These raspberry macarons are tangy, sweet and melt-in-your-mouth amazing! Watch this great step-by-step video recipe from

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These raspberry macarons are tangy, sweet, and melt-in-your-mouth amazing! Since my trip to Portland when I tried raspberry Macarons at one of their famous bakeries, I became obsessed with recreating the ones I tried. They were in-sanely good. So I’ve made hundreds of macarons over the past month.

I also knew that we needed to make a video to share the recipe with you because it’s crazy important for you to see what “flowing like lava” really means. I adopted the macaron base and stirring method from Martha Stewart’s March 2014 Living Magazine because it seems to be the most fail proof.

I admit there were several moments of near pulling my hair out over the past few weeks as I tested and retested batch after batch after batch, but I was stubborn as tree sap on my favorite blouse, and let me tell you, it was worth it! Mastering these cookies made me feel like a baking ninja. I’m sharing ALL my secrets to success so hopefully you’ll get it right off the bat! Before you get excited and start, READ THIS:

Watch How to Make Macarons:

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These raspberry macarons are tangy, sweet and melt-in-your-mouth amazing! Watch this great step-by-step video recipe from

How to Make Great Macarons (Tips for Success):

  • Read through the recipe first, watch the video, and measure out all of your ingredients before starting.
  • Weigh your almond meal and confectioners sugar. When I use store-bought large AA eggs, I don’t weigh the whites or the granulated sugar since it’s an exact 1/4 cup granulated sugar.
  • Do not use wax paper. Use parchment or silpat (but let the cookies cool before removing them or they will stick).
  • If you store almond meal in the fridge, bring it to room temp. Egg whites must be room temp also.
  • Do not overbeat egg whites – they should not be dry and breaking.
  • Sift your dry ingredients; very important or your macarons might be hollow.
  • When mixing your flour and meringue batter, Do not overmix or undermix: When you pipe the cookies, the peaks should settle down into themselves within 10 seconds
  • Let your cookies rest before baking – this is important to form the feet. Rest anywhere from 30 minutes to 1 hour
  • When I bake in 2 batches, my first set always bakes in 15 min and the second one takes 13 min (maybe my oven gets hotter the second go-around?). Keep an eye on it. Cookies should not turn golden in the oven, except ever so slightly underneath.
  • Cookies taste best the next day – refrigerate overnight and bring to room temp to serve.
  • If you can’t find freeze dried raspberries, they are pretty inexpensive online.
  • Deep Breath. YOU CAN DO IT! 🙂
  • Watch our easy video tutorial on how to measure correctly

What You’ll Need to Make Raspberry Macarons:

  • A digital kitchen scale
  • A good food processor
  • A spatula
  • Parchment paper or silpat to line baking sheets
  • Electric hand mixer or stand mixer (I prefer the hand mixer for more control)
  • A sieve to sift flour and strain raspberries
  • A pastry piping bag with a large round tip (a disposable bag will do and if you’re brave, you can make due with cutting the tip off to make a round 3/8″ tip – I’ve seen it done)
  • This little dusting wand from OXO is really fun to use

Here is the Print friendly recipe for how to make macarons:

Raspberry Macarons Recipe (Video Tutorial)

4.94 from 186 votes
Author: Natasha Kravchuk
These raspberry macarons are tangy, sweet and melt-in-your-mouth amazing! Watch this great step-by-step video recipe from
These raspberry macarons are tangy, sweet, and melt-in-your-mouth amazing!
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour


Servings: 21 macarons

Ingredients for Macarons:

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

Ingredients for Raspberry Buttercream:

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


How to Make Raspberry Macarons: Prep: Line 1 XL or 2 regular baking sheets with parchment paper or silpat.

  • In the bowl of a good food processor, combine almond meal and powdered sugar and pulse twice to combine then process for 1 1/2 min. Sift through a sieve into a large bowl, pressing down on clumps with the back of a spoon. You should have about 1/2 to 1 Tbsp of solids left over in the sieve - discard those (If you have alot more, pulse them a few more times in the food processor).
  • Place 2 egg whites in a large bowl and beat until foamy. Gradually add 1/4 cup sugar then increase to high speed and beat 2 1/2 min or until stiff glossy peaks form.
  • Add sifted almond mixture and fold with spatula from the bottom of the bowl upward then press the flat side of your spatula firmly through the middle. Repeat until batter flows like lava and thick ribbons form as it flows off the spatula. (35-40 complete strokes).
  • Fit a pastry bag with a large (3/8" wide) round tip and transfer batter inside. Pipe 3/4" round cookies onto the lined baking sheet, keeping them 1" apart. Drop the sheets 6" over the counter to release air bubbles about 15-20 times.
  • Place freeze dried raspberries in a ziploc bag and crush them with a rolling pin until they are a powder. Use a small sifter or tea ball to dust the tops of the cookies with raspberry powder. Let cookies sit at room temp at least 30 min or until they form a thin film over the top and don't stick to your finger when poked. Meanwhile, complete steps 1 & 2 of the frosting (see below).
  • While cookies are resting, Preheat Oven to 300˚F with rack in the center. Bake 15 min. If they didn't all fit on one sheet, bake in two separate batches. Slide parchment paper and cookies onto the counter right away and cool to room temp (15 min). Now you can finish off step 3 of the frosting and pipe frosting generously onto half of your macaroons and sandwich gently with the second cookie shell.

