Macarons with Raspberry Filling

Name: Macarons with Raspberry Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 macarons
Ingredients: 1 cup almond flour; 1 3/4 cups powdered sugar; 3 large egg whites; 1/4 cup granulated sugar; 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract; Food coloring (optional); 1 cup fresh raspberries (or frozen, thawed); 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 cups powdered sugar

Highlighted under: Soft Cooking

I absolutely adore making macarons, and these delightful bites filled with raspberry are my absolute favorite! The combination of the crisp outer shell with the luscious raspberry filling creates a symphony of flavors that my friends and family can't resist. The process might seem daunting at first, but with some patience and the right technique, you’ll find that creating these delicate treats is incredibly rewarding. Join me in exploring how to perfect these airy cookies that are perfect for any occasion.

Created by

Miranda Keats

Last updated on 2026-01-08T13:45:37.978Z

When I first attempted making macarons, I faced my share of challenges, but persistence paid off. Through trial and error, I discovered that whipping the egg whites to the perfect stiffness is key to achieving that beautiful, glossy shell. I also learned that letting the assembled macarons rest before baking helps form the signature foot that makes them so appealing.

For the raspberry filling, I recommend using fresh or high-quality frozen raspberries. Cooking them down with a touch of sugar enhances their flavor and gives the filling a rich, vibrant taste. These little tweaks have elevated my macarons, making them a favorite among everyone who tries them!

Why You'll Love These Macarons
Delicate crispy shells that give way to a burst of raspberry flavor
Perfectly balanced sweetness with a hint of tartness from fresh raspberries
Visually stunning and perfect for impressing guests at any gathering

Understanding Macaron Consistency

Achieving the right macaron batter consistency is crucial for perfect shells. When folding the dry ingredients into the meringue, it's important to stop as soon as the mixture reaches a ribbon-like quality—when it can flow off the spatula in a thick, smooth ribbon. Over-mixing can lead to thin, flat shells, while under-mixing may yield lumpy, uneven textures. Practice is key; don't get discouraged if your first batch isn't perfect!

During the resting period after piping your macaron circles, you'll notice a skin forms on the surface. This step is crucial as it prevents the shells from cracking during baking. Look for a slight matte finish; if your shells feel tacky when touched, they need more time. Humidity can impact this process, so adjust your resting time on particularly humid days.

Creating the Ideal Raspberry Filling

The raspberry filling can be tailored to your preferred sweetness and texture. If fresh raspberries aren’t available, using frozen ones is a great alternative—just ensure they’re fully thawed and drained. The key to a smooth filling lies in straining the puree; this step eliminates seeds and results in a silky texture that meshes perfectly with the butter and sugar.

If you're looking to adjust the flavor profile, consider adding a dash of lemon juice to the raspberry mixture while it cooks. This brightens the taste and enhances the tartness, balancing the sweetness of the macaron shells beautifully. Alternatively, you can experiment with other berry purees for different flavors—as long as the liquid-to-sugar ratio remains consistent, you’re in for a delicious treat!

Storing and Serving Your Macarons

Once assembled, macarons can be stored in the refrigerator for up to a week. In fact, allowing them to sit for at least 24 hours in the fridge enhances their flavors as they absorb moisture and meld together. Always store them in an airtight container to prevent them from drying out or becoming overly soft, as macarons are sensitive to humidity and air exposure.

If you’d like to make these macarons in advance, the shells can be prepared and frozen before filling. Just ensure they are fully cooled, then layer them between parchment paper in an airtight container or freezer bag. When you’re ready to enjoy, allow the shells to defrost at room temperature before filling them with the raspberry mixture for a delightful fresh treat.

Ingredients for Macarons

Macaron Shells

1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Food coloring (optional)

Raspberry Filling

1 cup fresh raspberries (or frozen, thawed)
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 cups powdered sugar

Instructions

Directions

Prepare the Macaron Batter

In a bowl, sift together almond flour and powdered sugar. In a separate bowl, beat the egg whites until frothy, then add cream of tartar. Continue beating while slowly adding granulated sugar until stiff peaks form. Fold the dry ingredients into the meringue gently, adding food coloring if desired, until well combined and form a ribbon consistency.

Pipe and Bake the Shells

Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet, leaving space in between. Tap the baking sheet gently to remove air bubbles and let the macarons sit for 30 minutes until they form a skin. Bake in a preheated oven at 300°F for 15 minutes, then let cool completely.

Make the Raspberry Filling

In a saucepan, cook the raspberries and granulated sugar over medium heat until the mixture thickens. Strain to remove seeds and let cool. In a mixing bowl, cream the softened butter and powdered sugar together until smooth, then mix in the cooled raspberry puree until well combined.

Assemble the Macarons

Pair up the macaron shells, ensuring they are similar in size. Pipe a dollop of raspberry filling onto the flat side of one shell and top with another shell to create a sandwich. Repeat until all shells are filled. Allow the assembled macarons to rest in the refrigerator for at least an hour for flavors to meld.

Enjoy!

Pro Tips

Make sure to use finely sifted almond flour to avoid lumps in your macaron batter. A kitchen scale is recommended for precise measurements, ensuring the best results.

Troubleshooting Common Macaron Issues

If your macarons crack during baking, it might be indicative of either over-mixing the batter or improper resting time. Aim for a smooth surface before baking, and if you notice cracks, you can adjust the oven temperature slightly lower to help them bake more evenly next time. Keeping the oven door closed during baking is critical to maintaining a consistent temperature; frequent opening can disturb the delicate shells.

On the other hand, if your shells are too hollow inside, try increasing the mixing time of the meringue to incorporate more air and create a sturdier structure. A common mistake is not beating the egg whites sufficiently, which results in a weak shell that collapses. Make sure to beat until stiff peaks form and the meringue holds its shape when lifted.

Macaron Flavor Variations

While raspberry is a delightful filling, you can get creative with flavors by adjusting the fruit or other extracts. Try lemon, passion fruit, or even chocolate ganache for a rich twist. Just make sure that any new filling is compatible in moisture; for example, buttercream or jam works well, while some very watery fillings may require adjustments to the macaron shell recipe.

For a unique presentation, consider adding flavor to the shells themselves. A small amount of matcha powder can create a beautiful green macaron that pairs wonderfully with white chocolate filling. Just be mindful of the coloring; too much can affect the batter's consistency, so start with a small amount and adjust as necessary.

Questions About Recipes

→ Can I use any fruit for the filling?

Yes, you can substitute raspberries with any other fruit like strawberries, lemons, or even chocolate ganache.

→ Why are my macarons cracked on top?

Cracked macarons usually indicate that they either did not rest long enough or the oven temperature was too high. Make sure to let them dry and bake at the correct temperature.

→ How should I store macarons?

Store macarons in an airtight container in the refrigerator for up to five days. For longer storage, they can be frozen for up to a month.

→ What can I do if my macarons don't form feet?

Feet are formed by the evaporation of moisture during baking. Ensure your egg whites are whipped properly and that you let the piped batter rest before baking.