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Delicate, airy French macarons bursting with the bright, tangy flavor of raspberries. The almond shells are perfectly crisp on the outside but chewy inside, holding a luscious raspberry butter filling. Perfect for parties or as a cozy treat at home.

Ingredients

Scale
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar (for meringue)
  • 1 tbsp freeze-dried raspberry powder
  • 1/2 cup fresh raspberries
  • 1/4 cup granulated sugar (for filling)
  • 4 tbsp unsalted butter, softened

Instructions

  1. Sift the almond flour and powdered sugar together to remove lumps.
  2. Whisk the egg whites in a clean, dry bowl until foamy.
  3. Slowly add the granulated sugar to the egg whites while whipping until stiff, glossy peaks form.
  4. Gently fold the almond flour mixture into the meringue with a spatula until the batter flows like lava (not too runny or stiff).
  5. Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet.
  6. Tap the tray a couple of times to pop any air bubbles.
  7. Let the piped shells rest at room temperature for 30–60 minutes until a dry skin forms and they feel dry to the touch.
  8. Preheat the oven to 300°F (150°C).
  9. Bake the macarons for 12–14 minutes until they rise and develop “feet”.
  10. Cool the baked shells completely before peeling them off the tray.
  11. Simmer fresh raspberries with granulated sugar over medium heat until thickened.
  12. Press the raspberry mixture through a fine sieve to remove the seeds.
  13. Blend the seedless raspberry puree with softened butter until smooth and creamy.
  14. Pipe a little raspberry filling onto one shell, then sandwich with another.
  15. Refrigerate the assembled macarons for 24 hours to let the flavors meld.

Notes

Use a kitchen scale for precise measurements as macarons demand accuracy., Resting the shells before baking is crucial to form the perfect skin and prevent cracking., Aged egg whites (separated a day or two ahead) whip better for stronger meringue., Freeze-dried strawberry powder can substitute raspberry powder if needed., Macarons pair well with Earl Grey tea or champagne for serving., Various creative flavor variations and substitutions are possible (e.g., cocoa powder shells, tea/matcha powder, alternative fillings, dairy-free versions, nut-free substitutions, egg-free using aquafaba)., Store macarons in an airtight container refrigerated up to 5 days or freeze up to 1 month.

Nutrition

Find it online: https://cookingcrumbs.com/delicious-raspberry-macarons/