Print

Raspberry Macarons Recipe Easy Homemade Melt-in-Your-Mouth Treats

raspberry macarons recipe - featured image
Print Recipe

Delicate, melt-in-your-mouth raspberry macarons with crisp shells and a luscious raspberry cream filling. Perfect for special occasions or a sweet treat with tea.

Ingredients

Scale
  • 110 grams (about 1 cup) almond flour, finely ground and sifted
  • 200 grams (1 2/3 cups) powdered sugar, sifted
  • 90 grams (about 3 large) egg whites, aged at room temperature for at least 24 hours
  • 50 grams (1/4 cup) granulated sugar
  • 100 grams (about 1/3 cup) raspberry jam, smooth and seedless
  • 50 grams (3.5 tablespoons) unsalted butter, softened
  • 1 teaspoon fresh lemon juice
  • Few drops of pink or red gel food coloring (optional)

Instructions

  1. Prep Ingredients and Equipment (10 minutes): Weigh and sift the almond flour and powdered sugar together twice to get a fine mixture. Set aside. Bring egg whites to room temperature and separate if refrigerated.
  2. Make the Meringue (10 minutes): Using an electric mixer, beat egg whites on medium speed until foamy. Gradually add granulated sugar and increase speed to high. Beat until stiff, glossy peaks form (about 4-5 minutes). The meringue should hold firm when you lift the whisk.
  3. Fold Dry Ingredients (5 minutes): Gently fold the almond flour mixture into the meringue in three additions. Use a spatula to fold carefully—fold until the batter flows like lava and falls in a thick ribbon when lifted (the macaronage stage). Avoid overmixing or undermixing; the batter should be smooth and shiny but not runny.
  4. Add Food Coloring (optional): If you want pink shells, fold in a few drops of gel food coloring now, blending evenly without stirring too much.
  5. Pipe the Macarons (10 minutes): Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch (4 cm) circles onto lined baking sheets, spacing about 1 inch apart. Tap the baking sheet firmly on the counter a few times to release air bubbles.
  6. Rest the Shells (30-60 minutes): Let the piped shells sit at room temperature until they form a dry, matte skin on the surface. This step is crucial to prevent cracking and create the signature “feet.” To test, gently touch the surface—it should not stick to your finger.
  7. Bake the Macarons (15-18 minutes): Preheat oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 15-18 minutes. The shells should easily lift off the parchment and have formed delicate “feet” around the edges.
  8. Cool Completely (15 minutes): Transfer baked shells to a cooling rack and cool fully before filling.
  9. Prepare Raspberry Filling (10 minutes): In a bowl, beat softened butter until creamy. Add raspberry jam and lemon juice, mixing until smooth and fluffy. Adjust sweetness if needed.
  10. Assemble Macarons: Pair shells of similar size. Pipe or spread a dollop of raspberry filling onto one shell and sandwich with another. Press gently to spread filling evenly.
  11. Rest Assembled Macarons (24 hours recommended): For best texture, refrigerate in an airtight container for 24 hours to allow flavors to meld and shells to soften slightly.

Notes

Aging egg whites at room temperature for 24 hours improves meringue stability. Sift dry ingredients twice for smooth shells. Rest piped shells until dry to the touch before baking to form feet and prevent cracking. Oven temperatures vary; if cracking occurs, lower temperature by 10-15°F and bake longer. Use a food scale for precision. Do not open oven door during baking. Refrigerate assembled macarons for 24 hours for best texture and flavor melding.

Nutrition

Keywords: raspberry macarons, homemade macarons, almond flour macarons, French dessert, melt-in-your-mouth macarons, raspberry filling, easy macarons

Find it online: https://bouncybowl.com/raspberry-macarons-recipe-easy-homemade-melt-in-your-mouth-treats/