Raspberry Macarons with Lemon Buttercream

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I have not made French Macarons for a while so today I made these Raspberry Macarons with Lemon Buttercream. They turned out great, crunchy on top and chewy inside. I loved these macarons so much I decorated the top of my Raspberry Lemon cake with them.It turned out beautiful!

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INGREDIENTS

110    grams almond flour
200    grams confectioner’s sugar
10      grams freeze-dried raspberry powder, plus more for decorating
100   grams egg whites, at room temperature
50     grams sugar
Red food coloring paste

Lemon Buttercream
Lemon zest from 1 lemon
3      tablespoons lemon juice
3/4 cup butter, softened 
4     cups confectioner’s sugar
1     teaspoon rum or cognac

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 300 degrees.

2. Pulse confectioners’ sugar and almond flour together in a food processor until combined, about 2 minutes. Sift mixture 2 times.

3. Using a stand mixer fitted with a whisk, beat egg whites on medium speed until foamy, about 1 minute. Add cream of tartar, increase speed to medium-high speed and beat until soft peaks form, about 1 minute. Stop the mixer and add sugar all at once. Whisk on high speed until stiff peaks form, about 6 minutes. Then add color, continue beating for 1 more minute. Sift flour mixture over whites, and fold until mixture is smooth, shiny and flows like a lava.

4. Spoon the mixture into a pastry bag fitted with a medium round tip (I used wilton # 12).

5. Pipe small rounds with the bag perpendicular to the baking sheet. You’ll need to develop a rhythm that works for you so that your macs are similar in size. I like to count 1, 2, 3 then release pipe. Tap the bottom of the pan a few times on the work surface to flatten the tops and release trapped air.  

6. Let stand at room temperature until the tops are no longer sticky to the touch, about 30 minutes to one hour (depends on humidity in your house).

7. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes.

8. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.

9. FOR LEMON BUTTERCREAM; Using a stand mixer fitted with a paddle, beat the butter until fluffy, about 3 minutes. Add lemon zest, lemon juice, rum and confectioners’ sugar, beat until smooth, about 3 minutes.

10. Spoon the filling into a pastry bag fitted with a medium round tip (I used wilton # 12).

11. Pipe small amount in the center of macarons and sandwich 2 same-size macarons together. Serve immediately, or keep in airtight container in the refrigerator. (Stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.)

Recipe from Tatyanas Everyday Food

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