Raspberry Macarons
Hello friends! Today we are making Raspberry Macarons! These pink beautiful macarons are filled with Raspberry Jam and Dark Chocolate Ganache.
Make sure to watch the video on this page or on YouTube showing you exactly how to make these delicious Raspberry Macarons recipe. The video is super helpful to understand all the steps, batter consistency, meringue stiffness, etc.
When I first made these Raspberry Macarons in 2018, I used them to top my Raspberry Almond Chocolate Cupcakes. I just remade them now since I had requests for a Raspberry Macaron video.
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The picture below is from when I first made them, both my photography skills and macaron skills have improved a lot since then.
For one thing, back then I used to bake my macarons in parchment paper, hence the uneven bottoms of the shells.
And also I didn’t add Egg White Powder
to my shells when I first started. Nowadays, I consistently add it to every single batch I make.
Egg white powder is not mandatory by all means, if you can’t find it anywhere, simply leave it out. But it might help you obtain fuller shells, beautiful feet, and have a more stable meringue in general, which is the foundation of your macarons.
Adding egg white powder to the macarons is basically like adding a boost of protein to the meringue, since egg white powder is nothing but dried egg whites, which means it has no water content. It will make the structure of the meringue stronger because of the added protein.
If you are interested in learning more about macaron science, macaron troubleshooting guides, and more, visit Macaron School, you will find lots of articles covering many aspects about making macarons.
The articles will really help you on your macaron baking journey.
But let’s talk briefly about almond flour. I cover this topic on my Mint Chocolate Macarons post and on my Macaron Tools article, but I can also give you a few tips here.
- What kind of almond flour should I use to bake macarons?
- What brand of almond flour is best to use to make macarons?
- How many times should I sift the flour when making macarons?
Now, listen, something that works for me in my kitchen, might not work for your kitchen and your style. Becoming a great baker is all about experimenting, and failing tremendously, while building your skills. Slowly, with passion, dedication, and most importantly patience.
Trust me, I have failed at making macarons numerous times ! And I have also succeeded a lot of times! So it’s important to try things out for yourself, read blog posts, watch YouTube videos, not only by me, but other bakers and teachers as well.
- What kind of almond flour should I use to bake macarons?
I use blanched finely sifted almond flour. It’s important that the almond flour is dry. Some brands of almond flour are moist, or oily, and not finely sifted.
If you notice that you have a lot of leftover flour sitting in your sifter after you try to sift the almond flour, it means it’s not proper for macarons.
It’s also important that the almond flour is super fresh! If your bag of almond flour has been sitting in the pantry for quite a while it might not be the best for macarons.
- What brand of almond flour is best to use to make macarons?
My go-to almond flour for macarons is Blue Diamond Almond Flour
. I also like Bob’s Red Mill Super-Fine Almond Flour
if I can’t get Blue Diamond. I’ve heard Kirkland is good as well.
- How many times should I sift the flour when making macarons?
In the beginning, I read somewhere that I had to process my almond flour and powdered sugar in the food processor, and then sift it 4 times. It was madness, took me an extra 30 minutes to make macarons! Nowadays, I sift my flour and powdered sugar only once, and don’t use the food processor at all. Which is why it pays off to find a brand of almond flour that is finely sifted and dry.
Processing the almond flour in the food processor can cause it to release oils, and the oils will ruin the meringue, you will end up with porous or wrinkly macarons.
- How to dry almond flour?
To dry almond flour, spread it in a baking sheet on an even layer, and bake in the pre-heated 200ºF oven for about 30 minutes, stirring in between. Then let it cool down completely before using.
I have included a recipe for the homemade raspberry jam I used to fill the Raspberry Macarons, but feel free to use store-bought jam.
To pipe the ganache, I used a number 7 round Wilton piping tip, that came in this Wilton Master Decorating Tip Set
, which is the most basic and useful Piping tip kit, if you don’t have one already.
