Description
Delicious and elegant raspberry macarons filled with a creamy raspberry buttercream.
Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 3 egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon raspberry extract
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar (for buttercream)
- 1/4 cup fresh raspberries
Instructions
- Preheat the oven to 300°F (150°C).
- In a bowl, sift together almond flour and powdered sugar.
- In another bowl, beat egg whites until frothy, then add sugar gradually and continue beating until stiff peaks form.
- Fold the dry ingredients into the egg whites until well combined.
- Pipe small rounds onto a baking sheet and let them sit for 30 minutes.
- Bake for 15-20 minutes, then let cool completely.
- For the buttercream, beat together butter, powdered sugar, and raspberries until smooth.
- Sandwich the macarons with the raspberry buttercream and serve.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Be gentle when folding the dry ingredients into the egg whites.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg