These whimsical Raspberry French Macarons are filled with raspberry-flavored buttercream and raspberry jam.
They are sure to brighten up your day!
They are not too sweet and perfect for making all year round!
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What Is a French Macaron?
Do not confuse a macaron with amacaroon, which are mound cookies made with shredded coconut.
French macarons are delicate, sweet meringue-based sandwich cookies with a crisp shell and a chewy texture.
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When baked properly, the shells will have little ruffled feet at the base of the cookie.
They are usually filled with a flavored ganache, buttercream, jam or a combination.
Whats in a French Macaron?
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A note: blanched almond meal is made with skinless almonds.
It is pale yellow and has a super fine texture.
Do not use regular almond flour.
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You will end up with little specks of brown in your shells since the almonds are usually not blanched.
If you find super-fine almond flour made with blanched almonds, that is okay to use.
Use gel, not liquid, food coloring so the consistency of the batter isnt impacted.
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I recommend the Americolor brand Super Red food gel.
Then, sift it through a fine mesh sifter to catch any large pieces and seeds.
They will last up to one week.
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Transfer them into an airtight container.
Use parchment paper in between the stacked layers.
They will keep frozen for up to one month.
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Other Delicious Variations
Macarons are versatileuse whatever gel food color you desire.
Sift the powder through a fine mesh sieve or sifter to get rid of large pieces and seeds.
Add the powdered sugar 1/4 cup at a time and continue mixing on low speed until combined.
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Scrape down the bowl with a rubber spatula with each addition of powdered sugar so that it incorporates evenly.
Then, increase the speed to medium speed and beat until light and fluffy, 2 to 3 minutes.
Add the raspberry powder and beat until combined.
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Add the milk and beat again on medium speed until light and creamy.
The milk will help thin out the buttercream and give it a super smooth and creamy texture.
You shouldnt need more than 1 tablespoon of milk.
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If you add more, the buttercream will be too thin.
It should look light and fluffy, not runny.
Cover the bowl with plastic wrap or a clean towel and set it aside.
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Place a sifter or fine mesh sieve over a large bowl.
Add the almond meal and powdered sugar to the sifter or sieve and sift into the bowl.
Discard any large pieces of almond meal.
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Set the dry ingredients aside.
Add the cream of tartar first and continue whisking for 3 minutes.
With the mixer still running, sprinkle in the sugar slowly, 1 tablespoon at a time.
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When all the sugar has been added, increase to medium speed and continue whisking for about 2 minutes.
The egg whites will have increased in volume, become white, and look thick.
I use a Kitchen Aid mixer on speed 4 for this step.
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You will also notice some ridges in the middle near the whisk indicating it is ready.
This foamy mixture is called a meringue.
Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down.
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If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes.
Add one third of the dry ingredients into the meringue.
Using a rubber spatula, gently fold them together.
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Repeat with the remaining dry ingredients, one third of it at a time until fully combined.
Do this 5 or 6 times.
It should stream down like honey.
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Draw a figure 8 with it over the batter.
with asilicone baking mator parchment paper.
Use a rubber spatula to gently scrape the batter into the piping bag.
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Pipe 1 to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets.
You will get 30 to 32 circles, which will yield 15 or 16 macarons.
Firmly grasp the sides of the baking sheet and tap it hard against your counter.
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Tiny air bubbles may come up to the surface of the shells and pop.
Rotate the baking sheet as needed to tap all sides evenly.
Allow the shells to rest for 30 to 40 minutes.
It may take up to 1 hour if your home is humid.
Place the oven rack in the center of the oven and preheat it to 300F.
Bake the shells, one baking sheet at a time, for 13 minutes.
The top of the shell should not move from the feet where it touches the pan.
If it moves slightly, bake it for 1 minute more.
Place the baking sheet on a wire cooling rack.
Allow the shells to cool completely before lifting them from the mat.
Do not try and lift them up using a spatula or other tool, especially if they are sticking.
If they are completely cool, the shells should come off easily.
Match similar-sized shells in pairs and set them aside on your counter.
Each pair will be filled with the raspberry buttercream and jam.
Fit a small pastry bag with a small round #12 Wilton tip.
Using a rubber spatula, scrape the raspberry buttercream into the pastry bag.
Pipe a tire ring around the outer edge of one shell.
Fill the middle of the ring with about 1/2 teaspoon of raspberry jam.
Top it with its paired shell.
Repeat filling the remaining macarons.
This step is called maturing.
