My daughter is obsessed with the delicious and delicate flavor of macarons. Notice I didn’t say macaroons, which are a tasty coconut treat. No, I’m talking about the teeny little almond sandwich cookies with a cream filling.
Give this recipe a try and let me know what you think!
Making the Cookies:
2 C powdered sugar
1 C almond flour or almond meal
1/4 tsp Sea Salt
3 large egg whites, room temperature
Pinch cream of tartar
3 TBSP granulated sugar
1-2 TBSP raspberry puree or raspberry compote or jam
You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.
- Preheat oven to 350°F.
- Line 2 large baking sheets with parchment paper.
- Put powdered sugar, almond flour, and salt into a food processor, pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
- Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
- Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
- Continue to beat, slowly adding the granulated sugar, and raspberry puree/compote until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
- Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
- Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes ….. pull the pan out and then rotate and bake for another 7 minutes.
-IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
Making the Raspberry Filling:
1 stick unsalted butter, softened
1 1/2 C powdered sugar
1/2 tsp vanilla extract
1-1 1/2 TBSP raspberry puree/compote
- Put butter in a mixing bowl and cream until smooth.
- Add the powdered sugar. Beat until light and fluffy.
- Add the vanilla and raspberry puree/compote. Beat until combined.
- Match up each shell. (cookie)
- Scoop the raspberry buttercream into a pastry bag with a #5 tip.
- Pipe a small mound of the buttercream into the center of the shell
- Sandwich each shell with its other half.
- Do this for all the shells.
TIP: If you keep your raspberry macarons in the refrigerator, their flavor will increase and develop.
Still hungry for more? Try these vanilla-filled blueberry macarons. Talk about yummy!