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Delve into the delicate and delightful world of macarons with this raspberry macaron recipe. These elegant confections are known for their crisp shells and soft, chewy interiors, combined here with a luscious raspberry frosting for a burst of berry flavor. This recipe, when followed carefully, ensures frustration-free results, yielding perfectly smooth and delicious macarons every time.
Macarons are the epitome of pastry elegance. After numerous trials, I’ve honed this recipe to capture the essence of raspberry in a light, airy shell with a complementing creamy filling. Whether you’re a seasoned baker or a newcomer to the art of the patisserie, these raspberry macarons offer a rewarding challenge and a delightful treat.
The Chemistry of Raspberry Macarons
The science behind macarons involves a precise balance of ingredients and techniques. The meringue base is crucial – egg whites are whipped into stiff peaks with granulated sugar and a touch of tartar to stabilize. This structure is then gently combined with finely sifted almond flour and powered sugar, ensuring the iconic smooth top and ruffled “feet” that macarons are known for. The drying phase before baking, crucial for forming a skin, allows the macarons to rise evenly without cracking, creating their characteristic texture.
Why do my macarons have no “feet”?
“Feet” form when the top skin of the macaron dries and the base rises against it. Ensure the macarons rest long enough to form a skin and are not under mixed.
Can I make macarons on a humid day?
Humidity can impact the drying of the macarons. It’s best to make them on a dry day or in an air-conditioned environment to help the skin form properly.
How can I store macarons?
Once filled, macarons can be stored in the refrigerator for up to three days in an airtight container. They can also be frozen for longer storage.
What can I use if I don’t have a stand mixer?
A hand mixer can work, but it requires careful attention to not over mix. The goal is stiff, glossy peaks for the best texture.
What is in Raspberry Macarons?
Egg Whites
Made up of protein and water, it will help leaven your baked good and add moisture.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Cream of Tartar
Stabilizes the egg whites, ensuring they hold their structure when whipped.
Raspberry Extract
Infuse the shells with concentrated burst of raspberry flavor.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Freeze Dried Raspberries
Infuse the filling with a concentrated burst of raspberry flavor.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Storage Tips
Store unfilled macarons shells at room temperature in an airtight container for up to one week. Once filled, refrigerate for up to three days, or freeze for up to a month for longer preservation.
Freezing Options
Both filled and unfilled macaron shells freeze well. Place them in a single layer in an airtight container, separating layers with parchment paper to prevent sticking.
Making Ahead
Prepare the macaron batter and even pipe out the shells a day ahead. Store the piped, unbaked shells covered at room temperature overnight. This resting period can help develop a stronger skin, leading to better feet formation upon baking.
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Why make raspberry macarons?
Imagine yourself delicately arranging a tray of vibrant raspberry macarons, each with a glossy shell and a rich, creamy filling, all made by you. You will love making these exquisite treats.
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Raspberry Macarons
Ingredients
Shell
- 120 grams egg whites
- 120 grams granulates sugar
- 1/2 tsp tartar
- 1 tsp raspberry extract
- 150 grams fine almond flour
- 150 grams powdered sugar
Filling
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 cup freeze dried raspberries **crushed
- 1/2 tsp raspberry extract
- 1 tbsp heavy cream
Instructions
Shell
- Place a small sauce pan with 2 cups of water on a stove top over medium heat
- With a kitchen scale, measure out egg whites and sugar in a metal kitchen aid bowl.
- Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
- Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
- Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
- Place bowl in a standing mixer with whisk attachment and whisk on medium high speed until stiff peak. This takes about 5 minutes to achieve.
- With a kitchen scale measure out flour & powdered sugar
- While meringue is mixing, place almond flour & powdered sugar in a food processor & pulse a few times
- After processed, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded, if more, you will need to re-measure and add more almond flour)
- Once mixture is at stiff peak, you have made a meringue! With a rubber spatula, fold in raspberry extract and then fold in flour mixture into the meringue
- Continue folding the mixture over and over again until it comes together fully, you know you are done when the batter ribbons off of the spatula when in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8, if the ribbon doesn’t break, then you are done
- Put batter into a piping bag with Wilton 2A piping tip attached (or similar size hole cut)
- Pipe batter onto nonslip mat with macaron pattern on a light metal cookie sheet
- Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
- Preheat oven to 300 degrees
- Bake cookies for 19 minutes, check to make sure cookies don’t move when slightly budged by your finger tip. If cookies move, rotate cookie sheets and cook for an additional 2-3 minutes.
- Take cookies out of oven. Let cookies cool completely before removing off of nonslip mat. If your cookies aren’t coming off clean, place tray into the freezer for a couple minutes. After, the cookies should come off clean
Filling
- In a bowl with a hand mixer combine butter and powdered sugar. Whisk until combined.
- Add freeze dried raspberries, raspberry extract and heavy cream. Mix until combined.
- Turn the mixer on high and whip for 1-2 minutes.
- Fill each macaron with this raspberry frosting.
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Ava Grass
These are the best macarons! So freaking good! This was the first macaron recipe I ever used & they turned out perfect.
Madison Reid
I am so happy!! Thanks for taking the time to make my recipe and comment!
Holli Reid
I can’t wait to try making these. Raspberry is my favorite macaroon now.
Madison Reid
Thank you! I am so glad this recipe made it on your list of favorites!
Aurie
These macaroons have the perfect texture! So gooey and yummy!
Madison Reid
I am so glad you liked them!
Carli
Love your Macarons! This flavor is so good.
Madison Reid
Thank you! I agree.
Alexa Holland
Love the raspberry flavor
Madison Reid
Me too!