Raspberry Macarons

Ingredients

• 3 count large egg whites, room temperature
• 100 g granulated sugar
• 100 g almond flour, finely sifted
• 100 g powdered sugar, sifted
• 2 drops pink gel food coloring
• 100 ml heavy cream
• 100 g white chocolate, finely chopped
• 15 g freeze-dried raspberries, finely crushed
• 1 tbsp raspberry jam or seedless raspberry preserves
• 10 g unsalted butter, room temperature

Instructions

1. 1

   Position two racks in your oven to the upper-middle and lower-middle positions. Preheat to 300°F (150°C). Line two large baking sheets with parchment paper or silicone baking mats—the flat, even surface is critical for uniform macaron feet.

2. 2

   Pour 3 large room-temperature egg whites into the bowl of a stand mixer (cold egg whites won't whip to stiff peaks). Attach the whip attachment and beat on medium speed until foamy, about 30 seconds. While the mixer runs, very gradually sprinkle in 100g granulated sugar—add it in a thin, steady stream over 2–3 minutes. This slow incorporation ensures the sugar dissolves completely and the meringue becomes glossy and stable.

3. 3

   Continue beating on medium-high speed until stiff, glossy peaks form—the meringue should look like shiny satin, not grainy. Tilt the bowl and the meringue should not slide. This takes 4–6 minutes total from when you started beating.

4. 4

   In a separate medium bowl, combine 100g sifted almond flour and 100g sifted powdered sugar. Sift them together once more directly into the bowl to remove any lumps—this ensures smooth, elegant shells without grittiness. Add 2 drops of pink gel food coloring to the almond-sugar mixture.

5. 5

   Gently fold the almond-sugar mixture into the meringue using a rubber spatula. Use a scraping-and-folding motion: scrape along the bottom and fold over the top, rotating the bowl as you go. This should take 45–60 folds. The batter is ready when it flows like molten lava—if you lift the spatula, the batter should fall back into the bowl in a continuous ribbon that folds back on itself within 5 seconds. Overmixing will make the shells dense and flat; undermixing will make them hollow.

6. 6

   Fit a pastry bag with a 10mm round piping tip. Scrape the macaron batter into the bag. Pipe the batter onto the prepared baking sheets in 1.25-inch (3cm) diameter circles, spacing them about 1.5 inches (4cm) apart—they spread slightly during resting. Hold the bag vertical, pipe steadily, then lift quickly. You should have 48 shells (24 pairs).

7. 7

   Let the piped macarons sit at room temperature for 25–35 minutes. A 'skin' will form on the surface—this is crucial. Gently touch the edge of one shell with your pinky; it should feel dry to the touch but not hard. This skin prevents cracks and allows the feet (the ruffled base) to form.

8. 8

   Place one baking sheet on the upper-middle oven rack and one on the lower-middle rack. Bake for 15–17 minutes. The macarons are done when the feet are set and lifting the mat slightly causes them to not jiggle. They should look matte on top and have small ruffled feet on the underside. If you bake them too long, they become brittle; too short and the feet won't set.

9. 9

   Remove both baking sheets from the oven and let the macarons cool completely on the mats for 10 minutes. Once cool, gently slide a thin offset spatula under each shell and transfer to a wire cooling rack. Cool for another 15 minutes before filling.

10. 10

    While the macarons cool, prepare the ganache. Pour 100ml heavy cream into a small saucepan and heat over medium heat until steaming and just beginning to bubble at the edges, about 3–4 minutes—do not boil.

11. 11

    Place 100g finely chopped white chocolate in a medium heatproof bowl. Pour the hot cream over it and let sit for 30 seconds without stirring—the residual heat will soften the chocolate. Whisk smoothly until the ganache is glossy and homogeneous, about 1–2 minutes. If any small bits of chocolate remain, set the bowl over a pot of barely simmering water for 10 seconds and whisk again.

12. 12

    Stir in 15g finely crushed freeze-dried raspberries and 1 tablespoon of seedless raspberry jam or preserves. Mix until the color is even and the jam is fully incorporated. This adds bright raspberry flavor and a slight tanginess.

13. 13

    Cut 10g unsalted room-temperature butter into small pieces and whisk into the ganache until smooth and silky. The butter adds richness and helps the filling set to the right texture. Let the ganache cool to room temperature, about 20 minutes, stirring occasionally. It should be thick enough that a spoonful holds its shape but is still spreadable.

14. 14

    Fit a small pastry bag with a 6mm round piping tip. Spoon the cooled ganache into the bag. Pair up the macaron shells, flat-side up. Pipe a small coin of ganache (about 1 teaspoon) onto the flat side of one shell, then press the flat side of its partner on top gently. The ganache should ooze slightly around the edges—this is the classic look. Repeat with all remaining shells.

15. 15

    Place the filled macarons in an airtight container and refrigerate for at least 4 hours, preferably overnight. This resting time allows the shells to soften slightly and the flavors to meld, creating the signature tender, chewy texture inside with a slight crunch on the exterior. Macarons keep refrigerated for up to 5 days or frozen for up to 1 month—thaw in the refrigerator before serving.

Tools you’ll need

• two large baking sheets
• parchment paper or silicone baking mats
• stand mixer with whip attachment
• medium bowl
• fine-mesh sieve or sifter
• rubber spatula
• pastry bag
• 10mm round piping tip
• 6mm round piping tip
• small saucepan
• heatproof bowl
• whisk
• instant-read thermometer (optional)
• offset spatula
• wire cooling rack
• airtight container

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