If you enjoyed this Raspberry Macarons recipe, here are some more you are going to like:
- Raspberry White Chocolate Macarons (basically the white chocolate version of these macarons)
- Fig Macarons
- Blueberry Macarons
- Chocolate Strawberry Macarons
- Key Lime Pie Macarons
- Blood Orange Macarons
- Pomegranate Macarons
- Key Lime Raspberry Macarons
- Balsamic Caramel Strawberry Macarons
- Lemon Macarons
- Peanut Butter Jelly Macarons
- Cherry Macarons
- Blackberry Macarons
- Strawberry Lemonade Macarons
To check out my almost 100 flavors of macarons click here.
I hope you guys liked my Raspberry Macarons and my tips for today! If you make this recipe tag me on instagram or leave a comment below, I love seeing your creations!
Thank you so much for reading!
Raspberry Macarons
Ingredients
Raspberry Macaron Shells
- 4 grams egg white powder (optional) read notes
- 100 grams egg whites
- 100 grams white granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- A few drops of fuchsia food coloring
Raspberry Jam
- 1 cup raspberries fresh or frozen (283 grams, 10 oz)
- 1/4 cup maple syrup you can use granulated sugar, or other sweetener instead
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp cold water
Dark Chocolate Ganache
- 4 ounces dark chocolate (113 grams)
- 1/4 cup heavy cream (60 grams)
Instructions
Raspberry Macaron Shells
- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- Measure out all of the ingredients.
- Sift the powdered sugar and almond flour together. Set it aside.
- Whisk the sugar and the egg white powder (if using) in a bowl, and place it over a pan with barely simmering water. Add the egg whites to the sugar and whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
- Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
- Transfer the syrup to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high, or medium-high and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Add the food coloring at this point, if using. I added some fuschia gel food coloring and rosy pink.
- Start folding gently forming a letter J with a spatula.
- How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
- First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds. Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper or silicone mat, it’s ready.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Transfer the batter to the piping bag.
- Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 300ºF.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
- I bake each tray for about 15 to 20 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Raspberry Jam
- Mix the raspberries, sugar (or sweetener or choice) and lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the raspberries as you stir.
- Mix the cornstarch and cold water in a small bowl.
- Once the raspberries have boiled and reduced a bit, add the cornstarch and water mixture to the pan.
- Bring back to a boil, stirring constantly, until mixture is thickened.
- Pour through a strainer, and keep on stirring the mixture to strain the jam. Make sure to press it through really well so you can get the most out of it, and just leave the seeds behind. If you like the seeds, just skip the straining. I never skip it but sometimes at the end I do add a tablespoon or so of seeds back to the jam for a bit of texture.
- Let the jam cool. Cover it with plastic wrap and place it in the fridge.
Dark Chocolate Ganache
- Chop the dark chocolate very finely, or skip if using chocolate chips. Place it in a bowl.
- Heat the heavy cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the heavy cream.
- Pour the hot cream over chopped chocolate. Let it stand for a minute.
- Start stirring with a spatula until completely melted.
- Let it come to room temperature. Refrigerate for a bit before using, until it has piping consistency if you want to get there faster.
- To achieve the piping consistency, the ganache has to be at the perfect room temperature.
- If it has been in the fridge for a while, and it’s too thick and hard to pipe, insert it in the microwave for a few quick seconds, and stir it again. Test for consistency and keep going until you achieve the desired consistency.
- To be pipeable, the ganache should be thick, but easy to spread.
- If it happens that the ganache is too thin, you might want to put it in the fridge for a few minutes so it will harden up.
- Like I said before, you need to keep testing for the consistency.
To assemble
- Line a piping bag with a round tip, wilton number 7. Fill it with the chocolate ganache.
- Once the macarons have cooled down, simply pipe a ring around the edge of a bottom macaron, fill it up with about 1/2 teaspoon of raspberry jam. Top with another macaron cookie.
- Macarons are best after they’ve matured in the fridge for a day or more.
