Raspberry Macarons

Raspberry macarons are exquisite French pastries known for their delicate almond meringue shells and luscious raspberry filling. This article dives into the world of raspberry macarons, exploring their history, ingredients, recipe, and serving suggestions. Whether you’re a novice baker or a seasoned pastry chef, making raspberry macarons at home is a rewarding culinary adventure.

History of Raspberry Macarons

Raspberry macarons have a rich history dating back to the Middle Ages, where early versions of macarons were made with almond flour, sugar, and egg whites. However, it wasn’t until the 20th century that the modern macaron, with its signature sandwich-like structure, gained popularity. Today, raspberry macarons are enjoyed worldwide and are a staple in French patisseries.


4 extra large egg whites
1 ⅔ cups confectioners’ sugar
1 ⅓ cups almond flour
⅛ teaspoon salt
¼ cup superfine (castor) sugar

¼ cup seedless raspberry jam


1. Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2. Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
3. Whisk confectioners’ sugar and almond flour together in a bowl.
4. Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
5. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
6. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
7. Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
8. Spread half of the macaron cookies with any desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

Tips for Perfect Macarons

  1. Use Aged Egg Whites: Allow your egg whites to age for a few days in the refrigerator before using them. Aged egg whites result in a more stable meringue, which is essential for achieving the right texture in your macarons.
  2. Measure Ingredients Accurately: Use a kitchen scale to measure your ingredients accurately, especially the almond flour and confectioners’ sugar. Consistent measurements ensure consistent results.
  3. Sift Dry Ingredients: Sift the almond flour and confectioners’ sugar together to remove any lumps and achieve a smooth, fine texture. This step is crucial for ensuring smooth macaron shells.
  4. Whip Meringue to Stiff Peaks: Whip the egg whites until they reach stiff peaks. This means that when you lift the whisk, the meringue stands up straight without collapsing. Be careful not to overwhip, as this can result in dry macarons.
  5. Fold Batter Gently: When folding the dry ingredients into the meringue, use a gentle folding motion to incorporate them. Overmixing can deflate the meringue and lead to flat macarons, so stop folding as soon as the batter reaches the “lava-like” consistency.
  6. Pipe Evenly Sized Macarons: Use a piping bag fitted with a round tip to pipe the macarons onto a baking sheet lined with parchment paper. Pipe the batter into evenly sized rounds, leaving space between each one to allow for spreading.
  7. Tap Baking Sheet: After piping the macarons, tap the baking sheet firmly on the counter to release any air bubbles trapped in the batter. This helps prevent hollow shells and ensures a smooth surface.
  8. Let Macarons Rest: Allow the piped macarons to rest at room temperature for about 30 minutes before baking. This allows a thin skin to form on the surface, which helps prevent cracking and ensures the characteristic “feet” on the macarons.
  9. Check for Doneness: Bake the macarons until they are set and have developed feet. They should be firm to the touch and easily lift off the parchment paper without sticking. Be careful not to overbake, as this can result in dry macarons.
  10. Experiment and Practice: Macaron-making is as much an art as it is a science. Don’t be discouraged if your first batch isn’t perfect. Keep experimenting with different techniques and flavors, and with practice, you’ll master the art of making perfect macarons.

Raspberry Macarons: A Delightful Treat

Raspberry macarons are more than just a sweet indulgence—they’re a sensory experience that delights the palate and uplifts the spirit. Whether enjoyed with a cup of tea or shared with loved ones, these delicate pastries are sure to leave a lasting impression.

Serving Suggestions

Serve raspberry macarons as a standalone treat or as part of an elegant dessert spread. Pair them with champagne or sparkling wine for a sophisticated touch, or enjoy them with a steaming cup of coffee for a cozy afternoon treat.

Storage Tips

Store raspberry macarons in an airtight container at room temperature for up to three days. For longer storage, freeze the macarons in a single layer and thaw them in the refrigerator before serving.

Frequently Asked Questions (FAQs)

  • Can I use frozen raspberries for the filling? Yes, frozen raspberries can be used to make the filling. Simply thaw them before using and adjust the sweetness as needed.
  • Why do my macarons have hollow shells? Hollow shells can be caused by overmixing the batter or underbaking the macarons. Follow the recipe closely and avoid overworking the batter for best results.
  • Can I make raspberry macarons without food coloring? While food coloring adds a vibrant hue to the macarons, it is optional. You can omit it altogether or use natural alternatives like beet powder for a subtle tint.
  • How do I achieve perfectly round macarons? Piping the batter evenly and tapping the baking sheet to release any air bubbles can help achieve round macarons. Practice makes perfect, so don’t be discouraged if your first batch isn’t flawless.
  • Can I substitute almond flour with another type of flour? Almond flour is essential for the texture and flavor of macarons, but you can experiment with other nut flours or powdered seeds for variation.
  • What is the secret to a smooth macaron shell? The key to a smooth macaron shell lies in properly folding the dry ingredients into the meringue and allowing the piped macarons to rest before baking. This helps develop a thin skin that gives the macarons their characteristic smoothness.


Raspberry macarons are a delightful fusion of flavor and elegance, perfect for any occasion. With a few simple ingredients and a bit of patience, you can create these exquisite treats at home and impress your friends and family. Whether you’re a novice baker or a seasoned pastry chef, raspberry macarons are sure to elevate your dessert game and leave a lasting impression.

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