Macarons with Raspberry Filling

Name: Macarons with Raspberry Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 macarons
Ingredients: 1 cup almond flour; 1 3/4 cups powdered sugar; 4 large egg whites (room temperature); 1/4 cup granulated sugar; 1/4 teaspoon cream of tartar; Food coloring (optional); 1 cup fresh raspberries; 1/2 cup unsalted butter (softened); 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Homemade Baking Inspiration

I love making macarons because they are the perfect sweet treat, and making them from scratch is incredibly rewarding. Each time I whip up a batch, I'm reminded of the delicate nature of these French pastries. The bright raspberry filling adds a burst of flavor that pairs beautifully with the light almond cookies. Whether it's for a special occasion or just to enjoy with a cup of tea, these macarons are sure to impress anyone who tries them. Let's dive into this whimsical recipe!

Created by

Thea Montgomery

Last updated on 2026-01-08T11:45:43.955Z

When I first attempted making macarons, I was intimidated by their reputation for being finicky. However, after several tries, I learned that accuracy in measuring my ingredients really matters. The key is to achieve the right consistency in the batter, which should flow smoothly from the spatula and form a gentle ribbon when lifted.

One time, I experimented with adding a touch of almond extract to the egg whites before folding in the powdered sugar and almond flour. It added an extra layer of depth to the flavor that beautifully complemented the tart raspberry filling. I also discovered that letting the filled macarons rest for a day in the fridge enhances their flavor and texture!

        Why You'll Love These Macarons
        The vibrant raspberry filling brings a delightful tartness
A light and airy texture makes for a luxurious bite
Impressive enough for special occasions, yet simple enough to make at home

      

Understanding Macaron Technique

Mastering the macaron-making technique is essential for achieving that characteristic lightness and crisp exterior. The key step lies in properly whipping the egg whites to stiff peaks, which provides the necessary structure. If you find that your macarons do not rise properly, it may be due to under-whipping the egg whites. Pay attention to the visual cue where the egg whites transform from foamy to glossy and hold a peak when the whisk is lifted.

Another critical aspect is the folding technique, where you combine the dry ingredients with the whipped egg whites. Use a spatula to gently fold the mixture, ensuring not to deflate the egg whites. Aim for the batter to flow like thick lava and form a ribbon when you lift the spatula. This texture ensures your macarons will bake into the delicate cookies we love.

Flavor Variations and Add-Ins

While raspberry filling is delightful, you can explore various flavor options to customize your macarons. Consider using different fruit purees like mango or passion fruit instead of raspberry, adjusting the sugar levels to account for sweetness. For a more luxurious touch, incorporate a dash of flavored extracts such as almond or rose in your filling.

To add texture, finely chop nuts, chocolate, or even dried fruits to the filling. Just be mindful of the overall consistency, ensuring it remains smooth enough to pipe. Experimentation is encouraged; just remember to balance flavors with the sweetness of powdered sugar in your filling.

Storage and Serving Suggestions

Storing your macarons correctly is essential for maintaining their perfect texture. After assembling the macarons, place them in an airtight container in the refrigerator for at least 24 hours before serving. This process, called maturation, enhances the flavors and helps the filling penetrate the shells, resulting in the tender bite characteristic of well-made macarons.

For serving, allow the macarons to sit at room temperature for about 15-20 minutes before enjoying, which brings out their delightful flavor and texture best. If you have leftovers, they can last up to a week in the refrigerator, or you can freeze them for longer storage. Just be sure to place parchment paper between layers to prevent sticking.

Ingredients for Macarons

For the Macaron Shells

1 cup almond flour
1 3/4 cups powdered sugar
4 large egg whites (room temperature)
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
Food coloring (optional)

For the Raspberry Filling

1 cup fresh raspberries
1/2 cup unsalted butter (softened)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Preparing the Ingredients

Instructions for Making Macarons

Prepare the Macaron Batter

Start by sifting together the almond flour and powdered sugar into a large mixing bowl. In a separate bowl, whip the egg whites until foamy. Add the cream of tartar and gradually add the granulated sugar while continuing to whip until stiff peaks form. If using, add food coloring to achieve the desired hue. Gently fold the dry ingredients into the egg whites until the mixture flows like lava and forms a ribbon.

Pipe the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each. Tap the baking sheet firmly on the counter to release any air bubbles. Let the piped macarons sit at room temperature for about 30 minutes to form a skin.

Bake the Macarons

Preheat your oven to 300°F (150°C). Bake the macarons for about 15 minutes, until they have risen and formed a slight crust. Remove from the oven and let them cool completely before removing them from the baking sheet.

Make the Raspberry Filling

In a small saucepan, combine fresh raspberries and 2 tablespoons of powdered sugar over medium heat. Cook until the raspberries break down and the mixture thickens, about 5 minutes. Strain to remove the seeds and let it cool. In a mixing bowl, beat the softened butter, vanilla extract, and remaining powdered sugar until smooth. Gradually add the raspberry puree until well combined.

Assemble the Macarons

Pair up the macaron shells. Pipe a dollop of raspberry filling onto the flat side of one shell, then sandwich with a matching shell. Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours before serving for the best flavor.

Final Touches

Pro Tips

For best results, weigh your ingredients rather than using volume measurements. This ensures accuracy in your macaron batter, which is crucial for achieving that perfect texture.

Troubleshooting Common Issues

Macarons can be notoriously finicky, and you may encounter common issues such as cracked tops or feet that don't form. Cracks often result from baking at too high a temperature or not allowing the macarons to dry properly before baking. Ensure your oven is calibrated correctly, and if cracks occur, decrease the temperature slightly and experiment with the baking time.

Another issue could be hollow shells, which usually indicate overmixing the batter or inadequate whipped egg whites. To avoid this, focus on the folding technique—gentle yet thorough—while regularly checking the consistency as you combine the mixtures.

Almond Flour and Sugar Roles

Almond flour plays a crucial role in macarons, providing not just flavor but also the signature chewy texture. Unlike all-purpose flour, almond flour gives a distinct nuttiness and allows for a moist interior. If you have nut allergies, you can try using sunflower seed flour as a substitute, though it may slightly alter the color and flavor.

Powdered sugar is essential in giving macarons their sweetness and texture. The fine particles dissolve quickly, creating a silky batter. If you run low on powdered sugar, you can make your own by blending granulated sugar until it reaches a fine powder. Just ensure to use it immediately, as homemade versions can clump if left out.

Scaling the Recipe

If you're planning to prepare a larger batch of macarons for a special event, scaling the recipe is straightforward. Simply multiply the ingredient amounts while keeping the ratios intact, but remember to adjust your mixing bowls and baking sheets accordingly. I recommend doing this in batches if using a standard home oven to ensure consistent results with each tray.

When doubling or tripling the recipe, take care not to crowd the oven, as this can affect baking times and results. Instead, bake in stages, allowing ample space between trays for optimal air circulation. Note that baking time may vary slightly with larger batches, so keep a close eye on the macarons as they bake.

Questions About Recipes

→ Why do my macarons crack on top?

Cracking is usually due to not allowing the macarons to rest before baking. Ensure they form a skin for at least 30 minutes.

→ Can I use frozen raspberries for the filling?

Yes, frozen raspberries can be used, but ensure to thaw and drain any excess moisture before cooking.

→ How should I store my macarons?

Store your macarons in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months.

→ What can I do if my macarons are too sticky?

If they are sticky, it might be due to high humidity. Make sure to let them dry longer before baking and keep them in a cool, dry place.