Raspberry Macarons

Name: Raspberry Macarons
Total time: 720 s
Yield: 20 macarons
Ingredients: 2/3 cup powdered sugar (80 g); 1 tablespoon food coloring (15 g); 2/3 cup almond flour (80 g); 1/2 cup granulated sugar (90 g); 1/3 cup egg whites, at room temperature (75 g); 3 tablespoons granulated sugar (40 g); 2 tablespoons butter (30 g); 1/4 cup raspberry purée (70 g)

Nininouille @nininouille

The shell recipe is a base that can be adapted for other recipes.

Nininouille @nininouille

The shell recipe is a base that can be adapted for other recipes.

Saved

Ingredients

12 min

20 macarons

Shells:
2/3 cuppowdered sugar (80 g)
1 tablespoonfood coloring (15 g)
2/3 cupalmond flour (80 g)
1/2 cupgranulated sugar (90 g)
1/3 cupegg whites, at room temperature (75 g)
Filling:
3 tablespoonsgranulated sugar (40 g)
2 tablespoonsbutter (30 g)
1/4 cupraspberry purée (70 g)

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Steps

12 min

1

For the shells: Beat the egg whites on medium speed. When soft peaks form, add 3 tablespoons (45 g) of granulated sugar. Continue beating on medium speed until the mixture forms a peak that stands up when you lift the beater. Add the remaining sugar and the food coloring. Beat on high speed until the mixture is smooth and glossy.
2

Gently fold in the powdered sugar and almond flour with a spatula, bringing the mixture toward the center. The batter should form a ribbon when you lift the spatula. If it doesn't, press the batter into the center with the spatula and repeat.
3

Preheat the oven to 300°F (150°C) with convection.
4

On a silicone baking mat or parchment paper, pipe 3/4-inch (2 cm) rounds using a piping bag. Bake for 12 minutes, then let cool before removing from the baking sheet.
5

For the filling: Combine the ingredients in a saucepan and bring to a boil, stirring constantly for 2 minutes. Remove from heat and continue stirring until the mixture thickens.
6

Assemble the macarons by spreading about 1/2 teaspoon of filling onto one shell. Store in the refrigerator.