Directions

The Night Before Cooking

1. Please remove the butter from your refrigerator and leave out to temper.

5 Minutes Before Cooking

1. Please preheat your oven to 325F.

While Cooking: To Make the Shells

1. In a medium mixing bowl, sift together 2 cups of powdered sugar and almond meal.

2. In a large mixing bowl or the bowl of a stand mixer, begin beating the egg whites until they start to get foamy.
3. Once a foam starts to form, begin sprinkling in the granulated sugar and cream of tartar little by little.
4. Continue whipping until stiff peaks are formed.
5. Add in a few drops of food coloring and mix till well combined.
6. Fold ⅓ of the almond mixture into the meringue.
7. Continue adding the almond mixture, ⅓ at a time, until it’s completely incorporated. Continue mixing until the mixture falls in ribbons and fades back into itself after 10 seconds.
8. Transfer the mixture to a piping bag fitted with a round tip.
9. Pipe onto a parchment-lined sheet tray in even rounds. Use the provided stencil for guidance.
10. Bake until the tops are set and jiggle just slightly when moved, 8-12 minutes.
11. Remove from the oven and set aside to cool.

While Cooking: To Make the Raspberry Buttercream Frosting

1. In a large mixing bowl, beat the softened butter for 2 minutes until it lightens slightly and becomes very soft.

2. Add in the 5 cups of powdered sugar and mix on a low speed until mostly combined, then beat on medium speed until well combined and fluffy (~2 minutes).
3. Using a rolling pin, crush the freeze dried raspberries in a bag.
4. Beat in the vanilla extract and crushed freeze-dried raspberries.
5. In a separate bowl, mix a few tablespoons of powdered sugar into the raspberry puree.

To Assemble

1. Remove the macarons from the paper and match them for even filling.

2. Pipe buttercream into the center of half of the cookies.
3. Stack the second cookie on top.
4. Draw a little sweetened puree into each pipette.
5. Insert the pipette into the macaron.
6. Squeeze the pipette before serving!