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Raspberry Macarons Recipe (Video)

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

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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 natashaskitchen.com


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)

4.93 from 125 votes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
These raspberry macarons are tangy, sweet and melt-in-your-mouth amazing! Watch this great step-by-step video recipe from natashaskitchen.com
These raspberry macarons are tangy, sweet, and melt-in-your-mouth amazing!
Author: Natasha Kravchuk
Skill Level: Medium
Cost to Make: $6-$8
Keyword: macarons recipe, raspberry macarons
Cuisine: French
Course: Dessert
Servings: 21 macarons

Ingredients

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

Instructions

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

  1. 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).
  2. 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.
  3. 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).
  4. 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.
  5. 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).
  6. 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:

  1. 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.
  2. 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.
  3. 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).

Recipe Notes

Before starting, visit natashaskitchen.com to read through all of the tips on making macarons.

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 natashaskitchen.com

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 natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Padma Agarwal
    January 25, 2021

    I tried the recipe but it turned out hollow n second batch was sticky

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Sorry to hear that it didn’t work well for you. I’ve never had that issue before, was there anything that was changed in the recipe or ingredients?

      Reply

  • Stephanie Douglas
    January 6, 2021

    These were so delicious! I didn’t think I could ever make macarons, but your video and tips made it easy.

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Stephanie!

      Reply

  • Kaaya
    December 31, 2020

    H Natasha
    I made this recipe and the shapes and all turned out great but the powder on top turned brown and the filling was too sour. Any tips

    Reply

    • Natasha
      December 31, 2020

      Hi, it may be that your oven runs hot in which case, I would reduce the temperature next time. Also, be sure to bake on regular bake mode and not convection. If you find the mixture is too sour, you can sweeten it up. It’s a nice contrast with the sweet macaron shell but you can adjust for sweetness preference by beating in more sugar.

      Reply

  • CG
    December 20, 2020

    I have made these twice, yet both times the cookies were hollow inside. Here’s what I did.
    -I used a scale to weigh the ingreds.
    -I was also careful with not under or over mixing the egg whites.
    -I counted to 35-10 strokes to mix in the dry ingreds.
    -I thought I may not have sifted well the first time, so I was very careful the second time.
    -And I dropped them many times to knock out the bubbles.

    What could be making them hollow? Any advice? They also barely have any “feet”…

    Reply

    • Natasha
      December 21, 2020

      Hi, the biggest issue with hollow cookies that I came across was not sifting adequately. Make sure to use a fine-mesh sieve like the one in the post above and also read through the “Tips for Success” in the post which may help with troubleshooting.

      Reply

      • CG
        December 21, 2020

        Thank you, I am going to try again as soon as I get a better sieve! I love all your recipes! I’m saving my yolks to make tiramisu for xmas!

        Reply

  • Shanty
    December 19, 2020

    Natasha, I have been this macarons a couple time and i love it!! Can i make this macaron in advance? Like 3 days before the event? Is it gonna be still good?

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Shanty, yes! these can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. They would be ok at room temperature for a couple of days, but I would refrigerate if keeping longer than that.

      Reply

  • Mila
    December 14, 2020

    I’ve been making macarons for months now, tried about 20 different recipes but always keep coming back to this one as a basis for the shells. The ratios are perfect and make he tastiest macarons!

    Reply

    • Natashas Kitchen
      December 14, 2020

      That’s so awesome! Sounds like you found a favorite recipe!

      Reply

  • CG
    December 14, 2020

    Hey! I love all your recipes, as each one so far has been great!

    This will be my first time making macarons. I saw that Trader Joe’s carries both almond meal and blanched almond flour. Do you have a suggestion of which one to get?

    Thank you!!

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi CG, I use Honeyville Blanched Almond Flour (superfine grind). I’ve purchased 2 different kinds, (1) the Costco brand and (2) Bob’s Red Mill, and both did have a light cream color but no larger brown pieces. Look for a bag that says almond flour on it.

