French Macaroons with Raspberry-Rose Buttercream
- 2 cups powdered sugar
- 1 cup (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)
- 1/2 cup (scant) egg whites (from about 3 large eggs)
- 2 tablespoons plus 1/2 teaspoon sugar
- 4 cups frozen raspberries (about 15 ounces; do not thaw)
- 1 cup plus 6 tablespoons sugar, divided
- 1/4 cup egg whites (from about 2 large eggs), room temperature
- 10 tablespoons (11/4 sticks) unsalted butter, cut into 1-inch pieces, room temperature
- 1/4 teaspoon (generous) rose water
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 4 cups frozen raspberries, frozen (15 ounces)
- Cooking & Baking
- Almond flour, lightly packed (1 cup)
Powdered sugar (2 cups)- Sugar (24 1/4 tablespoons)
- Drinks
- Rose water, generous (1/4 teaspoon)
- Dairy
- Butter, unsalted (10 tablespoons)
- Refrigerated
- Egg whites, scant (1/2 cup)
- Egg whites (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published January 1, 2011 (2 years ago).
33 people saved this recipe.
