Ingredients:

For the Macaron Shells:

200g almond flour

200g powdered sugar

100g egg whites (about 3 large eggs), aged*

1/4 teaspoon cream of tartar

200g granulated sugar

50g water

Gel food coloring (optional)

For the Raspberry Filling:

1 cup fresh raspberries

2 tablespoons granulated sugar

1 teaspoon lemon juice

1 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions:

1. Prepare Almond Flour Mixture:

In a food processor, pulse almond flour and powdered sugar until finely ground. Sift the mixture to remove any larger particles.

2. Make the Meringue:

In a clean, dry mixing bowl, whip the egg whites until foamy. Add cream of tartar and continue whipping.

Gradually add granulated sugar while whipping until stiff, glossy peaks form. If desired, add gel food coloring at this stage.

3. Macaronage:

Gently fold the almond flour mixture into the whipped egg whites until just combined. Be careful not to overmix.

Transfer the batter to a piping bag fitted with a round tip.

4. Pipe and Rest:

Pipe small rounds (about 1.5 inches in diameter) onto parchment-lined baking sheets. Tap the baking sheets on the counter to remove air bubbles.

Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms. They should not stick to your finger when lightly touched.

5. Bake:

Preheat the oven to 300°F (150°C).

Bake the macarons for 12-15 minutes or until they have risen and have firm feet. Rotate the trays halfway through baking.

6. Make Raspberry Filling:

In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until the raspberries break down and the mixture thickens. Strain to remove seeds and let it cool.

In a separate bowl, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and the cooled raspberry puree. Beat until smooth.

7. Assemble the Macarons:

Pair macarons of similar size and sandwich them with a generous amount of raspberry filling.

8. Age the Macarons:

Place the filled macarons in an airtight container in the refrigerator for 24 hours to "age." This allows the flavors to meld, and the texture to improve.

9. Serve:

Bring the macarons to room temperature before serving. They are best enjoyed within a few days.

Optional Tips:

Use a kitchen scale for precise measurements.

Aged egg whites (left at room temperature for 24-48 hours) can result in better macaron texture.

These raspberry macarons are delicate, with a crisp outer shell and a chewy interior, complemented by the vibrant and fruity raspberry filling. Enjoy the indulgence of these exquisite treats!