Ingredients
Equipment
Method
Preparation
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Combine almond meal and powdered sugar in a food processor, pulse for 1½ minutes, then sift.
- Beat egg whites until frothy, gradually add granulated sugar, and beat until stiff peaks form.
- Fold the sifted almond mixture into the meringue gently until the batter flows like thick lava.
- Pipe ¾-inch circles onto the prepared sheets, leaving space between them, and tap to release air bubbles.
- Dust with freeze-dried raspberries and let them rest for 30 minutes until a skin forms.
- Bake for 15 minutes until the macarons rise and form a foot without browning.
- Simmer fresh raspberries, sugar, and lemon juice to make raspberry syrup, cool completely.
- Beat unsalted butter until fluffy, then mix in cooled raspberry syrup until airy.
- Once shells are cool, pipe raspberry buttercream onto half, sandwich with the remaining shells.
Nutrition
Notes
Store macarons in an airtight container for up to 3 days. They taste even better the next day.