Macarons with Raspberry Buttercream

Name: Macarons with Raspberry Buttercream
Cuisine: French
Ingredients: 150 grams blanched, finely ground, almond flour; 150 grams, confectioners' sugar; ⅛ teaspoon, table salt; 113 grams, egg whites (measure from lightly beaten whites of 4 large eggs), divided; ⅛ teaspoon, cream of tartar; 150 grams, granulated sugar; 60 grams, water; 3–7 drops gel, food coloring; 10 tablespoons, unsalted butter, softened; 1¼ cups (5 ounces), confectioners' sugar; Pinch , table salt; 1 tablespoon, heavy cream; ½ teaspoon, vanilla extract; ⅓ cup freeze-dried, raspberries

Desserts or Baked Goods
French
Fruit
Make Ahead
Cookies

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2024

These Parisian treats romance with glorious color, form, and flavor—but they're famously finicky. Here's the path to success.

SERVES Makes 30 cookies

TIME 1½ hours, plus 24 hours chilling

Why This Recipe Works

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