A classic macaron recipe made with raspberries and a condensed milk filling. Delicious French macaron recipe made with a simple macaron shell and raspberries.
Preheat oven to 300F. Line 2 jelly roll sheets with parchment paper or silpat. Prepare a piping bag with a ¼ inch round tip.
Separate egg whites from egg yolks, being careful not to contaminate the whites with the yolks. Measure out 100 grams of egg whites (about 3 eggs), cover with plastic and let sit at room temperature overnight. OR – microwave for 20 seconds, in 5 second intervals, mixing after each stop.
In a bowl of a food processor, combine 200 grams powdered sugar and 100 grams almond flour. Pulse to combine, about 20 seconds. Then pulverize for about 2-3 minutes.
Start whipping the egg whites with a pinch of salt. Once foamy, slowly add the granulated sugar and whip until stiff peaks form.
Let the macarons cool. Carefully peel off the cookies by just lifting them up, or using a thin knife to slide right under each cookie to release it.
Whip 4 oz room temperature butter, 1 tsp vanilla extract & the food coloring until fluffy (scrape the bottom of the bowl throughout the process), about 2-3 minutes.
Slowly pour 7 oz condensed milk, with the mixer still running and stop, as soon as the condensed milk is incorporated.
You can leave the buttercream uncolored (well as macarons, for this matter), but I think they look better this way.