Raspberry macarons are delicate, colorful, and bursting with fruity flavor. The crisp almond-based shells sandwich a luscious raspberry filling, creating a symphony of taste and texture in every bite. When filled with raspberry filling and Swiss meringue buttercream (SMBC), these macarons reach a new level of perfection. The tangy sweetness of the raspberry filling complements the light and fluffy SMBC, creating a harmonious balance of flavors. The smooth, creamy buttercream adds a luxurious texture that contrasts beautifully with the chewy macaron shells. Together, the raspberry filling and SMBC elevate the raspberry macarons to a decadent treat that is as visually stunning as it is delicious. Whether served as a delightful afternoon snack or as a stunning dessert at a special occasion, these raspberry macarons are sure to impress.
Why is this the best macaron recipe
Flavorful Raspberry Filling: The homemade raspberry filling adds a burst of fresh, fruity flavor that complements the almond-based macaron shells perfectly. Swiss Meringue Buttercream: The Swiss meringue buttercream is light, creamy, and not too sweet, providing a luxurious texture and taste to the macarons. Balanced Sweetness: The combination of the slightly sweet macaron shells, tangy raspberry filling, and creamy buttercream creates a well-balanced flavor profile. Aged Egg Whites: Using aged egg whites helps create a more stable meringue, resulting in macarons with a smooth, shiny surface and the perfect texture. Detailed Instructions: The recipe provides clear and detailed instructions, making it easier for both beginners and experienced bakers to achieve great results. Versatility: This recipe can be easily customized by changing the extract or food coloring in the macaron shells, or by using different fillings to suit your preferences.
Ingredients and substitutes
Egg Whites : Provide structure and stability to the macaron shells. Fresh egg whites can be used, but aging helps reduce moisture content, which can improve the macaron texture. Granulated Sugar: Sweetens the macaron shells and helps stabilize the egg whites. Superfine sugar can be used as a substitute. Almond Flour: Provides flavor and texture to the macaron shells. Hazelnut flour or other nut flours can be used. Raspberry Extract: Adds raspberry flavor to the macaron shells. Raspberry emulsion or raspberry liqueur can be used. Pink Food Coloring (optional): Adds color to the macaron shells. Gel food coloring or powdered food coloring can be used. Fresh Raspberries: Provides flavor and natural color to the raspberry filling. Frozen raspberries can be used, but adjust cooking time accordingly. Lemon Juice: Balances the sweetness and adds a hint of tartness to the raspberry filling. Lime juice or apple cider vinegar can be used. Unsalted Butter: Provides richness and creaminess to the Swiss meringue buttercream. Salted butter can be used, but adjust the salt content in the recipe. Vanilla Extract: Adds flavor to the Swiss meringue buttercream. Vanilla bean paste or vanilla essence can be used.
Step-by-step: Raspberry macarons
Macaron shells
Line two baking sheets with parchment paper or silicone mats. In a large bowl, sift together the powdered sugar and almond flour. Set aside. In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue beating on high speed until stiff peaks form. Add the raspberry extract and food coloring (if using) and mix until combined. Gently fold the almond flour mixture into the egg whites in two or three additions until the batter falls off the spatula in a ribbon and blends back into the batter after about 20 seconds. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets. Tap the baking sheets on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin. Preheat the oven to 300°F /150°C/ gas Mark 2. Bake the macarons for 15-18 minutes, rotating the pans halfway through baking. Let them cool completely on the baking sheets before removing.
Filling
Raspberry Filling – Combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and strain through a fine-mesh sieve to remove the seeds. Let the filling cool completely before using.
Swiss meringue buttercream
Combine the egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk the mixture constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on a candy thermometer. Remove the bowl from the heat and beat the mixture with a mixer on high speed until stiff peaks form and the mixture is cool for about 10 minutes. Gradually add the softened butter, a few tablespoons at a time, beating well after each addition. Add the vanilla extract and continue beating until the buttercream is smooth and creamy.
