Description
A delicate and indulgent Raspberry Macaron Stack perfect for special celebrations, featuring crisp almond meringue shells filled with a luscious raspberry buttercream. This elegant dessert combines the classic French macaron technique with a vibrant fruity filling, making it a stunning centerpiece for any festive occasion.
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
- 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: Preheat your oven to 300°F (150°C) to prepare for baking the macaron shells.
- Prepare Dry Ingredients: Sift together the almond flour and powdered sugar into a bowl to ensure a smooth, lump-free texture.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites using a mixer until frothy. Gradually add the granulated sugar while beating until stiff peaks form, creating the meringue base.
- Add Flavor and Color: Gently fold in the vanilla extract and, if desired, a few drops of gel-based food coloring to tint the batter without deflating it.
- Combine Mixtures: Carefully fold in the almond flour and powdered sugar mixture into the meringue until just combined, preserving the airy texture of the batter.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and facilitate easy removal of the macarons.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip and pipe 1.5-inch rounds onto the prepared sheets, leaving space between each shell for expansion.
- Rest Shells: Allow the piped shells to rest at room temperature for 30-60 minutes until their tops are dry to the touch, creating the trademark macaron skin.
- Bake Shells: Bake in the preheated oven for 15-20 minutes until the shells are firm and lightly puffed. Then, cool them completely on the baking sheets.
- Make Buttercream: While shells cool, beat the softened unsalted butter until creamy and light.
- Add Sugar Gradually: Slowly incorporate the powdered sugar into the butter to prevent sugar dust, mixing on low speed until combined.
- Add Raspberry Puree: Fold in the fresh raspberry puree, vanilla extract, and a pinch of salt, continuing to beat until the buttercream is fluffy and well mixed.
- Pair and Fill: Match macaron shells in pairs by size. Pipe a generous dollop of raspberry buttercream onto the flat side of one shell in each pair.
- Assemble Macarons: Gently sandwich another shell on top by pressing lightly until the filling reaches the edges. Add extra buttercream if a taller stack is desired.
- Chill Assembled Macarons: Refrigerate the assembled macaron stacks for 30 minutes before serving to achieve the best texture.
- Serve: Arrange the finished Raspberry Macaron Stack on a decorative platter for an elegant presentation at your celebration.
Notes
- Use gel-based food coloring to avoid altering the batter’s consistency.
- Ensure egg whites are at room temperature and free of yolk for optimal meringue volume.
- Resting the macaron shells before baking helps form the characteristic smooth top and feet.
- Fresh raspberries are recommended for the filling, but frozen thawed raspberries can be used if fresh aren’t available.
- For a vegan version, substitute unsalted butter with dairy-free margarine and use aquafaba instead of egg whites.
- Pair macaron shells carefully by size to create even, uniform sandwiches.
- Store assembled macarons in an airtight container in the refrigerator and consume within 2-3 days for best quality.
