Why You’ll Fall in Love with This Raspberry Macaron Recipe

This beloved raspberry macaron recipe has a history of delighting bakers and dessert enthusiasts alike. First shared in 2017, it has undergone meticulous refinement to address common challenges and enhance the overall experience. We listened to invaluable feedback from our community, especially regarding the ‘thick batter issue,’ and have dedicated countless hours to re-testing and perfecting every detail. The result is this V2.0 – a more foolproof, reliable, and utterly delicious version designed for macaron success.

Here are just a few reasons why these raspberry macarons will become your new favorite:

• Intensely Flavorful Shells: Thanks to the inclusion of premium freeze-dried raspberries directly into the macaron shells, each bite delivers an incredible burst of natural fruit flavor. These shells are so delicious, you might even find yourself enjoying them on their own!
• Perfectly Balanced Filling: A luscious white chocolate buttercream provides the ideal creamy counterpoint to the tart raspberry shells, creating a harmonious and indulgent flavor profile. The subtle sweetness of the white chocolate beautifully complements the fruit.
• Rustic Elegance: The charming specks of crushed raspberries woven throughout the shells lend a slightly rustic, natural aesthetic that is both beautiful and inviting. It’s a delightful visual touch that speaks to the homemade quality of these exquisite treats.
• Beginner-Friendly Approach: While macarons are known for being a bit finicky, this revised recipe focuses on clear, detailed instructions and crucial tips to guide even novice bakers to success. We’ve simplified complex steps and clarified common pitfalls.
• Tested and Proven: Building on years of experience and community feedback, this recipe has been rigorously tested to ensure consistency and fantastic results every time. Say goodbye to hollow or cracked shells!

Whether you’re an experienced macaron maker or trying your hand at these delicate French pastries for the first time, this recipe offers a rewarding baking experience and a truly spectacular dessert.

Essential Ingredients for Perfect Raspberry Macarons

Crafting flawless macarons begins with selecting high-quality ingredients and understanding their crucial roles. Here’s a closer look at what you’ll need to make these delectable raspberry treats:

• Freeze-dried Raspberries: These are the star of our macaron shells, providing intense, natural raspberry flavor without adding excess moisture. Always opt for high-quality freeze-dried raspberries and open a fresh package just before use. Freeze-dried fruits are hygroscopic, meaning they readily absorb moisture from the air, quickly losing their crispness. Using an already crushed raspberry powder is not recommended as it may have absorbed humidity, affecting the shell’s texture.
• Almond Flour: The foundation of any macaron shell, super fine almond flour is essential for achieving smooth, delicate tops. Lumps in your almond flour can lead to textured or cracked shells. For best results, always weigh your almond flour for precision, then sift it thoroughly to remove any larger almond pieces.
• Powdered Sugar (Confectioners’ Sugar): Commercial powdered sugar is preferred over homemade because it contains a small amount of cornstarch. This cornstarch acts as an anti-caking agent and also helps to stabilize the macaron batter, contributing to the desirable texture and structure of the shells.
• Egg Whites: Room temperature egg whites are crucial for forming a stable meringue. While fresh egg whites are ideal, many bakers have found success with carton egg whites (e.g., Bob Evans brand). You’ll need approximately 1/3 cup or 70 grams. Ensure they are free from any yolk or impurities, as even a tiny amount of fat can prevent your meringue from forming.
• Cream of Tartar (Optional): While not strictly mandatory, a touch of cream of tartar is a fantastic “extra insurance” for your meringue. It helps to stabilize the egg whites, allowing them to whip up faster, hold their volume longer, and create a sturdier meringue structure. This can be particularly helpful in humid environments or for beginner macaron makers.
• Granulated Sugar: For the meringue, fine granulated sugar is paramount as it dissolves quickly into the egg whites. Using coarser sugar might result in a grainy meringue or weeping. Caster sugar, also known as baker’s sugar, is an excellent alternative due to its fine texture.

Each ingredient plays a vital role in the delicate chemistry of macaron making. By paying attention to quality and preparation, you set yourself up for success.

Understanding the Difference: Freeze-Dried vs. Dehydrated Raspberries

When working with fruit powders for macarons, it’s crucial to understand the distinction between freeze-dried and dehydrated varieties. The method of drying significantly impacts the fruit’s texture, flavor, and moisture content, all of which are critical for macaron success:

• Freeze-Dried Raspberries: This process involves rapidly freezing the raspberries, then slowly heating them in a vacuum chamber. During this sublimation process, the ice within the fruit turns directly into vapor, bypassing the liquid phase. The outcome is a feather-light berry that retains its original shape, vibrant color, and intense flavor. Critically for macarons, freeze-dried fruits have a very low moisture content, making them ideal for incorporating into dry ingredients without compromising batter consistency.
• Dehydrated Raspberries: In contrast, dehydrated berries are dried by evaporating moisture through a heating process. This method typically results in withered, often harder berries with a more concentrated, sometimes less fresh flavor. More importantly, dehydrated fruits generally retain a higher moisture content compared to freeze-dried options. Using dehydrated raspberry powder in macaron shells could introduce unwanted moisture into your batter, leading to an unstable meringue or an overly thick batter, and ultimately, imperfect shells.

