Raspberry Macarons
Delicate French almond meringue cookies with a crispy shell and chewy center, filled with tangy raspberry buttercream. A stunning homemade treat that looks professional but requires patience and precision.
- Total time
- 75 min
- Servings
- 12
- Calories
- 142
- Protein
- 2g
Ingredients
- 3.5 large egg whites (room temperature), divided
- 100 g almond flour, blanched
- 100 g powdered sugar
- 50 g granulated sugar
- 100 g butter, softened
- 150 g powdered sugar
- 75 g raspberry jam or puree
Instructions
- 1
Preheat oven to 300°F. Line two sheet pans with parchment paper.
- 2
Sift almond flour and powdered sugar together 3 times into a bowl to remove lumps.
- 3
Whip 3 egg whites in a clean bowl until soft peaks form, ~2 minutes.
- 4
Gradually add granulated sugar while whipping until stiff, glossy peaks form, ~2 minutes.
- 5
Fold almond-sugar mixture into meringue in three parts until batter is smooth and flows like lava.
- 6
Transfer batter to piping bag. Pipe 1.5-inch rounds onto parchment, 1 inch apart.
- 7
Tap sheet pan firmly on counter 5 times to release air bubbles. Let sit 30 minutes.
- 8
Bake 15 minutes until shells are dry and feet are visible. Shells should not stick when lifted.
- 9
Cool on pans 10 minutes, then transfer to wire rack to cool completely, ~30 minutes.
- 10
Whip softened butter with powdered sugar until pale and fluffy, ~3 minutes.
- 11
Fold in raspberry jam gently until just combined; do not overmix.
- 12
Pipe filling onto flat side of one shell, then sandwich with another shell.
- 13
Chill filled macarons 30 minutes before serving. Store in airtight container up to 5 days.
Tools you’ll need
- two 13x9 inch sheet pans
- parchment paper
- fine-mesh sieve
- electric mixer with whisk
- large bowl
- rubber spatula
- piping bag with 0.5-inch round tip
- wire rack
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