The macaron: delicate, beautiful, delicious, and until now has eluded this baker. I have attempted the macaron before with no success, but was determined to find a recipe that worked for me. The secret? This one uses Italian meringue! Italian merengue if done well is very stable.
These were surprising easy to make and turned out both delicious and beautiful. You can fill them with any frosting or filling of your choosing. I went for the old standby, raspberry buttercream. I hope you have as much success with this recipe as I have.
An excuse to use my new appliance? Awesome! So much easier than sifting!
Adding the eggs
The macaron base
Ready to bake!
Leveled while baking, this is the moment I began to celebrate the success.
Raspberry buttercream ingredients
Love the simplicity of this buttercream recipe
Frosting the base
|Macarons with Raspberry Buttercream|
- 4 egg whites, divided (2 and 2)
- 2/3 + 1/8 cup sugar
- 1 1/2 cups almond flour
- 1 1/3 cups powdered sugar
- 2 tablespoons water
- Raspberry Buttercream
- 2/3 cup raspberries
- 3/4 cup butter, softened
- 1 1/4 cups powdered sugar, sifted
- Preheat oven to 320°F and prepare a baking sheet with a silpat non stick mat.
- Use a food processor to mix the almond flour and powdered sugar together (you can sift them if you do not have a food processor).
- In the bowl of a stand mixer whip two eggs whites until soft peaks are formed. Slowly pour in 1/8 cup sugar and mix until incorporated.
- In a saucepan on high heat bring the water and 2/3 cup sugar to 230°F.
- Slowly pour the syrup down the side of the mixing bowl and whip on medium high speed. Continue to whip until mixture is completely cooled and meringue becomes shiny (about 10-15 minutes).
- Mix the remaining 2 egg whites into the almond flour mixture until incorporated.
- Using a spatula gently fold the meringue into the dough mixture.
- Place the mixture into a pastry bag fitted with a round tip. Squeeze mixture in a thin layer in desired diameter onto the prepared silpat (I found that 1 1/2″ was my ideal size).
- Bake for 15-25 minutes, until middle is set and macaron is shiny.
- In the bowl of a stand mixer whisk the butter on medium high until soft and fluffy.
- Put the raspberries in a small saucepan, add a splash of water, and heat on low for about 10 minutes.
- Drain the raspberries and push through a strainer to remove the seeds.
- Let the raspberries cool completely before adding the the butter. Mix until incorporated.
- Add the powdered sugar a third at a time. You may need to add additional powdered sugar to thicken your buttercream.