Sift the icing sugar and ground almonds together in a bowl. Put the freeze-dried raspberry pieces in a pestle and mortar (if using) and grind them to a fine powder. Sieving them will get rid of any small seeds but it’s not essential. Add the raspberry powder and half the egg whites and mix together with a large spoon. The almond mix will come together to form a paste. Set aside.
Put the buttercream into a piping bag with a 1 cm / ½-inch plain round nozzle and pipe a small quantity on half the macaron shells. Sandwich them gently together. The macarons will get softer the longer you keep them but the shells keep very nicely in an airtight container for a few days.YOU MAY ALSO LIKE…
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