Vanilla Bean Macarons with Raspberry Filling

For the macarons:*

almonds (blanched or slivered)

confectioners’ sugar

egg whites, aged at room temperature for 12-24 hours

vanilla bean, split lengthwise

vanilla extract (optional)

granulated sugar

For the filling:

frozen raspberries, thawed

granulated sugar

cornstarch

lemon juice

*

Note: All of the measurements for this recipe are listed by weight.  A kitchen scale is necessary for making macarons.  Attempting to make these by volume measure would likely be a waste of time and ingredients, so volume measurements are not provided.