French Macaroons with Raspberry-Rose Buttercream

French Macaroons with Raspberry-Rose Buttercream
Photo by Dan Forbes


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

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


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