Here is a true, yet humbling, statement: sometimes, my macarons BOMB. As in, gooey cookies that are hollow, footless, and all around not actually macarons.
This raspberry and lemon version, however, is not one of those recipes.
I get the fear that surrounds macarons. They can turn out fabulous, or absolutely fail. But every time I have a failure, I can typically tell you exactly where I went wrong. Like last weekend, when I very uncarefully threw some powdered sugar and almond flour into meringue and ended up with hollow, pillowy cookies. Or the very first time I made them, and used a piping bag that had previously been used for cream cheese (grease of any kind is their nemesis). I had weird, nasty looking pancakes instead of fluffy cookies.
But I am here to tell you, you CAN win at macarons, and therefore win friends and at life. My child actually loves me more when they bomb because that means more for him, so let's call it a matter of perspective, and say that if you have beaten egg whites with sugar, folded in the appropriate additions, and filled and sandwiched the results, you have done something fabulous. Maybe not something you would find in the window of a French patisserie, but you're getting there! And as with any good thing in life, practice will make you better.
Personally, I think adding raspberry to anything is a good idea, and it always goes so nicely with lemon. And the tartness works so well with the sweet macaron shells. And you should really make them the day before you need them, because then the shell have a chance to meld a little with the filling, making them just a little bit better.
- 4 large egg whites
- 1 2/3 cup almond flour
- 1 1/2 powdered sugar
- pinch of salt
- 1/2 cup granulated white sugar
- 3-4 drops pink gel food coloring, or until you have achieved the desired color of pink
- Nonpareil sprinkles (optional)
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 tsp. raspberry extract
- 1 Tbsp. lemon juice
- 3-4 drops yellow gel food coloring (optional)