There’s something truly magical about making your own French macarons — delicate, colorful, and filled with sweet buttercream, they feel like a treat from a Parisian pâtisserie. I still remember the first time I tried making raspberry macarons at home. It took a bit of practice, but once I got the hang of the folding technique, I was hooked! The light, crisp shell and the creamy berry filling are simply irresistible.
Whether you’re baking for a special occasion or just want to impress yourself with a fancy dessert, these raspberry macarons are worth every step.
Why You’ll Love These Raspberry Macarons
- Elegant and impressive – A beautiful dessert for guests, events, or gifts.
- Perfect texture – Crisp on the outside, chewy inside, just like classic French macarons.
- Sweet-tart flavor – The raspberry buttercream gives a fruity balance to the sweet shells.
- Beginner-friendly guidance – With the right tips, anyone can master macarons at home.
Ingredients You’ll Need
For the Macaron Shells:
- 1 ¾ cups (175g) powdered sugar – Gives that smooth, glossy shell.
- 1 cup (120g) almond flour – Finely ground for a delicate crumb.
- 3 large egg whites (room temperature) – Helps create stiff peaks and structure.
- ¼ cup (50g) granulated sugar – Stabilizes the meringue.
- ¼ teaspoon cream of tartar (optional) – Helps prevent over-whipping.
- Pink or red food coloring – For that beautiful raspberry-inspired hue.
For the Raspberry Buttercream Filling:
- ½ cup unsalted butter (room temp) – Soft and creamy as the base.
- 1 ½ cups powdered sugar – Sweetens and thickens the frosting.
- 2 tablespoons raspberry purée or seedless jam – Adds fruity flavor and color.
- ½ teaspoon vanilla extract – Enhances the overall flavor.
How to Make Raspberry Macarons
Step 1: Prep the Dry Ingredients
Sift the powdered sugar and almond flour into a large bowl. This removes any lumps and ensures a smooth shell. Discard any coarse bits left in the sifter.
Step 2: Whip the Egg Whites
In a separate clean, dry bowl, beat the egg whites on medium speed until foamy. Add cream of tartar if using, then slowly add the granulated sugar. Continue whipping until stiff, glossy peaks form.
Step 3: Color and Fold
Add a few drops of pink or red food coloring to the meringue. Gently fold in the sifted almond flour mixture in batches. Use a spatula to fold and press the batter against the bowl until it flows like lava – thick but slowly dripping off the spatula. This step is called macaronage and it’s key!
Step 4: Pipe and Rest
Transfer the batter into a piping bag with a round tip. Pipe 4 cm (1.5 inch) rounds onto a parchment-lined baking sheet. Tap the tray against the counter to release air bubbles. Let the macarons rest at room temperature for 30 to 60 minutes until a dry skin forms on top — they should not stick to your finger when touched.
Step 5: Bake
Preheat your oven to 300°F (150°C). Bake one tray at a time for 13 to 15 minutes. The macarons should rise to form “feet” (the ruffled edges). Let them cool completely on the tray before removing.
Step 6: Make the Raspberry Buttercream
In a mixing bowl, beat the butter until smooth. Gradually add powdered sugar and beat until fluffy. Add the raspberry purée and vanilla extract. Mix until smooth and creamy. If the filling is too soft, chill it slightly before using.
Step 7: Assemble
Pair macaron shells of similar size. Pipe a small dollop of buttercream onto the flat side of one shell and gently press another shell on top. Repeat with all remaining shells.
Tips for Perfect Macarons
- Use a kitchen scale – Macarons are all about precision. Weigh your ingredients for consistent results.
- Age your egg whites – Let them sit at room temperature for a few hours (or overnight in the fridge) to improve stability.
- Resting is essential – Don’t skip the resting period before baking; it prevents cracking.
- Sift dry ingredients – Twice if needed! It keeps the shells smooth and lump-free.
- Practice your folding – The batter should flow like molten lava. Under- or over-mixing will ruin the texture.
Storage and Serving
Store your filled macarons in an airtight container in the refrigerator for 24–48 hours before eating — this resting time improves the texture and flavor. They will keep fresh in the fridge for up to 5 days. For longer storage, freeze them (filled or unfilled) for up to 1 month and thaw in the fridge before serving.
Serve them with a warm cup of tea, or plate them up at your next celebration — they’re sure to be a hit.
Final Thoughts
These raspberry macarons are a labor of love, but once you master the technique, they’re pure magic. The delicate shells paired with the tangy-sweet berry buttercream are everything you want in a bite-sized dessert. Don’t be afraid to try — even imperfect macarons still taste delicious!
Happy baking, and enjoy every sweet, crisp, chewy bite!