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Raspberry and Vanilla Macarons

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How to make Raspberry and Vanilla Macarons Recipe idea. Aesthetic macarons oven baked and a raspberry or vanilla buttercream filling recipe.

  • Author: FillMyRecipeBook
  • Prep Time: 50min
  • Cook Time: 15 min
  • Total Time: 65 min
  • Yield: 15 1x
  • Category: Desserts
  • Method: Oven Baking
  • Cuisine: French

Ingredients

Scale

Raspberry macarons  (For vanilla macarons use vanilla)

  1. 3/4 Cup of Almond Flour  (90g)
  2. 1 Cup of powdered sugar (125g)
  3. 2 egg whites (room temperature)
  4. 1/2 teaspoon of salt
  5. 1/4 cup of white sugar (50g)
  6. 1 teaspoon of raspberry essence (or raspberry juice) (use vanilla for vanilla macarons)
  7. 1 / 2 drops of food coloring. (not for vanilla macarons)

Vanilla butter cream  (for raspberry butter cream use some raspberry juice and coloring)

  1. 113 g of soft butter (less than half a cup)
  2. 1 1/2 Cups of powdered sugar
  3. 1 teaspoon of vanilla essence    (for raspberry flavor use 1 teaspoons raspberry juice)
  4. 1 Tablespoon of milk

Instructions

  1. Add the ground almond flour and powdered sugar to the food processor and pulse to combine them well. Pour into a sieve and push it through making sure its all fine. 
  2. Separate the room temperature 2 eggs, saving the yolks for another recipe. adding the whites to another bowl with the salt. Whip your egg whites until they become foamy in a stand mixer or with a hand mixer.
  3. Sprinkle in the 1/4 cup of powdered sugar with the mixer on high. When the egg whites are at the soft peak stage add the raspberry essence/vanilla essence and coloring(if you making raspberry ones) Whip the egg whites again until they reach stiff peaks.
  4. Add half of the egg whites to the dry ingredients and fold together until combined. This you make sure is folded until almost thick and doesnt stick while the mixture just falls of the spoon. Add the remaining egg whites and fold together without the mixture breaking if you make a figure 8.
  5. Spoon the macaron batter into a piping bag with a small round tip and pip 1 inch rounds about an inch apart on a lined baking sheet. Do not grease or use spray and cook, any liquid will affect your macarons. Then tap the sheet on a work surface a few times to remove any air bubbles and leave to rest for 20 minutes before placing in the oven. The air firms them up better and when they bake they will rise better.
  6. When you can touch the macarons without smudging them place into a preheated oven at 150 Deg, C (300 Deg. F) and bake for 15 minutes.
  7. Cool completely before filling. ( they are best to be made the day before and rested overnight) 
  8. Vanilla/Raspberry Buttercream
  9. Add the soft butter to the bowl of your mixer, Mix on medium speed for about 5 minutes or until light and fluffy and doubled in volume.
  10. Add the sugar slowly a cup at a time, mixing well in between each addition until well combined.
  11. Then add the vanilla essence/raspberry juice and milk and give the buttercream a final mix.
  12. Pipe 1 Tablespoon worth about an inch of buttercream on one of the macarons and top with another, pressing until the buttercream reaches the edges.
  13. Continue with the remaining macarons.  

Notes

Macarons are best the next day, so make them a day ahead. As well as using a gel coloring for using a liquid can make them spread out more. 

When changing flavors use 1 teaspoon of different extracts or essences of your choice.

Find it online: https://www.fillmyrecipebook.com/raspberry-and-vanilla-macarons/