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Macarons – the elusive, dreamy cookie recipe that haunts home pastry chefs! These little finicky cookies are a real treat to enjoy and can be a real treat to make, once you get a hang of it! These sweet raspberry macarons filled with a tart lemon filling are the first macarons I ever made! The macaron shell is made with freeze dried raspberry powder for real raspberry flavor, plus some more on top as garnish. The simple and zesty lemon filling perfectly complements the sweet macaron shells.
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.
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