Ingredients
The following ingredients have 20 Servings
- 4 oz (113 g) super-fine almond flour
- 1/2 oz (16 g) freeze dried raspberries
- 7 oz (198 g) powdered sugar
- 4 large (120 g) egg whites, at room temperature
- pinch of cream of tartar
- 3 1/2 oz (100 g) granulated sugar
- 1 tsp vanilla extract
- 2-3 drops pink gel food coloring
- 4 oz (114 g) full fat cream cheese, at cool room temperature
- 1/2 cup (112 g) unsalted butter, at room temperature
- 1/8 tsp salt
- 2 Tbsp (40 g) raspberry preserves
- 2 drops pink gel food coloring
- 10 oz (282 g) powdered sugar
Instruction
- Line two baking sheets with parchment paper. Use a macaron silicone baking mat as a guide to pipe the circles, or trace 1 1/2-inch circles on a third piece of parchment paper and use that as a template.
- For the macaron shells, combine super-fine almond flour, freeze dried raspberries, and powdered sugar in a food processor. Pulse 1 minute or until finely ground. Use a fine mesh sieve or sifter to sift mixture three times into a large bowl (do not skip this step). Discard any large particles that can’t be pushed through the sieve with a firm spatula. Set aside.
- Combine egg whites and cream of tartar in a large mixer bowl fitted with wire whip attachment. Whip whites on medium speed (4 on a KitchenAid), until egg whites begin to foam. Gradually add granulated sugar, 1 tablespoon at a time. When the sugar is incorporated and the mixture is thick and foamy, turn off the mixer. Add vanilla extract and pink gel food coloring.
- Increase speed to high (8 on a KitchenAid) and whip until meringue is stiff, firm, and glossy, 5 to 6 minutes. The meringue should clump in the center of the wire whip attachment; knock against mixer bowl to release.
- Sift almond mixture over the meringue in 3 additions. Use a rubber spatula to fold dry mixture into meringue. Once the almond mixture is completely incorporated, continue folding until batter is smooth and shiny, checking the texture after each fold. The batter is ready when it holds its shape when spooned onto itself and slowly flattens out after 15 to 20 seconds.
- Transfer batter to a pastry bag fitted with a 1/4-inch round tip. Holding piping bag vertically, pipe rounds. Tap baking sheets 10 times to release trapped air and prevent cracked shells.
- Let rest for 45 to 60 minutes at room temperature, or until a slight crust forms on the surface and macarons do not stick to your finger when lightly touched. Preheat oven to 300°F.
- Bake one sheet of macarons at a time in the center of the oven. Rotate halfway through, baking 18 to 20 minutes or until macarons are crisp and firm, and you can cleanly peel the parchment away from the macaron. Let macarons cool on baking sheets for 30 minutes, then transfer to a wire rack to cool completely (macarons should release from parchment easily – gently loosen with a thin metal spatula if needed).
- For the frosting, beat cream cheese, butter, and salt in a large mixer bowl on medium speed until combined. Mix in raspberry preserves and pink gel food coloring. Gradually mix in powdered sugar on low speed until incorporated, scraping down bowl as needed. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
- Transfer frosting to a piping bag fitted with a large star tip and pipe a ring of frosting around the outer edge of half the shells. Chill for 10 minutes, then pipe raspberry preserves in the center of the frosting. Gently sandwich macarons together.
- Store macarons in an airtight container in the refrigerator up to three days.
