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Macarons have surged in popularity over the past few decades, transforming from a classic French pastry into a global sensation. These delicate, meringue-based treats are renowned for their smooth, glossy shells and light, airy texture. Often filled with a variety of delectable ganaches, curds, or creams, macarons offer a delightful burst of flavor with each bite. Their versatility allows for an endless array of flavor combinations and colors, making them not only a delicious indulgence but also a stunning centerpiece for any dessert table.

Raspberry Macarons: Discover How to Make Perfect Treats!

Impress your guests with homemade raspberry macarons, the elegant French treats that are sure to steal the show! These delicate pastries feature glossy pink shells and a delightful raspberry buttercream filling, balancing tart and sweet flavors perfectly. Follow our detailed recipe to master the art of macaron-making, and elevate your dessert table with these stunning creations. Perfect for any occasion! #RaspberryMacarons #Baking #FrenchPastry #DessertIdeas #MacaronRecipe #HomeBaking #ImpressYourGuests
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Ingredients
  

1 cup almond flour

1 3/4 cups powdered sugar

3 large egg whites (aged, at room temperature)

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 teaspoon raspberry extract

A pinch of salt

Pink gel food coloring (optional)

1/2 cup raspberry jam (for filling)

Fresh raspberries (optional, for decoration)

1 cup unsalted butter (softened, for buttercream)

2 cups powdered sugar (for buttercream)

1 tablespoon milk (or heavy cream)

1/2 teaspoon raspberry extract (for buttercream)

Instructions
 

Prep the Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. You can trace 1.5-inch circles on the underside of the parchment for uniform macaron size if desired.

    Make the Dry Mix: In a food processor, combine almond flour and powdered sugar. Pulse together until fine. Sift the mixture into a large bowl to ensure there are no clumps.

      Whip the Egg Whites: In a clean, dry mixing bowl, whip the egg whites on medium speed until foamy. Add a pinch of salt and gradually sprinkle in the granulated sugar. Increase the mixer speed to high and continue whipping until stiff peaks form. This should take about 5-7 minutes. Add in vanilla, raspberry extract, and food coloring (if using) to achieve your desired color.

        Combine Mixtures: Gently fold the almond flour mixture into the whipped egg whites using a silicone spatula. Fold carefully until just combined, but be cautious not to over-mix. The batter should flow and have a lava-like consistency.

          Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets gently on the counter a few times to release any air bubbles.

            Rest the Macarons: Allow the piped macarons to sit at room temperature for 30-60 minutes, or until a skin forms on the surface. They should not stick to your finger when touched.

              Bake: Bake the macarons in the preheated oven for about 15-18 minutes, rotating the trays halfway through. They should rise slightly and form “feet.” Allow them to cool completely on the baking sheets.

                Make the Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar while mixing on low speed. Add milk and raspberry extract and continue to mix until smooth and fluffy.

                  Assemble the Macarons: Pair up similar-sized shells and pipe a dollop of raspberry jam onto the flat side of one shell. Top with buttercream, then sandwich with the matching shell.

                    Chill and Serve: Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours for the flavors to meld. Serve chilled or at room temperature, garnished with fresh raspberries if desired.

                      Prep Time: 1 hour | Total Time: 2 hours | Servings: 24 macarons