Raspberry Macarons Recipe (Video)
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:
Enjoy the show! If you aren’t subscribed to our cooking channel, –>subscribe here<–
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)
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 natashaskitchen.com to read through all of the tips on making macarons.
I love that these raspberry macarons are sweet and sour – I find them irresistible. Do you have a favorite macaron flavor?