If you love macarons, be sure to try my Pistachio Macarons, Chocolate Macarons, and Lemon Macarons as well! I have a serious obsession with raspberry macarons. So much so that I have another similar but different-enough recipe for Jolly Holiday Raspberry Rose Macarons that are a copycat version of the ones at Disneyland. They are shaped like giant Mickey heads with fresh raspberries and a creamy raspberry-rose filling in the middle! This is a more classic version of a raspberry macaron that is made using blended freeze-dried raspberries. This gives the macarons a natural pink color and also a sweet-but-tart flavor, rather than just relying on food coloring (affiliate link). These macarons are also filled with raspberry jam, which makes them exceptionally delicious! Macarons are great to make any time of the year, these raspberry ones would be great for Valentine’s Day, Easter, or even Christmas with their beautiful pink color. For other delicious raspberry desert ideas, try this French Raspberry Jello Dessert, this delicious White Chocolate and Raspberry Truffle Ice Cream, and this Raspberry Cream Pie.
Why We Love This Recipe
This easy recipe will show you how to make amazing French macarons. Made from scratch, you can customize this recipe for any flavor, color, or with any kind of filling! Using ingredients you’ll find at your local grocery store, you’ll never buy macarons again!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Almond flour/meal – Almond flour is best for these macarons, almond meal isn’t as fine so you might need to blend it beforehand if you substitute it. Powdered Sugar – You’ll need some for the macaron shells and also the filling. Freeze-Dried Raspberries – You can buy whole freeze-dried raspberries or ones that have already been powdered from your local grocery store. Eggs – We’ll be using aged egg whites for this recipe, if possible, although it’s not strictly necessary. To age egg whites, separate the whites and yolks, then put the whites in the fridge overnight. The next day, let them sit out on the counter for 1-2 hours to come to room temperature before making the macarons. Sugar – White granulated sugar will work well. Butter – Use salted butter that has been softened. Raspberry Jam – For filling the center of the macarons. Any kind will work, so get your favorite. Heavy Cream – For making the filling thick and creamy.
How to Make Raspberry Macarons
Personally, I find this to be the most tedious part of making macarons. It can take a while to sift everything, but it’s one of my keys to success for excellent macarons.
Tips for Success
Scales. Sift and measure your ingredients out with a kitchen scale if you can. If you need to use cups, make sure to tap and fill them to the top, then scrape the top to level it out. Silicone mat. Use a silicone Silpat mat if you can get a hold of one, as this will help your macarons be more uniform in size. Get creative. If this is your first time making Macarons, don’t worry about going wrong. There is usually something you can do to fix it, but if not, try again. Get creative with your favorite flavors, homemade is better than perfect!
How do you know when your macaron batter is the right consistency?
You will know you have mixed it enough when a thick ribbon of batter flows off your spatula when you hold it up over the bowl. The batter should melt in on itself after about 10 seconds and you should be able to make a figure-eight shape with the batter a couple of times before the batter has all run off the spatula.
If it falls off in blobs, you haven’t mixed long enough. If it falls off in a stream and immediately melts in on itself like honey or shampoo, there’s a chance you went too far and overmixed it.
This is where I think most people get hung up making macarons for the first time but don’t let that stop you! I taught a group of 9 teenagers how to make macarons with this technique and every one of them had perfect macaron shells with feet (the ruffly looking edges at the bottom of each macaron shell that are the hallmark of excellent macarons) on their very first try.
Variations
Cookies: For the outer macaroon shell cookies, try a range of flavors. Some delicious ideas are salted caramel, chocolate, vanilla, peach, raspberry, strawberry, pistachio, lemon, etc. Filling: Try different types of filling. You can have a complimentary flavor of buttercream frosting for the outer circle, like in these macarons, and then a second filling inside. Try chocolate buttercream and chocolate ganache, or white chocolate buttercream and strawberry jam!
More Raspberry Recipes
Raspberry Coulis Dessert Sauce Raspberry Chocolate Chunk Cookies Raspberry Peach Pie Raspberry Jello Dessert White Chocolate Raspberry Truffle Ice Cream Raspberry Cream Pie Raspberry Butter Raspberry Pretzel Salad Raspberry Chocolate Tart
Personally, I find this to be the most tedious part of making macarons. It can take a while to sift everything, but it’s one of my keys to success for excellent macarons.
Raspberry Chocolate Chunk Cookies
Raspberry White Chocolate Cheesecake
Easy Raspberry Muffin Recipe
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