These delicate Raspberry Macarons are absolutely delicious! The meringue-like crunchy shells are filled with a buttercream and raspberry filling.

Two raspberry macarons stacked on top of each other sprinkled with powdered sugar and net to fresh raspberries.

Raspberry Macarons-

These raspberry macarons are by far our favorite macarons. The dainty shells of the macarons combined with the light cream and raspberry jam make for the best combination. Once they’ve matured overnight, they are so soft and flavorful when bitter into – truly heavenlike!

These homemade macarons are so much better than Trader Joe’s and Costco. If you are looking for cute packaging for these macarons we love THESE boxes from amazon.

Raspberry macarons laid out in a brown container topped with powdered sugar next to macarons and fresh raspberries.

How to make Raspberry Macarons-

In our Classic Macaron post, we share many tips and troubleshooting for macarons. We won’t cover any of those in this post. I’d highly recommend you thoroughly read through that post before starting on this recipe.

Prepare macaron shells-

  • In a food processor or blender, pulse the almond flour with powdered sugar. Sift through a fine sieve.
  • Place the egg whites into a bowl (or stand up mixer). Beat until eggs begin to foam, slowly pour in the sugar, and beat until stiff peaks begin to form. Add the food coloring and beat until stiff peaks form.
  • Then add half of the almond flour mixture into the egg whites and gently fold in with a spatula, using proper technique. Add remaining flour and continue mixing.
  • Once the batter is thick and flows like honey, add the batter into a piping bag. We like to use disposable bags, just cut the tip once the batter is added.
Step by step collage on how to make the macaron batter in a bowl.
  • Pipe by forming 1 ½” circles spacing the macarons about an inch apart. Pick up the baking sheets and drop 3-4 times to release any trapped air bubbles.
  • Allow the macaron shells to sit a room temperature for at least 30 minutes to 1 hour until the shells form a glossy top layer. You should be able to run your finger along the top of the macaron tops and it will be smooth and the batter won’t stick to your finger.
  • Bake shells at 325F for 12 minutes, until feet form and shells don’t stick to parchment paper. Cool the macarons then transfer to a cooling rack.
Step by step collage on how to pipe, bake and assemble the macarons on a white parchment paper.

Prepare buttercream-

  • PREPARE BUTTERCREAM FILLING: Beat the cream cheese and butter until creamy. Add the sugar and vanilla and beat. Add the heavy whipping cream and beat until well incorporated. Transfer cream to a piping bag.
  • Flip half of the shells over to be piped. Pipe along the edges of the shell. Then pipe or add jam into the center of the cream. Close macarons with another shell, creating a sandwich.
  • Allow the cookies to mature overnight. Keep in an airtight container.
Raspberry macarons laid out on white parchment paper topped with powdered sugar.

Friends, if you’ve ever wanted to try macarons from Ladurée from France, you can enjoy the cookies that taste just like theirs by making this homemade version! Yes, that good.

Other cookies to try:

Raspberry macarons on white parchment paper with two stacked on top of each other with one bitten into.

Raspberry Macarons Recipe

Author: Valentina
5 from 1 vote
The ultimate homemade Raspberry Macarons. Delicate and crunchy meringue-like shells filled with a butter cream frosting and raspberry jam filling.
Prep Time: 28 minutes
Cook Time: 12 minutes
Rest Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 28 filled macarons (56 shells)


french macaron shells-

  • 3 egg whites, room temp
  • 1/3 cup granulated sugar
  • 1 1/2 cups powdered sugar
  • 1 cup almond flour
  • 4 drops of gel red food coloring

cream cheese filling-

  • 3 oz cream cheese, room temp
  • 5 Tbsp unsalted butter, room temp
  • 1/3 cup powdered sugar
  • 2 Tbsp heavy whipping cream, cold
  • 1 ½ tsp vanilla extract

jam filling-

  • 1/4 cup raspberry preserves, jam


prepare macaron shells-

  • Line 2 large baking sheets with parchment paper.
  • In a food processor, combine the powdered sugar and almond flour and process on low until the mixture is fine. Sift the almond flour mixture through a sieve into a bowl.
  • Add room temperature egg whites into a separate bowl. Then on high speed beat until the eggs begin to foam. Continually beating, add the sugar and beat just until stiff peaks begin to form. Add the food coloring and beat just until stiff peaks form.
  • Add about half of the flour mixture into the egg white mixture and gently fold in with a spatula. Once incorporated, add remaining flour mixture and continue to gently fold until the mixture flows like honey.
  • Transfer the batter to the preparing piping bag. Pipe the batter forming about 1½ inch circles. Space the macarons about an inch apart.
  • Pick up the baking sheet and drop onto a flat surface. Repeat 3-4 times to release all air bubbles rotating the baking sheet.
  • Let the macaron shells sit at room temperature for at least 30 minutes to 1 hour, until the macarons shells form a glossy layer. (You will be able to run your finger along the top of the macaron smoothly and the batter won’t stick to your hand.)
  • Preheat the oven to 325°F.
  • Bake the macarons for about 12 minutes, until the macarons form feet and the shells don’t stick to the parchment paper.
  • Allow the macarons to cool before removing them from the parchment paper for easier removal.
  • Transfer the macarons to a cooling rack to completely cool.

prepare filling-

  • Meanwhile combine butter and cream cheese in a bowl. Mix until creamy, add the powdered sugar and vanilla and mix. Add the heavy whipping cream and mix until combined. Transfer the filling into a piping bag with a round top.
  • Pipe the cream around the macaron shell leaving space in the middle, adding the jam in the center and top with another shell to form a full macaron.
  • Repeat with the remaining macaron shells and filling.
  • Place in an airtight container for 24 hours allowing them to mature.
  • Enjoy!


This recipe will make a total of about 28 macarons, 56 macaron shells.


105kcal Calories13g Carbs1g Protein5g Fat2g Saturated Fat10mg Cholesterol17mg Sodium12mg Potassium1g Fiber12g Sugar120IU Vitamin A1mg Vitamin C13mg Calcium1mg Iron
Nutrition Facts
Raspberry Macarons Recipe
Amount Per Serving
Calories 105 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 17mg1%
Potassium 12mg0%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 120IU2%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)