raspberry macarons

The ultimate homemade Raspberry Macarons. Delicate and crunchy meringue-like shells filled with a butter cream frosting and raspberry jam filling.

Raspberry Macarons Recipe

egg whites, room temp

sugar

almond flour

gel red food coloring

oz cream cheese, room temp

Tbsp unsalted butter, room temp

Tbsp heavy whipping cream, cold

½ tsp vanilla extract

raspberry preserves, jam

Line 2 large baking sheets with parchment paper.

In a food processor, combine the powdered sugar and almond flour and process on low until the mixture is fine. Sift the almond flour mixture through a sieve into a bowl.

Add room temperature egg whites into a separate bowl. Then on high speed beat until the eggs begin to foam. Continually beating, add the sugar and beat just until stiff peaks begin to form. Add the food coloring and beat just until stiff peaks form.

Add about half of the flour mixture into the egg white mixture and gently fold in with a spatula. Once incorporated, add remaining flour mixture and continue to gently fold until the mixture flows like honey.

Transfer the batter to the preparing piping bag. Pipe the batter forming about 1½ inch circles. Space the macarons about an inch apart.

Pick up the baking sheet and drop onto a flat surface. Repeat 3-4 times to release all air bubbles rotating the baking sheet.

Let the macaron shells sit at room temperature for at least 30 minutes to 1 hour, until the macarons shells form a glossy layer. (You will be able to run your finger along the top of the macaron smoothly and the batter won’t stick to your hand.)

Preheat the oven to 325°F.

Bake the macarons for about 12 minutes, until the macarons form feet and the shells don't stick to the parchment paper.

Allow the macarons to cool before removing them from the parchment paper for easier removal.

Transfer the macarons to a cooling rack to completely cool.

prepare macaron shells-

Meanwhile combine butter and cream cheese in a bowl. Mix until creamy, add the powdered sugar and vanilla and mix.  Add the heavy whipping cream and mix until combined. Transfer the filling into a piping bag with a round top.

Pipe the cream around the macaron shell leaving space in the middle, adding the jam in the center and top with another shell to form a full macaron.

Repeat with the remaining macaron shells and filling.

Place in an airtight container for 24 hours allowing them to mature.

Enjoy!

prepare filling-

These pretty-in-pink Raspberry Macarons are filled with raspberry jam and raspberry buttercream and are the perfect way to end any meal!

Raspberry Macarons

almond flour/meal

freeze dried raspberries, pulsed to a fine powder

salted butter, softened

raspberry jam,

heavy cream, as needed

Prepare two baking sheets by lining them with...

Prepare two baking sheets by lining them with parchment paper or silicone baking mats.

Sift almond flour, powdered sugar, and freeze dried...

Sift almond flour, powdered sugar, and freeze dried raspberry powder through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.

In a large bowl, beat the egg whites...

In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.

Fold the sifted almond mixture into the egg...

Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.

Transfer the macaron batter to a piping bag...

Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.

Preheat oven to 300 degrees F. Bake one...

Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.

Meanwhile, make the raspberry buttercream by beating the...

Meanwhile, make the raspberry buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar and jam and mix again. Add as much heavy cream as needed to get a good piping consistency.

To fill the macaron shells, transfer the raspberry...

To fill the macaron shells, transfer the raspberry buttercream to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with 1/2 teaspoon of raspberry jam, then top with another macaron shell.

Macarons are so expensive to buy so why not make your own Raspberry Macarons at home for a lot less &quot;dough&quot;!

almond flour (also called almond meal) (85 grams)

sugar (42 grams)

egg whites (at room temperature)

sugar (50 grams)

pink food coloring (I used Wilton brand)

raspberry jam (or

Place a piece of parchment paper on a large cookie sheet. Using a 1 1/2" round cookie cutter, trace 20 circles on to parchment paper (I used a colored pencil). Place another clean sheet of parchment paper on top. Set aside.

Place the almond flour and powdered sugar in a food processor. Process for a 1 minute. Set aside.

Using an electric mixer with a whisk attachment, beat the egg whites on medium-low until frothy. Increase speed to medium and beat for 2 minutes. There should be soft peaks at this point. With the mixer on low, gradually add the granulated sugar.

Increase the speed to medium-high and beat until stiff peaks form. Add food coloring and stir until completely combined.

