Name: Raspberry Macarons Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 70 grams (about 2/3 cup) almond meal/flour; 120 grams (about 1 cup) confectioners (powdered) sugar; 2 large egg whites (about 65 grams, room temperature); 50 grams (exactly 1/4 cup) granulated sugar; 1/4 cup freeze-dried raspberries; 3/4 cup fresh or frozen raspberries; 3 tablespoons granulated sugar; 1 tablespoon lemon juice; 6 tablespoons unsalted butter (room temperature)

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Introduction

Raspberry macarons are delicate French treats that combine a crisp shell with a soft, chewy center and a luscious raspberry buttercream filling. These colorful cookies are perfect for special occasions or a delightful everyday indulgence.

Three white macarons with a pink cream filling are stacked vertically. Each macaron has a light dusting of red powder on top and has a slightly rough texture on the edges. Around the macarons are red raspberries, some close and some blurred in the background. The overall background is dark, making the macarons and raspberries stand out sharply. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

70 grams (about 2/3 cup) almond meal/flour
120 grams (about 1 cup) confectioners (powdered) sugar
2 large egg whites (about 65 grams, room temperature)
50 grams (1/4 cup leveled) granulated sugar
1/4 cup freeze dried raspberries
3/4 cup fresh or frozen raspberries
3 tbsp granulated sugar
1 tbsp lemon juice
6 tbsp unsalted butter (room temperature)

Instructions

Step 1: Prep by lining one extra-large or two regular baking sheets with parchment paper or a silpat mat.
Step 2: In a food processor, pulse the almond meal and powdered sugar twice, then process for 1 1/2 minutes. Sift this mixture through a sieve into a large bowl, pressing down on any clumps. Discard any solids left in the sieve (about 1/2 to 1 tablespoon).
Step 3: In a large bowl, beat the egg whites until foamy. Gradually add the 1/4 cup granulated sugar while continuing to beat. Increase speed and beat for 2 1/2 minutes or until stiff, glossy peaks form.
Step 4: Fold the sifted almond mixture into the egg whites using a spatula, lifting from the bottom upward and pressing the spatula through the middle firmly. Repeat this folding about 35-40 times until the batter flows like lava and thick ribbons form when drizzling off the spatula.
Step 5: Fit a pastry bag with a large (3/8″ wide) round tip and fill it with batter. Pipe 3/4-inch rounds onto the prepared sheets, spacing them 1 inch apart. Drop the baking sheets about 6 inches onto the counter 15-20 times to release air bubbles.
Step 6: Crush freeze dried raspberries into a powder using a rolling pin inside a plastic bag. Dust the tops of the piped cookies with this raspberry powder using a small sifter or tea ball. Let the cookies rest at room temperature until a thin, non-sticky film forms on top, about 30 minutes. While they rest, start preparing the frosting.
Step 7: Preheat the oven to 300°F (150°C) with the rack in the center. Bake the macarons for 15 minutes. If all cookies don’t fit on one sheet, bake in batches. Once baked, slide the parchment paper and cookies onto the counter and let them cool to room temperature for about 15 minutes.
Step 8: To make the raspberry buttercream frosting, combine fresh or frozen raspberries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Heat until bubbling, then mash the raspberries and press the mixture through a sieve to extract about 1/3 cup of syrup. Discard the seeds and let the syrup cool to room temperature.
Step 9: In a medium bowl, beat the unsalted butter on high speed until whipped and pale, about 2 minutes. Add the cooled raspberry syrup and beat until fluffy, 2 1/2 to 3 minutes. If you prefer a sweeter frosting, you can add powdered sugar to taste.
Step 10: Pipe the raspberry buttercream generously onto half of the cooled macaron shells, then sandwich with the remaining shells. Gently press to secure without cracking.

Tips & Variations

Use a kitchen scale for precise measurements to ensure the best macaron texture.
If you don’t have freeze dried raspberries, lightly dust with powdered sugar or colored sugar for decoration.
For a different flavor, substitute the raspberries in the frosting with other berry syrups or fruit purees.
Allow macarons to age in the fridge for 24 hours in an airtight container to deepen the flavor and improve texture.

Storage

Store raspberry macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze assembled macarons for up to one month; thaw them overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells a day ahead and store them in an airtight container at room temperature. Fill with frosting just before serving for maximum freshness.

What should I do if my macaron batter is too runny or too stiff?

If the batter is too runny, your macarons will spread too much and may not develop feet. Fold less and stop when thick ribbons form. If too stiff, the shells may crack; fold more gently to loosen the mixture.