Try this delicious recipe for raspberry macarons filled with a sweet raspberry-flavored ganache, a delightful duo of raspberry flavors like in my recipe for raspberry cupcakes.
These delicate treats easy-to-make offer a delightful burst of sweetness and tanginess in every bite. The perfect little indulgence to brighten your day.
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Get ready to make this delicious raspberry macaron recipe right in your own kitchen! These delightful confections are French elegance at its best, with their delicate, crunchy almond shells enclosing a luscious raspberry-flavored ganache.
Among the 3 ways to make macarons which I explain in detail in my full article on how to make macarons, French macarons, and Swiss macarons, here I use the Italian meringue macarons recipe, the easiest method because it requires no crusting time and produces pretty shells.
These macarons are filled with a delicious homemade raspberry ganache made from a white chocolate ganache base flavored with raspberry compote.
Why you'll love this recipe
Craving for more Raspberry recipes? Give these a try: Raspberry chocolate ganache cake, Raspberry Cream Cake and Raspberry cupcakes, chocolate raspberry cupcakes and white chocolate raspberry cupcakes.
Ingredients you need
You need these ingredients to make these raspberry ganache macarons:
Pink Macaron shells
- Powdered Sugar: You will need powdered sugar for the "tant pour tant" which is an equal mixture of sugar and almond flour that allows the realization of the macaron shells. (powdered sugar is the same as icing sugar or confectioner's sugar)
- 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: Cream of tartar is a common ingredient used in macaron recipes to stabilize and strengthen the egg whites when making the meringue. 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: Only full-fat heavy cream with at least 30% fat or even a heavy whipping cream with 35% fat.
- Raspberry coulis: or raspberry puree made from my raspberry compote recipe, 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.
How to Make Raspberry Macarons Recipe
Make the macaron shell
- Blend the almond meal with the powdered sugar in a food processor, or sieve through a fine mesh sieve to get a fine powder that makes a perfectly smooth macaroon shell.
- Then place them in a large bowl with the pink gel food coloring or food coloring powder.
- Add the egg whites and mix until you have a compact mixture.
Italian Meringue
- Place granulated sugar and water in a small saucepan and heat over medium heat.
- Check the temperature of the syrup with a cooking thermometer, it should read 230°F / 110°C.
- 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.
- 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 whipped egg whites.
- Then turn the mixer back to high speed and continue mixing until stiff peaks form and glossy meringue.
Add Meringue
- Start by adding a small amount of meringue to the powdered sugar and almond meal mixture and mix quickly to soften the mixture.
- 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 making sure to scrape the bottom of the bowl.
Shaping the shells
- Fill a pastry bag fitted with a small round pastry tip with the entire macaron batter.
- Poach small balls on prepared baking sheets with parchment paper placed on a perforated baking sheet.
- Tap with one hand under the baking sheet to flatten them and remove the air bubbles.
Baking
- Preheat the oven to 320°F/ 160°C (fan oven).
- Bake one sheet of macarons at a time at half height without opening the oven door for 12-13 minutes.
- 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.
- Place the macaron shells in a storage box to protect them from moisture.
Raspberry ganache
- Place the finely chopped white chocolate in a bowl with the raspberry coulis.
- Pour in the hot heavy cream and mix with a spatula until smooth.
- Cover with plastic wrap and chill for at least 4 hours or fridge overnight.
- 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.
Best Tips for Macarons
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.
How to freeze macaron shells? When the macaron shells have completely cooled, place them in a storage box with a lid, and you can keep them for up to 3 months, just let them defrost at room temperature.
Variations & Substitutions
FAQ - Frequently Asked Questions
Can I use freeze-dried raspberry powder in this recipe?
Yes, you can flavor and color the shells with a small quantity of freeze-dried raspberries, and also flavor the ganache with them.
More Macaron Recipes
Raspberry Macarons
- Total Time: 42 minutes
- Yield: 20 macarons
Description
Delicious raspberry macarons recipe with white chocolate and raspberry ganache (for 20 macarons - about 40 shells)
Ingredients
Macaron shells
- 100 g (¾ cup) Powdered sugar - icing sugar
- 100 g (1 cup) Almond flour )- ground almond
- 1 pinch of Pink food coloring
- 1 large egg white - about 38 g at room temperature
- 100 g (½ cup) Sugar - granulated
- 25 ml (1 ½ tbsp) water
- 1 large egg white - about 38 g at room temperature
Raspberry filling
- 100 g (4 oz) White chocolate
- 100 ml (½ cup) Heavy cream - full fat 30% mg
- 50 g (¼ cup) Raspberry coulis or purée
- Raspberry flavoring - optional
Instructions
Macaron shells
- In a bowl, mix together the powdered sugar, almond flour, and pink food powder coloring until well combined.