      Reply

  • Beryl
    December 10, 2020

    Hello! I love this recipe and I’m anxious to try it. Can I make the cookies one day and finish the the next or 2 days later?

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Hi Beryl, yes you can refrigerate overnight and bring to room temp to serve.

      Reply

  • Es
    October 28, 2020

    Everybody says to age/dry egg whites before using. Your recipe doesn’t call for it – do your macarons always turn out well despite not aging the whites?

    Reply

    • Natasha
      October 28, 2020

      One of my goals in my recipes is to skip unnecessary, time-consuming steps. If I can skip something without a negative effect on the recipe then I do.

      Reply

  • Sophia
    October 12, 2020

    Hi! I have a question- I just moved from oregon to NC and am trying to bake macarons but they keep cracking on the top. I have make them a bunch of times in OR and they always turn out great, but for some reason they are turning out badly here! I am leaving them out to rest longer and am making sure it’s not raining outside because I heard that affects the baking. Any tips you would be able to give me? Thank you!

    Reply

    • Natashas Kitchen
      October 12, 2020

      Hi Sophia, the moisture could be the culprit, I recommend making this is a less humid environment.

      Reply

  • Rita Chung
    September 25, 2020

    hi Natasha,
    It’s such a good recipe and I just made it today. It came out perfect and it’s so yummy. I baked quite a lot but I found it’s so easy to follow your recipe . Thanks for sharing and I for sure will make it again.

    Reply

    • Natashas Kitchen
      September 26, 2020

      I’m so happy you enjoyed this Rita!

      Reply

  • Sharon Li
    August 13, 2020

    Hi Natasha,
    Since this is my first time making macarons, I wanted to clarify some things. The recipe asks me to pipe 3/4 inch cookies and to keep them 1 inch apart. I was wondering if it is correct because 3/4 inch cookies are quite small. Additionally, in your video, it looks like the cookies are 1 inch in size while keeping them 3/4 inch apart.
    Thanks!

    Reply

    • Natashas Kitchen
      August 13, 2020

      Hi Sharon, yes, we pipe thin into 3/4 inch cookies but as we drop the sheet to let out the air bubbles they will slightly expand in size – very minimal. They are smaller cookies. I hope this helps.

      Reply

      • Sharon Li
        August 15, 2020

        Hello Natasha!
        I finally made these today, and have a couple of questions to ask. I didn’t have freeze-dried raspberries, so I used freeze-dried strawberries thinking that it should have the same effect. However, the strawberry powder on top and around turned brown after baking. I was wondering if it was because I used strawberries or if it was because of something else. Additionally, I made a template with 3/4 inch circles. When I had finished piping out 42 cookies, I still had around half of my batter left over. Is 3/4 inch the radius or diameter of the cookie? Also, I was wondering why my cookies turned out hollow? Overall the macarons were super delicious, and I will definitely use this as a base recipe for any macarons I make in the future.
        Thanks!

        Reply

        • Natasha
          August 17, 2020

          Hi Sharon, they should be 3/4″ in diameter. I suggest watching the video to see if your batter thickness was the same or at what point maybe things started to look different (thickness of how they were piped, etc).

          Reply

        • Larisa S
          January 23, 2021

          I made same mistake using dry freeze strawberry because I couldn’t find raspberries in my grocery store they did turn brown. I no longer try to substitute. After making more batches with experience I think I perfected this recipe! By the I’m making some for a baby shower!

          Reply

          • Natashas Kitchen
            January 23, 2021

            Thank you for sharing that feedback, Larisa!

  • Maryna
    July 24, 2020

    I never leave reviews, never! But this time I just have to do it!
    So it was my fifth or sixth time baking these little devils and the first time using Natasha’s recipe. I thought that it was something wrong with me (and maybe it was lol) but they never turned out good (hollowed, cracked, burned or all of the above). But this time they are perfect!
    I didn’t have freeze dried raspberries, so I made them with freeze dried strawberries and they are sooo delicious (I already ate 3 ).
    Thank you for the recipe, Natasha!

