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Raspberry Macarons
Ingredients
  • subheading: For the raspberry buttercream filling:
  • 4 tablespoons unsalted butter, softened
  • ¾ cup ( 80 g) powdered sugar
  • 1 ½ tablespoons freeze-dried raspberry powder
  • 1 tablespoon 2% milk
  • subheading: For the raspberry macaron shells:
  • 1 ¼ cups ( 100 g) blanched almond meal
  • ¾ cup ( 80 g) powdered sugar
  • Distilled white vinegar for cleaning the bowl
  • 2 or 3 ( 80 g) egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ⅓ cup ( 80 g) sugar
  • 1 drop Super Red gel food coloring
  • ¼ cup raspberry jam, for filling the macarons
  • subheading: Special Equipment:
  • Pastry bags
  • Small round pastry tip
Steps
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