Print

These Raspberry Macarons Are Pure Bliss – And Easier Than You Think!

These Raspberry Macarons Are Pure Bliss – And Easier Than You Think!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale

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

  1. In a clean bowl, beat egg whites until foamy.
  2. Add cream of tartar, then gradually add granulated sugar while beating.
  3. 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

  1. Transfer the batter to a piping bag and pipe small rounds onto the prepared baking sheet.
  2. Tap the baking sheet against the counter to release air bubbles.
  3. Let macarons rest at room temperature for 30-45 minutes until a skin forms.

Step 6: Bake

  1. Preheat oven to 300°F (150°C).
  2. Bake for 12-15 minutes until the macarons have risen and developed “feet.”
  3. Let cool completely before removing from the sheet.

Step 7: Make the Filling

  1. Beat butter until creamy, then mix in powdered sugar.
  2. 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

Find it online: https://cookedbyandy.com/these-raspberry-macarons-are-pure-bliss-and-easier-than-you-think/