hey guys! I've received requests for my previous post on how I made the raspberry macarons... so here it is! 🐘 YOU WILL NEED: ▶️2 room temperature eggs. ▶️1 cup almond flour. ▶️1 cup powdered sugar (confectioners sugar) ▶️1/4 cup granulated sugar. ▶️1 tablespoon vanilla extract paste. ▶️gel food coloring (optional/ the color will become lighter when you bake so add more than you think ) ▶️1 cup fresh or frozen raspberries. ▶️1/2 cup powdered sugar (confectioners sugar) ▶️6 tablespoon room temperature Unsalted butter In a mixing bowl crack 2 eggs and remove the yolks (we will only need egg whites for this recipe). With a hand mixer (if u have a kitchen aid use the whisk attachment) beat the egg whites on low speed until they become frothy (about 1 minute) then gradually add 1/4 cup of granulated sugar. After all granulated sugar has been incorporated stop whisking. At this point u can add 1 tablespoon vanilla extract paste and food coloring gel. turn the mixer back on and mix on high speed for about 6 to 8 minutes or until you reach stiff peaks (make sure you don't over whisk or else your egg white mix will be too hard to fold with the dry ingredients). Set aside. In a separate bowl sift 1 cup of almond flour and 1 cup confectioners sugar. Mix together so both dry ingredients are well combined. Take half of the dry ingredients and add it to the egg white fluff. With a silicone or plastic spatula, fold them together about 15-20 times (DO NOT MIX IT LIKE A SOUP. GENTLY FOLD THE INGREDIENTS). Add the remaining half dry ingredients to the egg white fluff and fold the ingredients another 15-20 times (folding these ingredients together like this is called macaronage). It should look like molten lava (noot to runny and not too stiff) Take the mix and place it in a piping bag. On a baking sheet lined with parchment paper or a silpat mat, make 1"-2" dollop circles about 1 apart. Make sure you have an even numbe of mixture so you can sandwich the macarons together. Tap your baking sheet on a hard surface to get rid of all the air bubbles. Set your macarons shells aside for 30-40 minutes before you bake. After they are set, you should be able to lightly run your finger across them and not get anything on your finger. Set your oven to 300 degrees and bake your macarons shells for 8-10 minutes. Check on them after 8 minutes. they should have little feet on the bottom. After they're are done, take them out and last them cool (DO NOT ATTEMPT TO REMOVE THEM WHILE THEYRE WARM OR HOT, THEY WILL BREAK). While they're cooling, make your frosting. FROZEN RASPBERRIES: In a sauce pan, place 1 cup of frozen raspberries and on low heat let the natural juices and ice melt (if needed, you can add 4 tablespoons of water to prevent burning or sticking to the saucepan). Mash the raspberries until it's mostly liquid. In a small bowl, using a sifter, extract as much raspberry puree as you can. discard the seeds. In a separate bowl whisk 6 tablespoons of unsalted room temperature butter and whisk for about 2 minutes. Add 12 cup of confectioners sugar and whisk on low speed until its fluffy. Add the raspberry puree and mix on low speed, until you have smooth and creamy frosting. Place the frosting in a piping bag and frost half of your macarons. and sandwich the macarons together. I sprayed my macarons with gold food coloring spray to make them look shiny on 1 side. AND YOU'RE DONE! ENJOY!!!