Raspberry Macaron Stack is a delightful dessert that features delicate almond meringue cookies filled with a luscious raspberry buttercream. This elegant treat is perfect for special occasions and will impress your guests with its beauty and flavor.

Ingredients

For the Macarons:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites (room temperature)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Food coloring (optional, for pink hue)

For the Raspberry Buttercream Filling:

• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1/4 cup fresh raspberries (pureed)
• 1 teaspoon vanilla extract
• Pinch of salt

Timing

Making Raspberry Macaron Stack takes about 30 minutes for preparation, 30 minutes for baking, plus 1-2 hours for cooling and assembling.

Instructions

Step 1: Prepare the Macaron Batter

1. Preheat Oven: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
2. Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to remove any lumps.
3. Whip Egg Whites: In a clean, dry mixing bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form. Add vanilla extract and food coloring (if using) and mix until combined.
4. Fold in Dry Ingredients: Gently fold the almond flour mixture into the whipped egg whites in three additions, being careful not to deflate the mixture. The batter should flow like lava and hold a ribbon when lifted.
5. Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets gently on the counter to release any air bubbles.

Step 2: Bake the Macarons

1. Rest: Let the piped macarons sit at room temperature for about 30-60 minutes, or until the tops are dry to the touch.
2. Bake: Bake in the preheated oven for 15-20 minutes, or until the macarons have risen and are firm. Allow them to cool completely on the baking sheets.

Step 3: Prepare the Raspberry Buttercream Filling

1. Beat Butter: In a mixing bowl, beat the softened butter until creamy and smooth.
2. Add Sugar and Raspberries: Gradually add the powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Beat until light and fluffy.

Step 4: Assemble the Macaron Stack

1. Pair Macarons: Match the cooled macaron shells in pairs based on size and shape.
2. Fill: Pipe a dollop of raspberry buttercream onto the flat side of one macaron shell in each pair. Sandwich with the other shell, pressing gently to spread the filling to the edges.
3. Stack: Create a stack by layering filled macarons, alternating with additional raspberry buttercream if desired.

Step 5: Serve

1. Chill (Optional): For best flavor and texture, refrigerate the assembled macarons for about 30 minutes before serving.
2. Enjoy: Serve the raspberry macaron stack on a decorative platter and enjoy this elegant treat!

Nutritional Information

Here’s a quick overview of the nutritional content of Raspberry Macaron Stack (per macaron, based on 12 servings):

Nutrient	Amount per Serving
Calories	100
Protein	1g
Fat	5g
Carbohydrates	12g
Fiber	0g
Sugar	9g

Tips for Customization

• Flavor Variations: Experiment with different fruit purees (such as mango or passion fruit) for the buttercream filling.
• Decorate: Dust the assembled macarons with edible glitter or powdered sugar for an elegant touch.
• Add Texture: Incorporate crushed freeze-dried raspberries into the buttercream for added flavor and texture.

Conclusion

Raspberry Macaron Stack is a stunning dessert that combines the delicate flavors of almond and raspberry in a beautiful presentation. Perfect for special occasions or as a sweet treat, these macarons are sure to impress. Enjoy this delightful recipe!