Storage
- These Raspberry Macarons will keep nicely in the fridge for up to 4 days. And I don’t recommend freezing them. You might get away with freezing it, if the jam is very very thick.
- If you do freeze them, I would recommend doing so for up to 1 month.
Notes
is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Food coloring: Make sure to use gel food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter the batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about how to figure out your oven here.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Troubleshooting: Please visit this article for troubleshooting tips.
Raspberry Jam: If you don’t want to make your own jam, that’s ok. You can use store-bought. You will need about 1/4 cup of jam.
Ganache: If you have leftover ganache, keep it in the fridge for up to 1 week and use in another recipe or to drizzle over ice cream and what not. You can also freeze it for a month or two.
Hi Camila! Your Raspberry Macarons look so pretty, and I can just imagine how delicious they taste! I love your pictures, they looks so professional! Great work!! 🙂
Thank you so much, Alia!!
Those photos are very beautiful and the macarons look so good! Love all the questions and answers throughout the post 🙂
Thank you so much, Makos!!
Camila, você é muito caprichosa e usa de uma delicadeza incrível em suas receitas. Parabéns!
👏👏👏👏👏😍🌹
Obrigada Mae querida!
Hi there,
What if I want to add dried raspberries (dried, ground) in the macaron and not in the filling? If I add a few tsp of ground raspberries do you think that will severely alter the consistency? Thanks!
-Sam
I have never experimented with that, so I can’t say if it would work or not. If I were to make an attempt, I would reduce the same amount of almond flour that I added of the ground raspberries, and I would not add that much raspberries either, probably not more than a tablespoon. But, like I said, I have no idea if that would work or not. You did get me very curious to know what would happen. If you do experiment I would love to hear your results. Thank you for writing!!
I’ve done that! Take out 1 tbsp of the dry mixture and replace it with 1tbsp ground freeze dried raspberries. It’s a subtle but delicious flavor!
Hi,
I made your pistachio Macarons and they we’re delish!
Thank you for sharing your recipes. Have you ever cut one of your macaron recipes in half? I want to make a few different flavours and 26 of each will. E a lot of temptation sitting in my fridge!
Hello Tiffany,
Thank you so much I am so happy you like my recipes.
So about cutting the recipe in half, it’s possible to do it, but there are a few details.
You have to make sure you use the grams measurement, and do the math about how much you will need of each ingredient with the new proportions. I would recommend reducing to two egg whites, and then reduce the other ingredients proportionally from there.
Also make sure you have a hand mixer or something that will reach the bottom of the mixing bowl. Because if you have a kitchenaid, the whisk will most likely not reach ingredients at the bottom of the bowl in order to whip a proper meringue.
So that being said, I would give it a shot… anything and everything is worth trying, because we learn specially from what didnt work, right? lol
Also, dont forget that the macarons generally freeze really well. So if you want to freeze some you’ll probably forget they’re even there for a while lol.
have a great day!
Thank you for your quick reply! Great tip on the egg whites not beating well.
Hi,
I used this recipe to make some macarons with my boyfriend last weekend and it’s just perfect. I had no problems at all (I’m not a good cook, believe me). I bought raspberry jam instead of making it and it totally works. I recommend adding some extra jam. The tart from the berrys goes really well with the chocolate.
Thank you so much for this recipe 🙂
Thank you Bianca, I am so happy you liked the recipe!!! I also love the tart raspberries with the chocolate!! so yum!!! Have a lovely day!!
What sifter do you use?
I use this one! I’ve had it for so many years and it’s awesome! https://www.amazon.com/gp/product/B00XIIHKFO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Hi,
I made these raspberry macaroons and they are delicious. The one problem is that halve of the batches didn’t for me the crust. And none of them rose did i do something wrong? I can’t wait to make them again next week!
Hi, can I pipe one tray at a time and leave the rest of the batter in the bowl whilst the first tray bakes?
