High Altitude Raspberry Buttercream Macarons

raspberry buttercream macarons -this recipe works well at high altitude, too!

I live in Colorado, abnd love to bake. Sometimes the two coexist. Sometimes, my batters do funky things. My cakes droop or raise too much, they cook unevenly or get all kinds of cray cray.

Enter the high altitude recipes. In regular baking, it usually involves a little more flour. When you are gluten free, or heck with macarons even GRAIN FREE- what does that mean?

It means testing. Trying. Tweaking.

Or, you know, just trusting me and checking out this foolproof recipe for high altitude macarons. And trust me- these didn’t just work in Northern Colorado- I had my mom make them at her condo in Beaver Creek and she had fabulous results.

And if you don’t live at high altitude? No worries, these babies should do just fine for you, too.

 

So what do you need for the perfect macarons that won’t deflate in thinner air? Read on!

 

5 egg whites
1/4 cup sugar
2 cups finely ground almond flour, sifted
3 1/4 cups confectioner’s sugar
1 tbsp raspberry extract
1-2 drops red food coloring

Filling:
2 tbsp (or more for taste) Raspberry Preserves
4oz softened butter
8oz confectioners sugar

Start by preheating your oven to 300 F.

In the bowl of a stand mixer, use the whisk attachment to create firm peaks with the egg whites and sugar.

Next, sift the almond flour and confectioner’s sugar to get rid of any lumps.

When the egg whites and sugar have stiff peaks, carefully fold the dry mixture into the whites.

Continue folding in the same direction, until the mixture looks like cement. It will be shiny, a little runny, and will fall on top of itself when you lift a spatula from the batter.

You will want to be able to pipe it easily, but not so thin it runs out of the pastry bag and isn’t able to hold a shape.

 

high altitude raspberry buttercream macarons

Pipe quarter-sized bulbs on parchment-lined baking sheets using a round tip.

Slide another baking sheet underneath, and whack them on the counter to get rid of any air bubbles in the macarons.

Bake for 10-11 minutes- you will see a little “foot” forming. The macarons will need to cool before you can remove them easily from the parchment, or you will be stuck with a big old mess and torn apart macarons.

 

Add filling (I like a little bit of preserves and a thin layer of buttercream- but you could go for just the preserves to make it incredibly sweet) and place in the fridge overnight and up to three days (if you can wait that long). By giving them a little time in the fridge they will get softer in the middle while still being crispy on the outside. Heaven.

For the buttercream filling:

Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar and beat the mixture until creamy and smooth. Beat in a teaspoon of milk at a time, if necessary, to loosen the mixture.

Stir in the food coloring until well combined.

 

raspberry buttercream macarons -this recipe works well at high altitude, too! so delicious and grain free!

 

 

 

Comments

  1. Charlene says

    Hi, I also live in Colorado, but I’m at 9300 ft. elevation. Would this recipe work, or would I need to make any further adjustments. I would love to make these, but I’m hesitant because of the elevation. Thanks!

  2. Ali Post says

    Do you have to leave your egg whites out overnight to come to room temp?? Read numerous recipes that do bit wasn’t sure if it was important in altitude?

  3. Jenny says

    I am in SLC…would these still work here? I was in a Sur La Table class yesterday and although we made 3 batches only one got the “foot” and was actually chewy on the inside and crunchy on the outside…the others were awful…haha! Thanks for any help!

  4. Michelle says

    Thanks so much for this recipe, I had a total baking disaster when my sister and I tried to make these the first time and then we realized it’s because we’re in Denver XD This recipe worked AMAZINGLY and was very forgiving.

  5. Yummmm! says

    Hi,
    I was planning on making this recipe but had a couple questions:
    1.) It says on the recipe to slide a second baking sheet under the first and whack it on the counter to remove air bubbles before baking. Do you leave the second baking sheet underneath the first while baking, or remove the second baking sheet after getting rid of air bubbles?
    2.) I was planning on baking them during the day, and then serving them for dessert that night. That means they will be in the fridge for about 4-5 hours, but not overnight. Will they still taste ok? Thanks!

    • says

      You do remove the second backing sheet- and will be fine for a few hours, but they do taste better as time goes on. I actually like them more the second day and even the third!

      Let me know how it goes!

  6. Sally says

    Hi thanks for sharing your beautiful macarons! I live in Colorado too and I love to bake! Coming from the UK my first baking attempts were disasters as you can probably imagine! Since then I’ve invested in a couple of high altitude baking cookbooks and had amazing results! But I’ve never seen a macaron recipe, I assumed they were impossible to make up here in the clouds!
    Thanks again these look amazing!

Trackbacks

Leave a Reply