Raspberry Macarons With Lemon Buttercream

2020-04-30 16:27:58


  • 110 grams almond flour
  • 200 grams confectioner s sugar
  • 10 grams freeze-dried fruit powder plus more for decorating
  • 100 grams aged egg whites or at room temperature
  • 50 grams white granulated sugar
  • food coloring paste
  • For Buttercream:
  • Lemon zest from 1 lemon
  • 3 tablespoons lemon juice
  • 3/4 cup butter softened at room temperature
  • Confectioner s sugar about 2 cups


  1. I ve read multiple recipes that ask for aged egg whites some for up to 3 days. I ve tried the recipe with fresh egg whites brought up to room temperature and aged ones and didn t see a big difference. I think the most important part is that they are not cold and straight out of the refrigerator!
  2. I ve premeasured all my ingredients using a digital kitchen scale. Place a bowl onto your scales tare the weight which will set the scale to zero and sift the flour into the bowl. Discard any large pieces that didn t pass through.
  3. For the berry flavor in this recipe I m using freeze-dried fruit which I found at Trader Jo s. Simply place the berries into a food processor pulse for a few seconds and sift through fine mesh strainer.

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