French Macaroons with Raspberry-Rose Buttercream

Ingredients

• 2 cups powdered sugar
• 1 cup almond flour
• ½ cup egg whites
• 22 tablespoons sugar
• 6 ½ teaspoons sugar
• 4 cups frozen raspberries
• ¼ cup egg whites
• + 6 more ingredients
• • 10 tablespoons unsalted butter
  • ¼ teaspoon rose water
  • Pastry bag
  • Candy thermometer
  • ¼-inch-diameter plain pastry tip
  • Heavy-duty stand mixer

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. Add egg white mixture to almond mixture; fold to incorporate. Workin...

View full recipe at Epicurious