Alright, let’s talk about something truly delightful – something that, for a long time, intimidated me to no end: raspberry macarons. I remember the first time I saw them in a fancy bakery window, all perfectly formed and pastel-colored. I thought, “There’s absolutely no way I could ever make those!” It felt like climbing Mount Everest in my tiny kitchen! It took a lot of trial, error, and a few batches that ended up looking more like colorful pancakes than delicate cookies, but I finally cracked the code. And you know what? They’re not as scary as they seem.

These raspberry macarons are a beautiful dance of textures and flavors: the crisp, delicate shell giving way to a chewy interior, and that tangy-sweet raspberry buttercream filling that just melts in your mouth. When you take a bite, you get that perfect balance – the almond-y cookie, the creamy filling, and that bright burst of raspberry that just screams “celebration!”. My daughter requests these for every special occasion, and they’ve become a real showstopper at family gatherings. I promise, with a little patience and my guidance, you’ll be whipping up these beauties in your own kitchen in no time! I can’t wait for you to try this – it’s become such a staple in our house!

Ingredients

Here’s what you’ll need to make these delicate and delicious raspberry macarons. Don’t be intimidated by the list – it’s all pretty straightforward, and I’ll share my tips and tricks for each ingredient.

120g Almond Flour: Make sure it’s finely ground! I prefer to buy blanched almond flour for the smoothest shells. If yours seems a bit coarse, you can pulse it in a food processor with the powdered sugar to help break it down further.
200g Powdered Sugar: Also known as confectioners’ sugar or icing sugar. Sifting this is crucial! Lumps are the enemy of smooth macaron shells.
100g Egg Whites: This is about 3 large egg whites, aged for best results (see my tip below). Aging the egg whites helps to reduce the moisture content, which leads to a better meringue and a smoother macaron shell.

50g Granulated Sugar: For the meringue. Adds sweetness and helps stabilize the egg whites. The granulated sugar dissolves into the egg whites, creating a stable and glossy meringue that’s essential for the structure of the macarons.
Pink Gel Food Coloring: Gel is key here! Liquid food coloring can throw off the consistency of the batter. A tiny drop goes a long way to achieving that perfect pastel pink. The concentrated nature of gel food coloring ensures that you get the desired color without compromising the batter’s consistency.
1/4 teaspoon Cream of Tartar: This helps stabilize the egg whites and gives the meringue that lovely shine. Cream of tartar acts as a stabilizer, preventing the egg whites from collapsing and ensuring a sturdy meringue.

1/2 teaspoon Vanilla Extract: A good quality vanilla extract enhances the overall flavor of the macaron shells. Using a high-quality vanilla extract adds depth and complexity to the macaron shells, complementing the almond flavor beautifully.

For the Raspberry Buttercream Filling:

113g (1 stick) Unsalted Butter: Softened to room temperature. This is crucial for a smooth and creamy buttercream. Softened butter incorporates air more easily, creating a light and fluffy buttercream that’s essential for the perfect macaron filling.

225g Powdered Sugar: Sifted, as always! Sifting the powdered sugar ensures that there are no lumps, which would compromise the texture of the buttercream.
1/4 cup Raspberry Puree: Made from fresh or frozen raspberries. Be sure to strain it to remove the seeds for a smoother filling. I like to use frozen raspberries because they are consistently available year-round. Straining the puree removes the seeds, ensuring a silky-smooth texture that perfectly complements the delicate macaron shells.
1/2 teaspoon Vanilla Extract: More vanilla to complement the raspberry flavor. The vanilla extract enhances the raspberry flavor, creating a harmonious and well-balanced filling.

Pinch of Salt: Just a pinch to balance the sweetness. A pinch of salt enhances the other flavors, preventing the buttercream from being overly sweet and adding depth to the overall taste.

My Kitchen Secret: I always age my egg whites for macarons. Separate the egg whites into a clean, dry container, cover loosely, and refrigerate for 24-72 hours. This helps them whip up to a better volume and creates a more stable meringue. It’s a game-changer!

Shopping Wisdom: I often buy almond flour in bulk from online retailers because it can be a bit pricey at the grocery store. If you find a good deal, stock up!

Step-by-Step Instructions

Okay, here’s the part where we get to the actual baking! Don’t worry, I’ll walk you through it step-by-step. Just remember, patience is key with raspberry macarons.

