French Macaroons with Raspberry-Rose Buttercream

Name: French Macaroons with Raspberry-Rose Buttercream
Prep time: 15 h 30 min
Cook time: 15 h 30 min
Total time: 15 h 30 min
Yield: 36
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters (lightly packed) sifted almond flour, or 3/4 cup sifted almond flour and 1/4 cup sifted hazelnut flour (sifted, then measured; any coarse particles reserved for another use); 59 milliliters egg whites (from about 2 large eggs), room temperature; 473 milliliters powdered sugar; 946 milliliters frozen raspberries (about 15 ounces; do not thaw); 0 teaspoons (generous) rose water; 237 milliliters sugar, divided; 2 Tbsps sugar; 10 Tbsps (1 1/4 sticks) unsalted butter, cut into 1-inch pieces, room temperature

You can never have too many dessert recipes, so give French Macaroons with Raspberry-Rose Buttercream From preparation to the plate, this recipe takes about 15 hours and 30 minutes. This recipe is typical of Mediterranean cuisine. Head to the store and pick up rose water, egg whites, powdered sugar, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

Ingredients you will need

Line 2 large baking sheets with parchment. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl. Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form.

Ingredients you will need

Hazelnut Flour

Powdered Sugar

Almond Flour

Egg Whites

Sugar

Salt

Equipment you will use

Hand Mixer

Baking Sheet

Bowl

Add egg white mixture to almond mixture; fold to incorporate. Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag). Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly).

Ingredients you will need

Egg Whites

Almonds

Spread

Equipment you will use

Baking Sheet

Pastry Bag

Let rest on sheets at room temperature 20 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F.

Equipment you will use

Oven

Bake cookies 5 minutes. Reduce oven temperature to 325°F. Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes. Cool cookies on sheets on rack. Carefully peel cookies from parchment. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

Ingredients you will need

Equipment you will use

Oven

Filling

Bring raspberries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves. Cook until berries are soft, juices thicken, and mixture measures about 1 1/2 cups, stirring frequently, 7 to 9 minutes. Measure 1/2 cup mixture; strain into small bowl. Cool strained jam and jam with seeds separately. DO AHEAD: Can be made 1 week ahead. Cover jams separately and chill.

Ingredients you will need

Raspberries

Berries

Seeds

Sugar

Jam

Equipment you will use

Sauce Pan

Bowl

Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy- duty stand mixer. Set bowl over large saucepan of simmering water.

Ingredients you will need

Egg Whites

Sugar

Water

Salt

Equipment you will use

Stand Mixer

Sauce Pan

Bowl

Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes. Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes. With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next. Beat in rose water.

Ingredients you will need

Rose Water

Egg Whites

Butter

Candy

Equipment you will use

Candy Thermometer

Blender

Whisk

Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition. (If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

Ingredients you will need

Jam

Equipment you will use

Whisk

Bowl

Line rimmed baking sheet with parchment. Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons. Spoon buttercream into pastry bag fitted with 1/4-inch plain tip. Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral. Gently press macaroons, jam- filled side down, onto buttercream-coated macaroons.

Ingredients you will need

Spread

Seeds

Jam

Equipment you will use

Baking Sheet

Pastry Bag

Place on sheet. Cover; chill overnight. DO AHEAD: Can be made 2 to 3 days ahead. Store in airtight container in refrigerator.

Let stand at room temperature 30 minutes before serving.

Ingredient Info

Almond flour (sometimes labeled "ground almonds") and hazelnut flour can be found at specialty foods stores and natural foods stores. Look for rose water at supermarkets, specialty foods stores, and Middle Eastern markets.

Ingredients you will need

Almond Flour

Hazelnut Flour

Rose Water