Raspberry Elderflower Macarons

These darling, love-themed raspberry elderflower French macarons would be absolutely perfect Valentine’s Day, a bridal shower or a baby shower. A decorating pen with edible ink makes them entirely customizable. Wear your heart on your dessert, whatever the occasion. 

These little, sweet nothings are comprised of a pale pink, almond shell which sandwiches a raspberry-elderflower buttercream. French macarons may be finicky, but the ends certainly justify the means.

A French macaron (not to be confused with a macaroon–a towering cookie of shredded coconut) is a gluten-free, flat, ruffled meringue cookie sandwich, essentially. To make raspberry elderflower French macarons, you fold a stiff meringue with sifted almond flour and powdered sugar (called macaronage) and pipe them into itty bitty dollops onto a parchment paper-lined baking sheet.

They dry for 15-20 minutes until no longer sticky. Then, they’re baked in a low oven, in which they puff up and earn those adorable, ruffled “feet.”

After they cool, you whip up a filling. For these Raspberry Elderflower French Macarons, I decided on a buttercream flavored with Elderflower syrup (or Saint Germain liqueur), lemon, and seedless raspberry jam. Once the cookies cool, you pipe the filling on one and top with another. Store them in the fridge in an airtight overnight. They will last for at least a week in the fridge. They taste best when you let them come to room temperature before enjoying.

Voila!

Raspberry Elderflower Macarons
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Raspberry Elderflower French Macarons

Course Dessert
Cuisine French
Keyword elderflower desserts, elderflower french macaron, french macaron, raspberry macarons
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 30 minutes
Servings 24 macarons
Author Amanda

Ingredients

Macarons

  • 2 cups powdered sugar
  • 1 cup almond flour
  • 1/2 cup egg whites in a glass measuring cup
  • pink gel food coloring
  • pinch salt
  • 2 1/2 tablespoons sugar
  • 1 teaspoon vanilla extract

Buttercream

  • 1/2 stick of butter softened
  • 1/8 cup heavy cream
  • 2-3 cups powdered sugar
  • 2 tablespoons elderflower syrup or St Germain
  • 1/4 cup seedless raspberry jam or preserves
  • 2 tablespoons lemon juice

Instructions

  1. Prepare two baking sheets with parchment paper and preheat the oven to 300 degrees (275 if you have a hot oven).
  2. Sift together the powdered sugar and almond meal into a large bowl.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff and glossy (stiff peaks). Using a toothpick, add coloring to meringue and whip a few seconds more.
  4. Pour almond mixture in the bowl, and using a rubber spatula, fold the ingredients together. It should take no more than 20 strokes. Deflate the egg whites but be gentle.
  5. Stop once it oozes like lava but is nowhere near runny.
  6. Using a spatula, transfer mixture to a gallon Ziplock bag.
  7. Squeeze all the air and twist it closed. Snip the corner with scissors so that you have about a 1/4 inch opening.
  8. Pipe dollops of batter slightly bigger than a Hershey’s kiss onto the parchment.
  9. Lightly rap each sheet on the counter to get rid of air bubbles.
  10. Let them sit (after all have been piped) for at least 20 minutes.
  11. They should be slightly dry to the touch and not sticky. If it’s humid, turn on the air conditioner in your kitchen or blow a fan.
  12. Bake in the oven (watching carefully) one batch at a time for 10-12 minutes.
  13. You know they’re done when they are hard and stiff to the touch.
  14. Let them cool completely on the parchment while you prepare your buttercream.
  15. Beat the butter in the mixer fitted with the paddle attachment. When it’s light and fluffy, add the sugar, 1/2 cup at a time, until it’s the proper consistency. Add the cream. Add more sugar if it’s too runny, more cream if it’s too thick. Be sure to scrape the bottom, and add jam, lemon juice, and elderflower to taste.
  16. To fill them, match each cookie to another of the same size. Pipe the filling, (in a Ziplock bag with the tip snipped) starting from the outer edge in a circle and ending in the middle. Sandwich the two halves.
  17. No filling should be on the edges.
  18. Refrigerate for 24 hours and up to 3-4 days.
  19. Take some out an hour before you want to eat them and let them come to room temp. Enjoy!

If it’s more French macarons you’re after, check out these Vanilla Bean macarons and these Earl Grey Tea and Lavender ones. If you need a bit more courage, check out this complete tutorial from Sally’s Baking Addiction on how to make French macarons, step-by-step.

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