    Reply

    • Natashas Kitchen
      July 24, 2020

      I’m so happy you enjoyed that Maryna! Thank you for that awesome review!

      Reply

      • Lana
        August 28, 2020

        Hi Natasha. Love your recipe. It did work out for me. But I have a quick question. When I bake my macarons fully, they become yellowish. So if I want to keep the color, I need to bake them just a little under, which makes the foot of the cookie to fall apart too easily. Any suggestions on how to keep the beautiful color and bake them fully?

        Reply

        • Natashas Kitchen
          August 28, 2020

          Hi Lana, that can happen if your oven runs too hot, or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven. I hope that helps.

          Reply

  • O. R.
    July 5, 2020

    Hello Natasha,
    We made some macarons with a different recipe and could not get the egg portion to fluff up after beating it with a hand mixer for more than ten minutes. Do you know how we can fix that?

    Reply

    • Natasha
      July 6, 2020

      Hi, without testing the different recipe, it’s hard to say, but make sure your bowl is clean and dry and free from oils.

      Reply

  • Carmina
    June 26, 2020

    Hi Natasha! Is it possible to tweak this recipe to make plain vanilla shells? Where I live, raspberries are hard to come by! I’ve always loved making your dessert recipes because they’re not overly sweet. The 2 times I made your chocolate cake, they came out perfect. I’m hoping to try my hand at macarons, the recipes I’ve tried so far are super sweet!

    Reply

    • Natashas Kitchen
      June 26, 2020

      Hi Carmina, I bet that could work!

      Reply

  • Alex
    June 16, 2020

    Can you use any type of flower or does it have to be almond flower. I’m allergic to nuts and have always wanted to try macaroons.

    Reply

    • Natasha
      June 16, 2020

      Hi Alex, Macarons are typically made with a nut flour and I haven’t tested with anything else. You might need to google that and follow a recipe that has tested that.

      Reply

  • Elena
    June 13, 2020

    I swapped 5g of powdered (i powdered as much that i can and sieved. Mixed with the almond meal instead of sprinkling on top) with powdered sugar. I did not need to use food coloring.
    For the filling, i boiled the raspberry puree and slowly added it to the egg yolks while Beating the yolks, then added the softened butter!
    I added a pinch of salt into the egg white too! Thank you for the recipe!

    Reply

    • Natashas Kitchen
      June 13, 2020

      Thank you so much for sharing that with me Elena!

      Reply

  • Ebeling Kauffman
    May 14, 2020

    Thank you very much Natasha. Greetings from Nicaragua.

    Reply

    • Natasha's Kitchen
      May 14, 2020

      You’re very welcome!

      Reply

  • Ebeling Kauffman
    May 11, 2020

    Does each egg white have to weigh 65 grams or both? I’m going to try to make them since macarons are very difficult!

    Reply

  • Aviela
    May 9, 2020

    I want to add food coloring to the macaron shell because I’m experimenting with different fillings and would also like to try to change the color of the shell. What step would I add the food coloring to the shell?

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Aviela, I haven’t tried food coloring in this one but if I did, I would put it in at step 3 where you fold the flour and egg whites together. You want to use a gel food coloring so the mixture doesn’t get runny and add just a little at a time.

      Reply

      • Vicy
        June 13, 2020

        Hello ill love your macaroon recipe bake few times already and i love them just one question why for me they don’t come out round like in your video? For me they are all different forms and i havo on the cooking paper round contour but they still not round

        Reply

        • Natashas Kitchen
          June 13, 2020

          Hi Vicy, it is hard to say without being there. I recommend watching the video to see how we piped it.

          Reply

  • Audrey
    May 7, 2020

    Can I use regular raspberries instead of freeze dried raspberries? If so, how much?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Audrey, you will need freeze dried raspberries that are fully dried without any moisture in them so when you roll them they crush into a powder. Frozen raspberries won’t work the same way.