How to Make the Raspberry Buttercream Frosting:

  • In a small sauce pan over medium heat, combine 3/4 cup raspberries, 2 Tbsp granulated sugar and 1 Tbsp lemon juice. Heat until bubbling.
  • Mash up the raspberries with a spoon then push the mixture through a sieve, pressing on the raspberry seeds to get the most juice out. I got 1/3 cup syrup. Keep the syrup/juice and discard seeds. Let cool to room temp.
  • In a medium bowl, beat 6 Tbsp butter until whipped and white (2 min on high), Add in room temp raspberry syrup and beat until whipped and fluffy (2 1/2 to 3 min on high).


Before starting, visit to read through all of the tips on making macarons.
Course: Dessert
Cuisine: French
Keyword: macarons recipe, raspberry macarons
Skill Level: Medium
Cost to Make: $
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen


These raspberry macarons are tangy, sweet and melt-in-your-mouth amazing! Watch this great step-by-step video recipe from

I love that these raspberry macarons are sweet and sour – I find them irresistible. Do you have a favorite macaron flavor?

These raspberry macarons are tangy, sweet and melt-in-your-mouth amazing! Watch this great step-by-step video recipe from

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating


  • Natasha
    April 27, 2024

    Hi! Is there any way I could replace the freeze dried raspberries with something else that’s still raspberry tasting? I’m just not sure I will be able to find that where I live.


      April 27, 2024

      Hi Natasha! You can just omit the freeze dried raspberries and have plain macaron shells. The buttercream will have good raspberry flavor.


  • Ty Pace
    March 3, 2024

    I absolutely love this recipe! I made this for my husband and coworkers, and they loved it! I want to try strawberries and cream for my next batch. Do you think it’ll be good if I swapped the raspberry ingredients (freeze drives and fresh,) for strawberry ingredients?


      March 3, 2024

      Hi Ty! I’m so glad to hear that. That should be fine. Let us know how they are.


  • Micki
    March 2, 2024

    Hi Natasha!
    Great video, very helpful. I found that my batter wasn’t as thick as yours so my shells spread more and were thin. I’m afraid of overmixing but what difference will that make? I probably did around 50 strokes.


      March 2, 2024

      Hi Micki! The consistency of the batter is very important for the outcome. Over-mixing can cause them to spread too much and they’ll come out flat and hollow.


  • Audrey E.
    January 8, 2024

    Firstly, a kitchen scale is not required. Although it may take some trial and error, the correct amount of each ingredient can be determined without the purchase of a scale.
    Secondly, I have been making macarons (pronounced mak-ah-rohns – it was mispronounced during the video) consistently for around 14 months and have never once used a food processor. While it is convenient, and quick, is sifter works just as well as long as the little almond chunks are removed. The video also showed the finished macarons being lifted off the parchment paper looking quite a bit under-cooked. No part of the macaron should stick to the paper.
    Furthermore, it is important to note in all macaron recipes that humidity can affect how long the macarons will take to set before baking. Yesterday, the humidity in my area was at 100% and the macarons took closer to an hour and a half to set.

    Lastly, I had major issues will the “buttercream”. First off, the two ingredients that make buttercream, buttercream are butter and powdered sugar. The recipe listed completely replaced powdered sugar raspberry syrup. However, despite my doubts, I attempted the recipe. Unfortunately, after minutes of aggressive beating, the frosting never actually came together, and it was certainly not buttercream. I ended up adding powdered sugar in a desperate attempt to save everything I had already used.

    The recipe just seemed quite unknowledgeable


    • Natasha
      January 9, 2024

      HI Audrey, It sounds like you are confident making macarons and familiar with the correct texture – I would still recommend a scale and sifter for someone who isn’t familiar or is new to making these.


  • Sara
    January 7, 2024

    Hey Natasha,

    Can i use a stand mixer to whip the egg whites? If so at what speed do you recommend?


    • Natasha's Kitchen
      January 7, 2024

      Yes a stand mixer will work. Just control the speed while you’re whipping it.


  • Crina Ban
    August 8, 2023

    Best recipe. My question is why is a hollow in the shells? It doesn’t really bother but I don’t see it on your macarons.


      August 8, 2023

      Several reasons could cause that. Under whipped or over whipped meringue is a common cause, or not sifting the almond flour well. See my “tips for success” mentioned above.


  • Jeff
    July 24, 2023

    I got flat ones, but not too flat. Other than that, they tasted soooo goood. Everything else came out great. The taste, the texture, everything! I know what I did wrong and will remedy that and try again. I never thought I could ever make a macaron.
    thanks so much for the instruction and making it so easy!! delicious.


      July 24, 2023

      Hi Jeff! I’m so glad you tried the recipe! I hope you’ll have better results next attempt!


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