A Delicate and Elegant Raspberry Macaron Recipe
Light, airy, and bursting with the sweet-tart flavor of raspberries, these homemade raspberry macarons are a treat worth mastering. While they may seem intimidating, this recipe breaks down each step, making it approachable even for beginners. With a crisp yet chewy shell and a luscious raspberry filling, these delicate cookies are perfect for special occasions or simply indulging in a bit of sweetness.
My Love for Raspberry Macarons
I remember the first time I tried a raspberry macaron at a tiny bakery in Paris. The perfect balance of tart raspberry and sweet almond shell had me hooked instantly. Since then, I’ve been on a mission to recreate that magic at home. Through trial and error, I’ve found the best way to get that smooth shell, the signature feet, and the perfect filling-to-cookie ratio. Whether you’re a seasoned baker or trying macarons for the first time, this recipe will help you achieve bakery-quality results.
Ingredient Notes
Macarons require precision, and each ingredient plays a key role in the final texture and flavor.
- Almond flour – The base of the macaron shell, providing structure and a delicate nutty flavor.
- Powdered sugar – Ensures a smooth and slightly crisp texture.
- Egg whites – Whipped into a meringue to create the airy macaron shells.
- Granulated sugar – Stabilizes the meringue, helping it hold its shape.
- Raspberry powder – Adds natural raspberry flavor to the shells and filling.
- Butter – Used in the filling to create a creamy, rich texture.
- Fresh raspberries – Provide bright, fresh flavor in the filling.
Substitutions and Variations: You can swap raspberry powder for freeze-dried strawberries or omit it for classic vanilla macarons. If you want a dairy-free filling, replace butter with coconut cream.
Step-by-Step Instructions
Prepare the Dry Ingredients
Sift the almond flour and powdered sugar together into a bowl. This helps achieve a smooth macaron shell by removing any lumps.
Make the Meringue
Whisk the egg whites in a clean, dry bowl until foamy, then gradually add the granulated sugar while whipping to stiff peaks. The meringue should be glossy and hold its shape.
Fold in the Dry Ingredients
Gently fold the almond flour mixture into the meringue using a spatula. The batter should be smooth, flowing like lava but not too runny. Overmixing will result in flat macarons, while undermixing can cause cracks.
Pipe and Rest the Macarons
Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet. Tap the tray on the counter to remove air bubbles. Let the macarons sit at room temperature for 30-60 minutes until they form a dry skin.
Bake to Perfection
Bake in a preheated 300°F (150°C) oven for 12-14 minutes. The macarons should rise and develop their signature “feet.” Let them cool completely before removing from the baking sheet.
Make the Raspberry Filling
Cook fresh raspberries and sugar in a saucepan until thickened. Strain to remove seeds, then mix with butter to create a smooth, flavorful filling.
Assemble the Macarons
Pipe the raspberry filling onto one macaron shell and top with another to create a sandwich. Let them rest in the fridge for 24 hours to allow flavors to meld.
Expert Tips for the Best Results
- Weigh your ingredients – Accuracy is key when making macarons, so use a kitchen scale.
- Let the shells rest – Allowing them to dry before baking prevents cracks and promotes even rising.
- Use aged egg whites – Egg whites separated a day or two in advance whip up more consistently.
Serving Suggestions
Raspberry macarons pair beautifully with a cup of Earl Grey tea or a glass of champagne. They also make an elegant addition to dessert platters for weddings, birthdays, and tea parties.
Storage and Reheating Tips
Store macarons in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to a month. Let them come to room temperature before serving to restore their delicate texture.
Frequently Asked Questions
Why did my macarons crack?
Cracked shells are usually due to undermixing or not resting long enough before baking. Make sure the tops feel dry before putting them in the oven.
How do I know when my macarons are ready to bake?
The shells should be dry to the touch and not stick to your finger.
Can I use fresh raspberries in the shell?
Fresh raspberries contain too much moisture for the shells, but freeze-dried raspberry powder works perfectly.
Why didn’t my macarons develop feet?
This can happen if the batter was overmixed or if the oven temperature was too low. Make sure to follow the mixing and baking instructions carefully.
Can I use a different filling?
Absolutely! Try chocolate ganache, lemon curd, or vanilla buttercream for a twist.
Final Thoughts
Making macarons takes patience, but once you get the hang of it, they’re incredibly rewarding. I’d love to hear about your experience—let me know in the comments if you try this recipe or put your own spin on it!
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Raspberry Macarons
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 20 macarons (original recipe likely made 12, so increased by 6) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Light, airy, and bursting with the sweet-tart flavor of raspberries, these delicate French macarons feature crisp yet chewy almond shells and a luscious raspberry filling. Perfect for special occasions or a luxurious treat at home, this recipe breaks down each step to help you achieve bakery-quality results.
Ingredients
Macaron Shells:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1 tbsp freeze-dried raspberry powder
Raspberry Filling:
- 1/2 cup fresh raspberries
- 1/4 cup granulated sugar
- 4 tbsp unsalted butter, softened
Instructions
- Prepare the Dry Ingredients
- Sift the almond flour and powdered sugar together into a bowl to remove any lumps, ensuring a smooth macaron shell.
- Make the Meringue
- Whisk the egg whites in a clean, dry bowl until foamy. Gradually add the granulated sugar while whipping to stiff peaks. The meringue should be glossy and hold its shape.
- Fold in the Dry Ingredients
- Gently fold the almond flour mixture into the meringue using a spatula. The batter should be smooth and flow like lava but not too runny. Avoid overmixing, which can cause flat macarons, or undermixing, which may lead to cracks.
- Pipe and Rest the Macarons
- Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet. Tap the tray on the counter to remove air bubbles. Let the macarons sit at room temperature for 30-60 minutes until they form a dry skin.
- Bake to Perfection
- Preheat the oven to 300°F (150°C) and bake the macarons for 12-14 minutes. They should rise and develop their signature “feet.” Allow them to cool completely before removing them from the baking sheet.
- Make the Raspberry Filling
- Cook fresh raspberries and sugar in a saucepan over medium heat until thickened. Strain to remove seeds, then mix the puree with softened butter until smooth.
- Assemble the Macarons
- Pipe a small amount of raspberry filling onto one macaron shell and top with another to form a sandwich. For the best flavor, refrigerate the macarons for 24 hours before serving.
Notes
- Use a kitchen scale to ensure precise measurements.
- Let the macaron shells rest before baking to prevent cracking.
- Aged egg whites (separated a day or two in advance) whip up more consistently.
- Freeze-dried strawberry powder can replace raspberry powder for a different flavor.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 12g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 5mg
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
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