I wanted a very intense raspberry flavor in these macarons, so I added freeze-dried raspberry powder in the shells. Usually I think macaron shells just tastes like sugar and therefore I always add taste in the shells(when possible). It make the taste SO much more intense.
Remember to make a macarons-template on baking paper before you start with the batter, then everything is ready when the batter is ready for piping.
Enough for 30-40 medium macarons with raspberry butter cream.
It’s not as exciting to test your oven, but it’s definitely worth it when your macarons come out perfect.
See my recipes for Lemon Macarons, Pistachio Macarons, Licorice Macarons or Mojito Macarons.
I wonder if there is a variant to everyone’s taste ?