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French Macarons

This French macaron recipe yields delightful cookies with a crisp exterior and chewy interior, filled with rich raspberry buttercream. Perfect for all baking levels.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 90
Ingredients Method Notes

Ingredients
  

Macaron Shell Ingredients
  • 3 pieces Egg Whites (at room temperature) Make sure they are at room temperature for best results.
  • 50 g white sugar
  • 200 g powdered sugar Sift before use.
  • 120 g almond flour Use high-quality almond flour.
  • 1 pinch salt
  • 2 ml cream of tartar
Raspberry Buttercream Filling
  • 60 g salted butter Softened.
  • 75 g powdered sugar
  • 150 g fresh raspberries Process to extract juice.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. In a mixing bowl, beat the egg whites until foamy. Add salt, cream of tartar, and white sugar, whipping for 8-10 minutes until stiff peaks form.
  3. Optionally, add food coloring to the egg white mixture and fold gently.
  4. Sift almond flour and powdered sugar together and discard lumps.
  5. Gently fold the flour and sugar mixture into the egg whites until a smooth consistency is achieved.
  6. Transfer batter to a pastry bag and pipe 1-inch rounds onto a baking sheet lined with parchment paper.
  7. Tap the baking pan to release air bubbles.
  8. Allow macarons to rest for 20-30 minutes until tacky.
Baking
  1. Bake in the preheated oven for 20 minutes.
  2. While baking, prepare raspberry buttercream by whipping softened butter until fluffy, then mixing in powdered sugar.
  3. Extract raspberry juice and mix into the buttercream.
  4. Once cooled, pipe filling onto half of the macaron shells and top with the other half.

Notes

Store leftover macarons in an airtight container in the refrigerator for up to 3 days.