These raspberry macarons might’ve been the most crowd-pleasing macarons to date. My mom was hosting her department picnic at our house with a lot of international students and faculty. People from India, China, Japan, Korea, Czech Republic, Iran, Vietnam, Western Europe, and the US seem to all liked these raspberry macarons filled with French raspberry buttercream. When making macarons, you use the egg whites to make the cookies, so with the leftover yolks, I made a silky French buttercream which I folded raspberry coulis into. I love finding inventive ways to use excess food that would otherwise go to waste.