For the best macaron results, always specify and use high-quality freeze-dried raspberries to ensure low moisture and maximum flavor impact.

Step-by-Step Guide: Crafting Raspberry Macaron Shells

Creating beautiful macaron shells is an art that combines precision with technique. Follow these detailed steps to achieve perfectly flavored and textured raspberry shells.

1. Prepare the Dry Ingredients for Flavorful Shells

The foundation of your macaron shells lies in the carefully prepared dry ingredients. This step ensures an even distribution of flavor and a smooth texture.

• Crush the Freeze-Dried Raspberries: Place your quality freeze-dried raspberries between two sheets of parchment paper. Using a rolling pin, gently yet firmly crush them until they form a fine powder. This process should be done right before mixing to minimize moisture absorption.
• Sift Thoroughly: In a medium bowl, combine the crushed raspberry powder with the super fine almond flour and powdered sugar. Sift this mixture together not once, but twice, through a fine-mesh sieve. This dual sifting ensures that all ingredients are well combined, air is incorporated, and any lumps or larger almond pieces are removed. If, after sifting, you are left with up to two tablespoons of chunky dry ingredients, simply discard them; there’s no need to replace this small amount.

2. Creating the Perfect Meringue for Sturdy Shells

A stable, glossy meringue is the backbone of successful macarons. This step requires patience and attention to detail.

• Initial Whisking: In a meticulously clean mixing bowl (preferably stainless steel or glass) fitted with a whisk attachment, begin whisking the room temperature egg whites on medium speed until they become foamy.
• Add Stabilizers: Once foamy, add the cream of tartar (if using) and salt. Continue whisking, then gradually incorporate the fine granulated sugar, one tablespoon at a time, while the mixer is running. This slow addition allows the sugar to dissolve properly without deflating the egg whites.
• Soft Peaks and Coloring: Continue beating until the meringue reaches the soft peaks stage – when you lift the whisk, the peaks gently curl over. At this point, add a few drops of pink gel food coloring to achieve your desired raspberry hue. Gel colors are preferred as they don’t add excess liquid.
• Beat to Hard Peaks: Increase the mixer speed slightly and continue beating the egg whites. This process can take approximately 15-20 minutes, depending on your mixer and the egg whites. The meringue is ready when it forms stiff, glossy peaks that hold their shape firmly when the whisk is lifted, and the meringue itself is stable and smooth. Visual cues include the meringue clumping inside the whisk and forming sharp, distinct ribs.

3. Mastering Macaronage: The Art of Folding

Macaronage is perhaps the most critical step, where the dry ingredients are gently folded into the meringue to create the perfect flowing batter, often referred to as “lava-like” or “ribbon” consistency. This delicate balance determines the success of your macaron feet.

• Combine Ingredients: Gently sift the prepared almond flour mixture directly over your stiff meringue.
• Initial Folding: Using a flexible silicone spatula, begin to fold the dry ingredients into the meringue. Use a motion that scrapes the batter from the bottom of the bowl up and over, pressing out air as you go. Continue folding until the dry ingredients are just fully incorporated and no streaks remain.
• Develop the Batter: Now, continue folding the batter until it reaches the desired “ribbon stage.” The batter should be smooth and flow off your spatula in a continuous, thick ribbon, capable of forming a figure eight pattern when drizzled back into the bowl.
• Perform the Figure Eight Test: To test for readiness, scoop a portion of the batter with your spatula and let it fall back into the bowl. Observe the “ribbon” that forms. If the edges of this ribbon slowly dissolve back into the main batter on their own within approximately 10 to 15 seconds, your batter has reached the perfect consistency. If it holds its shape for too long, fold a couple more times and re-test.

Important Caution: Be extremely careful not to over-fold the batter. Over-mixed batter will be too runny, leading to flat shells with no “feet.” Under-mixed batter will be too stiff, resulting in shells with pointy tops or hollow centers.

• Prepare for Piping: Once the ideal consistency is achieved, transfer the macaron batter into a sturdy pastry bag fitted with a round piping tip (a Wilton 2A tip is highly recommended for consistent 1.5-inch rounds).

4. Piping and Baking: The Final Touches for Raspberry Macarons

With your batter perfectly mixed, the final steps of piping and baking will bring your raspberry macarons to life, revealing their signature “feet” and delicate crunch.

