Raspberry Macarons

Why You’ll Love This Recipe

These Raspberry Macarons are more than just pretty pastries. They balance flavor and texture beautifully, offering a melt-in-your-mouth experience with every bite. The tartness of freeze-dried raspberries in the buttercream complements the sweet almond shells perfectly. Whether you’re an experienced baker or new to macarons, this recipe includes helpful tips for success.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the raspberry buttercream filling:

• 4 tablespoons unsalted butter, softened
• 3/4 cup (80g) powdered sugar
• 1 1/2 tablespoons freeze-dried raspberry powder
• 1 tablespoon 2% milk

For the raspberry macaron shells:

• 1 1/4 cups (100g) blanched almond meal
• 3/4 cup (80g) powdered sugar
• Distilled white vinegar for cleaning the bowl
• 2 or 3 (80g) egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/3 cup (80g) sugar
• 1 drop Super Red gel food coloring
• 1/4 cup raspberry jam, for filling the macarons

Special Equipment:

• Pastry bags
• Small round pastry tip

Directions

1. Prepare the almond mixture:
   Sift the almond meal and powdered sugar together into a bowl. If using freeze-dried raspberries, grind them into a powder and sift to remove seeds and large pieces.

2. Make the meringue:
   Clean your mixing bowl and whisk with a small amount of distilled vinegar to eliminate grease. Add egg whites and beat until foamy. Add cream of tartar, then gradually add sugar, whipping until stiff peaks form. Add one drop of red gel food coloring and mix to incorporate.

3. Macaronage (folding):
   Gently fold the sifted almond mixture into the meringue using a spatula. Continue folding until the batter flows in ribbons and you can draw a figure 8 without the batter breaking.

4. Pipe the shells:
   Transfer the batter to a piping bag fitted with a small round tip. Pipe small, even circles onto a parchment-lined baking sheet. Tap the baking sheet on the counter a few times to release air bubbles. Let the shells rest for 40 minutes to 1 hour, until a skin forms on the surface.

5. Bake:
   Preheat the oven to 300°F (150°C). Bake for 14 minutes, rotating halfway through if necessary. Allow the macarons to cool completely on the baking sheet.

6. Make the raspberry buttercream:
   In a bowl, beat softened butter until smooth. Gradually add powdered sugar and beat until creamy. Add raspberry powder and milk. Beat until light and fluffy.

7. Assemble the macarons:
   Pair shells of similar size. Pipe a ring of raspberry buttercream onto one shell and add a small amount of raspberry jam in the center. Top with the second shell and press gently.

8. Mature the macarons:
   Place the assembled macarons in an airtight container and refrigerate for at least 12 hours to allow the flavors to develop.

Servings and timing

• Servings: 8 servings (makes about 16 macarons)

• Prep Time: 20 minutes

• Cook Time: 28 minutes

• Rest/Maturation Time: 12 hours 40 minutes

• Total Time: 13 hours 28 minutes

Variations

• Lemon Raspberry Macarons: Add lemon zest to the buttercream for a zesty twist.

• Chocolate Raspberry Macarons: Swap half the almond flour with cocoa powder and use chocolate ganache instead of jam.

• White Chocolate Raspberry Macarons: Mix melted white chocolate into the buttercream for a creamy, rich variation.

• Rose Raspberry Macarons: Add a drop of rose water to the buttercream for a floral note.

• Mixed Berry Macarons: Replace freeze-dried raspberry powder with a mix of freeze-dried berries.

Storage/Reheating

Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, allow them to come to room temperature before serving. You can also freeze macarons (assembled or shells only) for up to 1 month. Thaw in the refrigerator overnight before bringing to room temperature.

FAQs

1. What’s the best way to grind freeze-dried raspberries?

Use a food processor, spice grinder, or coffee grinder to create a fine powder. Sift to remove seeds and large pieces.

2. Can I use regular flour instead of almond meal?

No, almond meal is essential for authentic macaron texture and flavor. Substituting with regular flour will not yield proper results.

3. Why are my macarons cracked?

Cracked shells can result from under-mixed batter, not resting the shells long enough, or oven temperature being too high.

4. How do I know when the meringue is ready?

The meringue should form stiff, glossy peaks that hold their shape when the whisk is lifted.

5. What’s the purpose of aging egg whites?

Aging egg whites (letting them sit in the fridge for a day or two) reduces moisture, helping achieve the right consistency and stable meringue.

6. Can I make these macarons without food coloring?

Yes, but the shells will be a natural off-white. Food coloring is purely aesthetic.

7. What if I don’t have a piping bag?

You can use a zip-top plastic bag with the corner snipped off as an alternative.

8. Why do my macarons have no feet?

Macarons without feet may result from under-whipped meringue, skipping the resting phase, or improper oven temperature.

9. Can I flavor the shells themselves?

Yes, but avoid adding liquid extracts. Use dry flavorings like freeze-dried fruit powders to avoid compromising the batter.

10. How long do macarons need to mature?

At least 12 hours in the fridge. Maturation allows the flavors to meld and improves texture.

Conclusion

Raspberry Macarons may seem intimidating, but with patience and precision, they’re achievable and incredibly rewarding to make. From their crisp shells to the tart, creamy filling, these treats are a raspberry lover’s dream. Perfect for gifting, tea parties, or satisfying your sweet tooth with something elegant, this recipe will have you coming back for more.

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