Raspberry Macarons – An easy macaron recipe! Classic macaron shells filled with a raspberry cream cheese frosting and topped with a sprinkle of dried raspberries. This is a classic French dessert that tastes incredible!
Raspberry Macarons
I love macarons. Whether they are my ever popular lemon lavender macarons or new favorites like blood orange macarons, they are always such a wonderful treat. With Valentine’s Day coming up soon, I knew that I just had to make a batch of raspberry macarons with a bit of my homemade raspberry jam as my special dessert for the holiday.
These macarons are perfect for parties, holidays, or just for fun. I like to decorate them with a drizzle of white chocolate and some freeze-dried raspberry powder but it’s totally up to you how you want to decorate them.
Now we all know that macarons are not the easiest dessert to make so to help you get through the process smoothly, I have pictures in the recipe card down below of the major steps so that you know that you are on the right track. Just take a deep breath, you’ve got this!
Common Questions About Making Raspberry Macarons
What are raspberry macarons?
Raspberry macarons are classic french macarons that are filled with a raspberry cream cheese frosting and topped with a sprinkle of freeze-dried raspberries.
Why did my macaron shells crack?
Don’t forget to let the shells dry out for 20-30 minutes before baking them! This step is necessary to help prevent cracking.
What is the difference between a macaroon and a macaron?
Macaroons are a coconut based cookie while macarons are an almond flour and meringue based dessert that typically has a frosting filling in the middle of two macarons, like a cookie sandwich.
How many times do I have to fold my macronage?
Generally, you have to fold it between 40-60 times. I suggest counting as you fold but it might end less or even more folds than that range.
Are macarons hard to make?
Macarons are a difficult dessert to master but if you closely follow the instructions and are careful, they can be wonderfully rewarding to make!
What other types of macarons can I make?
Some of my personal favorite macarons include –
- Lavender Lemon Macarons
- Chai Macarons
- Earl Grey Macarons
- Blood Orange Macarons
- Lemon Macarons
- Tiramisu Macarons
- Strawberry Macarons
What do I need to make macarons?
So you can get as fancy or as basic as you want with your macaron supplies. I suggest having these items –
- Silicon mat or parchment paper – One of these are a must if you don’t want your macarons to get stuck to a pan and either will work perfectly fine. I usually use a plain silicon mat without any of the circles specifically for macarons because that’s just what I have but parchment paper will work well too. If you are new to making macarons and you want a guide, you can always draw circles that are 1.5″ across on parchment paper and place that right under your silicon mat so that you get the size right. Totally optional, I used to do it and it was helpful.
- Piping bags – These are a few dollars to pick up but I think they are super helpful for a wide variety of baked goods and decorating. Any type will do, just make sure that they are decently sized so that you can just put all of the frosting or batter in without having to refill it (because that just makes a mess). Worst case, use a gallon sized ziploc bag.
- Piping tips – So when I make macarons, I use a Wilton 2A or #10 as they are both pretty basic round tips that are about the same size across. I really suggest that you get one of those from your local craft or grocery store, they are a few dollars. Worst case, snip the end of a ziploc or piping bag so that there is a 3/8″ hole on one corner. For the filling, use any piping tip you want.
Do you need almond flour to make macarons?
Yes, almond flour is the key ingredient in a macaron. While some recipes try to use alternative flours instead of almond flour, they will no longer be true macarons.
Do you eat macarons cold?
Yes, macarons should be stored in a refrigerator and only removed immediately before serving to keep them at their best.
Can I use homemade raspberry jam?
Yes! Either store bought or homemade will work, I like to use THIS homemade raspberry jam recipe
Can I make these macarons with any other jams?
Of course! Some that would work well would be –
Looking for more elegant dessert recipes? Check these out!
Raspberry Macarons
Raspberry Macarons – An easy macaron recipe! Classic macaron shells filled with a raspberry cream cheese frosting and topped with a sprinkle of dried raspberries. This is a classic French dessert that tastes incredible!
Ingredients
For the Shell
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
- 5 grams freeze-dried raspberry powder (see notes)
For the Raspberry Filling
- 20 grams cream cheese
- 35 grams raspberry jam
- 40 grams powdered sugar
Instructions
For the Shell
- Line two large sheet pans with parchment paper or silpat mats.
- Place a small saucepan of water over medium-high heat. Bring the water to a simmer. Combine the egg whites and sugar in a medium-sized heatproof bowl and set it over the simmering water.
- Whisk the egg whites and sugar together until the sugar has fully dissolved - about 2-3 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 4-5 minutes, or until the egg whites form stiff peaks.
- Use a fine mesh sieve to sift the powdered sugar and almond flour into the egg whites.
- Gently fold the dry ingredients into the egg whites by making a J shape while you mix. Make sure not to deflate the egg whites too much at this point.
- When all of the dry ingredients have been fully mixed, smush the batter against the sides of the bowl and fold it back together. Repeat the smush-and-fold process until you can draw a figure 8 without the stream breaking. If the mixture falls off in clumps, it's not ready - give it a few more smush-and-fold before testing again.
- When the mixture flows smoothly (some people say, "like lava"), transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10-12).
- Pipe 1.5" macarons on to the tray - make sure to leave about 2" inbetween each one. Holding the piping bag perpendicular to the tray will ensure you have even and round macarons.
- Once you've finished piping the first tray, hold it 6-8" off the counter and drop it straight down to release any air bubbles. Repeat 4-5 times, or until it looks like any large air bubbles have popped. Repeat the piping process with the second tray.
- Set the macarons aside to dry for 25-30 minutes, or until they have developed a skin. The macarons are ready to bake when you can touch them gently without them sticking to your finger.
- While the macarons rest, preheat your oven to 325 degrees F.
- Bake the dried macarons one tray at a time for 14 minutes, turning the tray halfway through baking.
- Remove the macarons from the oven and immediately sprinkle them with the freeze-dried raspberry powder.
- Allow the macarons to col fully on the tray. Trying to remove the macarons while they are warm may result in sticking.
For the Filling
- Beat the cream cheese and raspberry jam together in a medium-sized bowl until they are incorporated and smooth.
- Slowly add the powdered sugar and whisk until the mixture is smooth.
- Transfer the mixture to a piping bag fitted with your choice of tip.
Assemble and Age
- Place the macarons in similar sized pairs and add a small dollop of filling to one of the macarons.
- Place the second macaron on top and press them together gently - just until the filling reaches the edges. Repeat with the remaining macarons.
- Place the macarons in an airtight container and transfer them to the fridge to age overnight - it will help soften the macaron shells and give them the perfect chewiness.
- Bring the macarons to room temperature and enjoy.
Notes
* You can find freeze dried raspberries with the dried fruit and nuts in most grocery stores. I make the powder by pulsing the raspberries in the food processor until they are a fine powder.
* Don't have a kitchen scale? Don't worry, I translated the metric measurements to the imperial system (i.e. cups, tablespoons, etc).
- Egg whites - Just a touch over 1/3 cup (fluid measurement)
- Granulated sugar - Just under 1/2 cup (dry)
- Powdered sugar - 3/4 cup (dry)
- Almond flour - 1 cup
I've tested the recipe using these exact measurements and found that it worked perfectly. Obviously, it's ideal if you have a kitchen scale but this will work.
* Aging the macarons overnight is not necessary but it does help bring out the flavors.
* Piping around the edge of the macarons and then filling the center with raspberry jam or white chocolate sauce is really good!
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