No, you have to pipe it as you finish mixing it. The batter shouldn’t sit for longer than 5 minutes or so after being mixed
Hello, i’ve nerver made Macarons before. Today i’ve tried your recipe and got some trouble with it. I am not sure what exactly i did wrong. The Macaron-Batter was very thick. Before i added the flour and powdersugar the eggwhite mixture didn’t had the perfect consistent. There were stiff Peaks but they looked downwards. So i tried mixing it for a longer time. Nothing changed and i thought i could trie to add the flour and powdersugar mixture. The dough was very hard to mix and didn’t got more fluid.
Do you eventually have some advise what i’ve done wrong?
All your recipes look very delicious.
how long did you heat the sugar and egg white mixture? did it become hot?
did you weigh the ingredients?
how long did you whip? sometimes it can take even 15 minutes, depending on your mixer.
I heatet it for about 3 Minutes. Yes it did indeed get hot. I weighed every ingredient. I wipped it for about 10 minutes with short breaks in between. Probably the heat was the Problem?
Thank you for your fast answer.
maybe that was the issue, when they heat too much it becomes like that sometimes. heat the sugar and egg white mixture just until the sugar melts, it should take one or two minutes, and the water from the pan should be at a gentle simmer and not touch the bottom of the bowl that contains the sugar and whites.
Thank you. I’ll try it next time.
Is egg white powder the same meringue powder?
not the same. egg white powder is just dried egg whites. and meringue powder has cornstarch, sugar, and other additives.
Hey Camila, could you write a post about Egg White Powder to the Macaron School? I would like to know more…what’s the benefit of Egg White Powder instead of Cream of Tartar, for example? Can I use both? I usually add Cream of Tartar, but keep seeing people saying good things about Egg White Powder…Thank you!
Hello, can I half the recipe?
yes you can, you can definitely half the recipe. just make sure you are using a handmixer or a small mixer, because if you are using the kitchenaid, it most likely won’t be able to whip the meringue properly because the whisk won’t be able to reach the bottom of the bowl.
Thank you! Also I have a question, I made a batch and the “feet” didn’t rise but the inside filled up so they weren’t hollow. Would you happen to know why that would happen?
Can I use cream of tartar instead of the egg white powder? If so, how much of cream of tartar?
They dont work the same. I never used cream of tartar with this recipe and method but I used with french method, and I add 1/4 tsp
Not French macarons but they look awesome! French meringues are made by adding sugar to whipped egg whites (no heating). This seems like Swiss.
Hi, I really want to do your recipes but i can’t find almond flour, so I bought coconut flour, can I use it? Or can I use normal flour? I don’t know what to do because I really want them to taste delicious
you can’t use coconut flour. You can use all purpose flour, the cookie made out of all purpose flour will taste a bit chalky by itself, but after filled it will taste just fine and wonderful.
Hi Camila, thank you very much for the tips.
It happens to me that when I use a lot of color, they are very beautiful but the macaron releases color on the fingers and in the mouth, any recommendations?
what kind of food coloring are you using? I never have the macarons color my fingers, but the mouth definitely they do. Try using powder like master elite from the sugar art, but I have a feeling that even then it will still stain.
Hi, these look yummy! I just wanted to make sure that if I don’t use any egg white powder, there are no other egg additions or anything like that ? Please respond soon because I’m thinking of making these next Monday, the 14th of June.
no you dont have to make any substitutions or additions.
Hi Camila, I love your recipes and videos and have watched them over and over. You’re Swiss macaron recipes have been the only ones that have given me consistently good results. I wonder if the weight measure for the raspberries in the raspberry filling is correct, I weighed 1 cup of frozen raspberries and it was only 120g. I have since made the raspberry filling again, but instead of adding cornstarch I added a small amount of xanthan gum (about 1/4 to 1/2 teaspoon)and blended into the cooked jam with a stick blender. It gives a great result, and any leftover filling freezers really well in a very small, airtight container. Thanks again for your generosity in sharing your recipes and videos. Judy,
I tried making them with the recipe and it turned out awesome! Thank you so much, Camila. You have been a great insperation