Short Description
If you’ve ever dreamed of making macarons at home, now is your chance! These Raspberry Macarons are delicate, light, and filled with a sweet, tangy raspberry buttercream that will melt in your mouth. Perfect for special occasions or just because, these beautiful little cookies are as fun to make as they are to eat!
Why You’ll Love This Recipe?
Macarons are often thought of as a complicated dessert, but I promise this Raspberry Macaron recipe is totally doable—especially if you follow a few key steps. The combination of the crisp shell with the soft, raspberry-flavored buttercream filling is simply irresistible. Plus, they’re such a treat to make from scratch, and you can impress everyone with your baking skills. Whether you’re celebrating something special or simply craving a sweet treat, these macarons are the perfect balance of elegance and flavor!
Ingredients
Making macarons might seem like it requires a lot of ingredients, but trust me, once you have everything in place, it’s pretty straightforward. I won’t list every ingredient here, but the full list is down below, including exact measurements:
- Almond flour
- Egg whites
- Granulated sugar
- Powdered sugar
- Fresh raspberries (or raspberry jam!)
- Butter
- A few more baking staples you’ll find in the full recipe.
Directions
1. Prepare the Baking Sheets and Preheat the Oven
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and use a pencil to draw 1.5-inch circles (this will help guide the size of your macarons). Flip the paper over so the pencil markings are on the bottom, and then set it aside.
2. Sift the Dry Ingredients
Sifting the almond flour and powdered sugar is crucial to get that smooth macaron texture. In a medium bowl, sift the almond flour and powdered sugar together to remove any lumps. This step ensures that the macaron shells turn out as smooth and delicate as possible.
3. Whip the Egg Whites
In a separate bowl, whip the egg whites using an electric mixer or stand mixer. Start on low speed and gradually increase to medium-high. Once the egg whites form soft peaks, begin adding the granulated sugar, a spoonful at a time. Continue whipping until stiff, glossy peaks form. The meringue should hold its shape when you lift the beaters out.
4. Fold the Dry Ingredients into the Meringue
Gently fold the sifted almond flour and powdered sugar mixture into the meringue. Use a spatula and fold carefully until the batter reaches a smooth, flowing consistency. It should be thick enough to hold its shape but thin enough to gently flow when piped.
5. Pipe the Macaron Shells
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheets, following the pencil markings. Tap the baking sheet on the counter a few times to release any air bubbles. This helps the shells rise evenly.
6. Let the Shells Rest
This is a very important step! Let the piped macaron shells sit at room temperature for 30-60 minutes until they form a thin, dry skin on top. This will ensure that they don’t crack while baking and will help them develop those beautiful feet at the bottom.
7. Bake the Macarons
Bake the macarons in the preheated oven for 15-18 minutes. The shells should easily lift off the parchment paper when done. Let them cool completely on the baking sheets before removing them.
8. Make the Raspberry Buttercream
While the shells are cooling, make the raspberry buttercream filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, a little at a time, and continue beating until smooth. Add raspberry puree (or raspberry jam) and a splash of vanilla extract for extra flavor. Beat until the buttercream is light and fluffy.
9. Assemble the Macarons
Once the macaron shells are completely cooled, match them up in pairs based on size. Pipe a generous amount of raspberry buttercream onto the flat side of one shell, then sandwich it with another shell. Gently press them together to spread the filling to the edges.
10. Let the Macarons Mature
This is the hardest part—waiting! Place the assembled macarons in an airtight container and refrigerate them for 24 hours. This allows the flavors to develop and the texture to become perfectly chewy.
Expert Tips and Tricks
- Make sure your bowl and beaters are completely clean when whipping the egg whites—any trace of oil or residue can prevent them from reaching stiff peaks.
- If you don’t have fresh raspberries, you can use raspberry jam or raspberry puree. Just make sure it’s not too liquidy, or it could affect the buttercream.
- Don’t skip the resting step! Letting the shells rest before baking is key to getting those gorgeous feet on the macarons.
Recipe Variations and Possible Substitutions
- Instead of raspberries, you can use any berry or fruit jam for the filling—blueberries, strawberries, or even lemon curd for a citrusy twist.
- For a chocolatey version, you can make a chocolate ganache filling instead of the raspberry buttercream.
