Description
Delight in the elegant Raspberry Macaron Stack, featuring delicate almond flour macarons filled with a luscious homemade raspberry buttercream. Perfectly crisp on the outside and chewy inside, these French-inspired treats combine a sweet nutty base with a fresh fruit filling, making them an exquisite dessert for any occasion.
Ingredients
For the Macarons:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Food coloring (optional)
For the Raspberry Buttercream Filling:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup fresh raspberries (pureed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Macaron Batter: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper. In a mixing bowl, whip the egg whites and granulated sugar until stiff peaks form. Add vanilla extract and optional food coloring, combining gently. Fold the almond flour and powdered sugar mixture into the whipped egg whites in three parts, carefully to keep the batter airy but fluid enough to flow smoothly.
- Pipe the Macarons: Transfer the batter into a piping bag with a round tip. Pipe small rounds about 1.5 inches in diameter onto the parchment-lined sheets. Gently tap the baking sheets on the counter to release trapped air bubbles and let the piped macarons rest at room temperature for 30 to 60 minutes until their tops are dry to the touch.
- Bake the Macarons: Bake in the preheated oven for 15 to 20 minutes or until the macarons have risen and developed firm shells. Allow them to cool completely on the baking sheets before removing.
- Prepare the Raspberry Buttercream Filling: Beat the softened unsalted butter until creamy and smooth. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt, mixing until the filling is light, fluffy, and well combined.
- Assemble the Macaron Stack: Pair the cooled macaron shells by matching size and shape. Pipe a generous dollop of the raspberry buttercream onto the flat side of one shell, then sandwich it with the matching shell, pressing gently to spread the filling evenly.
- Chill and Serve: If desired, refrigerate the assembled macarons for about 30 minutes for optimal texture. Serve on a decorative platter and enjoy these elegant, sweet treats.
Notes
- Letting the piped macarons rest before baking is essential to develop a smooth, firm shell and avoid cracking.
- Use room temperature egg whites for better volume when whipping.
- Almond flour should be finely ground to achieve the best texture in the macarons.
- Puree fresh raspberries and strain to remove seeds for a smooth buttercream.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated macarons to room temperature before serving to enhance flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
