Macarons with Raspberry Buttercream | America's Test Kitchen

Name: Macarons with Raspberry Buttercream | America's Test Kitchen
Ingredients: 150 grams blanched, finely ground almond flour; 150 grams confectioners' sugar; ⅛ teaspoon table salt; 113 grams egg whites (measure from lightly beaten whites of 4 large eggs), divided; ⅛ teaspoon cream of tartar; 150 grams granulated sugar; 60 grams water; 3–7 drops gel food coloring; 10 tablespoons unsalted butter, softened; 1¼ cups (5 ounces) confectioners' sugar; Pinch table salt; 1 tablespoon heavy cream; ½ teaspoon vanilla extract; ⅓ cup freeze-dried raspberries

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These Parisian treats romance with glorious color, form, and flavor—but they're famously finicky. Here's the path to success.

Keywords

Desserts or Baked Goods
French
Cookies
Make Ahead
Fruit

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Ingredients

150 grams blanched, finely ground almond flour
150 grams confectioners' sugar
⅛ teaspoon table salt
113 grams egg whites (measure from lightly beaten whites of 4 large eggs), divided
⅛ teaspoon cream of tartar
150 grams granulated sugar
60 grams water
3–7 drops gel food coloring
10 tablespoons unsalted butter, softened
1¼ cups (5 ounces) confectioners' sugar
Pinch table salt
1 tablespoon heavy cream
½ teaspoon vanilla extract
⅓ cup freeze-dried raspberries