- Add a little food coloring to the macaron batter to match the color of your filling—pink for raspberry, or even pastel shades for a more festive look.
Serving and Pairing Suggestions
Raspberry Macarons are perfect for an afternoon tea or a special celebration. They also make an excellent gift, beautifully packaged in a little box. Pair them with a hot cup of coffee, tea, or a sparkling beverage to complement their delicate sweetness.
Storage and Reheating Tips
Store your macarons in an airtight container in the fridge for up to 5 days. They also freeze well! Just place them in a single layer in a container and freeze for up to a month. When you’re ready to enjoy them, let them come to room temperature for about 10 minutes before serving.
4 FAQs
- Why do my macarons crack?
Cracking is usually due to overmixing the batter or not letting the shells rest before baking. Be sure to fold the batter gently and give the shells enough time to rest before baking. - Can I use frozen raspberries?
Yes, frozen raspberries will work just fine. Just thaw and drain them first to avoid extra moisture in the buttercream. - Can I make macarons without a piping bag?
While a piping bag makes it easier to control the shape and size of your macarons, you can use a plastic sandwich bag with the tip cut off as a substitute. - Do macarons need to be refrigerated?
Yes, macarons should be refrigerated to allow the flavors to develop and to keep them fresh. The texture will also improve after they’ve had a day or two to mature in the fridge.
Conclusion
Raspberry Macarons are the epitome of elegant, indulgent treats. While they may require a little patience and practice, the end result is well worth it. Once you take a bite of these crisp, chewy, and raspberry-filled delights, you’ll be hooked. Whether it’s for a celebration or a special treat, these macarons are sure to impress!
Raspberry Macarons – A Sweet Delight in Every Bite
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Total Time: 1 hour 30 minutes (including resting and cooling time)
- Yield: 16–18 macarons (8–9 servings) 1x
- Category: Dessert, Baking, Special Occasions
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Description
If you’ve ever dreamed of making macarons at home, now is your chance! These Raspberry Macarons are delicate, light, and filled with a sweet, tangy raspberry buttercream that will melt in your mouth. Perfect for special occasions or just because, these beautiful little cookies are as fun to make as they are to eat!
Ingredients
For the Macaron Shells:
- 1 1/2 cups almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
For the Raspberry Buttercream Filling:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 2 tbsp raspberry puree (or raspberry jam)
- 1 tsp vanilla extract
Instructions
-
Prepare the Baking Sheets and Preheat the Oven:
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and draw 1.5-inch circles (for size guidance). Flip the paper so the pencil markings are on the bottom. -
Sift the Dry Ingredients:
In a medium bowl, sift the almond flour and powdered sugar together to remove any lumps. -
Whip the Egg Whites:
Using an electric or stand mixer, whip the egg whites on medium-high speed until soft peaks form. Gradually add the granulated sugar, and continue whipping until stiff, glossy peaks form. -
Fold the Dry Ingredients into the Meringue:
Gently fold the sifted almond flour and powdered sugar mixture into the meringue. The batter should be smooth and flow easily when piped. -
Pipe the Macaron Shells:
Transfer the batter into a piping bag and pipe small, even circles onto the prepared baking sheets. Tap the baking sheets on the counter to release air bubbles. -
Let the Shells Rest:
Let the piped macaron shells sit at room temperature for 30-60 minutes until they form a thin, dry skin on top. -
Bake the Macarons:
Bake the macarons for 15-18 minutes. The shells should easily lift off the parchment paper when done. Let them cool completely. -
Make the Raspberry Buttercream:
Beat the softened butter until creamy. Gradually add powdered sugar and continue beating until smooth. Add raspberry puree (or jam) and vanilla extract, and beat until fluffy. -
Assemble the Macarons:
Pair up the macaron shells based on size. Pipe a generous amount of raspberry buttercream onto one shell and sandwich with another. -
Let the Macarons Mature:
Refrigerate the assembled macarons for 24 hours to allow the flavors to develop and texture to become chewy.
Notes
- Ensure all tools are clean and free of oil when whipping the egg whites.
- If fresh raspberries aren’t available, use raspberry jam or puree, but ensure it’s not too runny.
- Don’t skip the resting time for the shells to form the “feet.”
Nutrition
- Serving Size: 1 macaron
- Calories: 130
- Sugar: 14g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg