling. Combining a perfect balance of sweet and tart flavors with an elegant appearance, this recipe is suitable for both beginners and experienced bakers, making it ideal for special occasions or everyday indulgence. The macarons offer a chewy-crisp texture and vibrant color while allowing for easy customization and make-ahead convenience.

Ingredients

Scale

Macaron Shells

  • 1 cup almond flour (finely ground)
  • 1 1/2 cups powdered sugar
  • 3 large egg whites (aged 24–48 hours, at room temperature)
  • 1/4 cup granulated sugar
  • Pink or red food coloring (optional)

Filling

  • Raspberry jam or raspberry buttercream (about 1 cup)
  • Fresh raspberries (optional, for extra texture and decoration)

Instructions

  1. Prepare the Dry Ingredients: Sift the almond flour and powdered sugar together at least twice. This step ensures a smooth batter without lumps and is crucial for achieving the perfect smooth surface on the macaron shells.
  2. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites until they start to foam. Gradually add granulated sugar while continuing to whip until stiff, glossy peaks form. This meringue provides the necessary structure and lightness for the shells.
  3. Add Food Coloring: If using, gently fold your chosen pink or red food coloring into the meringue, mixing carefully to maintain the airy consistency and ensure an even, vibrant color.
  4. Fold Dry Ingredients into Meringue: Incorporate the sifted almond flour and powdered sugar mixture into the meringue using a folding motion called macaronage. Continue folding until the batter flows smoothly off the spatula but still holds some structure, resembling thick lava.
  5. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a parchment-lined baking sheet. Tap the tray lightly to release any air bubbles and help form smooth tops.
  6. Rest the Shells: Allow the piped shells to rest at room temperature for 30 to 60 minutes until a firm skin forms on top. This step is vital to prevent cracking during baking and to develop the characteristic feet.
  7. Bake: Bake the macarons in a preheated oven at 300°F (150°C) for 15–18 minutes, rotating the tray midway for even cooking. The shells should rise, develop feet, and remain smooth on top.
  8. Prepare the Raspberry Filling: While the shells cool, whip your choice of raspberry buttercream, prepare raspberry jam, or mix filling as preferred. Optionally, fold in fresh raspberries for added texture and tang.
  9. Assemble the Macarons: Pair shells of similar size and pipe a dollop of raspberry filling onto one shell, then sandwich with its partner. Chill assembled macarons in the refrigerator for at least 24 hours to let flavors meld and texture soften to perfection.

Notes

  • Use aged egg whites refrigerated for 24–48 hours for better meringue stability.
  • Perfect your macaronage by folding just until batter flows like thick lava—avoid overmixing or undermixing.
  • Maintain consistent oven temperature with a thermometer to prevent cracks and achieve smooth shells.
  • Do not skip resting time; it helps develop the iconic feet and prevents cracking.
  • Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
  • Store macarons in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
  • Allow refrigerated macarons to come to room temperature before serving for ideal texture and flavor.

Nutrition

Keywords: Raspberry macarons, French macarons, almond shells, raspberry filling, gluten free dessert, French pastry, homemade macarons

Find it online: https://linacorner.com/raspberry-macarons/