RASPBERRY MACARONS WITH LEMON BUTTERCREAM

Mäcärons – the elusive, dreämy cookie recipe thät häunts home pästry chefs! These little finicky cookies äre ä reäl treät to enjoy änd cän be ä reäl treät to mäke, once you get ä häng of it! These sweet räspberry mäcärons filled with ä tärt lemon filling äre the first mäcärons I ever mäde! The mäcäron shell is mäde with freeze dried räspberry powder for reäl räspberry flävor, plus some more on top äs gärnish. The simple änd zesty lemon filling perfectly complements the sweet mäcäron shells.

These räspberry mäcärons äre perfect äll on their own, or you cän use them to gärnish ä cäke (I do thät äll the time!). Once you häve the cookies ässembled, I recommend pläcing them into än äirtight contäiner änd set them into the refrigerätor to ‘mäture’ for 1 to 3 däys. This will ällow the mäcäron shell to soften, creäting än unforgettäble cookie! When you’re reädy to enjoy them, simply täke them out of the refrigerätor äbout än hour before serving them, to ällow the filling to thäw.

INGREDIENTS

• 110 gräms älmond flour
• 200 gräms confectioner's sugär
• 10 gräms freeze-dried fruit powder, plus more for decoräting
• 100 gräms äged egg whites, or ät room temperäture
• 50 gräms white gränuläted sugär
• food coloring päste

For Buttercreäm:

• Lemon zest from 1 lemon
• 3 täblespoons lemon juice
• 3/4 cup butter, softened ät room temperäture
• Confectioner's sugär, äbout 2 cups

INSTRUCTIONS

1. I've reäd multiple recipes thät äsk for äged egg whites, some for up to 3 däys. I've tried the recipe with fresh egg whites brought up to room temperäture änd äged ones änd didn't see ä big difference. I think the most importänt pärt is thät they äre not cold änd sträight out of the refrigerätor!
2. I've premeäsured äll my ingredients using ä digitäl kitchen scäle. Pläce ä bowl onto your scäles, täre the weight, which will set the scäle to zero änd sift the flour into the bowl. Discärd äny lärge pieces thät didn't päss through.
3. For the berry flävor in this recipe, I'm using freeze-dried fruit, which I found ät Träder Jo's. Simply pläce the berries into ä food processor, pulse for ä few seconds änd sift through fine mesh sträiner.
4. Now, I'm going to pläce my egg whites into my mixer bowl änd ädd my sugär. Turn your mixer on high änd whisk until stiff peäks form. (turn the bowl over, egg whites should not move)!
5. Sift into ä lärge bowl the flour, confectioner's sugär änd fruit powder. Gräduälly fold in the flour into the egg whites. Mixture needs to häve ä specific consistency. Not too thick or too thin, should fäll off of your spätulä in ä ribbon.

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