Description
Light, airy, and bursting with the sweet-tart flavor of raspberries, these delicate French macarons feature crisp yet chewy almond shells and a luscious raspberry filling. Perfect for special occasions or a luxurious treat at home, this recipe breaks down each step to help you achieve bakery-quality results.
Ingredients
Units
Scale
Macaron Shells:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1 tbsp freeze-dried raspberry powder
Raspberry Filling:
- 1/2 cup fresh raspberries
- 1/4 cup granulated sugar
- 4 tbsp unsalted butter, softened
Instructions
- Prepare the Dry Ingredients
- Sift the almond flour and powdered sugar together into a bowl to remove any lumps, ensuring a smooth macaron shell.
- Make the Meringue
- Whisk the egg whites in a clean, dry bowl until foamy. Gradually add the granulated sugar while whipping to stiff peaks. The meringue should be glossy and hold its shape.
- Fold in the Dry Ingredients
- Gently fold the almond flour mixture into the meringue using a spatula. The batter should be smooth and flow like lava but not too runny. Avoid overmixing, which can cause flat macarons, or undermixing, which may lead to cracks.
- Pipe and Rest the Macarons
- Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet. Tap the tray on the counter to remove air bubbles. Let the macarons sit at room temperature for 30-60 minutes until they form a dry skin.
- Bake to Perfection
- Preheat the oven to 300°F (150°C) and bake the macarons for 12-14 minutes. They should rise and develop their signature “feet.” Allow them to cool completely before removing them from the baking sheet.
- Make the Raspberry Filling
- Cook fresh raspberries and sugar in a saucepan over medium heat until thickened. Strain to remove seeds, then mix the puree with softened butter until smooth.
- Assemble the Macarons
- Pipe a small amount of raspberry filling onto one macaron shell and top with another to form a sandwich. For the best flavor, refrigerate the macarons for 24 hours before serving.
Notes
- Use a kitchen scale to ensure precise measurements.
- Let the macaron shells rest before baking to prevent cracking.
- Aged egg whites (separated a day or two in advance) whip up more consistently.
- Freeze-dried strawberry powder can replace raspberry powder for a different flavor.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 12g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 5mg
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg