Raspberry Macarons with Raspberry Buttercream
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Pink almond macaron shells flavoured with freeze-dried raspberries and filled with a fruity raspberry buttercream.
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Method
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Equipment
- digital scales
- food processor or spice grinder
- fine sieve
- 2 large bowls
- electric whisk or stand mixer
- flexible spatula
- piping bag with 1 cm plain nozzle
- small piping bag
- 2 flat baking trays
- baking paper or silicone mats
- 3.5 cm round cutter and pencil
- oven thermometer
- airtight box
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 268 kcal |
| Protein | 3 g |
| Carbohydrate | 33.6 g |
| of which sugars | 31.5 g |
| of which free sugars | 30.3 g |
| Fat | 14.4 g |
| of which saturates | 6.6 g |
| Fibre | 1.2 g |
| Salt | 0.07 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Shells
- 130 g icing sugar
- 100 g finely ground blanched almonds
- 8 g freeze-dried raspberries
- 100 g egg whites (about 3 large), at room temperature
- 80 g caster sugar
- 3 drops pink or red gel food colouring (optional) choose one free from carmine (E120) if you avoid it
Raspberry buttercream
- 140 g soft unsalted butter
- 160 g icing sugar
- 12 g freeze-dried raspberries
- 1 tbsp double (heavy) cream
- ½ tsp vanilla
- 0.5 g fine sea salt or table salt a pinch
- 1
Template. draw 24 circles of 3.5 cm on each of 2 sheets of baking paper, 3 cm apart, and turn them over onto the trays.
- 2
Dry mix. grind all 20 g freeze-dried raspberries to powder and set 12 g aside for the buttercream. Pulse the icing sugar, ground almonds and 8 g raspberry powder 10 times, then sieve and discard any coarse bits.
- 3
Meringue. whisk the egg whites on medium to soft peaks, then add the caster sugar a spoonful at a time and whisk on high until stiff and glossy, 3-4 min; add the colouring in the last 30 s.
- 4
Macaronage. fold the almond mix into the meringue in 2 lots, then press and fold the batter against the side of the bowl until it falls in a thick ribbon that sinks back into itself in about 20 s. Stop as soon as it does; overmixed batter spreads. Folding knocks out some air so the batter flows into smooth, flat rounds.
- 5
Pipe. holding the bag upright, pipe to fill each circle, then bang each tray firmly on the worktop 4 times and pop any bubbles with a cocktail stick. Leave 30-45 min until the tops feel dry and are not tacky. Heat the oven to 150 °C (130 °C fan). A dry skin on top forces the batter to rise from below and form the foot.
- 6
Bake. bake one tray at a time on the middle shelf 15-17 min until risen with a ruffled foot and the shells lift off the paper cleanly. Cool fully on the tray.
- 7
Buttercream. beat the butter until pale, 2 min, then beat in the icing sugar, the 12 g raspberry powder, cream, vanilla and salt until fluffy.
- 8
Fill. pair the shells by size, pipe a blob of buttercream on half and sandwich with the rest. Chill in the airtight box for 24 h so the shells soften slightly, and bring to room temperature 20 min before serving.
Storage
Keep in an airtight box in the fridge for up to 4 days, or freeze for 1 month. Serve at room temperature.