      Reply

  • Brianna
    April 26, 2020

    Hi Natasha! Is there a way to incorporate the raspberry powder into the actual batter to make the cookie turn pink and get that raspberry flavor even better without compromising the integrity of the cookie?

    Reply

    • Natasha
      April 26, 2020

      Hi Brianna, I haven’t tested that to instruction that but if you experiment, let me know how it goes.

      Reply

  • Margarita
    April 22, 2020

    Hey, Natasha, my macaroons got huuuuge while baking – they spread enourmously. What can be the problem? I think I overbeat the egg whites. Thanks! I LOVE your recipes!!!

    Reply

    • Natashas Kitchen
      April 22, 2020

      Hi Margarita, I recommend reading the tips section in the recipe and the comments. This happens often and is due to measuring and technique. I hope that helps.

      Reply

  • Jen
    April 21, 2020

    I really like the dough recipe, however, the raspberries started to brown before the cookies were done. My oven is on the hot side, so I had it it on 340. Any tips to keep the raspberry powder from browning?

    Reply

    • Natasha
      April 21, 2020

      Hi Jen, it is usually due to an oven running hot. I would turn the heat down slightly more which will also help with macarons rising properly. Also, make sure it’s on conventional mode and not convection which will bake hotter and faster.

      Reply

    • Natashas Kitchen
      April 21, 2020

      Hi Jen, I think it has to do mostly with variances in oven temperatures. Browned tops indicate too high of heat. I would suggest decreasing the temperature by about 10-15 degrees and testing it that way. I hope that helps!

      Reply

  • Criselda Bolton
    April 20, 2020

    I think you are missing the amount of sugar in the raspberry buttercream.

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Criselda, we have it in the recipe- “2 tbsp granulated sugar” I hope that helps.

      Reply

  • Aleksandra
    April 16, 2020

    Hi Natasha I loved these they were delicious, I just had an issue they did not come out of the sheet easily they were slightly sticking which made me brake some of them. Any tips on how not to have them stick on the sheet?

    Reply

    • Natasha
      April 16, 2020

      Hi Aleksandra, that could indicate that they need longer baking. Also, be sure to use a good non-stick surface like parchment or a silpat baking mat and avoid using wax paper.

      Reply

  • Kelley
    April 10, 2020

    My first time ever and they came out great! Question- if I wanted to make a chocolate shell with this recipe, what would I have to do?

    Thank you!

    Reply

    • Natasha
      April 10, 2020

      HI Kelley, check out our eclairs recipe which we dipped in chocolate. I hope that helps!

      Reply

    • Anneliese
      April 20, 2020

      Hello Kelley, I had a recipe for how to make the chocolate/brown shells and it used 10g of cocoa powder to 180g ground almonds. So working it out, you would need about 3.8 (say 4) grams of cocoa powder for this recipe. I am wanting to try this recipe today/tomorrow as it looks a bit different but easier than the one in Jill Colonna’s book!

      Hope that helps 🙂

      Reply

  • Vio
    April 9, 2020

    Hi ! This looks so yummy ! Can you please tell me what food processor are you using or reccomend? Thanks

    Reply

    • Natasha's Kitchen
      April 9, 2020

      It is yummy! I hope you can try this soon. Here’s the food processor that I used in this recipe.

      Reply

  • Carolynn
    April 3, 2020

    Hello Natasha

    how many macarons does this recipe make?

    Reply

    • Natasha's Kitchen
      April 3, 2020

      Hello Carolynn, servings: 21 macarons. You can also view this when you click on “Jump to recipe”

      Reply

  • Lina
    March 31, 2020

    Hello Natasha.
    I was wondering if I could use frozen raspberries instead of freeze dried raspberries?

