Raspberry Macarons

Step 1

Preheat oven to 300°F. Line two sheet pans with parchment paper.

Step 2

Sift almond flour and powdered sugar together 3 times into a bowl to remove lumps.

Step 3

Whip 3 egg whites in a clean bowl until soft peaks form, ~2 minutes.

Step 4

Gradually add granulated sugar while whipping until stiff, glossy peaks form, ~2 minutes.

Step 5

Fold almond-sugar mixture into meringue in three parts until batter is smooth and flows like lava.

Step 6

Transfer batter to piping bag. Pipe 1.5-inch rounds onto parchment, 1 inch apart.

Step 7

Tap sheet pan firmly on counter 5 times to release air bubbles. Let sit 30 minutes.

Step 8

Bake 15 minutes until shells are dry and feet are visible. Shells should not stick when lifted.

Step 9

Cool on pans 10 minutes, then transfer to wire rack to cool completely, ~30 minutes.

Step 10

Whip softened butter with powdered sugar until pale and fluffy, ~3 minutes.

Step 11

Fold in raspberry jam gently until just combined; do not overmix.

Step 12

Pipe filling onto flat side of one shell, then sandwich with another shell.

Step 13

Chill filled macarons 30 minutes before serving. Store in airtight container up to 5 days.