The first time a had a macaron was while I was at pastry school here in Paris. Coincidentally, when it was macaron learning week at pastry school my mom and little sister were visiting from Argentina. On Friday I came back with a huge box filled macarons to share with them. They were ecstatic! My mom’s favorites are chocolate, my sister are lemon crud macarons and my all-time favorites are the raspberry macarons. I hope you like them as much as I do. I know macarons can be intimidating but let them not be. You can do this!!
A macaron is a meringue-based French round cake. The macaron shells are made of meringue, almond flour and powdered sugar, and the filling can be made to taste. Classic macaron fillings are vanilla, chocolate, pistachio, raspberry, and lemon for example.
Macarons can be made using French meringue, swiss meringue or Italian meringue. This recipe calls for French meringue.
What you will need to make raspberry macarons
- Almond flour
- Powdered sugar
- Egg whites
- Food coloring
- Raspberry jam
- Parchment paper
- Piping bag
- Piping tip
Are macarons gluten free?
Yes, they are gluten free!
How to make macarons for beginners?
If you never made macarons before, making this raspberry macaron recipe is a great idea because the base is a French meringue, which is the easiest meringue to make. You will be off to a good start.
Tips for success making raspberry macarons
- Leave the egg whites overnight at room temperature.
- Its preferable egg whites are old.
- Put the almond flour and the powdered sugar in a food processor and pulse until you obtain a thin powder.
- Make sure you sift the almond flour/powdered sugar mixture.
- Remember to tap the tray against your kitchen counter several times before baking. It is the way to get rid of any air bubbles in your macarons. The reason why macarons crack during baking is due to the air bubbles present inside the macaron shell. This is an important step! TAP THAT TRAY!!
- Remember color fades a little in the oven, especially lighter colors. Do not be afraid to make them a little more colorful than you want them to look like as a finished product.
- After filling the macarons, let them rest in the fridge for 24 hours before eating. Macarons get better with time!
How to make raspberry macarons?
- Make a French Meringue. It should take 10 minutes to properly beat the egg whites: start on low speed with a little sugar and slowly up the speed. When its almost ready, add coloring and the sugar and turn the speed up to maximum. Beat for about 30 more seconds to properly incorporate de sugar.
- Then add the powdered sugar and almond flour in 3 additions and mix with a rubber spatula.
- Once the dry ingredients and egg whites are mixed, continue mixing using a rubber spatula until your batter is shinny and smooth. And until the batter falls into ribbons while holding the spatula. This is called “macaronner”.
How do you know if the macaron batter is ready to be pipped out?
If you are unsure whether the raspberry macarons batter is ready, you can make a test!
Add a little batter onto your piping bag and pipe out 2 macarons. Wait for about a minute. If the macarons expanded a little and become smooth after this time, you are good to go. If on the contrary, they kept their shape and the little pointy thing at the centre is still there. In this case, you can go back and mix a little further.
- Prepare a piping bag with a number 10 piping tip.
- Fill the piping bag with the batter.
- Use a macaron template under the parchment paper to help pipe regular sized macarons. You can find a macaron template one here. Remember to remove it before baking the macarons. You can also use a macaron silpad (I used both, one for each tray).
- Hold the piping bag perpendicular to the tray and apply slight pressure until you pipe a small round onto the baking tray. Stop applying pressure, lift the piping bag and move over 2 cm to your right, then pipe another macaron. Keep going until you have a full tray.
If the macarons completely spread, then it means you have overmixed the batter and the macarons will not hold their shape in the oven. You may have to restart the process all over.
They crack during baking because they were undermixed.
How to bake raspberry macarons?
Macarons are usually baked using low temperatures to get that mushy inside.
This raspberry macaron recipe calls for 20 minutes baking at 140 degrees Celsius (280 F).
Bake until the feet are well risen. To be sure they are ready hold the macaron by the top and move it slightly it should not wiggle.
Transfer the parchment paper with the macarons on it onto a wire rack. Wait until they have completely cooled off to detach them.
Let cool down before filling.
How to make raspberry macarons filling?
Make the filling one day in advance to assure its properly chilled and will hold inside the macaron.
Some options for the filling:
- Raspberry jam. My preferred option and the one I chose for this raspberry macaron recipe. Making raspberry jam is rather easy, you can check out how to make it here Berry Tart.
- Raspberry ganache. If you prefer to go with the raspberry chocolate macaron option there’s a recipe for raspberry ganache you can check out White Chocolate & Raspberry Ganache
They should be stored in the fridge in an airtight container. They last 5 days stored in the refrigerator.
Macarons can be frozen stored in an airtight container to protect the shells that are very fragile.
You can keep in the freezer for up to 3 months.
To defrost: Place in the fridge overnight.
If you make these raspberry macarons, please let me know by leaving a review below. Also, if you have any questions, I would be more than happy to help you can leave a comment or send me a message.
Make sure to sign up to the newsletter and follow along on Instagram, Facebook and Pinterest. Tag #cookwithbelula so I can see what you make 😊.
Powdered sugar 225 g
Almond flour 125 g
Egg Whites 100 g
Red food colorant
Yellow food colorant
Blue food colorant
Raspberry Jam Filling
Raspberries 200 g
Sugar 100 g
Lemon juice 20 g
To be made the day before
- Mix the raspberries and the sugar, cover in plastic wrap and let it macerate in the fridge overnight.
- Add the lemon juice and mix thoroughly.
- Bring to a boil and cook over medium heat for about 15 minutes. Until there are little bubbles of the same size.
- Let it rest in the pot for 5 minutes and then using a hand blender, puree your jam.
- Transfer onto a hermetic container and cool down at room temperature. Continue to chill in the fridge before using to fill the macarons.
- Preheat the oven to 140 degrees Celsius (280F)
- Line a baking tray with a parchment paper.
- Mix the powdered sugar and the almond flour in a food processor to make the powders extra thin.
- Sift the almond flour and powdered sugar and set aside.
- Mix the different food colorants until you obtain a colour you like. Set aside.
- Beat the egg whites with 1/10 of the sugar at medium speed.
- When the egg whites are almost done, add the food colorant and the rest of the sugar and whisk at high speed for a few seconds.
- Add the almond flour/powdered sugar mixture progressively and mix using a spatula until they are incorporated to the egg whites.
- Continue to mix until you obtain a smooth and shiny batter, and until the batter falls into ribbons while holding the spatula. This is called “macaronner”.
- Stick the parchment paper to the baking tray by pipping 4 dots of batter in each corner.
- Transfer to a piping bag with a number 10 tip and pipe out the macarons on the parchment paper leaving space between them. Remember to stagger the macarons when you begin the next row.
- Tap the baking tray against the counter gently 5 times.
- Bake for 4 minutes at 140 C°. Lower the oven temperature to 130 C° (265 F) and bake for 13/14 minutes. Until the feet are well risen.
- Transfer the parchment paper with the macarons on it onto a wire rack and detach the macarons immediately.
- Transfer the raspberry jam to a piping bag (tip is not necessary).
- Pair the macarons by similar sizes.
- Pipe a dollop of raspberry jam at the centre of one macaron shell. Top it with another macaron shell. Repeat with the other macaron shells.
- Transfer to an airtight container and refrigerate for 24 hours.
- Bon appétit!