Place a fine mesh strainer over bow and sift the flour/sugar mixture into the egg whites mixture. Gently stir the flour into the egg whites until completely incorporated but be careful not to overmix. It will seem sort of thick at first but keep stirring until it's smooth and forms a ribbon. It should take about 50 strokes.

Pour the batter into a large pastry bag fitted with a plastic coupler and no pastry tip. The coupler is the perfect width, about 1/2". Pipe the batter on to the parchment with the circles. Let the cookie batter go to just inside the edge of the circle line. Preheat the oven to 350°F. and let the piped batter dry for about 30 minutes.

Bake cookies for 12 minutes. Let them cool completely. Meanwhile, carefully remove the bottom parchment with the circles and reuse it on another large cookie sheet covered with a clean piece of parchment paper. Repeat the above piping and baking process.

Let all the cookies cool completely before filling. Place about 1/2 teaspoon of jam in between 2 cookies. You should have about 20 sandwich cookies when you&#039;re done. Voila! You just made French macarons. You&#039;re awesome! (Note: If you want to fill them with vanilla buttercream, place frosting in a piping bag fitted with a #12 round pastry tip and pipe a large dollop onto 20 shells. Then gently place an empty shell on top of each of the filled cookies.)

Store covered at room temperature for up to 3 days. Or store in the refrigerator in an airtight container for up to a week.

The best raspberry macarons with a creamy white chocolate&nbsp;raspberry ganache.

White Chocolate Raspberry Macarons

For the macaron:

egg whites (room temperature)

white sugar

Powdered sugar

salt

tsp cream of tartar

pink gel food coloring

For the white chocolate raspberry filling:

whipping cream

white chocolate chips

tsp Raspberry extract

pink food coloring

Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).

Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.

Beat the egg whites on high speed until foamy, then add the salt and cream of tartar. Mix for another minute then add the sugar and food coloring. Beat for another 4-5 minutes or until stiff peaks form.

Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.

Fill a pastry bag with the batter. Twist the tip of the piping bag and clamp the end with your hand. This will make it easier to fill the bag. Using a circle piping tip about 1/2 inch in diameter, pipe out 1 inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.

Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.

Let the macarons sit in room temperature for about 30-50 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the &quot;skin&quot;.

Bake 1 tray at a time for 18 minutes. Be careful NOT to under bake or else they will stick to the parchment paper. I found that the second batch that sat out while the first was baking tended to burn a little since it sat out longer. So you may want to remove the second batch from the oven a minute or two earlier.

Heat heavy cream in a small sauce pan over medium heat until the cream becomes hot, but not boiling.

Place the white chocolate chips in a bowl and pour the hot cream over them. Let it sit for a minute making sure the chips are completely submerged under the cream.

Stir the chocolate and cream with a whisk.

Add the raspberry extract and food coloring. Mix until it becomes a smooth consistency.

Fill a disposable pastry bag with the raspberry white chocolate and snip the tip of the bag using scissors. flip half of the cookies on their back and pipe the white chocolate onto each half of the cookie.

These raspberry lemon macarons have a light, French macaron shell filled with lemon mascarpone frosting and tangy raspberry jam!

Raspberry Lemon Macarons

raspberries (fresh

granulated sugar

lemon juice

cornstarch

cream of tartar

almond flour (sifted)

powdered sugar (sifted)

yellow gel food coloring (optional)

unsalted butter (room temperature)

mascarpone cheese

powdered sugar

lemon zest (optional)

raspberry jam

Add all of the jam ingredients to a large saucepan over medium-low heat. 

Allow the jam to simmer for about 20 minutes, stirring frequently until thickened.

Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Raspberry Jam

Sift together almond flour and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in 1-2 drops of yellow food coloring, then continue to whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Then add in the powdered sugar and beat on slow until combined.

Add in the lemon zest and 1-2 teaspoons of the raspberry jam (to taste). If desired, pass through a fine mesh strainer first to remove the seeds.

Then beat the frosting for 3-4 minutes on high speed until light and fluffy.

Match up your shells before piping, and then turn one side over. Pipe the mascarpone frosting around the edge of the macaron shell. Then add a small scoop of homemade raspberry jam in the center (about ½ teaspoon) then top with the other shell.

Put the assembled raspberry lemon macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Mascarpone Frosting

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