There’s something special about macarons, isn’t there? That delicate crunch giving way to a chewy, melt-in-your-mouth center, all sandwiched around a creamy, fruity filling—it’s absolute perfection. And while they might have a reputation for being tricky, I promise you these raspberry macarons are totally doable. With a little patience and a few key tricks, you’ll be whipping up bakery-worthy treats right in your own kitchen.
Why You’ll Love This Recipe
- These macarons have the perfect balance of crisp shell and soft, chewy center.
- A luscious raspberry buttercream filling adds just the right amount of tartness.
- They’re naturally gluten-free, making them a great option for anyone avoiding wheat.
- You can make them ahead of time, and they actually taste better after resting!
Ingredients You’ll Need
Macarons don’t require a long list of ingredients, but precision is key! Here are a few of the main ones you’ll need:
- Almond flour (super fine for that smooth shell!)
- Powdered sugar
- Egg whites
- Granulated sugar
- Cream of tartar (helps stabilize the egg whites)
- Raspberry extract or freeze-dried raspberries for extra flavor
- Unsalted butter
- Fresh raspberries (for the filling)
Full list of ingredients and measurements is below.
Making the Perfect Raspberry Macarons
Prepare Your Baking Sheets
Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and helps your macarons bake evenly.
Sift the Dry Ingredients
Sift the almond flour and powdered sugar together to remove any lumps. This step is crucial for that smooth, shiny macaron shell.
Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites until they start to foam. Add the cream of tartar, then gradually add granulated sugar while beating until stiff, glossy peaks form.
Fold in the Dry Ingredients
Gently fold the sifted almond flour mixture into the meringue using a spatula. The batter should flow like lava when lifted but not be too runny.
Pipe and Rest the Macarons
Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet. Let them sit at room temperature for about 30 minutes until a skin forms on top.
Bake to Perfection
Bake at 300°F (150°C) for about 12-15 minutes. The macarons should have a firm shell and those classic “feet” at the bottom.
Make the Raspberry Filling
Beat butter until creamy, then mix in powdered sugar, raspberry extract, and fresh raspberries for a burst of fruity flavor. Pipe a dollop onto one macaron shell and sandwich with another.
Expert Tips and Tricks
- Measure your ingredients by weight for accuracy—macarons are finicky!
- Don’t overmix the batter; it should flow but not be runny.
- Resting the piped macarons is key to forming that smooth shell.
- Use an oven thermometer to ensure the right baking temperature.
- If your macarons crack, they may have been under-rested or baked at too high a temperature.
Recipe Variations and Possible Substitutions
- Swap out raspberries for strawberries or blackberries for a different fruit flavor.
- Add a touch of lemon zest to the filling for extra brightness.
- Use white chocolate ganache instead of buttercream for a richer filling.
- If you don’t have cream of tartar, a little lemon juice works as a substitute.
Serving and Pairing Suggestions
These raspberry macarons are delightful on their own, but they also pair beautifully with a few treats:
- Enjoy with a cup of Earl Grey or chamomile tea for an elegant pairing.
- Serve alongside vanilla ice cream for a decadent dessert.
- A glass of champagne makes these macarons extra special for celebrations.
Storage and Reheating Tips
- Store macarons in an airtight container in the fridge for up to 5 days. They actually taste better after resting overnight!
- Freeze assembled macarons for up to a month—just let them come to room temperature before serving.
- If they lose their crispness, a quick 5-minute rest at room temperature helps bring back the texture.
FAQs
Why are my macarons hollow?
This usually happens if the meringue wasn’t beaten properly or the oven temperature was too high. Try adjusting your mixing technique and using an oven thermometer.
Can I make macarons without almond flour?
Almond flour is essential for traditional macarons, but you can try finely ground sunflower seed flour as a nut-free alternative.
How do I know when my macarons are done baking?
They should be firm to the touch and easily release from the baking sheet when cool.
Why did my macarons crack?
Cracking is often due to skipping the resting step or an oven that’s too hot. Let them rest for at least 30 minutes and check your oven temperature.
Conclusion
Raspberry macarons may take a little practice, but once you get the hang of them, they’re one of the most rewarding treats to make. With their delicate shells and rich, fruity filling, they’re bound to impress anyone lucky enough to get a bite. Give them a try, and don’t be afraid to experiment with flavors—homemade macarons are a game changer!
PrintThese Raspberry Macarons Are Pure Bliss – And Easier Than You Think!
These raspberry macarons are crisp on the outside, soft and chewy on the inside, and filled with a luscious raspberry buttercream. They may seem tricky, but with the right techniques, you can make bakery-quality macarons at home! Perfect for celebrations, afternoon tea, or as a special treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (plus resting time)
- Yield: 18–20 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Macaron Shells:
- 1 cup (100g) almond flour (finely ground)
- 1 3/4 cup (210g) powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup (50g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp raspberry extract or 1 tbsp freeze-dried raspberry powder
- Pink gel food coloring (optional)
Raspberry Buttercream Filling:
- 1/2 cup (113g) unsalted butter (softened)
- 1 cup (120g) powdered sugar
- 2 tbsp fresh raspberry puree (strained to remove seeds)
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Baking Sheets
Line a baking sheet with parchment paper or a silicone mat.
Step 2: Sift Dry Ingredients
Sift together the almond flour and powdered sugar to remove lumps.
Step 3: Make the Meringue
- In a clean bowl, beat egg whites until foamy.
- Add cream of tartar, then gradually add granulated sugar while beating.
- Continue whipping until stiff peaks form. Add raspberry extract and food coloring if using.
Step 4: Fold the Batter
Gently fold the dry ingredients into the meringue using a spatula. Mix until the batter flows like lava but isn’t runny.
Step 5: Pipe and Rest
- Transfer the batter to a piping bag and pipe small rounds onto the prepared baking sheet.
- Tap the baking sheet against the counter to release air bubbles.
- Let macarons rest at room temperature for 30-45 minutes until a skin forms.
Step 6: Bake
- Preheat oven to 300°F (150°C).
- Bake for 12-15 minutes until the macarons have risen and developed “feet.”
- Let cool completely before removing from the sheet.
Step 7: Make the Filling
- Beat butter until creamy, then mix in powdered sugar.
- Add raspberry puree and vanilla extract, beating until smooth.
Step 8: Assemble
Pipe raspberry buttercream onto one macaron shell and sandwich with another.
Notes
- Use weight measurements for accuracy.
- Resting the piped macarons is crucial for smooth shells.
- If using frozen raspberries for the filling, thaw and strain them first.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg