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Raspberry macarons

Matched almond shells with a sharp raspberry centre.

20 servings50 ways to begin219 steps at the far end

Preparation level2 / 50

Quick assembly

4 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHRaspberry macaronsAI generated

0 / 4 done

1–4

Added at this stage

Makes 20 item

350 g macaron shells250 g raspberry filling150 g buttercream

Using: kitchen and oven

1.
Pair fully cooled macaron shells by size and lay half of them flat-side up.
2.
Pipe a ring of buttercream around each upturned shell and put a small spoonful of raspberry filling in the centre.
3.
Set the matching shell on top and twist gently to spread the filling to the edge without cracking it.
4.
Refrigerate in a covered container for 12–24 hours so the filling softens the inner shell. Bring towards room temperature before serving.

And finally, raspberry macarons.