- Sift the almond flour mixture together or pulse them in a food processor to ensure a smooth mixture. Set aside.
- Add the first part of egg whites to the almond flour mixture and mix with a spoon until you have a thick, compact batter. Set aside.
- Heat the sugar and water in a saucepan to make a syrup. Use a cooking thermometer to check the temperature; it should reach 230°F / 110°C.
- Once the syrup reaches 230°F / 110°C, place the second part for egg whites in the bowl of a stand mixer fitted with a whisk attachment. Mix at medium speed until foamy.
- When the syrup reaches 244°F / 118°C, slowly pour it into the egg whites while continuing to mix. The egg whites should become foamy.
- Increase the mixer speed to high and beat until the meringue becomes stiff and glossy, about 10 minutes.
- Gradually add a small amount of the meringue to the bowl containing the almond flour mixture batter and mix quickly with a spoon to loosen the texture.
- Then, gently fold in the rest of the Italian meringue with a spatula until you have a smooth batter that forms a ribbon when lifted.
- Preheat the oven to 320°F / 160°C and line baking sheets with parchment paper or silicone mats.
- Fill a pastry bag fitted with a small round tip with the batter and pipe small rounds onto the prepared baking sheets.
- Bake one baking sheet at a time for 12 to 13 minutes, until the macarons are set and have formed feet.
- Allow the shells to cool slightly before carefully peeling them off the parchment paper
Raspberry ganache
- In a bowl, place the finely chopped white chocolate with the raspberry coulis and the raspberry flavoring (optional).
- Pour the heavy cream previously heated in a saucepan over the white chocolate and coulis and mix with a spatula until you have a smooth mixture.
- Cover with plastic wrap and place in the refrigerator for at least 4 hours until completely chilled.
- Beat the ganache with an electric whisk at medium speed for 1-2 minutes until smooth and firm.
- Fill a pastry bag with all the ganache and fill a macaron shell and close with another shell of the same diameter.
- Place the macarons in the refrigerator until ready to serve.
Notes
*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
Storage: In the refrigerator in a storage box for 3-4 days and up to 3 months in the freezer.
Tips:
- Sift or blend together the dry ingredients (almond flour and powdered sugar).
- Use powdered pink food coloring if possible to avoid altering the texture, or gel food coloring, being cautious with the amounts added.
- Whip the meringue until it is firm and stiff. Gently fold in the meringue and mix until you get a continuous ribbon of batter or the famous figure eight. (If the batter is too runny, the macarons will spread and be flat without feet, and if it's too firm, they will crack.)
- No resting time is needed for Italian macarons.
- Rotate the baking sheet halfway through baking if needed for even cooking.
- The shells are ready when they start to have slightly golden edges and detach from the baking sheet. Place the filled macarons in the fridge for 1 hour before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: macarons, cookies
- Cuisine: American
Nutrition
- Serving Size: 1 macaron
- Calories: 109
- Sugar: 13.5 g
- Sodium: 127.2 mg
- Fat: 3.5 g
- Carbohydrates: 15 g
- Protein: 1.5 g
- Cholesterol: 3.9 mg
These macarons are delicious, thank you for the recipe.
I wanted these to turn out so bad! I’ve been working on compiling my go-to macarons and have had great successes with other recipes. This was my first macaron fail! My merengue never truly formed, but since my ingredients were already in use, I decided to bake and see what happened (not expecting good results at this point). Half of my shells came out cracked with no feet! The other half had small little feet and smooth tops, but not as pretty as a traditional macaron. I think the batter may be a bit wet from the water and sugar stage. Flavor is good, but definitely a tricky recipe to get right if you’re wanting that perfect looking cookie. I’d opt to stick for traditional French technique and forego the heat rather than the Italian merengue!
Hello Madison, I'm really sorry your macarons didn't turn out well. If it was your first time trying the Italian method, I recommend giving it another shot. It's a recipe from a French chef that I've been using for about a decade, and I've adapted it over time to make it better. The unique thing about this recipe is that the shells don't need to develop a skin like in the French meringue method.
I'm currently working on French macarons, and even though I'm very familiar with the Italian method, I still managed to succeed with French macarons. So, I think it's mainly a matter of experience. When you roughly know that for macarons to succeed, the batter should have a certain consistency, and if the meringue isn't firm enough (regardless of the type of meringue) or if the batter is too soft (overmixed), your macarons might fail, crack, or lack feet.
Practice makes perfect, especially with macarons, which is why I always advise my readers that if they find a macaron recipe that works for them, they should stick with it. Thank you for your message and your feedback.