Raspberry Macarons

 Ingredients:

• Macarons
• 3 Egg Whites or (3 Tbsp Agar powder and 3 Tbsp water)
• 1/4 Cup Sugar
• 2 Cups Powdered Sugar 
• 1 Cup Almond Flour
• 1/8 Tsp Salt
• 1/2 Tsp Raspberry Extract
• Red Food Coloring

• Raspberry Buttercream
• 1/4 Cup Butter
• 3/4 Cup Powdered Sugar
• 1/2 Tsp Raspberry Extract
• 1 1/2 Tbsp Rasberry juice or concentrate
• 1/8 Tsp Salt

Direction:

• Macarons :
• Mix Almond Flour, Salt, and Powdered Sugar in a Food Processor at low speed until the mix is extra fine.
• Sift the flour to a different bowl. 
• In a separate bowl beat the egg whites using a hand mixer until soft peaks form. 
• Add in sugar and keep beating until you get stiff peaks. 
• Add a few drops of food coloring and the raspberry extract and mix until fully incorporated.
• Add the almond flour mixture and fold it in using a spatula. 
• Keeping folding the flour into the egg mixture until all the bubbles are gone and you can make a figure eight  out of the mix 
• Transfer the mix into a piping bag.
• Line 2 baking sheets with wax paper make sure to use butter on the pan then put wax paper, this will allow the paper to stick to the sheet. 
• Pipe  1 1/2 inch circle macrons on the sheet keeping it 1 inch apart. 
• Tap the baking sheets a few times to let the air out. and leave them at room temperature for 30 to 40 minutes.
• Pre-heat oven to 280 
• Bake for 15- 20 minutes. 
• Transfer to a wire rack to cool. 

• Raspberry Buttercream :
• In a bowl beat the butter with a hand mixer until it's fluffy
• Mix in powdered sugar and salt, beat until fully incorporated. 
• Add milk, extract, and food coloring and mix until combined
• Transfer to a piping bag 
• Pipe the buttercream to the bottom of  half of the macaroons shells
• Close the sandwich using the other half of the wheels. 
• Refrigerate for 24hrs then enjoy