Raspberries Macaroons with Dark Chocolate Buttercream and Vanilla Bean Buttercream

Submitted by AmyInCA
Submitted by AmyInCA
These Raspberries are elegant and addictive! Serve them in any celebration and your guests will be impressed.




90 grams egg whites (about 3) preferably aged 3-5 days in the fridge pinch of kosher salt 30 grams granulated sugar 185 grams powdered sugar 110 grams almonds 8 grams Thrive freeze dried raspberries A pinch of powdered red food coloring (optional)

Nutritional information

No nutrition information available


Prepare the macaroons: In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high, gradually add the sugar until stiff peak forms. Place the almonds, powdered sugar, raspberries and food coloring (if using) in a food processor and pulse until the nuts are finely ground. Add them to the meringue. Fold the mixtures carefully until you obtain a batter that falls back on itself after counting to 10. The whole process should not take more than 50 strokes. Test a small amount on a plate; if the tops flatten on its own, the batter is ready. If there is a small beak, give the batter a couple more turns. Fill a pastry bag fitted with a large plain tip with the batter and pipe small rounds (1 inch to 1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macaroons sit out at room temperature for 30 minutes to an hour to harden their shells a bit and bake for 20 to 22 minutes, depending on their size. Rotate baking pans once half way through baking. Dark Chocolate and Vanilla Bean Buttercream: ½ cup (100gr) sugar 2 large egg whites 1½ sticks (6 ounces) unsalted butter, at room temperature 1 vanilla bean, split open and seeded 6 ounces of dark/bittersweet chocolate chips A pinch of Kosher salt A pinch of instant coffee granulate In the bowl of a stand mixer or a heat proof bowl, add the sugar and egg whites together. Whisk constantly over a saucepan of simmering water. Keep whisking the mixture over the heat, until it feels hot to the touch, about 2 to 3 minutes. Remove from heat and place the bowl back to the stand mixer fitted with the whisk attachment and beat the meringue on medium high until it cools. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream until thick and very smooth, about 6-10 minutes. Divided the buttercream in two portions. For the dark chocolate buttercream: In a small microwave safe bowl, melt chocolate chips, salt and coffee until melted. Stop and stir mixture in 30 second increments until smooth and shiny. Let cool slightly before folding it into the buttercream. For the vanilla bean buttercream: add the seeds from the vanilla bean to the buttercream and fold with a spatula until fully incorporated. To assemble: Pipe or spoon about 1 tablespoon of butterceam in the center of one shell and top with another one.