Macarons with Raspberry Filling

Name: Macarons with Raspberry Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 macarons
Ingredients: 1 cup almond flour; 1 3/4 cups powdered sugar; 3 large egg whites, aged; 1/4 cup granulated sugar; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; Food coloring (pink or red); 1/2 cup fresh raspberries; 1/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Creative Baking Favorites

I’ve always been captivated by the delicate beauty of macarons, and when I decided to make them at home, I knew I had to try a raspberry filling. The first time I whipped up a batch, I was overjoyed by how the tartness of the raspberry complemented the sweet almond shells. It felt rewarding to pull these charming treats from the oven, showcasing their perfect feet and vibrant color. This recipe has since become a delightful staple for my gatherings, impressing guests with both flavor and presentation.

Created by

Cassandra Reed

Last updated on 2026-01-08T13:53:37.264Z

As I dove into the world of macarons, each batch was a lesson in precision and patience. I soon learned that achieving the perfect macaron shell required a balance of technique and timing. The first time I added raspberry puree to the filling, the flavors burst forth, and I was hooked. It’s the vibrant color and taste that make them irresistible!

What truly sets this recipe apart is the use of aged egg whites. Allowing them to sit uncovered overnight ensures the shells rise beautifully. I suggest using a kitchen scale for accurate measurements, as this is crucial for macarons!

        Why You Will Love This Recipe
        The balance of sweet and tart flavors will tantalize your taste buds.
Crispy shells that give way to a soft, chewy center.
Visually stunning treats perfect for any occasion.

      

Mastering the Macaron Technique

Macarons have a reputation for being tricky, but with precision and practice, they can be mastered. One crucial step is the aging of the egg whites. Allowing them to sit for at least 24 hours in the fridge helps to stabilize the proteins, leading to firm strong peaks when whisked. Remember to bring them back to room temperature before using, as this improves the texture of your final shells and enhances their rise during baking.

When mixing the macaron batter, your technique can make or break the result. It's essential to fold the dry ingredients into the whipped egg whites gently, avoiding the urge to stir too vigorously. The goal is a batter that flows slowly off the spatula, resembling lava. If it holds a peak instead of settling slightly, your macarons may not have that coveted smooth top upon baking. These subtle adjustments greatly affect the final texture.

The Art of Filling

The raspberry filling is what sets these macarons apart. For the best flavor, use ripe, fresh raspberries; frozen ones can work in a pinch but may yield a more watery filling. Make sure to cook the raspberries and sugar until they break down completely, allowing all those juicy flavors to meld together. Straining this mixture is essential to avoid the texture of seeds tainting the creamy filling, resulting in a more polished bite.

Incorporating the raspberry puree into the buttercream works best when both are at similar temperatures. If your butter is too cold or the puree is too warm, the filling could curdle. After mixing, let it chill slightly in the fridge to firm up before piping it onto the macaron shells. This step allows the filling to hold its shape and improves the overall eating experience.

Ingredients

For the Macaron Shells

1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites, aged
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Food coloring (pink or red)

For the Raspberry Filling

1/2 cup fresh raspberries
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Macaron Shells

In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, whisk the aged egg whites until frothy, then gradually add granulated sugar and cream of tartar. Continue whisking until stiff peaks form. Gently fold in the dry ingredients and vanilla extract. Divide the batter and add food coloring. Pipe circles onto a baking sheet lined with parchment paper. Let them sit for 30 minutes before baking at 300°F (150°C) for 15 minutes.

Make the Raspberry Filling

In a small saucepan, combine fresh raspberries and granulated sugar over medium heat. Cook until it turns to a pulp, about 5 minutes. Strain to remove seeds and let cool. In a bowl, beat the softened butter until creamy, then gradually add powdered sugar. Mix in the raspberry puree and vanilla extract until smooth.

Assemble the Macarons

Once the macaron shells are completely cool, pair them by size. Pipe a dollop of raspberry filling onto the flat side of one shell, then press another shell on top to create a sandwich. Repeat with all shells.

Pro Tips

Make sure all your utensils are grease-free, as any residue can prevent the shells from rising properly. Consider using a thermometer to check the oven temperature for the best results.

Storage Tips

Macarons are best enjoyed fresh, but they can be stored for a few days. Place them in an airtight container and store in the refrigerator to maintain their chewy texture. Allow them to come to room temperature before serving, as this enhances the flavor experience. If you’re making them ahead of time for an event, consider freezing the unfilled shells. They can last for up to a month in the freezer; just make sure they are well-protected from moisture.

When storing filled macarons, it’s vital to separate layers with parchment paper to prevent sticking. If they become too soft, a brief time in the fridge can help them regain their texture without drying them out. Enjoy them within a week for the best taste, but do note that the raspberry filling should not sit for too long to maintain its fresh flavor.

Variations and Customizations

Feeling adventurous? Consider playing with the flavors of the filling. Instead of raspberries, try pureed strawberries, passionfruit, or even chocolate ganache for a completely different spin. Adapting the flavor of the shell by incorporating different extracts, like almond or lemon, can also enhance the overall profile of your macarons, making each batch unique and exciting to serve.

You can also experiment with the macaron's appearance. Instead of just coloring your shells, try a marbled effect by swirling two colors together in your piping bag. Alternatively, use various piping tips to create different textures and shapes on the shells. These fun touches will make your macarons not only delicious but also visually captivating.

Questions About Recipes

→ Can I use powdered egg whites instead of fresh ones?

Yes, but you may need to adjust the quantities as powdered egg whites can behave differently.

→ What should I do if my macarons crack while baking?

This is often due to the oven being too hot. Try lowering the temperature and ensuring proper drying time before baking.

→ How long can I store the macarons?

Stored in an airtight container, macarons can last up to a week in the fridge or freeze them for longer shelf life.

→ Can I use other fruit purees for the filling?

Absolutely! Feel free to experiment with different fruit fillings that you enjoy.