Raspberry Lemon Macaron

This raspberry-lemon macaron recipe is an explosion of bright, delicate flavors. First, we will focus on what is essential for a successful macaron: creating a fine, dry almond-sugar powder. Next, we'll achieve the perfect French meringue, into which the dry ingredients will be gently incorporated using the macaronage technique. Then comes the piping—transforming the almond mixture into small, uniform shells and baking them to perfection. Finally, they'll be sandwiched together with a sweet and tangy raspberry-lemon filling. Let's get started!

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Dry Ingredients

In a food processor, pulse the almond meal with sugar until it turns into a fine powder. Be careful not to overheat the mixture, called tant pour tant, which means a 1-to-1 ratio of nut to sugar. This can be made ahead of time for various preparations and stored in a dry place.

French Meringue

In a stand mixer fitted with the whisk attachment, beat room-temperature egg whites with cream of tartar and one-third of the sugar on medium speed. Let it run until the mixture reaches the foamy stage, keeping it there for as long as needed. Increase the speed to high and beat until stiff peaks form, gradually adding the remaining sugar, and food coloring if desired.
Transfer the meringue to a large pastry bowl and gently fold in half of the dry ingredients. Add the remaining dry ingredients and continue folding until just combined.

Macaronage

Using a flexible dough scraper, scrape down the sides of the bowl, then rotate the bowl and smear the batter against the side. Repeat this process until the batter becomes glossy and flows in a ribbon-like consistency.
Pipe the macarons onto a baking sheet, leaving about half an inch of space between each. Tap the sheet on the counter to smooth out the shells, then let them dry for 40 minutes, or until the shells feel dry to the touch.

Baking

If using a conventional oven preheat oven with a pizza stone to 325ºF/160ºC and bake for about 14 minutes. If using a convection oven preheat oven to 300ºF/150ºC and bake for about 12 minutes. Bake one sheet at a time. As soon as it comes out of the oven sift freeze dried raspberries over the shells and zest over lime. Cool completely prior removing from baking mat.

Raspberry Jam

Heat the raspberries, water, and sugar in a saucepan. Blend the mixture until smooth, then bring it to a boil. Reduce the heat and let it simmer for about 30 minutes; it will thicken. Stir in the lemon juice. Store in the refrigerator.

Cream Cheese Filling

Beat the room-temperature cream cheese and softened butter together until smooth. Add the chilled raspberry jam and lemon zest, and beat until well combined.

Macaron Assembly

Spread a thin layer of raspberry jam over the bottom macaron shells. Pipe or spoon the cream cheese filling on top and sandwich with another shell. Freeze briefly to set. Store in an airtight container in the refrigerator for up to 6 days, or in the freezer for several weeks. Enjoy!