Description
Delicate French raspberry macarons showcase an elegant dance of almond meringue shells and silky raspberry cream. Light, crisp pastry embraces rich fruit filling, promising a sophisticated Parisian dessert experience you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 3 large egg whites, room temperature
- 1 cup almond flour
- 1/2 cup fresh raspberries
Dry Ingredients:
- 1 3/4 cups powdered sugar
- 1/4 cup granulated sugar
- 1/4 cup granulated sugar
- 1 tablespoon (tbsp) freeze-dried raspberry powder
Finishing Ingredients:
- 4 tablespoons (tbsp) unsalted butter, softened
Instructions
- Create a precise mixture of powdered sugar and almond flour, meticulously sifting to eliminate any potential clumps and guarantee a silky-smooth texture for the macaron shells.
- Initiate the meringue process by whisking egg whites in an immaculately clean bowl, transforming them from frothy to glossy while gradually incorporating granulated sugar until achieving stiff, voluminous peaks.
- Execute a delicate folding technique, integrating the almond flour mixture into the meringue with a spatula. Aim for a lava-like consistency that flows smoothly without becoming overly liquid, carefully avoiding both undermixing and overmixing.
- Prepare a piping bag and carefully dispense uniform circular dollops onto a parchment-lined baking sheet, gently tapping the tray to dislodge any trapped air bubbles. Allow the piped macarons to rest at ambient temperature, developing a protective skin over 30-60 minutes.
- Warm the oven to 300°F (150°C), positioning the macaron-laden tray to bake for 12-14 minutes. Watch for the characteristic “feet” formation and ensure complete cooling before attempting to remove from the baking surface.
- Craft the raspberry filling by simmering fresh raspberries with sugar, creating a concentrated puree. Strain to eliminate seeds, then blend seamlessly with softened butter until achieving a smooth, luxurious consistency.
- Artfully assemble the macarons by applying a precise dollop of raspberry filling between two delicate shells, creating an elegant sandwich. For optimal flavor development, refrigerate the completed macarons for 24 hours before serving.
Notes
- Achieve perfect meringue by ensuring zero oil or egg yolk contamination in the bowl, which prevents proper whipping.
- Control batter consistency by using the “figure-8 test” where the batter should flow and disappear within 20-30 seconds.
- Create uniform shells by using a template underneath parchment paper or investing in a macaron silicone mat for consistent sizing.
- Handle humidity carefully since moisture can ruin macaron texture, so avoid making them on rainy or extremely humid days.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 12 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg