These delicate Raspberry Macarons are absolutely delicious! The meringue-like crunchy shells are filled with a buttercream and raspberry filling.
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.
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.
- 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 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
french macaron shells-
cream cheese filling-
- 1/4 cup raspberry preserves, jam
prepare macaron shells-
- 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.
- 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.