Prepare the Almond Flour Mixture: In a food processor, pulse together the almond flour and powdered sugar until finely combined. Sift the mixture through a fine-mesh sieve into a large bowl. This removes any lumps and ensures a smooth batter.
Make the Meringue: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. Be careful not to overbeat!

Add Color: Add the pink gel food coloring and vanilla extract to the meringue and mix until evenly combined.
Macaronage: This is the most important step! Gradually add the dry ingredients (almond flour and powdered sugar mixture) to the meringue, folding gently with a rubber spatula. Use a circular motion, scraping down the sides of the bowl. The goal is to deflate the meringue slightly, creating a batter that flows like lava. It should be smooth and shiny and fall off the spatula in a ribbon. To test for the proper consistency, dollop some batter back into the main batter. If it disappears within 20-30 seconds, it is ready. Be careful not to overmix! Overmixing will result in a thin batter that spreads too much during baking.
Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe circles onto baking sheets lined with parchment paper or silicone mats. Aim for circles about 1.5 inches in diameter, spacing them about 1 inch apart.

Tapping and Resting: Tap the baking sheets firmly on the counter several times to release any air bubbles. This will help create smooth shells. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This is crucial for developing the “feet” on the macarons. You should be able to gently touch the surface without the batter sticking to your finger.
Bake the Macarons: Preheat oven to 300°F (150°C). Bake for 13-15 minutes, or until the feet have formed and the shells are set. Rotate the baking sheets halfway through baking for even browning.
Cool the Macarons: Let the macarons cool completely on the baking sheets before removing them. They should easily peel off the parchment paper or silicone mat.

Make the Raspberry Buttercream: While the macarons are cooling, make the raspberry buttercream. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating until smooth. Add the raspberry puree, vanilla extract, and salt, and mix until well combined.
Assemble the Macarons: Match up the macaron shells by size and shape. Pipe or spread a generous amount of raspberry buttercream onto the flat side of one shell and top with another shell. Gently press the shells together.
Chill the Macarons: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours. This allows the flavors to meld together and the buttercream to soften the shells slightly, creating the perfect macaron texture.

Real-Life Tip: Don’t get discouraged if your first batch doesn’t turn out perfectly! Macarons can be finicky. Just keep practicing, and you’ll get the hang of it.

Serving Ideas

Okay, so you’ve made these beautiful raspberry macarons, now what? Here are a few ideas for how to serve and enjoy them:

Classic Presentation: Simply arrange the macarons on a pretty platter or cake stand. They look stunning all on their own! A dusting of powdered sugar adds a touch of elegance.

Tea Party Treat: Raspberry macarons are the perfect addition to a tea party. Serve them with a variety of teas and other dainty treats like scones and finger sandwiches.
Gift Giving: Package the macarons in a decorative box or cellophane bag for a thoughtful homemade gift. They’re perfect for birthdays, holidays, or just because.
Dessert Table Centerpiece: These macarons make a stunning centerpiece for any dessert table. Arrange them in a tower or create a colorful display with other sweets.

Ice Cream Topping: Crumble the macarons over your favorite ice cream for a delightful textural contrast.
With Coffee or Espresso: The delicate sweetness of the macarons pairs perfectly with a strong cup of coffee or espresso.

Personal Presentation Tip: I love to add a few fresh raspberries to the platter when serving these. It ties in the raspberry flavor and adds a pop of color.

Honest Portion Talk: This recipe makes about 24-30 macarons, depending on the size you pipe them. But let’s be real, they disappear fast!

Practical Leftover Ideas: If you somehow have leftover macarons (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.

FAQs

Here are some frequently asked questions about making raspberry macarons, based on the questions I’ve gotten from friends and family over the years.

Q: Why are my macaron shells cracked?

A: Cracked shells can be caused by a few things:

Oven Temperature: Your oven might be too hot. Try lowering the temperature by 25 degrees.

Insufficient Resting Time: The macarons might not have rested long enough before baking, so they didn’t develop a skin. Make sure they have a dry, matte surface before going into the oven.
Overmixing: Overmixing the batter can also cause cracked shells. Be gentle when folding the dry ingredients into the meringue.

Q: Why don’t my macarons have feet?

A: The “feet” are the characteristic ruffled edges on macarons. Here are some common reasons why they might not form:

Insufficient Resting Time: This is the most common cause. The skin that forms during resting is essential for the feet to develop.
Oven Temperature: Your oven might be too low. Try increasing the temperature slightly.

