Raspberry Macarons

How to make delicious and easy raspberry macarons recipe with a raspberry white chocolate ganache filling. This recipe is very easy to make at home, they are crunchy and have a nice raspberry taste, perfect for any occasion.

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Here is a recipe of raspberry macarons very sweet with pretty pink crunchy shells and a white chocolate ganache filling flavored with a raspberry coulis.

If you love macarons but are intimidated by making them as a beginner in pastry. You may have already tried with limited success, cracked macarons and all flat.

I have the perfect recipe for you with these raspberry macarons perfect for baking beginners, a recipe that is easy to make with a nice collar, well-rounded and domed.

I use the Italian meringue macaron method rather than the French macarons method and once you try this recipe you will never leave it because it is so easy, fast, and above all, without crusting time.

The shells are colored with raspberry food coloring and filled with a delicious raspberry ganache made with white chocolate, heavy cream and homemade raspberry coulis.

Macarons are so cute and tasty, they are perfect for special occasions but also simply to gift for the holidays to your family.

>> See all macaron recipes on the blog

Ingredients to make macarons

Macaron shells :

• Powdered Sugar: You will need powdered sugar for the "tant pour tant" which is an equal mixture of sugar and almonds flour that allows the realization of the macaron shells.
• Almond flour: use blanched almonds meal preferably, if you don't have any, you can always substitute with hazelnut meal.
• Egg whites: 2 parts of egg whites, preferably aged egg whites for several days, rather than fresh egg whites. They must be at room temperature to obtain a firm meringue.
• Food coloring: use powdered coloring preferably, which gives a prettier color after cooking, but it also works with liquid food coloring.
• Sugar syrup: for the preparation of the Italian meringue a mixture of granulated sugar and water.
• Cream of tartar: I never use cream of tartar but if you are used to using it to make the meringue, then you can add a small pinch.

Raspberry filling

• White chocolate: use good quality white chocolate with at least 30% cocoa butter, like Ivory chocolate from the Valhrona brand.
• Heavy cream: full cream with at least 30% fat.
• Raspberry coulis: or raspberry puree, you can prepare it yourself simply by mashing fresh raspberries (or frozen raspberries) with a bit of lemon juice in a saucepan over low heat, then strain to recover the coulis and remove the raspberry seeds. You can also add a heart of raspberry jam inside the macarons.
• Flavoring: you can add raspberry flavoring to boost the taste and even add a touch of coloring for a pinker ganache.

⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.

How to make raspberry macarons

1 - Macaron shell

Mix the dry ingredients

• In a medium bowl, combine the powdered sugar with the almond flour and add the raspberry pink gel food coloring.
• Mix with a tablespoon until you have a smooth mixture without lumps.
• Add the egg whites and mix until you have a compact mixture.

Tip: It is advisable to sift the dry ingredients together in a fine mesh sieve or put them in a food processor until you have a fine powder that will make smooth macaron shells.

2 - Italian Meringue

1. Place granulated sugar and water in a small saucepan and heat over medium heat.
2. Check the temperature of the syrup with a cooking thermometer, it should read 230°F / 110°C.
3. As soon as it reaches this temperature, put the room temperature egg whites in the mixing bowl of a stand mixer with the whisk attachment and mix at medium speed until you get a foamy mixture.
4. As soon as the syrup reaches the temperature of 244°F / 118°C, lower the speed of the stand mixer and pour the syrup over the foamy whites.
5. Then turn the mixer back to high speed and continue mixing until stiff peaks form and glossy meringue.

Tip: Meringue is ready when it cool completely and forms firm peaks.

3 - Add Meringue

1. Start by adding a small amount of meringue to the powdered sugar and almond meal mixture and mix quickly to soften the mixture.
2. Add the rest of the meringue and mix with a rubber spatula in circular motions from the inside to the outside until the macaron mixture is well blended.

Tip: The macaron batter is ready when it forms the famous ribbon when you lift the spatula.

4 - Shaping the macarons

1. Fill a pastry bag fitted with a small round pastry tip with the entire macaron batter.
2. Poach small balls on prepared baking sheets with parchment paper placed on a perforated baking sheet.
3. Tap with one hand under the baking sheet to flatten them and remove the air bubbles.

Tips: Hold the piping bag vertically to poach small piles of batter and drop the baking sheet 2-3 times on the work surface to get flat macarons.

5 - Baking

1. Preheat the oven to 320°F/ 160°C (fan oven).
2. Bake one sheet of macarons at a time at half height without opening the oven door for 12-13 minutes.
3. Remove the baking sheet from the oven and let the macarons cool a little on the baking sheet before carefully removing them from the sheet.
4. Place the macaron shells in a storage box to protect them from moisture.

Raspberry ganache

1. Place the finely chopped white chocolate in a bowl with the raspberry coulis.
2. Pour in the hot heavy cream and mix with a spatula until smooth.
3. Cover with plastic wrap and chill for at least 4 hours or fridge overnight.

Tip: To go faster, you can place the ganache in the freezer for 1 hour.

• Mix the raspberry ganache with an electric mixer at medium speed for 1-2 minutes until smooth and firm.
• Fill a pastry bag with the raspberry ganache and poach one macaron shell, then cover with a macaron of the same diameter.
• Place the raspberry macarons in a storage box and store them in the refrigerator.

Tip: Let the macarons stand in the cold, they will be even better the next day.

Storage and freezing

In the fridge: You can keep the raspberry macarons in the fridge in an airtight container for 3-4 days.

Freezer: You can also store the finished macarons in the freezer for up to 3 months in a storage bag or box. Just let the raspberry macarons thaw gently in the refrigerator.

More macaron recipes

• Macaron basic guide
• Chocolate macarons
• Strawberry macarons
• Vanilla macaron recipe
• Raspberry and chocolate macarons

More Raspberry recipes

• Chocolate raspberry meringue cookies
• Frangipane tart with raspberries

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