If you’ve ever admired the colorful, delicate beauty of macarons in a bakery window, you’ve probably wondered if you could make them yourself. The answer is yes! These Easy Raspberry Macarons – Sweet, Tangy, and Totally Delicious! are a perfect introduction to the world of French baking. With crisp shells, chewy centers, and a luscious raspberry ganache filling, this recipe will impress anyone lucky enough to taste them.

Why Raspberry Macarons Are Worth the Effort

Macarons are more than just a dessert – they’re an experience. The combination of the tartness of raspberries, the sweetness of white chocolate, and the elegance of rose water creates a flavor profile that’s both complex and irresistible. Plus, making them at home allows you to customize them and perfect your baking skills.

Ingredients for Raspberry Macarons

Below is everything you’ll need to craft these stunning raspberry macarons. The list is divided into sections for clarity.

For the Raspberry Ganache Filling

Ingredient	Quantity
Fresh or frozen raspberries	200 g (7 oz / 1.6 cups)
Rose water	½–1 teaspoon
White chocolate	180 g (6 oz / 1.7 cups), broken into pieces

For the Macaron Shells

Ingredient	Quantity
Ground almonds (almond flour)	120 g (4 oz / 1 cup + ⅕)
Icing sugar (powdered sugar)	180 g (6 oz / 1½ cups)
Egg whites	100 g (from approx. 3 eggs)
Caster sugar (superfine sugar)	65 g (2.5 oz / ¼ cup)
Raspberry or rose pink powdered food coloring	¼ teaspoon
Dried raspberry powder (optional)	1 teaspoon

Step-by-Step Instructions

1. Prepare the Raspberry Ganache Filling

1. Blend the Raspberries: Place the raspberries in a food processor and blitz them for 3-4 minutes until the seeds are crushed. If you prefer a smoother filling, strain the purée through a fine sieve to remove the seeds.
2. Heat the Purée: Pour the raspberry purée into a saucepan over medium-low heat. Add the rose water, adjusting to taste.
3. Melt the Chocolate: Gradually stir the white chocolate into the warm purée, mixing with a wooden spoon until it’s fully melted and smooth.
4. Cool and Refrigerate: Allow the ganache to cool, then refrigerate for at least 1 hour before piping onto the macaron shells.

2. Make the Macaron Shells

Sift and Mix Dry Ingredients

1. Sift the ground almonds and icing sugar together into a large bowl. Repeat this process twice to ensure the mixture is fine and smooth.

Whip the Egg Whites

1. In a clean, grease-free bowl, beat the egg whites with an electric mixer until they form soft peaks.
2. Gradually add the caster sugar while continuing to beat, creating a stiff, glossy meringue.

Incorporate the Dry Ingredients

1. Gently fold the almond and icing sugar mixture into the meringue in three additions.
2. Add the powdered food coloring and optional raspberry powder, folding until the batter flows like lava and forms a ribbon when dropped from a spatula.

Pipe the Shells

1. Transfer the batter into a piping bag fitted with a round tip.
2. Pipe small, even circles onto parchment-lined baking sheets, leaving space between each shell.
3. Tap the baking sheets firmly on the counter to release air bubbles.

Dry the Shells

1. Let the shells sit at room temperature for 30-60 minutes, or until they form a dry, smooth skin.
2. Preheat the oven to 300°F (150°C) while the shells dry.

Bake the Shells

1. Bake one sheet at a time for 14-16 minutes, rotating halfway through.
2. Allow the shells to cool completely on the baking sheets before removing them.

3. Assemble the Macarons

1. Pair shells of similar size together.
2. Pipe a small amount of the chilled raspberry ganache onto the flat side of one shell and gently press the matching shell on top to create a sandwich.
3. Repeat until all macarons are assembled.

Tips for Perfect Raspberry Macarons

1. Use Room Temperature Ingredients

Room temperature egg whites whip more effectively, creating a stable meringue.

2. Don’t Skip the Sifting

Sifting ensures a smooth batter and avoids lumps in the macaron shells.

3. Master the Folding Technique

Overmixing or undermixing can ruin your macarons. Aim for a lava-like consistency that slowly flows when lifted.

4. Test for Doneness

The shells should lift easily from the parchment paper when properly baked.

5. Let Them Mature

For the best flavor, refrigerate the filled macarons for 24 hours before serving.

Nutritional Information

Nutrient	Per Macaron
Calories	90
Total Fat	4g
Saturated Fat	2g
Cholesterol	5mg
Sodium	15mg
Total Carbohydrates	12g
Sugars	10g
Protein	1g

Creative Variations

1. Chocolate Raspberry Macarons

Swap the white chocolate in the ganache for dark chocolate for a richer flavor.

2. Lemon Raspberry Macarons

Add a teaspoon of lemon zest to the raspberry purée for a zesty twist.

3. Coconut Raspberry Macarons

Sprinkle desiccated coconut over the shells before baking for added texture and flavor.

FAQ

1. Can I use frozen raspberries?

Yes! Just ensure they are fully defrosted and strained to remove excess liquid.

2. How long do macarons last?

Stored in an airtight container in the refrigerator, they’ll stay fresh for up to 5 days.

3. Can I make macarons without almond flour?

Almond flour is essential for the traditional texture, but you can experiment with other nut flours if needed.

4. Why did my macarons crack?

Cracking often happens if the shells didn’t dry enough before baking or if the oven temperature was too high.

5. Can I freeze macarons?

Yes! Freeze the assembled macarons in an airtight container for up to 3 months. Thaw them in the refrigerator before serving.

6. How do I achieve consistent sizes?

Use a macaron template or draw circles on parchment paper as a guide for piping.

Make These Macarons Today!

With their vibrant color, delicate texture, and tangy-sweet filling, these Easy Raspberry Macarons – Sweet, Tangy, and Totally Delicious! are worth every moment of effort. Whether you’re a macaron-making novice or a seasoned baker, this recipe is your ticket to creating a show-stopping dessert.

Ready to get started? Gather your ingredients and give this recipe a try today!

Print