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These raspberry macarons are perfect all on their own, or you can use them to garnish a cake (I do that all the time!). Once you have the cookies assembled, I recommend placing them into an airtight container and set them into the refrigerator to ‘mature’ for 1 to 3 days. This will allow the macaron shell to soften, creating an unforgettable cookie! When you’re ready to enjoy them, simply take them out of the refrigerator about an hour before serving them, to allow the filling to thaw.
I won’t lie – I took me three attempts at this recipe before getting it right! I was so frustrated by round 3, I almost gave up on making them again! But I’m so glad I pushed myself to try again and again. Now, I absolutely LOVE making macarons! They’re one of my favorite desserts to make and I experiment with different flavors all the time. In my video tutorial, I’m breaking down the recipe to show you to make these elegant cookies!
Raspberry Macarons with Lemon Buttercream
INGREDIENTS
- 110 grams almond flour
- 200 grams confectioner's sugar
- 10 grams freeze-dried fruit powder, plus more for decorating
- 100 grams aged egg whites, or at room temperature
- 50 grams white granulated sugar
- food coloring paste
- For Buttercream:
- Lemon zest from 1 lemon
- 3 tablespoons lemon juice
- 3/4 cup butter, softened at room temperature
- Confectioner's sugar, about 2 cups
INSTRUCTIONS
Full Recipes>>Raspberry Macarons with Lemon Buttercream