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Easy Raspberry Macarons

Raspberry macarons are a perfect treat for anyone who loves the delicate, crisp texture of macarons combined with the sweet and tangy flavor of fresh raspberries. These easy raspberry macarons are a simpler way to enjoy this French pastry without compromising on taste or elegance. The combination of almond meringue shells and a luscious raspberry filling makes these macarons a delightful addition to any occasion. Whether you're hosting a tea party or simply craving something sweet, these macarons will elevate any dessert table.

Equipment

  • Baking sheet: To arrange your macarons on for baking.
  • Parchment paper or silicone baking mat: To prevent the macarons from sticking.
  • Electric mixer: To beat the egg whites to stiff peaks.
  • Spatula: For folding the meringue and almond flour mixture together.
  • Piping bags with round tips: To pipe the macaron batter onto the baking sheet.
  • Sifter: To sift the almond flour and powdered sugar for smooth batter.

Ingredients

  • For the Macaron Shells:
  • 1 cup almond flour
  • 1 1/2 cups powdered sugar
  • 3 large egg whites at room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • Pink food coloring optional
  • For the Raspberry Filling:
  • 1/2 cup fresh raspberries or raspberry jam
  • 1/2 cup butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Step 1: Prepare the Macaron Shells
  • Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.
  • In a large bowl, sift together the almond flour and powdered sugar to remove any lumps.
  • In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form and the meringue is glossy.
  • Gently fold in the sifted almond flour mixture using a spatula. Add a few drops of pink food coloring if you want to achieve a light pink hue for your macarons.
  • Once the mixture is well combined, transfer it to a piping bag fitted with a round tip.
  • Step 2: Pipe the Macaron Shells
  • Pipe small circles, about 1 to 1.5 inches in diameter, onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets gently on the counter to release any air bubbles.
  • Allow the macarons to sit at room temperature for 30-45 minutes until they form a skin. You should be able to gently touch the top without it sticking to your finger.
  • Step 3: Bake the Macarons
  • Bake the macarons in the preheated oven for 15-18 minutes, or until they have a crisp outer shell and easily lift off the parchment paper. Be careful not to over-bake them, as they can become too dry.
  • Let the macarons cool completely on the baking sheets before removing them.
  • Step 4: Prepare the Raspberry Filling
  • If using fresh raspberries, puree them in a blender or food processor, then strain to remove the seeds. If using raspberry jam, skip this step.
  • In a bowl, beat together the softened butter, powdered sugar, vanilla extract, and raspberry puree until smooth and creamy. Adjust the consistency by adding more powdered sugar if needed.
  • Step 5: Assemble the Macarons
  • Pair up the macaron shells that are similar in size.
  • Pipe a small amount of raspberry filling onto the flat side of one shell. Gently sandwich it with the matching shell, pressing lightly to spread the filling evenly.