With a raspberry cream filling and delicate crisp outer shell, these Raspberry Macarons are surprisingly easy to make. The recipe requires just 7 ingredients and a bit of patience. If you’ve never made French macarons before, this is a great recipe to start with!
Raspberry French Macarons Recipe
Today we’re 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!
What Are Macarons?
A macaron is a French sandwich 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 and most of the flavor comes 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. Though they’re known for being a finicky treat, I honestly don’t find them difficult to make.
Macarons vs Macaroons
Though the spelling and pronunciation are similar, macarons and macaroons could not be more different.
Macarons, as described above, are French sandwiches cooked 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.
These raspberry French macarons are made with a short list of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
For the Shell
- Egg whites – The base of the meringue.
- Sugar – Granulated sugar and powdered sugar are both used to create the sweet taste of these cookies.
- Almond flour – Almond is a must. Do not try to substitute this with regular flour!
- Raspberry powder – I buy the freeze dried raspberries and pulse them to create the powder.
For the Raspberry Filling
- Cream cheese – Whipped or block cream cheese will work in this recipe, although whipped will create a lighter, fluffier filling.
- Raspberry jam – Raspberry preserves also work.
- Powdered sugar – Balances the tart cream cheese flavor.
How to Make Raspberry Macarons
Scroll down to the printable recipe card for details and measurements, and don’t miss the video below, to make macarons perfectly every time – it’s not as difficult as you may think, although patience and attention to detail are required!
Video: How to Make Macarons
Tips for Success
Here are a few tips to help you make the best raspberry macarons.
- Where to find freeze dried raspberries? You can find freeze dried raspberries with dried fruit and nuts in most grocery stores. I make the powder by pulsing the raspberries in the food processor until they are a fine powder.
- Make sure your oven temperature is at 325F. The proper temperature is critical. I recommend an oven thermometer for this.
- Pipe the macarons evenly. Holding the piping bag perpendicular to the tray will ensure you have even and round macarons. You can also draw equal circles on the parchment paper or buy a special macaron silicone mat that is made for making macarons with the circles spaced out.
- Make in advance. Assembled macarons are best when they’ve been refrigerated overnight or for 24 hours. This gives the filling time to soften the crispy cookies and make them nice and chewy, just as a macaron should be. For that reason, I always recommend making macarons at least a day in advance.
How to Store Macarons
- How long do Macarons last? 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.
- Can you freeze macarons? Yes! 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.
More Cookie Recipes:
- Ranger Cookies
- Italian Cookies
- Easy Sugar Cookies – only 3 ingredients!
- Cut Out Sugar Cookies
- Meringue Cookies
- Oatmeal Lace Cookies
For the Shell
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
- 5 grams freeze dried raspberry powder (see notes)
For the Raspberry Filling
- 20 grams cream cheese , softened
- 35 grams raspberry jam or preserves
- 40 grams powdered sugar
For the Shell
- Line two large baking sheets with parchment paper or silpat mats.
- Place a small saucepan of water over medium-high heat. Bring the water to a simmer. Combine the egg whites and granulated sugar in a medium-sized heatproof bowl and set it over the simmering water.
- Whisk the egg whites and granulated sugar together until the sugar has fully dissolved, about 2-3 minutes.
- 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.
- Use a fine mesh sieve to sift the powdered sugar and almond flour into the egg whites.
- 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.
- 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.
- 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 1.5” macarons onto the tray– make sure to leave about 2 inches in between each one. Holding the piping bag perpendicular to the tray will ensure you have even and round macarons.
- 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.
- 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.
- While the macarons rest, preheat your oven to 325F.
- Bake the dried macarons one tray at a time for 14 minutes, turning the tray halfway through baking.
- 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.)
For the Filling
- Whisk the cream cheese and raspberry jam together in a medium-sized bowl until they are fully incorporated and smooth. Slowly add the 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 the Macarons
- 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.
- 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 the macarons to room temperature and enjoy.