Raspberry Macarons

Delicate and sweet raspberry macarons filled with a creamy raspberry filling.

Ingredients - Serves 12

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a medium bowl, sift together the almond flour and powdered sugar. Set aside.
In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
Add the raspberry extract and pink food coloring to the egg white mixture. Gently fold in the almond flour mixture until well combined.
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, spacing them about 1 inch apart.
Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
Bake the macarons for 12-15 minutes, or until they are set and easily lift off the parchment paper. Let them cool completely on the baking sheet.
In a small bowl, mix together the raspberry jam, softened butter, and powdered sugar until smooth and creamy.
Pair up the cooled macaron shells of similar size. Spread a small amount of the raspberry filling on the flat side of one shell and sandwich it with another shell.
Repeat with the remaining macaron shells and filling.
Store the raspberry macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld together and the macarons to soften.