RASPBERRY MACARONS WITH LEMON BUTTERCREAM

INGREDIENTS

• 110 grams almond flour
• 200 grams confectioner's sugar
• 10 grams freeze-dried fruit powder, plus more for decorating
• 100 grams aged egg whites, or at room temperature
• 50 grams white granulated sugar
• food coloring paste
• For Buttercream:
• Lemon zest from 1 lemon
• 3 tablespoons lemon juice
• 3/4 cup butter, softened at room temperature
• Confectioner's sugar, about 2 cups

INSTRUCTIONS

1. I've read multiple recipes that ask for aged egg whites, some for up to 3 days. I've tried the recipe with fresh egg whites brought up to room temperature and aged ones and didn't see a big difference. I think the most important part is that they are not cold and straight out of the refrigerator!
2. I've premeasured all my ingredients using a digital kitchen scale. Place a bowl onto your scales, tare the weight, which will set the scale to zero and sift the flour into the bowl. Discard any large pieces that didn't pass through.
3. For the berry flavor in this recipe, I'm using freeze-dried fruit, which I found at Trader Jo's. Simply place the berries into a food processor, pulse for a few seconds and sift through fine mesh strainer.
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