Description
This foolproof French macaron recipe by Beth delivers delicate, airy, and perfectly smooth macarons with a luscious raspberry buttercream filling. The recipe guides you through creating the classic crisp shells with feet and a rich, fruity filling that balances sweetness with fresh berry tang. Ideal for special occasions or elegant treats, these macarons combine almond flour, whipped egg whites, and a fresh raspberry buttercream for a delightful French patisserie experience at home.
Ingredients
Scale
Macaron Shells
- 3 egg whites (room temperature)
- ¼ cup white sugar (50 g)
- 2 cups powdered sugar (200 g)
- 1 cup almond flour (120 g)
- Pinch of salt
- ¼ tsp cream of tartar (2 ml)
Raspberry Buttercream Filling
- ¼ cup salted butter (60 g)
- 3/4 cup powdered sugar (75 g)
- 1 cup fresh raspberries (150 g), worked through a sieve to extract 3 tbsp juice
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the macarons.
- Beat Egg Whites: In a clean bowl, beat the egg whites until foamy. Add a pinch of salt, ¼ tsp cream of tartar, and ¼ cup white sugar gradually over 8-10 minutes, whipping until stiff peaks form that stand upright, like the Seattle Space Needle.
- Add Food Coloring: If desired, add food coloring to the meringue and gently mix until evenly incorporated.
- Sift Dry Ingredients: Sift together the almond flour and 2 cups powdered sugar to remove larger almond pieces, discarding the lumps for the smoothest macaron shells.
- Fold Dry Ingredients: Carefully fold the dry flour and sugar mixture into the meringue using 65-75 gentle strokes, ensuring the batter maintains an airy consistency.
- Pipe Macarons: Transfer the batter to a pastry bag. Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing them evenly.
- Release Air Bubbles: Firmly tap the baking sheet 2-3 times on the counter to pop trapped air bubbles, preventing cracks during baking.
- Dry Shells: Let the piped shells rest at room temperature for 20-30 minutes, or up to an hour. They should be tacky to the touch but not sticky, to help form the signature macaron feet when baked.
- Bake Macarons: Bake the shells for 20 minutes. Do not underbake, as this will cause them to stick to the parchment and lose their delicate texture.
- Prepare Buttercream: While the shells bake, whip ¼ cup salted butter with an electric mixer until pale and fluffy. Gradually add 3/4 cup powdered sugar, continuing to whip until fully combined.
- Extract Raspberry Juice: Place fresh raspberries in a sieve over a bowl and press with a spatula until you extract 3 tablespoons of juice.
- Mix Filling: Add the raspberry juice to the buttercream and whip until combined and smooth. Transfer the filling to a pastry bag fitted with a small tip (~¼ inch diameter).
- Assemble Macarons: Once shells have cooled, gently invert them and pipe a small mound of filling onto one half. Sandwich with a second shell, pressing lightly to secure.
- Store: If not serving immediately, refrigerate the finished macarons to keep them fresh and maintain texture.
Notes
- Room temperature egg whites whip up better and yield more volume for airy shells.
- Discarding large almond lumps ensures smooth, shiny macaron tops without cracks.
- Resting macarons before baking helps develop the feet by drying the shell surface.
- Use parchment paper or silicone mats to prevent sticking during baking.
- Do not underbake or the macarons will stick and lose their texture.
- Macarons will keep well refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French macarons, raspberry buttercream macarons, almond macarons, classic French dessert, macaron recipe, homemade macarons
