Beautiful French Raspberry Macarons With Bright Berry Filling

Macaron shells are fussy about a dry top before they go in the oven, and the raspberry filling is just buttercream with a little jam folded in. I pipe the shells small so the berry color reads without any dye.

This recipe will guide you through the process of crafting stunning macarons that not only look beautiful but also taste amazing. With a few key steps, you’ll discover how to make these French Raspberry Macarons, ensuring perfect results every time.

Easy French Raspberry Macarons Recipe

This French Raspberry Macarons recipe results in delicate meringue cookies with a tangy berry filling. The preparation involves creating the macaron shells and a fresh raspberry buttercream. The entire process takes about 2 hours, yielding approximately 24 macarons.

Ingredients

1 cup almond flour
1 3/4 cup powdered sugar
3 large egg whites, aged at room temperature
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon red food coloring optional
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar (for filling)
1/2 cup fresh raspberries

Instructions

Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside.
Make the Macaron Batter: In a bowl, whisk together the almond flour and powdered sugar. In a separate bowl, beat the egg whites until foamy, then add cream of tartar. Gradually add granulated sugar and continue beating until stiff peaks form. Fold in the almond flour mixture and vanilla extract until combined; add food coloring if desired.
Pipe the Shells: Transfer the batter to a piping bag with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space in between. Tap the sheets on the counter to release any air bubbles.

Let Them Rest: Allow the piped macarons to sit at room temperature for about 30-60 minutes until they form a skin that is dry to the touch.
Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they have risen and have a slight sheen. Let them cool completely on the baking sheets.
Prepare the Filling: In a mixing bowl, beat the softened butter until creamy. Gradually mix in the powdered sugar and raspberry puree until smooth and fluffy.

Assemble the Macarons: Pair up the cooled macaron shells. Pipe a generous dollop of raspberry filling onto the flat side of one shell and sandwich with another shell.
Serve: Enjoy the macarons immediately or refrigerate in an airtight container for a few days to allow flavors to meld.