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.
Why you'll love this recipe
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.
- A perfect combination of raspberry flavor in a crunchy almond shell.
- Easy-to-follow recipe, I show you how to achieve the perfect balance of sweetness and tanginess, resulting in picture-perfect pink macarons that are sure to impress friends and family.
- A white chocolate ganache filling flavored with homemade raspberry purée, bringing a natural raspberry flavor to a sweet filling.
- Foolproof recipe with the Italian meringue technique that promises flawless macarons with my advice on how to make a success of them and impress your guests.
If you love raspberry
Ingredients you need
Here are the essential ingredients for making raspberry macarons at home. To see the quantities, scroll down the page to the recipe card.
- 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. (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.
- 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.
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.
How to Make Raspberry Macarons Recipe
Make the macaron shell
- 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.
- 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 whites.
- 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.
- 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.
Tip: The macaron batter is ready when it forms the famous ribbon when you lift the spatula.
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.
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.
- 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.
- 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.
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.
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.
Raspberry chocolate macarons: Follow my recipe for chocolate macarons and add this raspberry ganache to fill your macarons.
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.
You will also love
- Chocolate raspberry meringue cookies
- Frangipane tart with raspberries
- Raspberry whipped cream frosting
- Chocolate raspberry cupcakes
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