Macarons with Raspberry Filling

Name: Macarons with Raspberry Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 macarons
Ingredients: 1 cup almond flour; 2 cups powdered sugar; 3 egg whites, at room temperature; ¼ cup granulated sugar; 1 teaspoon vanilla extract; A pinch of salt; Food coloring (optional); 1 cup fresh raspberries; ½ cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cozy Food

I absolutely adore making macarons, especially when it comes to the bright and tangy raspberry filling. Each time I create them, I find joy in the precise process of crafting these delicate treats. The challenge of achieving that perfect macaron shell only adds to their charm! Plus, the delightful burst of raspberry flavor pairs wonderfully with the sweet almond base. Trust me, once you take a bite, you'll understand why these are one of my all-time favorites!

Created by

Cleo Winter

Last updated on 2026-01-08T11:53:36.845Z

When I first attempted to make macarons, I was overwhelmed by the many tips and tricks in the recipe books. However, through trial and error, I discovered that the key lies in the meringue. Beating the egg whites to the perfect stiff peak gives that iconic shine and smooth texture. The first time I saw those beautiful feet form, it was pure magic!

To enhance the raspberry flavor, I like to use fresh raspberries in the filling instead of just raspberry puree. This simple modification elevates the taste and brings a delightful tartness that complements the sweetness of the shells. The balance is simply exquisite, making every bite unforgettable!

        Why You'll Love These Macarons
        Crispy outer shell with a chewy center
Vibrant raspberry flavor that bursts with every bite
Perfect for gifting or impressing guests at any occasion

      

Mastering the Macaron Technique

Creating the perfect macaron shell is a delicate dance of technique and timing. The key to achieving those lovely feet and a smooth surface is in the macaronnage process. When folding the almond flour mixture into the whipped egg whites, aim for a consistency similar to molten lava. This means the batter should flow smoothly off the spatula in a thick ribbon. Remember to stop folding once the batter is glossy; overworking it can lead to flat, cracked shells.

Temperature is another significant factor in macarons. Make sure your egg whites are at room temperature, as this helps them whip to a stable meringue. If you live in a humid environment, consider aging your egg whites in the refrigerator overnight to help reduce moisture, which can affect the shell's texture. Keep an eye on the macarons while they bake, as every oven is different; they should be firm to the touch and may need slightly more or less time than the recipe dictates.

Choosing the Perfect Fillings

While this recipe features a vibrant raspberry filling, don't hesitate to experiment with other flavors. For a unique twist, consider using lemon curd or dark chocolate ganache as alternatives. Each filling provides its flavor profile, and you can tailor them according to your preference or the season. Just keep in mind that if you use a more liquid filling, such as fruit preserves, it may be helpful to add a stabilizer like gelatin to prevent the shells from getting soggy over time.

When working with fresh raspberries, it's essential to choose ripe fruit for the best flavor and color. If fresh raspberries are out of season, frozen ones can replace them, but ensure they are thawed and drained adequately to prevent excess liquid. You can also enhance the raspberry flavor by adding a touch of lemon juice or zest to the filling for a refreshing boost.

Ingredients

For the Macaron Shells

1 cup almond flour
2 cups powdered sugar
3 egg whites, at room temperature
¼ cup granulated sugar
1 teaspoon vanilla extract
A pinch of salt
Food coloring (optional)

For the Raspberry Filling

1 cup fresh raspberries
½ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Macaron Batter

In a bowl, sift the almond flour and powdered sugar together. In a separate bowl, whisk egg whites until they reach soft peaks, then gradually add the granulated sugar, whisking until you achieve stiff peaks. Gently fold the almond flour mixture into the egg whites, adding food coloring if desired. Be careful not to overmix.

Pipe and Bake

Transfer the batter to a piping bag and pipe circles onto a parchment-lined baking sheet. Tap the sheet to release air bubbles and let sit for 30 minutes to form a skin. Preheat the oven to 300°F (150°C) and bake for 15 minutes. Allow to cool completely.

Make the Raspberry Filling

In a blender, puree the raspberries until smooth, then strain to remove seeds. Beat the softened butter until creamy, gradually adding the powdered sugar. Mix in the raspberry puree and vanilla extract until combined and fluffy.

Assemble the Macarons

Pair up the macaron shells by size. Pipe a small dollop of raspberry filling onto the flat side of one shell and sandwich it with a matching shell. Repeat until all macarons are filled, then refrigerate for the best flavor.

Pro Tips

Allowing the macarons to rest before baking is crucial for achieving their signature feet. Don’t skip this step!

Storing and Serving Suggestions

Macarons are best enjoyed a day or two after assembling because this allows the flavors to meld beautifully. Once assembled, store them in an airtight container in the refrigerator for up to a week. You can serve them straight from the fridge or let them sit at room temperature for about 15-20 minutes to soften a bit. This balance ensures that you get the full depth of flavor when you bite into them.

If you want to prepare them in advance, bake the macaron shells a day or two prior to filling them, and store them in a cool, dry place. Once filled, they should be kept refrigerated but can also be frozen for longer storage. Just place them in an airtight container, separating layers with parchment paper to keep them intact. When ready to enjoy, defrost in the fridge before serving.

Troubleshooting Common Issues

If your macarons do not develop feet or crack during baking, it could be due to several factors. Over-whipping your egg whites can create too much air, leading to cracks while baking. Alternatively, under-mixing could prevent the formation of a proper skin which is crucial for achieving texture; aim for a consistency that is smooth and slightly viscous. Make sure to let them sit unbaked until they form a skin – about 30 minutes, or longer if you live in a humid climate.

If your macarons turn out hollow inside, it could be from the oven temperature being too high. Use an oven thermometer to ensure accuracy, as baking at a lower temperature can help create a more stable shell. Also, ensure your batter isn’t too runny, as this can lead to hollowness; the perfect batter should hold its shape when piped, forming a defined shape on the parchment paper.

Questions About Recipes

→ Can I make macarons without almond flour?

No, almond flour is essential for the texture of macarons. However, you can try using other nut flours for variation.

→ How do I know when the macarons are ready to come out of the oven?

Macarons are done when they hold their shape and do not ripple if touched lightly. The tops should be firm, and the feet should be visible.

→ Can I use frozen raspberries for the filling?

Yes, but ensure they are thawed and drained of excess moisture before using them in the filling.

→ How should I store macarons?

Store macarons in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.