Overmixing: Overmixing can also prevent the feet from forming.

Q: Can I use liquid food coloring instead of gel?

A: I don’t recommend it. Liquid food coloring can add too much moisture to the batter, which can affect the consistency and the final result. Gel food coloring is much more concentrated and won’t throw off the balance of the recipe.

Q: Can I make the macarons ahead of time?

A: Absolutely! In fact, macarons are often better after they’ve had a chance to mature in the refrigerator for 24-48 hours. This allows the flavors to meld together and the shells to soften slightly.

Q: Can I freeze the macarons?

A: Yes, you can freeze both the macaron shells and the assembled macarons. Store them in an airtight container in the freezer for up to 2 months. Thaw them in the refrigerator before serving.

Q: My buttercream is too soft. What do I do?

A: If your buttercream is too soft, chill it in the refrigerator for 15-20 minutes, then beat it again with an electric mixer. This should help it firm up. You can repeat this process as needed until the buttercream reaches the desired consistency.

Personal Problem-Solving: I’ve definitely had my share of macaron mishaps! One time, I forgot to set a timer and completely burnt a batch. Let me tell you, burnt almond flour does not smell good. Now, I set multiple timers and double-check them before I even start mixing!

Conclusion

So, there you have it – my recipe for raspberry macarons. I know they can seem intimidating, but I promise, with a little patience and practice, you can absolutely master them. And once you do, you’ll have a truly impressive and delicious treat to share with your family and friends. Always sift your dry ingredients to avoid lumps in your macaron shells. Let the macarons rest adequately before baking to ensure proper feet development. Don’t be afraid to experiment with different food coloring and flavour combinations to create your unique macarons.

My family loves these raspberry macarons, and they always disappear quickly. My husband claims they’re the best macarons he’s ever had (and he’s tried a lot of macarons!). My daughter loves the bright pink color and the sweet-tart raspberry flavor.

Final Presentation of Homemade Raspberry Macarons

Don’t be intimidated – if I can make these on a busy weeknight, you absolutely can too! I’d love to hear how this turns out for your family – drop me a comment!For more information, you can also reference these sites: Baking Illustrated Macaron Recipe, Serious Eats Macaron Troubleshooting Guide or King Arthur Baking – Macarons for additional guidance and tips on making perfect raspberry macarons.

Happy cooking, and I hope these raspberry macarons become as beloved in your kitchen as they are in mine! If you want a different flavour sensation, then check out my Luscious Lemon Raspberry Swirl Cheesecake Cups or if you fancy a festive raspberry bake try my Raspberry Filled Almond Snow Cookies recipe!

Amazing Raspberry Macarons Recipe

Print Recipe

Delicate and delicious raspberry macarons that are sure to impress! This recipe yields approximately 7 perfectly crafted macarons.

Author: Kiera
Prep Time: 45 minutes
Cook Time: 15 minutes

Total Time: 1 hour
Yield: 7 macarons 1x
Category: Dessert

Method: Baking
Cuisine: French

Ingredients

Scale

1/2 cup almond flour, finely ground

1 cup powdered sugar
2 large egg whites, aged
1/4 cup granulated sugar

1/4 tsp cream of tartar
Pink gel food coloring
Raspberry buttercream filling (recipe below)

Instructions

Preheat oven to 300°F (150°C).
Sift together almond flour and powdered sugar.
In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.

Add pink gel food coloring to the meringue and mix until evenly colored.
Gently fold the dry ingredients into the meringue until just combined. Be careful not to overmix.
Transfer the batter to a piping bag fitted with a round tip.

Pipe 1.5-inch circles onto a baking sheet lined with parchment paper.
Tap the baking sheet firmly on the counter several times to release any air bubbles.
Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms.

Bake for 12-15 minutes, or until the feet are well-risen and the macarons are set.
Let the macarons cool completely before filling with raspberry buttercream.

Notes

For best results, age your egg whites for 24-48 hours in the refrigerator. You can also add a pinch of freeze-dried raspberry powder to the macaron shells for a more intense raspberry flavor.

Nutrition

Serving Size: 1 macaron
Calories: 150
Sugar: 20g

Sodium: 10mg
Fat: 8g
Saturated Fat: 4g

Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g

Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: macarons, raspberry, dessert, baking