Raspberry Macaron Stack
120kcal
Ingredients
For the Macarons
- 1 cup almond flour this nutty flour gives macarons their signature texture.
- 1 3/4 cups powdered sugar ensures a sweet kiss of sugary delight for your Raspberry Macaron Stack.
- 3 large egg whites fresher is better; they whip up to achieve those beautiful peaks!
- 1/4 cup granulated sugar added gradually for stability in your meringue.
- 1 teaspoon vanilla extract amplifies flavor, making each bite even more delectable.
- food coloring optional; add a splash of color to match your occasion's theme!
For the Raspberry Buttercream
- 1/2 cup unsalted butter use room temperature for easy creaming and a silky texture.
- 2 cups powdered sugar sweetens the buttercream to perfection, balancing the tartness of raspberries.
- 1/4 cup fresh raspberries these fruits provide a burst of flavor that complements the macarons beautifully.
- 1 teaspoon vanilla extract enhances the overall flavor profile of the buttercream.
- pinch of salt a tiny touch to elevate the sweetness and round out the flavors.
Method
Preparation
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper. Sift together the almond flour and powdered sugar.
- Whip the egg whites in a clean, dry mixing bowl on medium speed until foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form. Incorporate the vanilla extract and any food coloring, mixing gently.
- Fold the almond flour mixture into the whipped egg whites in three additions, being cautious not to deflate the batter. Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared sheets. Tap gently to release air bubbles.
- Rest the piped macarons at room temperature for 30–60 minutes, until the tops feel dry to the touch. Bake for 15–20 minutes, or until they've risen and feel firm. Cool completely on the sheets.
- Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
- Match the cooled macaron shells in pairs for consistency. Pipe a dollop of raspberry buttercream onto one shell and sandwich with the other. Optionally, stack filled macarons with extra buttercream layers.
- Refrigerate the assembled macarons for about 30 minutes before serving. Arrange on a decorative platter for serving.
Nutrition
Serving1macaronCalories120kcalCarbohydrates15gProtein2gFat6gSaturated Fat4gMonounsaturated Fat2gCholesterol25mgSodium50mgPotassium50mgSugar10gVitamin A200IUVitamin C1mgCalcium20mg
Notes
For a successful Raspberry Macaron Stack, sift almond flour and powdered sugar together to prevent lumps. Avoid overmixing and let macarons rest until they form a dry skin before baking.