Description
This Indulgent Raspberry Macaron Stack is a delicate French-inspired dessert perfect for special celebrations. Featuring crisp almond meringue shells paired with a luscious raspberry buttercream, this elegant treat combines the subtle nuttiness of almond flour with fresh raspberries for a burst of flavor. Ideal for impressing guests or marking memorable occasions with a touch of sophistication.
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.)
- 1/4 cup Fresh Raspberries (Tip: Use fresh berries for optimal taste; frozen can substitute if thawed properly.)
Instructions
- Prepare Dry Ingredients: Sift together the almond flour and powdered sugar thoroughly to remove lumps and ensure a smooth macaron base.
- Whip Egg Whites: In a clean, grease-free bowl, beat 3 large egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form for perfect meringue consistency.
- Fold Dry Ingredients into Meringue: Gently fold the almond flour and powdered sugar mixture into the whipped egg whites using a spatula, being careful not to deflate the meringue. Add vanilla extract and gel food coloring to achieve desired color.
- Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe uniform 1.5-inch rounds on a parchment-lined baking sheet, spacing them evenly to prevent sticking.
- Rest Macarons: Allow the piped shells to rest at room temperature for 30-45 minutes until a thin skin forms on the surface, which helps create the iconic macaron “feet” during baking.
- Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 18-20 minutes until they have risen and formed the ruffled edge. Let them cool completely before removing from parchment.
- Make Raspberry Buttercream: In a bowl, cream the softened unsalted butter until light and fluffy. Mash the fresh raspberries finely and mix them into the butter until well combined to create a flavorful filling.
- Assemble Macaron Stacks: Pair macaron shells of similar size. Pipe a generous amount of raspberry buttercream on the flat side of one macaron and sandwich with its matching shell gently.
- Chill Before Serving: Refrigerate the assembled macarons for at least an hour to allow the flavors to meld and the filling to set, enhancing texture and taste.
Notes
- Ensure egg whites are at room temperature for better volume in meringue.
- Using gel-based food coloring prevents affecting the consistency of the batter.
- Allow sufficient resting time before baking to get the characteristic macaron feet.
- Fresh raspberries are recommended, but thawed frozen berries can be used if strained to remove excess moisture.
- Store macarons in an airtight container in the refrigerator for up to 3 days for best freshness.
- Bring macarons to room temperature before serving to fully enjoy their delicate texture.
