Basic Macaron Recipe (and raspberry buttercream filling recipe)

INGREDIENTS

100 g

egg whites (3 large egg whites), room temperature

50 g

(~ ½ cup) superfine sugar (granulated sugar in food processor until fine)

200 g

(~ 1 and ⅔ cup) confectioner's sugar

110 g

(~ 1 cup) almond flour

1/4 tsp

cream of tartar

salt

food coloring, optional (color will slightly lighten with baking)

8 tbsp

butter, unsalted, softened

1 cup

raspberries, fresh

and ½ teaspoons vanilla bean paste or extract

12 oz

confectioner's sugar, sifted well

salt