Ingredients
Scale
- 1 cup Almond Flour
- 2 cups Powdered Sugar
- 4 large Egg Whites (room temperature)
- ¼ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Raspberries (pureed)
- ½ cup Unsalted Butter (softened)
- 2 cups Powdered Sugar (for filling)
- 1 teaspoon Lemon Juice
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together almond flour and powdered sugar in one bowl; set aside.
- In another bowl, whip egg whites until foamy; gradually add granulated sugar and beat until stiff peaks form.
- Gently fold in dry ingredients until just combined.
- Pipe small circles on prepared baking sheets; let sit for 30 minutes to form a skin.
- Bake for 15–20 minutes, rotating halfway through.
- For the filling, beat softened butter until creamy; mix in powdered sugar and lemon juice, then fold in raspberry puree.
- Match macaron shells by size, pipe filling onto one shell, and sandwich with another.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (20g)
- Calories: 90
- Sugar: 9g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg