Description
This Indulgent Raspberry Macaron Stack recipe offers a delicate and elegant treat perfect for special celebrations. Featuring crisp almond meringue shells filled with a luscious raspberry buttercream, these colorful, bite-sized confections combine classic French technique with vibrant berry flavor, ideal for impressing guests or marking memorable occasions.
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 (from the macaron ingredients or additional as needed)
- 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 in a bowl to ensure a smooth, lump-free texture, which is essential for light, uniform macaron shells.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites using a mixer until frothy. Gradually add the granulated sugar while continuing to beat, until stiff, glossy peaks form. This meringue base is crucial to your macarons’ rise and texture.
- Add Flavor and Color: Gently fold in the vanilla extract and, if desired, a few drops of gel-based food coloring. Mix carefully to retain the meringue’s volume and brightness of color.
- Fold Dry Mixture: Carefully incorporate the almond flour and powdered sugar mixture into the meringue. Fold gently until just combined; be cautious not to deflate the batter, which could result in flat macarons.
- Prepare Baking Sheets and Pipe: Line two baking sheets with parchment paper. Transfer the batter into a piping bag fitted with a round tip, then pipe 1.5-inch rounds spaced evenly on the sheets.
- Rest Macaron Shells: Allow the piped shells to rest at room temperature for 30-60 minutes until their tops feel dry to the touch. This step helps create the iconic macaron “feet” during baking.
- Bake Macarons: Place the trays in the preheated oven and bake the shells for 15-20 minutes until they are firm, slightly puffed, and can be easily lifted from the parchment. Remove and cool completely on the sheets.
- Prepare Raspberry Buttercream Filling: While the shells cool, beat the softened unsalted butter until creamy and light. Gradually add powdered sugar, mixing on low speed to minimize sugar dust. Blend in raspberry puree, vanilla extract, and a pinch of salt, then beat until the buttercream is fluffy and well combined.
- Assemble Macaron Sandwiches: Pair up macaron shells based on similar size. Pipe a generous dollop of raspberry buttercream onto the flat side of one shell. Gently press the matching shell on top, spreading the filling evenly to the edges. Add extra buttercream if you desire a taller stack.
- Chill Macaron Stack: Refrigerate the assembled Raspberry Macaron Stack for 30 minutes before serving. This chilling step helps set the filling and enhances the texture and flavor integration.
- Serve with Style: Arrange the macarons on a decorative platter or serving dish to present an enticing, colorful dessert perfect for celebrations and special occasions.
Notes
- Use gel-based food coloring to prevent thinning the batter.
- Ensure egg whites are free from yolk to achieve proper meringue structure.
- Allow piped macaron shells to rest and develop a dry surface before baking to avoid cracking and ensure feet formation.
- Fresh raspberries provide the best flavor for the buttercream but thawed frozen berries can be used if fresh are unavailable.
- Store assembled macarons refrigerated and consume within 2-3 days for optimal freshness.
- For a vegan version, use dairy-free margarine and substitute egg whites with aquafaba (chickpea brine).
