Description
Sweet, fruity, and irresistibly delicate, these Raspberry Peach Macarons look straight out of a Paris bakery. One bite gives you crisp shells, chewy centers, and creamy summer flavor.
Ingredients
Scale
- 1 cup almond flour
- 1¾ cups powdered sugar
- 3 large egg whites
- ¼ cup granulated sugar
- Pink gel food coloring
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
- ½ cup diced ripe peaches
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- ½ cup unsalted butter
- 1½ cups powdered sugar
- 1 tablespoon peach preserves
Instructions
- Line baking sheets with parchment paper and sift almond flour with powdered sugar.
- Beat egg whites until foamy, then gradually add sugar and whip to stiff peaks.
- Add vanilla and food coloring.
- Fold dry ingredients gently into the meringue until the batter flows slowly.
- Pipe small circles onto baking sheets and tap trays to remove air bubbles.
- Let the shells rest for 30 to 45 minutes.
- Bake at 300°F for 14 to 16 minutes and cool completely.
- Cook raspberries, peaches, sugar, and lemon juice until slightly thickened, then cool.
- Beat butter with powdered sugar and mix in peach preserves and fruit mixture.
- Pipe filling onto shells and sandwich together.
- Refrigerate overnight before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cooking
- Cuisine: American