Gather the shell ingredients - * Almond flour * Egg whites * Powdered sugar * Granulated sugar * Freeze-dried raspberries
– Place a small saucepan of water over medium-high heat. Combine the egg whites and sugar in a medium-sized heatproof bowl and set it over the simmering water. – Whisk the egg whites and sugar together until the sugar has fully dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 4-5 minutes, or until the egg whites form stiff peaks.
Use a fine mesh sieve to sift the powdered sugar and almond flour into the egg whites.
– Gently fold the dry ingredients into the egg whites. – When all of the dry ingredients have been fully mixed, smush the batter against the sides of the bowl and fold it back together. Repeat the smush-and-fold process until you can draw a figure 8 without the stream breaking.
– Transfer the meringue to a piping bag. – Pipe 1.5" macarons on to the tray. – Once you've finished piping, hold it 6-8" off the counter and drop it straight down to release any air bubbles 4-5 times. – Set the macarons aside to dry for 25-30 minutes to develop a skin. – Bake the dried macarons one tray at a time for 14 minutes. – Remove the macarons from the oven and immediately sprinkle them with the freeze-dried raspberry powder.
Gather the frosting ingredients - * Cream cheese * Powdered sugar * Raspberry jam
– Beat the cream cheese and raspberry jam together in a medium-sized bowl until they are incorporated and smooth. – Slowly add the powdered sugar and whisk until the mixture is smooth.
- Place the macarons in similar sized pairs and add a small dollop of filling to one of the macarons. – Place the second macaron on top and press them together gently.
– Place the macarons in an airtight container and transfer them to the fridge to age overnight. – Bring the macarons to room temperature and enjoy.