- 24
- 45 mins
- 60 mins
Ingredients
- 90 grams egg whites (3 large egg whites), room temperature
- 55 grams (~ 1/4 cup) superfine sugar (granulated sugar in food processor until fine)
- 200 grams (~ 1 and 2/3 cup) confectioner's sugar
- 110 grams (~ 1 cup) almond flour
- 1/4 teaspoon cream of tartar
- pinch salt
- food coloring, optional (color will slightly lighten with baking)
- 8 tablespoons butter, unsalted, softened
- 1 cup raspberries, fresh
- 1 and 1/2 teaspoons vanilla bean paste or extract
- 16-24 ounces confectioner's sugar, sifted well
- pinch salt
Preparation
Step 1
Instructions Macaron Shells
Place room temperature egg whites (very important!) in mixer bowl.
With whisk attachment, whisk at medium speed until foamy, about a minute.
Add superfine granulated sugar and cream of tartar. Mix until VERY stiff peaks form. You should be able to reverse the whisk and have the peak stands very tall without falling.
Add food coloring here if desired. Add a bit more than you think you need, as it will fade slightly when baking.
In different bowl, sift together almond flour and confectioner's sugar. Repeat and sift a total of 4-5 times, removing any large pieces left behind after each sift.
Add almond flour mix to stiffened egg whites.
Using proper folding technique (see blog post for explanation of this!), fold until you can ribbon an "8" that holds into the batter. This should take about 60-70 proper strokes. THIS is the most important step in proper macarons.
Visit the blog post for full instructions.
Pipe macaron circles onto paper-lined baking sheets using the macaron template and instructions available HERE.
Let the shells rest for 30 minutes to form hardened tops.
Bake at 300 F for about 16 minutes. Be sure your oven temperature is exact.
Remove and let cool completely before removing from baking sheets. Raspberry Buttercream Filling
Add softened butter to mixer. Whip until smooth.
Add remaining ingredients and mix until smooth. Add more confectioner's sugar as needed for tight enough texture. Finishing
Pipe filling between two shells and enjoy!
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Instructions