My sweet tooth was acting up and I was in the mood for something pink and cute. These are certainly sweet and plenty cute. They take a little bit of effort, but it is worth it. Macarons aren't in my normal rotation, but I have made them a hundful of times. They are a lot of fun even if they take a little effort.
Macarons with Raspberry Buttercream
3 egg whites, at room temperature
1/4 cup sugar
pinch of cream of tartar
1/4 tsp salt
1 cup almond flour
1 3/4 cup powdered sugar
1/2 tsp vanilla
2-3 drops red food gel
1/2 cup butter
2 cups (give or take) powdered sugar
2-3 T raspberry puree
- In a bowl, mix together the almond flour and powdered sugar. Make sure there are no lumps.
- In the mixer, beat together the egg whites and cream of tartar on low until frothy.
- Turn mixer up to medium-high and slowly add in granulated sugar. Whip until you have stiff peaks.
- Fold in the almond flour/powdered sugar mixture along with the food coloring and vanilla.
- Put batter into pastry bag. Using a tip with a large smooth hole, pipe batter onto cookie sheets lined with parchment paper or silpats.
- Let cookies sit for at least 10 minutes, or until tops are no longer tacky. Meanwhile, preheat the oven to 300 F. Turn on the convection feature if you have it.
- Bake the cookies one tray at a time for 15 minutes. The cookies should have a foot at the bottom and the tops should have a nice crunch.
- Cool completely.
- For the filling, beat together the butter and powdered sugar. Add the raspberry puree. If you want the filling to be more stiff, add more sugar. If it needs to be a little thinner, add more puree.
- Once you reach the desired consistency, spread between to cookies.