Raspberry Macarons Recipe

These Raspberry Macarons are delicate, French-inspired treats with a crisp outer shell and soft, chewy center. Filled with a luscious raspberry buttercream, these macarons are perfect for any special occasion or as a homemade gift. Made with simple ingredients like almond meal, freeze-dried raspberries, and fresh lemon juice, this easy macaron recipe creates a delicious, colorful dessert that will impress everyone. Whether you’re baking for a tea party, birthday, or holiday celebration, these raspberry macarons add a touch of elegance to any table. Perfect for French pastry lovers and anyone craving a fruity twist on the classic macaron.

Ingredients

for Macarons:

• 70 grams (about 2/3 cup) almond meal/flour
• 120 grams (about 1 cup) powdered (confectioners) sugar
• 2 large egg whites (about 65 grams), at room temperature
• 50 grams (1/4 cup) granulated sugar
• 1/4 cup freeze-dried raspberries

For the Raspberry Buttercream:

• 3/4 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 6 tbsp unsalted butter, at room temperature

Instructions:

How to Make Raspberry Macarons:

1. Prep the Baking Sheets: Line one XL or two regular baking sheets with parchment paper or Silpat.
2. Sift the Dry Ingredients: In a food processor, combine almond meal and powdered sugar. Pulse twice to combine, then process for 1 1/2 minutes. Sift the mixture into a large bowl, pressing any clumps through with a spoon. Discard any excess solids left in the sieve.
3. Whip the Egg Whites: Place the egg whites in a large bowl and beat until foamy. Gradually add the granulated sugar, then increase the speed to high and beat for 2 1/2 minutes or until stiff, glossy peaks form.
4. Fold the Mixture Together: Add the sifted almond meal mixture to the whipped egg whites. Gently fold with a spatula, starting from the bottom and lifting the mixture upwards, then pressing the spatula flat through the middle. Continue folding until the batter flows like lava and forms thick ribbons (approximately 35-40 folds).
5. Pipe the Macaron Shells: Fit a pastry bag with a 3/8-inch round tip and fill it with the batter. Pipe 3/4-inch round macaron shells onto the prepared baking sheets, spacing them 1 inch apart. Drop the sheets 15-20 times from about 6 inches above the counter to release any air bubbles.
6. Dust with Raspberry Powder: Place the freeze-dried raspberries in a ziplock bag and crush them into a fine powder using a rolling pin. Using a small sifter or tea ball, lightly dust the tops of the macaron shells with raspberry powder.
7. Rest the Macarons: Let the macaron shells sit at room temperature for at least 30 minutes, or until they form a thin film on top that doesn’t stick when gently touched.
8. Preheat the Oven: While the shells are resting, preheat your oven to 300°F (150°C) with the rack positioned in the center.
9. Bake the Macarons: Bake the macarons for 15 minutes. If you’re baking in batches, allow the second batch to cool completely before baking. Once baked, remove the parchment paper from the baking sheet and let the macarons cool completely at room temperature.

How to Make Raspberry Buttercream:

1. Prepare the Raspberry Syrup: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Bring to a simmer and cook until bubbling. Mash the raspberries with a spoon, then strain the mixture through a sieve to remove the seeds, pressing to extract all the juice. You should have about 1/3 cup of syrup. Let the syrup cool to room temperature.
2. Make the Buttercream: In a medium bowl, beat the room-temperature butter on high for 2 minutes until light and fluffy. Add the cooled raspberry syrup and continue beating for another 2 1/2 to 3 minutes until the buttercream is light and airy.
3. Assemble the Macarons: Pipe the raspberry buttercream generously onto half of the macaron shells, then gently sandwich them together with the remaining shells.

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Tips

• Egg Whites: Make sure your egg whites are at room temperature for better volume when whipped.
• Resting the Macarons: Allow the macaron shells to rest until they form a skin. This step is crucial for the perfect texture.
• Baking: If your macarons are browning too quickly, lower the oven temperature by 10-15 degrees and bake for a little longer.

Variations and Substitutions

• Flavors: You can swap the freeze-dried raspberries for other freeze-dried fruits, such as strawberries, mangoes, or blueberries.
• Buttercream: Try using flavored extracts, like vanilla or almond, to change the flavor profile of your buttercream.
• Nuts: If you’re allergic to almonds, you can experiment with other nut flours, though almond meal is traditional for macarons.

FAQs

Why did my macarons crack or spread? Cracking or spreading can occur if the batter is too runny or the macaron shells weren’t rested long enough. Ensure you achieve the correct consistency when folding the batter and let the shells sit at room temperature for the full 30 minutes.

Can I make macarons without a food processor? A food processor is essential for achieving the fine, smooth texture of macarons. If you don’t have one, try sifting the almond meal and powdered sugar multiple times to achieve a fine powder.

How can I tell when the macarons are done baking? Macarons should have a smooth, glossy surface and should easily lift off the baking sheet with no sticking. If they stick, they likely need more time.

Serving Suggestions

• Tea Time: Serve these raspberry macarons as a sophisticated treat with your afternoon tea or coffee.
• Dessert Table: Macarons are a perfect addition to any dessert spread, whether for a special occasion or a casual gathering.
• Gift Idea: Beautifully packaged, macarons make an excellent homemade gift for birthdays or holidays.

Why You’ll Love This Recipe

• Delicate and Light: These raspberry macarons are airy, delicate, and bursting with fresh raspberry flavor.
• Perfect for Special Occasions: The vibrant color and sophisticated taste of these macarons make them ideal for celebrations or as a sweet gift.
• Impressive Yet Simple: With a bit of patience, you can create these French-inspired cookies at home, impressing your friends and family with your baking skills.