Assemble
Fill a piping bag fitted with a round tip with the raspberry filling. Fill another piping bag fitted with a star tip with the Swiss meringue buttercream. Pair the macaron shells by size to sandwich them with the filling. Pipe a small swirl on top of each macaron, then, pipe a small amount of the filling in the center of the macaron shells. Top the filled shells with the remaining shells to form sandwiches. Store the macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.
Tips for Success
Use Aged Egg Whites: Aged egg whites help create a more stable meringue, which is crucial for the structure of the macaron shells. Age the egg whites at room temperature for 24-48 hours, or in the refrigerator for up to a week. Sift Dry Ingredients: Sift the almond flour and powdered sugar together to ensure a smooth macaron shell texture. Macaronage Technique: Fold the dry ingredients into the meringue gently but thoroughly. The batter should flow off the spatula in a ribbon and slowly incorporate back into the batter after about 20 seconds. Piping Consistency: Use a piping bag fitted with a round tip to pipe uniform macaron shells. Keep the piping consistent in size to ensure even baking. Resting Time: Let the piped macarons sit at room temperature for about 30 minutes to form a skin. This helps create the characteristic feet of the macarons. Oven Temperature: Preheat the oven to the correct temperature (300°F or 150°C) and use an oven thermometer to ensure accuracy. Baking Time and Rotation: Bake the macarons for 15-18 minutes, rotating the pans halfway through baking for even cooking. Cooling and Filling: Allow the macaron shells to cool completely before filling them. Pair the shells by size and fill them with the raspberry filling using a piping bag. Top with Swiss meringue buttercream for added flavor and decoration. Storage: Store the filled macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste and texture.
Troubleshooting
My macarons have no feet – usually, the most common reason is that the batter is too thin due to overmixing. Getting the right consistency is important and can take a few attempts for some people My macarons are cracked on top – Most often the reason for this is that the batter was undermixed. Pockets of dry flour or unmixed lumps can cause cracks during baking. You must first fold the batter and ensure everything is well mixed before you start the macronage stage. Macarons have large holes – which usually happens when there are air pockets in the batter. Most often tapping the baking sheets will help pop them but often you may need to take a toothpick and pop them yourself. Ripples on the macarons – usually happen when the piped batter is not tapped enough to help the batter settle before crusting. Faded macarons – often baked in a very hot oven are the culprit of faded macarons. Reduce heat considerably. You can also place another baking pan on the top shelf to prevent direct heat. No feet in macarons – Thin batter consistency. You must whip the meringue until stiff peaks form, then add the dry ingredients and bring it back to the macronage consistency. Burst macaron feet – also a sign that the oven is too hot or the heat is not evenly distributed. You can place another baking tray on the top shelf or bake on two (double) baking sheets to prevent direct heat to the macarons.
Creative variations
Chocolate Raspberry Macarons: Add 1-2 tablespoons of cocoa powder to the almond flour mixture for chocolate macaron shells. Fill with raspberry filling and top with chocolate ganache or chocolate Swiss meringue buttercream. Lemon Raspberry Macarons: Add 1 tablespoon of lemon zest to the almond flour mixture for a hint of lemon flavor in the macaron shells. Fill with raspberry filling and top with lemon buttercream. Pistachio Raspberry Macarons: Replace 25-50% of the almond flour with finely ground pistachios for a nutty flavor in the macaron shells. Fill with raspberry filling and top with pistachio buttercream. Almond Raspberry Macarons: Use almond extract instead of raspberry extract in the macaron shells for a stronger almond flavor. Fill with raspberry filling and top with almond buttercream. White Chocolate Raspberry Macarons: Add 1/4 cup of melted white chocolate to the almond flour mixture for white chocolate macaron shells. Fill with raspberry filling and top with white chocolate ganache or white chocolate Swiss meringue buttercream. Berry Mix Macarons: Use a mix of raspberries, blueberries, blackberries, and strawberries in the filling for a colorful and fruity variation. Rose Raspberry Macarons: Add a few drops of rose water or rose extract to the macaron shells for a floral flavor. Fill with raspberry filling and top with rose-flavored buttercream.
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Frequently asked questions
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