    Reply

    • Natashas Kitchen
      March 31, 2020

      Hi Lina, you will need freeze dried raspberries that are fully dried without any moisture in them so when you roll them they crush into a powder. Frozen raspberries won’t work the same way.

      Reply

  • Yanna Sayevskiy
    March 26, 2020

    Where do you get your piping bags? I really need new ones and I want to ask the professional

    Reply

  • Peggy
    March 10, 2020

    Mine lost their pretty pink color even though I cooked them only 14 minutes. Will try lowering oven temp next time. Also, as others had said, my raspberry syrup and butter would just not come together. I finally added some powdered sugar and even that didn’t do it. Like trying to mix oil and water !

    Reply

    • Natashas Kitchen
      March 10, 2020

      Hi Peggy, that can happen if your oven runs too hot, or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven. I hope that helps.

      Reply

  • Roy
    February 27, 2020

    Hi Natasha,
    Thank you so much for the recipe and your video!
    I have been using your recipe, and I seem to be getting really beautiful macarons, with very tall feet, however sometimes my macarons turn out hollow, and I’m not sure why. Would love to get your advice on how to avoid this going forward.
    Thank you!

    Reply

    • Natashas Kitchen
      February 27, 2020

      Hi Roy, these cookies are really finicky and the food processor and weighing are extremely important with macarons. For the longest time I wasn’t sifting and they continued to turn out hollow – they looked beautiful but because I was missing that crucial step, they weren’t working out. I wish they weren’t so finicky, but these cookies (in my experience) work best when you use the food processor and precisely weigh the ingredients.

      Reply

  • Amber Dye
    February 22, 2020

    My first batch ever of macaroons were a success! Thank you for the detailed recipe

    Reply

    • Natashas Kitchen
      February 22, 2020

      That’s so awesome Amber! Thank you for that amazing review!

      Reply

  • Jessica Beth Duke
    February 13, 2020

    I have tried to make these twice and after piping my circles expand so much. I am doing something wrong?

    Reply

    • Natashas Kitchen
      February 13, 2020

      Hi Jessica, I’m more than happy to troubleshoot. I have not had that experience in the past was anything altered in the recipe?

      Reply

  • Patricia Rawlings
    December 14, 2019

    Natasha, this is such a great recipe! But I had a real problem…. I baked them for between 15-17 minutes at 300 degrees. Any less and they didn’t lift from the parchment and broke open. I don’t know if that’s what did it–cooking a bit longer till they lifted more easily–but they are crunchy inside, not chewy. They are not hollow/crunchy but fill the cookie…They taste great but they are more like ginger snaps…I’ve heard of hollow cookies but never crunchy centers. Any idea what I did wrong? Thanks so much! I’m not giving up but four batches has me weary…. : – ( and sad a little.. Trish

    Reply

    • Patricia Rawlings
      December 14, 2019

      P.S. Natasha, I didn’t use your recipe in making these….one that’s so close to yours though. I used 1 3/4 cup confectioners sugar, 3 egg whites, 1 cup almond flour, 1/4 cup sugar–a little more than yours calls for all around. I macronaged for about 5 minutes till it flowed like lava…I’m dying to try yours but feel very antsy about baking time now….also, I’m out of almond flour!!

      Reply

      • Patricia Rawlings
        December 14, 2019

        P.P.S. I feel that I may have just plain old overcooked them, to have the centers hardened like honeycomb….but if I took them out sooner the bottoms didn’t lift off the parchment…..aye aye….

        Reply

        • Natasha
          December 16, 2019

          Hi Patricia, macarons are so finicky that measurements need to be precise. I can’t vouch for the recipe you tried because I haven’t made them but be sure to follow the exact steps. For example, it took me about 5 tests when developing macarons initially to figure out that using a sieve to sift was critical. I thought I could skip that step and wondered why my cookies didn’t work out. The process and the exact measurements are really important so be sure to weigh things out with a digital kitchen scale. I hope that helps! Usually, if the bottoms don’t lift, it means they were underbaked.

