Peach Macarons with Raspberry Filling

Start by preparing a baking sheet lined with parchment paper or a silicone mat. Sift together the almond flour and powdered sugar to ensure a smooth macaron texture. In a clean bowl, whisk the egg whites with a pinch of salt until foamy.

Gradually add in the granulated sugar while whisking until stiff peaks form. Gently fold the dry mixture into the meringue in three additions, being careful not to deflate the mixture. Add desired yellow food coloring for the shells.

Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving space between each one to allow for spreading. Tap the baking sheet on the counter to release any air bubbles.

Let the macarons sit at room temperature for about 30 minutes or until a slight skin forms on top. This will help them develop a nice crust.

Preheat your oven to 150°C (300°F). Once the macarons have rested and formed a skin, bake them for 15-20 minutes, or until the shells are firm and can easily lift off the baking sheet.

Allow them to cool completely on the baking sheet before filling them with the raspberry filling.

In a saucepan, combine the fresh raspberries and sugar. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and stir in the unsalted butter until melted and smooth.

Let the filling cool before using it to fill the macaron shells.

Pair up your macaron shells by size. Pipe a small amount of raspberry filling onto the flat side of one shell, then sandwich it with another shell. Press gently to create a seal.

Repeat this with the remaining shells and filling, then let assembled macarons rest in the refrigerator for at least a day to allow flavors to meld. Serve and enjoy your delightful peach macarons!