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Raspberry Macarons Recipe

Raspberry Macarons Recipe: Light, Chewy Delights You'll Love

This Raspberry Macarons Recipe features a delightful blend of almond shells and raspberry buttercream, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Almond Meal Can substitute with almond flour
  • 2 cups Powdered Sugar No substitutions recommended
  • 1/4 cup Granulated Sugar Essential for meringue stability
  • 4 large Egg Whites Fresh or thawed frozen
  • 2 tablespoons Raspberry Powder Can substitute with crushed freeze-dried raspberries
For the Raspberry Buttercream
  • 1/2 cup Butter Can use vegan butter
  • 1 cup Fresh Raspberries Can substitute with raspberry preserves
  • 1 tablespoon Lemon Juice Fresh yields the best results

Equipment

  • Baking Sheets
  • parchment paper
  • food processor
  • Mixing Bowl
  • Pastry bag
  • spatula
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Prepare Baking Sheets - Preheat oven to 300°F (150°C) and line baking sheets with parchment paper or a Silpat mat.
  2. Sift Dry Ingredients - Combine almond meal and powdered sugar in a food processor, pulse lightly, then sift into a bowl.
  3. Whip Egg Whites - Beat egg whites until foamy, gradually add granulated sugar, and whip to stiff peaks for 5-7 minutes.
  4. Combine Mixtures - Gently fold sifted almond mixture into whipped egg whites until the batter flows like thick lava.
  5. Pipe Shells - Fill pastry bag with batter and pipe 3/4-inch rounds on prepared sheets, leaving space between each.
  6. Dust and Rest - Dust piped shells with raspberry powder and let rest for 30 minutes until a dry skin forms.
  7. Bake - Bake shells for 15 minutes until they form a tough exterior and cool completely on sheets.
  8. Make Buttercream - Simmer raspberries, sugar, and lemon juice until thick, strain, then beat with butter until airy.
  9. Assemble - Pipe raspberry buttercream onto half the cooled shells and sandwich with remaining shells.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 20mgPotassium: 30mgSugar: 6gVitamin A: 100IUVitamin C: 1mgCalcium: 10mg

Notes

Store assembled macarons in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

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