          Reply

          • Patricia Rawlings
            December 16, 2019

            Thanks, Natasha, for this advice. I see now the need for a digital food scale might be the difference-maker. Am going to look into that and get some more almond flour and try, try again. Once more, so many thanks for your oh-so-prompt reply. And this time I use YOUR recipe!!

  • Katie
    November 26, 2019

    Great recipe! Thank you so much! I doubled the batch and baked two sheets at a time in a convection oven. 14 minutes at 280 was about perfect if anyone wants to go that route. Filled half with your raspberry buttercream (yum! Love it!) and half with orange-lemon buttercream.

    Reply

    • Natashas Kitchen
      November 27, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

    • Lacey
      December 26, 2019

      So delicious! Loved the buttercream. However, I did have one problem — the raspberry dust on the top turned brown. Any thoughts on why?

      Reply

      • Natashas Kitchen
        December 26, 2019

        Hi Lacey, I think it has to do mostly with variances in oven temperatures. Browned tops indicate too high of heat. I would suggest decreasing the temperature by about 10-15 degrees and testing it that way. I hope that helps!

        Reply

  • Lee
    October 31, 2019

    Natasha, question: you write in recipe 120g of icing sugar is about 1 cup, but it’s wrong. 1 cup is 220g in dry ingredients. Interesting that you nailed it for 70g of almond flour (it’s 2/3 cup indeed). Same with egg whites weight – is it 2 egg whites or is it 65g? because one large egg white is about 40g, which would make 2 egg whites weigh 80g, not 65g. So I am a bit confused. 🙂 Could you please confirm the recipe in cups for me – for almond flour and egg whites? Thanks a lot!

    Reply

    • Natasha
      October 31, 2019

      Hi Lee, the best way to measure this out is by weight measurements with a food scale. I weighed each ingredient and wrote specifically how much they weighed in grams so you can have the same success.

      Reply

      • Lee
        October 31, 2019

        Thank you, Natasha, I guess I mis-measured the ingredients myself! I will promptly be using cups and tbsp as you recommended, and then will see how it goes.

        Reply

  • Natalie
    October 19, 2019

    I omitted the step with freeze dried raspberries and made the buttercream with butter and raspberry jam and it turned out delicious! I love the texture of these shells, super good recipe!! Thank you for explaining everything so well

    Reply

    • Natashas Kitchen
      October 19, 2019

      Hi Natalie, Thank you so much for sharing that with us. That sounds delicious!

      Reply

  • Vera Peress
    August 21, 2019

    Can you please please please make a pistachio macaron recipe?
    These are incredible but I’ve gotten several requests for pistachio flavor.

    Reply

    • Natasha
      August 21, 2019

      Hi Vera, thank you for the suggestion. If I come up with something great next time I am making macarons, I will be sure to share it!

      Reply

  • Vera
    July 23, 2019

    The texture of the cookie was PERFECT and I absolutely love the lemon in the buttercream.
    The dried freeze sprinkle did however burn in the oven a little and therefore change to a not so pretty color. The cookie was bakes perfectly so I don’t know how to work around that. I think that baking less would make an under cooked shell. Any suggestions?

    Reply

    • Natashas Kitchen
      July 24, 2019

      Hi Vera, not all ovens are created equal and it sounds like yours might run a little hot. Also, be sure you are using the conventional oven setting, not convection. I would suggest turning the heat down slightly and seeing if that helps. Maybe at 275˚F

      Reply

      • Vera
        July 24, 2019

        Thank you! I will try that and hope it works out better.

        Reply

  • Vera
    July 21, 2019

    Staying in temp housing and I really want to make these but there is no food processor here. Will it completely not turn out without it? I was so excited that I bought a scale and a hand mixer despite already having those in storage. I really don’t want to buy a food processor too

    Reply

    • Natashas Kitchen
      July 21, 2019

      Hi Vera, it really is important to mill the flour with sugar for the cookies to form properly. Do you have a strong blender? That might do the job.

