Wednesday, April 24, 2013

Raspberry Mini Macarons with Espresso Buttercream Filling

It's always a challenge when making French macarons to find a way to pack flavor into the shell itself. Adding liquid extract can easily destabilize the shells (in my experience). Many macaron bakers add dehydrated fruit powder to the shell to give them color and flavor. This  was my first time attempting this and I was quite pleased with the results.

I picked up a package of dehydrated raspberries from Trader Joe's and pulverized them in the food processor.

For something a bit different, I piped minis. Perfect to place beside an afternoon cup of coffee.

The flavor combination was delicious and I love the delicate color of the shell from the addition of the raspberry powder.

Mini Raspberry Macarons with 
Espresso Buttercream Filling

For the Raspberry Macaron Shells:

Use a kitchen scale for precise measurements.

  • 90 grams of egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
  • 25-50 grams of fine granulated sugar
  • 200 grams of powdered sugar
  • 2 tablespoons ground dehydrated raspberry powder
  • 110 Grams of almond flour*
  • Pinch of cream of tarter
  • Pinch of salt
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.

  • Line two baking sheets with parchment paper or use a silpat.
  • Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces. 
  • Remove and discard two tablespoons of the mixture and whisk in the 2 tablespoons of the raspberry powder and set aside. 
  • Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. Add  the pinches of salt and cream of tartar.
  • Add the powdered sugar/almond/raspberry mixture to the egg white mixture and fold, using quick strokes at first then slow down. The batter should have a "flowing like lava" consistency.  Make a peak of the batter and if it does not disappear after 5-7 seconds, keep folding. If it's running all over the place, you will probably have to start over. 
  • Place a pastry bag fitted with a round shaped tip in a tall water and and fold the edges down around the glass.
  • Fill the pastry bag with the macaron batter, twist the open top to secure and pipe circles onto a baking sheet lined with parchment paper or on a Silpat. 
  • Let the macarons dry for about a half hour or until they harden.
  • Preheat oven to 325 degrees F.
  • Place the macarons on the middle rack in the oven. I keep the oven door propped open with a dish towel or wooden spoon.
  • I place another empty baking sheet on top to prevent the shells from becoming toasted and discolored.
  • Bake for 18-20 minutes.
  • When checking them after 10 minutes or so,  if the ones in the back of the sheet seem to be cooking faster that the ones in front, flip the tray around.
  • To test to see if they are done, peel the baking paper or silpat back, if the shell comes off easily, they are done.
  • If you do have a problem with the shells sticking to the surface when removed from the oven, lift up the baking paper and pour a bit of water underneath. this will steam them off the paper.
  • Transfer to a baking rack and let cool completely before matching up the shells into pairs according to size and then fill.

For the Espresso Buttercream:

  • 1 stick butter at room temperature
  • 3-4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3-4 tablespoon espresso powder
  • Place the butter, 2 cups of the powdered sugar and the cream in a mixer and cream together.
  • Mix in the vanilla extract.
  • Add the rest of the powdered sugar 1/2 cup at a time until combined. If the mixture is too liquid, add more powdered sugar.
  • Beat in the espresso powder.
  • Fit a pastry bag with a large round tip and fill with the buttercream.


  1. A friend told me about the fruit powders awhile back and I still haven't tried it. Will have to change that, because I've been craving macarons filled with both buttercream and jam, too tempting. Although yours sound tempting too with that espresso filling.

  2. Raspberry espresso, now that is an interesting flavor combo! Your macs look awesome!

  3. Another first (with the dehydrated raspberries) and a very successful one at that! Love the mini macs :)

  4. Very cute! Your macarons always look perfect :)

  5. Fantastic idea. I'll make a stop at TJ to find this. I think our recipe is almost identical except I do 100g egg whites.
    I'm sure this was a good combo but I might go raspberry white chocolate ganache- or maybe that would be too sweet. cheers:)


Thank you for your comments and feedback. I love hearing from you!