Hi everyone! I had wanted to make macarons for a while and I found a good recipe and tried them. They were delicious!
This post contains affiliate links. I may earn a small commission at no extra cost to you.
The first time I made vanilla macarons.
And the second time I made raspberry macarons.
I am sharing my raspberry macaron recipe. If you want to make vanilla macarons instead, click HERE .
1 3/4 cups powdered sugar
1 cup almond flour
1 teaspoon salt, divided in half
3 egg whites, at room tempature
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Pink Gel Food Coloring
In a separate large mixing bowl, beat your egg whites and the remaining 1/2 teaspoon salt with an electric hand mixer until you have soft peaks. Gradually add your granulated sugar until fully combined. Continue to beat until you have stiff peaks. Once you are done you should be able to fit the bowl over your head without having egg whites dripping down your face.
Add in your vanilla extract and beat until combined. Add 2-3 drops of gel food coloring, I used pink but you can get creative and try a different color.
Add about 1/3 of your almond flour mixture at a time into your beaten egg whites and use a spatula to gently fold until incorporated. After the last addition of your almond flour mixture, continue to fold until the batter falls into ribbons and you can make a figure 8 while holding your spatula up.
There are two options for baking:
- Place 4 dots of your batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to on the edges to hold it down.
Pipe the macarons onto the parchment paper or baking mat about 1 1/2 inches. Try to space them about an inch apart.
Tap your baking sheet on your counter around 5 times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to an hour, they should be try to the touch.
Preheat your oven to 300°F or 150°C. Bake your macarons for 17 minutes, until the feet are well risen and you can pick them up without them sticking to the parchment paper / silicone mat. Transfer the macarons to a wire rack to cool completely before filling them.
Raspberry Buttercream Recipe
3/4 cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tbsp lemon juice
6 tbsp unsalted butter at room tempature
In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Heat until bubbling.
Mash up the chunks of raspberries with a spoon. Then push the mixture through a sieve, pressing to get most of the juice out. You should get about 1/3 cup of juice. Keep your juice and discard the seeds. Let cool to room temperature.
In a medium bowl, beat your unsalted butter with a mixer until whipped and white. This should take about 2 minutes on high speed. Add in your room temperature raspberry juice and beat until whipped and fluffy. This will probably take 2 1/2 – 3 minutes on high speed.
Add you’re raspberry buttercream to a piping bag fitted with a round tip. Take one of the macarons and flip upside-down. Put a dollop of buttercream in the center. Take another macaron and place on top. Smush down until the buttercream is almost at the edges. Repeat with the rest of the macarons.