Raspberry Macarons Recipe
The ultimate homemade Raspberry Macarons. Delicate and crunchy meringue-like shells filled with a butter cream frosting and raspberry jam filling.
- 1/4 cup raspberry preserves, jam
prepare macaron shells-
In a food processor, combine the powdered sugar and almond flour and process on low until the mixture is fine. Sift the almond flour mixture through a sieve into a bowl. Add room temperature egg whites into a separate bowl. Then on high speed beat until the eggs begin to foam. Continually beating, add the sugar and beat just until stiff peaks begin to form. Add the food coloring and beat just until stiff peaks form. Add about half of the flour mixture into the egg white mixture and gently fold in with a spatula. Once incorporated, add remaining flour mixture and continue to gently fold until the mixture flows like honey. Transfer the batter to the preparing piping bag. Pipe the batter forming about 1½ inch circles. Space the macarons about an inch apart. Pick up the baking sheet and drop onto a flat surface. Repeat 3-4 times to release all air bubbles rotating the baking sheet.
Let the macaron shells sit at room temperature for at least 30 minutes to 1 hour, until the macarons shells form a glossy layer. (You will be able to run your finger along the top of the macaron smoothly and the batter won’t stick to your hand.)
Preheat the oven to 325°F.
Bake the macarons for about 12 minutes, until the macarons form feet and the shells don't stick to the parchment paper.
Allow the macarons to cool before removing them from the parchment paper for easier removal.
Transfer the macarons to a cooling rack to completely cool.
Meanwhile combine butter and cream cheese in a bowl. Mix until creamy, add the powdered sugar and vanilla and mix. Add the heavy whipping cream and mix until combined. Transfer the filling into a piping bag with a round top.
Pipe the cream around the macaron shell leaving space in the middle, adding the jam in the center and top with another shell to form a full macaron.
Repeat with the remaining macaron shells and filling.
Place in an airtight container for 24 hours allowing them to mature.
This recipe will make a total of about 28 macarons, 56 macaron shells.