Raspberry Macarons Recipe

Raspberry Macarons

Raspberry macarons are a delicate and delectable treat that perfectly balances sweetness with the tartness of raspberries. These delightful confections consist of two almond meringue cookies sandwiched together with a flavorful raspberry filling.

While they may seem intimidating to make, with the right technique and a bit of practice, you can achieve bakery-quality raspberry macarons in your kitchen.

In this article, we’ll guide you through a step-by-step recipe to create these elegant and mouthwatering delights.

What are Macarons?

A macaron is a type of French dessert characterized by its delicate and airy texture, crisp exterior, and soft interior. It is made primarily from almond flour, sugar, and egg whites, and is typically sandwiched together with a creamy filling. Macarons come in a variety of flavours and colours, making them not only a delicious treat but also visually appealing.

Once baked and cooled, macarons are typically filled with ganache, buttercream, jam, or another flavorful filling that complements the chosen flavour of the macaron shell. Popular flavour combinations include chocolate, vanilla, coffee, pistachio, lemon, raspberry, and many more.

Macarons are often enjoyed as a dessert or snack and are commonly served at special occasions such as weddings, parties, and afternoon tea. They have gained popularity worldwide and are appreciated for their elegant appearance, light texture, and wide range of flavours.

Do you love croissants? Learn how to make the most amazing Almond croissant here: Almond Croissant Recipe: Easy Guide

Raspberry Macarons Recipe

Ingredients: For the macaron shells

  • 110 grams of almond flour
  • 200 grams of powdered sugar
  • 100 grams of egg whites (aged, preferably at room temperature)
  • 50 grams of granulated sugar
  • A pinch of salt
  • Red gel food colouring (optional)

For the raspberry filling

  • 150 grams of fresh raspberries
  • 50 grams of granulated sugar
  • 1 tablespoon of lemon juice
  • 120 grams of unsalted butter, softened
  • 200 grams of powdered sugar
  • 1 teaspoon of vanilla extract


  • Stand Mixer or Hand Mixer
  • Mixing Bowls
  • Food Processor (optional)
  • Piping Bags and Tips
  • Baking Sheets
  • Fine-Mesh Sieve
  • Saucepan
  • Spatula
  • Cooling Rack
  • Kitchen Scale
  • Whisk
  • Offset Spatula (optional)


Preparing the Raspberry Filling

  1. Start by making the raspberry filling. In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice over medium heat.
  2. Cook the mixture, stirring occasionally, until the raspberries break down and the mixture thickens, about 8-10 minutes.
  3. Remove the saucepan from heat and strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Allow the raspberry puree to cool completely.

Making the Macaron Shells

  1. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a food processor, combine the almond flour and powdered sugar. Pulse the mixture until finely ground and well combined. Sift the mixture into a large mixing bowl to ensure there are no lumps.
  3. In a separate mixing bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar, a little at a time, while continuing to beat the egg whites until stiff peaks form.
  4. If using, add a small amount of red gel food colouring to achieve the desired shade of pink for the macaron shells.
  5. Gently fold the almond flour mixture into the beaten egg whites in three additions, using a spatula. Be careful not to overmix, as this can deflate the batter.
  6. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheets, leaving space between each macaron shell.
  7. Tap the baking sheets gently on the counter to release any air bubbles and help the macarons settle.
  8. Let the piped macarons sit at room temperature for about 30 minutes or until a slight skin forms on the surface.

Baking and Assembling

  1. Once the macarons have formed a skin, bake them in the preheated oven for 15-18 minutes, or until the tops are set and the macarons have developed feet.
  2. Remove the macarons from the oven and let them cool completely on the baking sheets before attempting to remove them.

Making the Raspberry Buttercream

  1. While the macarons are cooling, prepare the raspberry buttercream filling. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and vanilla extract, and continue to beat until the mixture is light and fluffy.
  3. Once the raspberry puree has cooled, fold it into the buttercream until evenly combined. Adjust the consistency if necessary by adding more powdered sugar or raspberry puree.

Assembling the Macarons

  1. Pair the cooled macaron shells based on similar sizes. Pipe or spread a small amount of raspberry buttercream onto the flat side of one macaron shell.
  2. Gently press another macaron shell on top to sandwich the filling, taking care not to break the delicate shells.
  3. Repeat this process with the remaining macaron shells and filling.
  4. For best results, refrigerate the assembled macarons for at least 24 hours before serving to allow the flavours to meld and the texture to soften.

You can serve your macarons with Kompot, learn how to make Kompot here:  DIY Bliss: Crafting Refreshing Kompot at Home


  1. Aged egg whites (left at room temperature for 24-48 hours) produce more stable meringue, resulting in better macaron shells.
  2. Ensure that you sift the almond flour and powdered sugar together to remove any lumps, resulting in smooth macaron shells.
  3. Whip the egg whites until they reach stiff peaks. Be cautious not to overbeat, as this can lead to dry macaron shells.
  4. Fold the dry ingredients into the meringue gently using a spatula until the batter reaches the right consistency. It should flow like lava but still hold its shape.
  5. Aim for uniformity in piping the macaron shells to ensure they bake evenly.
  6. Allow the piped macaron shells to rest at room temperature for about 30 minutes to develop a skin before baking. This helps create the signature “feet” and smooth surface.
  7. Preheat your oven accurately and consider using an oven thermometer to ensure the temperature is consistent. Bake the macarons at the right temperature to avoid under or overcooking.
  8. Let the baked macaron shells cool completely on the baking sheets before attempting to remove them. This helps prevent sticking and ensures they maintain their shape.
  9. Ensure the raspberry filling is thick enough to hold its shape but still spreadable. Adjust the consistency by adding more powdered sugar or raspberry puree as needed.
  10. For the best flavor, refrigerate the assembled macarons for at least 24 hours before serving to allow the flavors to meld.
  11. Making macarons can be challenging, so don’t get discouraged if your first batch isn’t perfect. With practice and attention to detail, you’ll improve over time.


What happens if you over mix macaron batter?

The shells can end up misshapen, wrinkled, and hollow, with the feet spread out, or ruffled.

What is the best flour for macarons?

Almond Flour

Can I use a different fruit for the filling?

Yes, you can experiment with different fruits for the filling. Just make sure to adjust the sugar and lemon juice accordingly to balance the flavours.

How do I know when the macarons are done baking?

The macarons are done baking when they’re set and no longer wobble when gently touched. They should also have developed feet and a slightly crisp exterior.

Can I use frozen raspberries for the filling?

Yes, you can use frozen raspberries for the filling. Thaw them first and then cook them down as you would with fresh raspberries.

How do I store leftover macarons?

Store leftover macarons in an airtight container in the refrigerator. They can be kept for up to 3-4 days. Let them come to room temperature before serving for the best texture.

What can I use if I don’t have a piping bag?

If you don’t have a piping bag, you can use a plastic storage bag with the corner snipped off or simply spoon the batter onto the baking sheets. However, using a piping bag will give you more control and uniformity in size.


With its crisp exterior, chewy interior, and luscious raspberry filling, homemade raspberry macarons are a luxurious treat that will impress any dessert lover. While mastering the art of macaron making requires practice and precision, following this detailed recipe will help you achieve success in creating these elegant French delicacies.

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