      Reply

      • Vera
        July 21, 2019

        Sadly no. I guess I will wait until I get all my kitchen stuff back with my food processor and all.

        Reply

  • Sienna
    July 9, 2019

    I made these a few days ago. I’ve tried making macarons many times, but I’m this recipe has given me the best result yet. They were the PERFECT consistency: a little chewy, with feet, and no hollow cookies. I was worried when I first tried the icing (although my bf and I deviated from the recipe a little) because it didn’t seem sweet enough at first, but the sweetness of the cookie goes extremely well with the buttercream. Will definitely use this recipe again!

    Reply

    • Natashas Kitchen
      July 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Sienna!

      Reply

  • D.
    July 4, 2019

    Your buttercream recipe above does NOT show any powdered sugar as an ingredient. Is that correct? I believe that could be a reason so many are having trouble with it

    Reply

    • Natasha
      July 4, 2019

      Hi D, that is correct. There is sugar in the raspberry syrup and we were aiming for a lightly sweet and more tangy cream for the macarons since the macaron shells are sweet. We love that sweet and tangy combination. You can add more powdered sugar if you want the cream sweeter.

      Reply

  • Natasha
    April 21, 2019

    It looks like that the Raspberry Filling recipe is not complete. Its too liquid after combining with the butter. I had to ad more than a cup of confectioners sugar and freezy dried raspberries to accomplish desired consistency.

    Reply

    • Natasha
      April 21, 2019

      Hi, I wonder if you possibly had more than 1/3 cup of raspberry syrup or maybe just needed a little longer beating. Also, be sure to beat it in with an electric mixer and it does take a few minutes and initially seems like it won’t come together but it will. You can add more powdered sugar doesn’t hurt to add sweetness or thicken it up even further but using these proportions, it should form the right consistency.

      Reply

      • Han Tran
        August 16, 2019

        I followed your recipe to make my raspberry filling. It was my first time making buttercream filling ever lol. At first my butter and syrup did not cooperate. The butter looked separated to me. I touched the mixing bowl and it actually cold. I guess my mixing bowl was stainless steel and the coldness made the butter condense. I did a little search on Google and I decided to get a bowl of hot water and keep my mixing bowl in there until room temperature when touch. After that I mix it and everything when creamy and smooth. I may have to add a little more sugar next time since the filling is a little sour and not sweet enough for me. Thanks for the recipe.

        Reply

        • Natashas Kitchen
          August 17, 2019

          You’re welcome! I’m so happy you enjoyed it, Han!

          Reply

  • Linda
    March 23, 2019

    This was amazing, thank you so much for sharing!
    My buttercream didn’t quite whip up and separated while I whipped. Do you have any recommendations? Maybe I didn’t whip the butter enough prior to adding syrup, or maybe the syrup wasn’t cooked enough?
    Also, though the cookies were delicious is there s way to make them with less sugar without throwing off the rise of the cookies?

    Reply

    • Natashas Kitchen
      March 23, 2019

      Hi Linda, I would suggest reading through all of the tips for success listed above which answers most frequently asked questions for macarons. Also, check out our other macarons recipe which has a video as well and see if maybe something was missed in the process.

      Reply

      • Linda
        March 24, 2019

        Thanks but none of the tips specifically mentioned information on the whipped buttercream. Also there was no mention of reducing the confectionars sugar in the almond flour to make this less sweet but how it would affect the cookies.

        Reply

  • Bri
    March 4, 2019

    Hi! I love your macaron recipe, I use it all of the time for all of my flavors. Quick question, I want to make chocolate Macarons but every recipe I’ve tried is a bust, how could I turn your recipe into a chocolate one? Maybe just add a couple tablespoons of coco powder to the mix? Thank you!

    Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Bri! That is a great question! My husband has been telling me the same thing that I need to make one with chocolate. If you experiment or find a mix that works for you I would love to know how you liked that!

