French Macarons with Raspberry Buttercream
Treat yourself to these delicate French Macarons with Raspberry Buttercream—light, airy, and filled with a sweet-tangy burst of flavor! These elegant cookies feature crisp shells with a soft, chewy center, perfectly paired with a smooth raspberry buttercream filling. Ideal for special occasions, gifting, or afternoon tea, this classic French dessert looks stunning and tastes even better. With a little patience and the right technique, you can create bakery-style macarons at home. Save this beautiful and delicious macaron recipe for your next baking adventure!
Ingredients
- For the Macaron Shells
- 1 cup almond flour, finely ground
- 1.75 cups powdered sugar
- 3 large egg whites, room temperature
- 0.25 teaspoon cream of tartar
- 0.25 cup granulated sugar
- 0.5 teaspoon vanilla extract
- Pink gel food coloring, optional
- For the Raspberry Buttercream
- 0.5 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 2 tablespoons raspberry puree or seedless raspberry jam
- 0.5 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Sift almond flour and powdered sugar together to ensure smooth shells.
- Step 2: Whip egg whites with cream of tartar, adding sugar gradually until stiff peaks form.
- Step 3: Gently fold dry ingredients into the meringue until the batter reaches a lava-like consistency.
- Step 4: Transfer batter to a piping bag and pipe even rounds onto lined baking sheets.
- Step 5: Tap the trays to remove air bubbles and rest the shells until dry to the touch.
- Step 6: Bake the shells until they rise with ruffled feet and set centers.
- Step 7: Allow shells to cool completely before removing from trays.
- Step 8: Beat butter, powdered sugar, raspberry puree, vanilla, and salt until smooth and fluffy.
- Step 9: Pipe buttercream onto one shell and sandwich with another.