Pucker up, its Valentines day and these Raspberry Macarons are both tart and sweet!
Macarons are a classic French pastry, they are made from almond flour, confectioner sugar, and egg whites.
They are such a treat but usually difficult to make.
However, this recipe is foolproof!
I've made this recipe several times, and each one comes out perfect!
One of the things that I love most about Macarons is how versatile they are.
Because today is Valentines Day, I made a Pink macaron with a delicious cream cheese raspberry filing!
3/4 cup almond flour
1 cup confectioners’ sugar
2 large egg whites, at room temperature
1/4 cup granulated sugar
Red food coloring
1 stick butter, softened
8 oz cream cheese, softened
3 1/2 to 4 cups powdered sugar
½ fresh raspberries
Line 2 baking sheets with parchment paper. Preheat oven to 325 F.
Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.
Add red food coloring and beat on high for another 30 seconds.
Gently fold in dry ingredients and repeat until the batter falls into ribbons when spatula is lifted.
Transfer the batter to a pastry bag with a 1/2 inch round tip.
Pipe batter into 3/4-inch round circles, 1 inch apart.
Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin.
Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. Let cool for 5 minutes then transfer to wire rack and let cool completely.
Puree the 1/2 cup raspberries in a food process, or blender. If you don't want seeds in your frosting, press the puree through a strainer. ( I left the seeds in)
In an electric mixer, beat butter, cream cheese until all combined. Turning mixer on low, add in the powdered sugar and beat until smooth.
Add in the pureed raspberries and beat until all combined and smooth.
Transfer the filling into a piping bag with a stared tip.
Pipe a swirl on one half the macarons and sandwich them together.