Raspberry Macarons with Lemon Buttercream

These raspberry macarons are perfect all on their own, or you can use them to garnish a cake (I do that all the time!). Once you have the cookies assembled, I recommend placing them into an airtight container and set them into the refrigerator to �mature� for 1 to 3 days. This will allow the macaron shell to soften, creating an unforgettable cookie! When you�re ready to enjoy them, simply take them out of the refrigerator about an hour before serving them, to allow the filling to thaw.

I won�t lie � I took me three attempts at this recipe before getting it right! I was so frustrated by round 3, I almost gave up on making them again! But I�m so glad I pushed myself to try again and again. Now, I absolutely LOVE making macarons! They�re one of my favorite desserts to make and I experiment with different flavors all the time. In my video tutorial, I�m breaking down the recipe to show you to make these elegant cookies!

Raspberry Macarons with Lemon Buttercream

INGREDIENTS

• 110 grams almond flour
• 200 grams confectioner's sugar
• 10 grams freeze-dried fruit powder, plus more for decorating
• 100 grams aged egg whites, or at room temperature
• 50 grams white granulated sugar
• food coloring paste
• For Buttercream:
• Lemon zest from 1 lemon
• 3 tablespoons lemon juice
• 3/4 cup butter, softened at room temperature
• Confectioner's sugar, about 2 cups

INSTRUCTIONS

Full Recipes>>Raspberry Macarons with Lemon Buttercream

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