Valentina's Corner
These delicate Raspberry Macarons are absolutely delicious! The meringue-like crunchy shells are filled with a buttercream and raspberry filling.
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.
How to make Raspberry Macarons-
- Line two baking sheets with parchment paper.
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.
- 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.
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.
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:
- Poppyseed bars– loaded with dulce de leche.
- Snowball Cookies– with walnuts.
- Mini Boccone Dolce– made with berries.
- Rugelach Recipe– classic Russian dessert.
- Chocolate Meringue Cookies– with chocolate chips.
Raspberry Macarons Recipe
The ultimate homemade Raspberry Macarons. Delicate and crunchy meringue-like shells filled with a butter cream frosting and raspberry jam filling.
Servings: 28 filled macarons (56 shells)
Ingredients
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
Instructions
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!
Notes
This recipe will make a total of about 28 macarons, 56 macaron shells.
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.)