Description
This Indulgent Raspberry Macaron Stack is a delicate and elegant French-inspired dessert perfect for special celebrations. Featuring crisp almond meringue shells paired with a luscious raspberry buttercream, these macarons offer a heavenly balance of sweet and tart flavors, ideal for impressing guests or treating yourself on a festive occasion.
Ingredients
Scale
Macaron Shells
- 1 cup Almond Flour (Substitution Note: Hazelnut flour can be used for a unique twist.)
- 1 cup Powdered Sugar (No substitutions allowed.)
- 3 large Egg Whites (Critical for the meringue base; make sure they’re free of yolk.)
- 1/4 cup Granulated Sugar (No substitutes recommended.)
- 1 teaspoon Vanilla Extract (Substitution: Almond extract gives a delightful alternative flavor.)
- Food Coloring (Tip: Use gel-based coloring for the best results.)
- a pinch of Salt (No substitutions here for maximum flavor.)
Raspberry Buttercream Filling
- 1/2 cup Unsalted Butter (Substitution: Dairy-free margarine works for a vegan version.)
- 1 cup Powdered Sugar (used in filling)
- 1/4 cup Fresh Raspberries (Tip: Use fresh berries for optimal taste; frozen can substitute if thawed properly.)
- 1 teaspoon Vanilla Extract
- a pinch of Salt
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 300°F (150°C). Sift together the almond flour and powdered sugar into a bowl to ensure a smooth texture for the macaron shells.
- Whip Egg Whites and Sugar: In a separate bowl, whip the egg whites using a mixer until frothy. Gradually add granulated sugar while continuing to beat until stiff peaks form, creating a stable meringue base.
- Add Flavor and Color: Gently fold in the vanilla extract and, if desired, a few drops of gel-based food coloring to achieve your preferred hue.
- Incorporate Dry Mixture: Carefully fold the sifted almond flour and powdered sugar mixture into the meringue until just combined, ensuring not to deflate the airiness of the batter.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking, and transfer the batter into a piping bag fitted with a round tip.
- Pipe Macaron Rounds: Pipe 1.5-inch rounds spaced evenly on the baking sheets. Allow the shells to rest at room temperature for 30 to 60 minutes until the tops feel dry to the touch, forming a smooth skin.
- Bake Macaron Shells: Bake in the preheated oven for 15-20 minutes, or until the shells are firm and slightly puffed. Remove and let cool completely on the baking sheets.
- Make Raspberry Buttercream: Beat the softened unsalted butter until creamy and light. Gradually add powdered sugar at low speed to avoid a sugar cloud, then fold in the raspberry puree, vanilla extract, and a pinch of salt. Continue beating until the buttercream is fluffy and well incorporated.
- Assemble Macarons: Match macaron shells of similar size into pairs. Pipe a generous dollop of raspberry buttercream onto the flat side of one shell, then carefully sandwich with the other shell, pressing gently to spread the filling to the edges. Add extra buttercream if desired for taller stacks.
- Chill and Serve: Refrigerate the assembled Raspberry Macaron Stack for 30 minutes to set the filling and enhance texture. Arrange the macarons on a decorative platter before serving.
Notes
- Ensure egg whites are free of yolks for proper meringue formation.
- Resting the piped shells is crucial to prevent cracking during baking.
- Use gel-based food coloring to avoid thinning out the batter.
- For a vegan adaptation, substitute unsalted butter with dairy-free margarine and use aquafaba instead of egg whites, though texture may vary.
- Fresh raspberries provide the best flavor, but thawed frozen berries work as an alternative.
- Store macarons in an airtight container refrigerated for up to 3 days for optimal freshness.
