Raspberry Macarons with Lemon Buttercream

Raspberry Macarons with Lemon Buttercream

Macarons – the elusive, dreamy cookie recipe that haunts home pastry chefs! These little finicky cookies are a real treat to enjoy and can be a real treat to make, once you get a hang of it! These sweet raspberry macarons filled with a tart lemon filling are the first macarons I ever made! The macaron shell is made with freeze dried raspberry powder for real raspberry flavor, plus some more on top as garnish. The simple and zesty lemon filling perfectly complements the sweet macaron shells.

These raspberry macarons are perfect all on their own, or you can use them to garnish a cake (I do that all the time!). Once you have the cookies assembled, I recommend placing them into an airtight container and set them into the refrigerator to ‘mature’ for 1 to 3 days. This will allow the macaron shell to soften, creating an unforgettable cookie! When you’re ready to enjoy them, simply take them out of the refrigerator about an hour before serving them, to allow the filling to thaw.

I won’t lie – I took me three attempts at this recipe before getting it right! I was so frustrated by round 3, I almost gave up on making them again! But I’m so glad I pushed myself to try again and again. Now, I absolutely LOVE making macarons! They’re one of my favorite desserts to make and I experiment with different flavors all the time. In my video tutorial, I’m breaking down the recipe to show you to make these elegant cookies!

Watch my video recipe for step-by-step instructions! 

These macarons have REAL raspberry flavor in every bite, complemented perfectly with the tart lemon filling!

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Use these delicious cookies to garnish this stunning ‘Raspberry Lemon Cake’! Get the recipe here: http://tatyanaseverydayfood.com/recipe-type/cakes-cheesecakes/

And how cute are these heart-shaped macarons!?! Recipe here: http://tatyanaseverydayfood.com/recipe-type/macarons-cookies/

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