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Life-changing Raspberry Macarons (Save-worthy Macaron Recipe)

You’re going to love this recipe for what I consider to be life-changing raspberry macarons. You’ll be making the macarons completely from scratch along with a to die for homemade raspberry buttercream filling.

Raspberry Macarons

How to Make Raspberry Macarons

Here’s everything that you’ll need to know in order to make these raspberry macarons from scratch:

  • Process. Add the almond flour and powdered sugar to a food processor and process until extra fine.
  • Sift. Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside.
  • Beat. Use the bowl of a stand mixer fitted with the whisk attachment to beat the 2 egg whites on low speed.
  • Add the sugar. When the egg whites start to increase in volume, gradually begin to add the granulated sugar until it’s fully incorporated.
  • Whisk. Whisk the egg whites until soft peaks form.
  • Fold. Fold in the almond flour mixture one third at a time using a spatula. Continue to fold and turn, scraping down the bowl for about 2 minutes, or until the mixture flows like thick lava.
  • Transfer the mixture. Transfer the batter into a pastry bag that has been fitted with a ¼ inch round tip.
  • Prepare the baking sheet. Line the baking sheet with either a silicone mat or parchment paper.
  • Prepare the macarons. Pipe the macarons onto the prepared baking sheet in 1-inch circles, spacing them all out at least 1 inch apart.
  • Tap. Firmly tap the baking sheet against the counter a few times to release any air bubbles.
  • Grind. Place the freeze dried raspberries in a coffee grinder and pulse until finely grounded.
  • Dust. Dust the macarons with the raspberry powder.
  • Wait. Allow the macarons to sit on the counter for 40-60 minutes or until they are dry to the touch.
  • Preheat the oven. Preheat your oven to 300℉.
  • Bake. Bake the macarons for 15-17 minutes or until the feet are well-risen.
  • Cool. Remove the macarons from the oven and allow them to cool completely. Set aside.
  • Pipe. Pipe the raspberry buttercream onto the back half of the macaron shells (see below for details on how to make it).
  • Make sandwiches. Form a sandwich and repeat for the remaining macarons.
  • Refrigerate. It’s recommended to age your macarons in the fridge for 1 to 3 days for best results.

Raspberry Macarons

Raspberry Macarons

Raspberry Macarons

Raspberry Macarons

Raspberry Macarons

Raspberry Macarons

How to Make the Homemade Raspberry Buttercream

While you’re waiting for your macarons to cool off, you can turn your attention to preparing the homemade raspberry buttercream:

  • Mash. Add your choice of either fresh or frozen raspberries and freshly squeezed lemon juice to a small saucepan. Use a potato masher to mash the raspberries.
  • Boil. Bring the mixture to a boil over medium heat.
  • Cook. Cook for 4 minutes.
  • Add the sugar. Stir in the sugar.
  • Boil. Bring the mixture back to a boil, stirring constantly.
  • Cook. Cook for an additional 4 minutes.
  • Strain. Pass through a fine-mesh colander and discard the seeds.
  • Cool. Allow to cool completely.
  • Cream. Use a separate bowl to cream the room temperature butter.
  • Add the raspberry mixture. Add the raspberry mixture in with the creamed butter and beat to combine.
  • Pipe. Pipe the raspberry buttercream onto the back half of the macaron shells.

Raspberry Macarons

Raspberry Macarons

Raspberry Macarons

Macarons vs. Macaroons – What’s the Difference?

The main difference between macarons and macaroons is the choice of ingredient that goes into making them.

Macarons are typically made with either almond flour or almond meal, while macaroons use shredded coconut as their main ingredient instead.

Raspberry Macarons

Raspberry Macarons

How Long Will Macarons Keep in the Refrigerator?

While it’s recommended that you allow your macarons to sit in the fridge for up to 3 days for best results, they will stay fresh for up to 7 days.

Just make sure that you keep them properly stored inside of an airtight container or something similar if you want them to stay as fresh as possible.

Raspberry Macarons

(You may also like: Lavender Macaroons with Homemade Honey Buttercream)

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Raspberry Macarons

Life-changing Raspberry Macarons (Save-worthy Macaron Recipe)

  • Author: Emma - NurturedHomes.com
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 22 1x
Scale

Ingredients

For the macarons: 

  • 2/3 cup almond flour
  • 1 cup powdered sugar
  • 2 large egg whites, at room temperature 
  • 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

  1. Place the almond flour and powder sugar in a food processor and process until extra fine. 
  2. Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside. 
  3. In the bowl of a stand mixer fitted with the whisk attachment place the egg whites. 
  4. Beat on low speed. 
  5. When the egg whites start begin to increase in volume, gradually add the granulated sugar until fully incorporated.
  6. Whisk the egg whites until sift peaks form.
  7. Fold in the almond flour mixture one third at a time with a spatula.
  8. Continue folding and turning, scraping down the bowl until it flows like thick lava, about 2 minutes.
  9. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip.
  10. Line the baking sheet with silicon mat or parchment paper.
  11. Pipe the macarons on the prepared baking sheet in 1-inch circles, spacing at least 1-inch apart.
  12. Firmly tap the baking sheet a few times against the counter to release any air bubbles. 
  13. Place the freeze dried raspberries in a coffee grinder and pulse until finely ground. 
  14. Dust the macarons with raspberry powder. 
  15. Let the macarons sit on the counter for 40-60 minutes until dry to the touch. 
  16. Preheat oven to 300˚F. 
  17. Bake the macarons for 15-17 minutes or until the feet are well-risen. 
  18. Remove from the oven and allow to cool completely. Set aside. 
  19. To make the raspberry buttercream, add the raspberries and lemon juice to a small saucepan. 
  20. Mash the raspberries with potato masher. 
  21. Bring to a boil over medium high heat. 
  22. Cook for 4 minutes. 
  23. Stir in the sugar. 
  24. Bring back to a boil, stirring constantly.
  25. Cook for another 4 minutes. 
  26. Pass through a fine-mesh colander and discard the seeds. 
  27. Allow to cool completely. 
  28. In a bowl cream the butter. 
  29. Add the raspberry mixture and beat to combine.
  30. Pipe the raspberry buttercream onto the back of half the shells. 
  31. Form a sandwich and repeat. 
  32. Macarons should be aged in the fridge for 1-3 days for best results. 

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