With a raspberry cream filling and delicate crisp outer shell, I find these Raspberry Macarons surprisingly easy to make. The recipe requires just 7 ingredients and a bit of patience. If you’ve never made French macarons before, I think this is a great recipe to start with!

Easy Raspberry French Macarons Recipe

Today I’m taking a notoriously finicky recipe and making it easier. Yes, these Raspberry Macarons are easy to make! Maybe not on the same level as chocolate chip cookies, but with a little patience, I’m confident that anyone can perfect this raspberry macaron recipe. If you’ve been holding out because macarons are intimidating, then I hope you’ll give it a shot. The end result is worth it!

A macaron is a French cookie with delicate meringue cookies on the outside and filling, usually a frosting or jam, on the inside. They’re known for being bright and colorful, with most of the flavor coming from the filling.

You can find macarons in bakeries but they’re often quite expensive. It’s not unusual to see them for $2 to $4 per cookie, which is why I love making them at home.

How to Make Macarons Step by Step

Prepare the baking sheets: Line two large baking sheets with parchment paper or silpat mats.

Combine egg whites and sugar: Place a small saucepan of water over medium-high heat. Bring the water to a simmer. Combine 90 grams of egg whites and 90 grams granulated sugar in a medium-sized heatproof bowl and set it over the simmering water.

Whisk: Whisk the egg whites and granulated sugar together until the sugar has fully dissolved, about 2-3 minutes.

Transfer to mixer: Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid #6-8) for 4-5 minutes, or until the egg whites form stiff peaks.

Sift: Use a fine mesh sieve to sift 95 grams powdered sugar and 95 grams almond flour into the egg whites.

Combine dry and wet ingredients: Gently fold the dry ingredients into the egg whites by making a J shape while you mix. Make sure not to deflate the egg whites too much at this point.

Smush the batter: When all of the dry ingredients have been fully mixed, smush the batter against the sides of the bowl and fold it back together. Repeat the smush-and-fold process 4-5 more times. Again, make sure to scrape all the way to the bottom of the bowl so you don’t end up with lopsided macarons.

The meringue is ready when you can draw a figure 8 without the stream breaking. If the mixture falls off in clumps, it’s not ready– give it a few more smush-and-folds before testing again.

Transfer to piping bag: When the mixture flows smoothly (some people say, “like lava”), transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10-12).

Pipe: Pipe 1.5” macarons onto the tray—make sure to leave about 2″ in between each one. Holding the piping bag perpendicular to the tray will ensure you have even and round macarons.

Release air bubbles: Once you’ve finished piping the first tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 4-5 times, or until it looks like any large air bubbles have popped. Repeat the piping process with the second tray.

Dry: Set the macarons aside to dry for 25-30 minutes, or until they have developed a skin. The macarons are ready to bake when you can touch them gently without them sticking to your finger.

Get the oven going: While the macarons rest, preheat your oven to 325°F. The proper temperature is critical. I recommend an oven thermometer for this. Bake the dried macarons one tray at a time for 14 minutes, turning the tray halfway through baking.

Sprinkle with raspberry powder: Remove the macarons from the oven and immediately sprinkle them with the freeze dried raspberry powder. Allow the macarons to cool fully on the tray. (Trying to remove the macarons while they are still warm may result in sticking.)

Combine cream cheese and jam: Whisk 20 grams cream cheese and 35 grams raspberry jam together in a medium-sized bowl until they are fully incorporated and smooth. Slowly add the 40 grams powdered sugar and whisk until the mixture is smooth and creamy. Transfer the mixture to a piping bag fitted with your choice of tip.

Assemble: Place the macarons in similar sized pairs and add a small dollop of filling to one of the macarons. Place the second macaron on top and press them together gently, just until the filling reaches the edges. Repeat with the remaining macarons.

Refrigerate: Place the macarons in an airtight container and transfer them to the refrigerator to age overnight. (This will help soften the macaron shells and give them the perfect chewiness.)

Bring to room temperature: Bring the macarons to room temperature and enjoy.

Macarons vs Macaroons

Though the spelling and pronunciation are similar, macarons and macaroons could not be more different.

Macarons, as described above, are French sandwich cookies often made in bright colors. They come in a variety of flavors, and the base is almond flour and egg white meringue. Macaroons, on the other hand, are coconut-based mounds with a chewy texture. There’s nothing delicate or technical about the recipe, and they are super easy to make.

How to Store

French macarons will last for 24 hours at room temperature, but the best way to store them is in the fridge. They are actually best after 2-3 days resting in the fridge, as it allows the filling to soften the inside of the shells. Store in a single layer or use parchment paper to separate the layers. Store in an airtight container for up to 7 days.

Macarons freeze well, even after they’re assembled with the filling. Just freeze in an airtight container for up to 3 months. Thaw on the counter for 30 minutes before serving.

What to Serve With Macarons

I like to serve macarons along with a few other French-inspired goodies like our decadent croissant bread pudding, a sweet and tart cherry clafoutis, or a no-bake chocolate eclair.

More Cookie Recipes:

• Ranger Cookies
• Italian Cookies
• Easy Sugar Cookies
• Cut Out Sugar Cookies
• Meringue Cookies