Pink Raspberry Macaron Recipe
Yield: 50 macarons
For the Macaron Shells
7 ounces almond flour
7 ounces confectioners sugar
2 tablespoons egg-white powder
3 egg whites
1/2 teaspoon salt
7 ounces granulated sugar
1/2 cup water
2-3 drops food coloring
3-4 drops raspberry extract
Sift almond flour, confectioners sugar and egg-white powder into a large metal bowl and set aside.
Place egg whites and salt in the bowl of a stand mixer. In the meantime, place granulated sugar and half of the water in a saucepan over medium heat.
Once the sugar reaches 240° F on a candy thermometer, remove syrup from heat and pour down the side of mixer bowl as the egg whites are whipping. Tip: Do not pour syrup directly on the egg whites, or they will scramble.
Turn mixer on high and whisk until whites become soft white meringues.
Pour remaining water, food coloring and raspberry extract into mixture of dry ingredients, and stir until it becomes a thick paste.
Gently fold egg whites into almond flour mixture until incorporated and until no white streaks remain. Spoon batter into a piping bag fitted with a medium-sized round tip.
Pipe 1/2-inch dollops onto a parchment-lined sheet pan, and let shells sit at room temperature for 20 minutes.
Preheat oven to 275° F.
Once shells have formed a skin, place in oven and bake for 20 minutes. Cool completely before filling with buttercream.
For the Vanilla Swiss Meringue Buttercream
1/2 cup sugar
2 egg whites
12 tablespoons butter, softened
1/2 teaspoon vanilla
Whisk egg whites and sugar together gently in a double boiler over medium heat. Continue to stir until sugar granules are completely melted.
Transfer mixture to an electric mixer and whip until it doubles in size and makes stiff white peaks.
Continue to beat eggs while adding one tablespoon of butter at a time. (Note: The mixture will begin to look curdled, but keep whipping.) Once it's incorporated, add vanilla. Use immediately.