Raspberry Macarons Recipe

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a food processor, blend almond flour and powdered sugar until fine.

In a large mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.

Gently fold in the almond flour mixture, raspberry extract, and a few drops of food coloring until well combined.

Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds of batter 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 20-30 minutes to develop a crust.

Bake the macarons for 15 minutes, until they are set and slightly crisp. Let them cool completely on the baking sheet.

In a small bowl, mix raspberry jam and softened butter until smooth and creamy.

Match macarons of similar size and spread a generous amount of raspberry filling on one side of each pair. Sandwich the macarons together.

Dust the tops of the macarons lightly with powdered sugar.

Serve and enjoy!