Description
Delight in these elegant Peach Raspberry Macarons, featuring crisp almond meringue shells filled with a luscious peach buttercream and tangy raspberry jam. Perfect for special occasions or an indulgent treat, this recipe guides you through creating beautiful, colorful macarons with a fruity twist that bursts with fresh flavor in every bite.
Ingredients
Scale
Macaron Shells
- 75g almond flour
- 120g powdered sugar
- 60g egg whites
- 50g granulated sugar
- 1/8 tsp cream of tartar
- Gel food coloring (optional)
Raspberry Jam
- 150g raspberries
- 1 tbsp lemon juice
- 50g sugar
Peach Buttercream Filling
- 1 medium peach
- 100g unsalted butter, softened
- 150g powdered sugar
Instructions
- Make the Raspberry Jam: In a small saucepan, combine the raspberries, lemon juice, and sugar. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes. Strain the jam through a fine sieve to remove seeds, then let it cool completely.
- Prepare Dry Ingredients: Sift almond flour and powdered sugar together to ensure there are no lumps and to achieve a fine texture essential for smooth macaron shells.
- Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sugar and continue to whip until stiff, glossy peaks form.
- Combine Ingredients: Gently fold the sifted dry ingredients into the meringue using a spatula. Mix carefully to achieve a batter that flows like lava and can drop slowly from the spatula. Add gel food coloring if desired and incorporate evenly.
- Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto parchment-lined baking sheets, spacing them evenly. Tap the baking sheet against the counter to release any air bubbles. Let them rest at room temperature for 30 to 60 minutes until a dry skin forms on the surface.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15 to 18 minutes, rotating the tray halfway through if necessary. Remove from oven and let them cool completely before peeling off the parchment paper.
- Make Peach Buttercream: Puree the peeled and pitted peach, then strain to remove any fibrous bits. Beat the softened butter until light and fluffy, then gradually add the powdered sugar and peach puree. Continue to mix until smooth and pipeable.
- Assemble Macarons: Match macaron shells into pairs of similar size. Pipe a ring of peach buttercream around the edge of one shell, fill the center of the ring with a small dollop of raspberry jam, then sandwich with the matching shell on top.
- Chill: Place the assembled macarons in the refrigerator and chill for at least 24 hours. This resting period allows the flavors to meld and the texture to soften inside for the perfect bite.
Notes
- Ensure bowl and utensils are completely grease-free to achieve the best meringue consistency.
- Resting macarons to form a skin before baking is crucial to getting smooth shells with feet.
- Use fresh, ripe peaches for the buttercream to maximize flavor and natural sweetness.
- Macarons are delicate; handle with care during assembly and storage.
- Store macarons in an airtight container in the fridge and consume within 3-4 days for optimal freshness.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 150
- Sugar: 18g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: peach macarons, raspberry jam, almond macarons, French pastry, buttercream filling, fruit macarons