• Piping Technique: Hold the pastry bag vertically at a straight 90-degree angle, about half an inch above your prepared baking sheets. Pipe even, 1.5-inch rounds, ensuring they are spaced approximately one inch apart to prevent them from merging during baking. If you are new to piping, consider using a macaron template placed under your parchment paper for consistent sizes.
• Release Air Bubbles: After piping all the shells, firmly tap each baking sheet against your counter a few times (or use your hand to gently but firmly tap the bottom of the sheet). This crucial step helps to release any trapped air bubbles within the batter, which can cause hollow or cracked shells. For any larger, stubborn bubbles, use a toothpick to gently pop them. This ensures smooth, unblemished tops.
• Resting Period (Drying): Allow the piped macarons to rest on the counter for a minimum of 15-30 minutes, or potentially up to several hours, depending on the humidity levels in your environment. The shells are ready for baking when you can lightly touch them without the batter sticking to your finger. This resting period allows a slight skin to form, which is essential for the development of the “feet.”
• Bake with Precision: Preheat your oven to 300°F (150°C). Bake the macarons one tray at a time, placing the baking sheet on the middle rack. Baking times typically range from 15 to 18 minutes. For larger macarons, a minute or two more may be needed. To prevent the tops from browning too quickly, an optional but effective tip is to place an empty baking sheet on the top rack to shield the heat.

Testing for Doneness: To check if your macarons are properly baked, gently touch a shell and try to move it. If it slides or wobbles on its “feet,” it needs another minute or so in the oven. Fully cooked macarons will be firm to the touch, and the shell’s base will not move when gently wiggled. Remember, it’s always better to slightly over-bake macarons than to under-bake them, which can lead to sticky bottoms.

Download our custom macaron template for FREE to achieve perfectly uniform shells every time.

Delightful Macaron Filling Ideas to Complement Raspberry Shells

While our recipe features a fantastic white chocolate raspberry buttercream, the beauty of raspberry macaron shells is their versatility! They pair wonderfully with a variety of fillings. Here are some ideas to inspire your creativity and enhance your baking experience:

• White Chocolate Raspberry Buttercream: This simple yet incredibly tasty filling is provided in the recipe card below. Its creamy texture and balanced sweetness perfectly complement the tartness of the raspberry shells, making it a crowd-pleaser.
• White Chocolate Ganache with Raspberry Jam: For a richer, more luxurious experience, fill your macaron shells with a smooth white chocolate ganache. Add a dollop of high-quality raspberry jam in the center of the ganache for an extra burst of fruit flavor and a lovely textural contrast.
• Easy French Buttercream with Raspberry Infusion: Prepare a classic French buttercream and swirl in either a reduction of fresh raspberry jam or finely crushed freeze-dried raspberries. This creates a lighter, airier filling with a distinct raspberry essence that echoes the shells.
• Raspberry Ganache with Raspberry Confit Center: Elevate your macarons with a vibrant raspberry ganache, featuring an intense raspberry flavor and a silky smooth texture. For an extra surprise, pipe a small amount of homemade raspberry confit in the very center of the ganache. You can find detailed recipes for this elegant filling in our Macaron Fillings eBook.

Experiment with these suggestions or create your own unique combinations to personalize your raspberry macarons!

Mastering Macarons: Expert Tips for Consistent Success

Macarons have a reputation for being challenging, but with the right techniques and understanding, you can achieve consistent success. Here are critical tips to guide you through the process:

• Achieve a Stable Meringue: A strong, stable meringue is the absolute cornerstone of perfect macarons. Ensure your egg whites are at room temperature, your mixing bowl and whisk are impeccably clean, and you gradually add sugar while whipping to firm, glossy peaks. For an in-depth visual guide, watch our Meringue 101 video tutorial.
• Avoid Over-mixing Your Batter: Over-macaronage is a common pitfall that leads to flat, footless shells. The batter should flow like lava, forming a figure-eight ribbon that slowly reabsorbs. To master this delicate balance, refer to our real-time macaronage video, which demonstrates exactly when to stop folding.
• Master Proper Piping Technique: Uniformly sized and shaped shells are key for a beautiful presentation and even baking. Hold your pastry bag at a 90-degree angle, apply consistent pressure, and release swiftly. Learn the precise technique in our macaron piping tutorial video.
• Know Your Oven: Ovens can vary significantly in temperature, even if the dial says otherwise. An oven thermometer is an inexpensive but invaluable tool to ensure your oven is truly at the correct temperature. Consistent oven temperature is vital for the development of macaron “feet” and preventing cracks. Watch this video for more insights on baking macarons and managing oven variations.
• Resting is Essential: Don’t skip the resting period. This allows a skin to form on the macaron shells, which helps create the desired “feet” and prevents cracking during baking. The time needed will depend on your kitchen’s humidity.
• Cool Completely: Always allow your baked macaron shells to cool completely on the baking sheet before attempting to remove them. Rushing this step can cause the shells to break or stick to the parchment paper.

By focusing on these fundamental principles, you’ll be well on your way to baking consistently beautiful and delicious raspberry macarons.