      Reply

      • Bri
        March 4, 2019

        Hi:)
        I tried making them, adding 1 tbsp of coco powder. They tasted amazing however the top looked like the top of an actual brownie ( it was glossy and thin) and the bottom was stuck on the parchment paper. Would you happen to know why? Thank you!

        Reply

        • Natashas Kitchen
          March 5, 2019

          Hi Bri, without experimenting or being there I wish I could say but I cannot advise. Did you add the coco in addition to the original ingredients or did you sub?

          Reply

          • Bri
            March 5, 2019

            Hi:) I added it in addition to the original ingredients.

  • CJ
    January 13, 2019

    Awesome recipe! This was my first time making Macarons and they turned out lovely on the first try! Perfect shell with a chewy soft inside!

    I did find the filling to be a bit too buttery for my taste.. perhaps I made it wrong but I did add a bit a powedered sugar to stiffen it up however I didn’t want to add too much as I love the tartness of it.

    Reply

    • Natashas Kitchen
      January 14, 2019

      I’m so happy you enjoyed that, CJ! Thank you for that great review!

      Reply

  • Mary
    December 4, 2018

    I was thinking of making the macarons for my christmas cookies, but how can they be stored? do they need to be refridgerated or can they stay at room temp for days?

    Reply

    • Natasha
      December 4, 2018

      Hi Mary, typically, these can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. They would be ok at room temperature for a couple of days, but I would refrigerate if keeping longer than that.

      Reply

      • Yuliya
        December 20, 2018

        When you say refrigerate, do you mean with the filling or just the cookie shell itself? If i make just the shells ahead of time and keep them in an airtight container, can they be stored in room temp or they have to be refrigerated?

        Reply

        • Natasha
          December 20, 2018

          Hi Yuliya, I refrigerate the cookie with the cream in it. You can keep the shell itself at room temperature.

          Reply

  • Joy
    November 5, 2018

    I’m trying to find different tart fillings for macaroons, so glad I found this…will definitely try. Can I substitute raspberries for lemons or other tart fruits? How about fruit powders? Thanks!

    Reply

    • Natashas Kitchen
      November 5, 2018

      Those may work Joy! I have seen so many different versions and fillings! I’d love to know how you like this recipe experimenting with different fillings!

      Reply

    • Tina
      November 6, 2018

      I was wondering the same thing. I would love to try these with blackberries instead. Please let us know.

      Reply

  • Rachel smith
    November 3, 2018

    These are soooo goooood. I love them so much!!! Thank you. But I do have a quick question I need some advise with .. how do make the bottom of the macaroon be solid (the cream is between that part of macaroon shell)

    Reply

    • Natashas Kitchen
      November 3, 2018

      I’m not sure what you are asking Rachel. Two shells are put together with cream in the middle.

      Reply

  • Alena
    September 23, 2018

    Hi Natasha I just made these I got nice feet on them but they didn’t turn out in color the raspberries turned a little darker color and the cookie didn’t come out white what might be the problem? 😕

    Reply

    • Natashas Kitchen
      September 23, 2018

      Hi Alena, that can happen if your oven runs too hot, or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven.

      Reply

      • Alena
        September 28, 2018

        Thank you so much I tried that and it worked!! I love your recipes 😊👍

        Reply

        • Natashas Kitchen
          September 28, 2018

          I’m so happy to hear that, Alena!

          Reply

  • NE
    September 4, 2018

    Hi Natasha,

    Thanks for such a wonderful recipe 🙂

    I did have 1 question though… is 6 tbsp about 85g?

    Reply

  • Enrique
    August 30, 2018

    Hi, I’m Enrique from México and i prepare the macarons and there are prety and delicious that is a good idea that you post in your blog and YouTube other fillings recipes for macarons like Pistachio, tiramisu, coconut, piña colada, mango, chocolate, coffee, strawberry, orange, lemon and other fillings that i don’t mentioned for macarons followers like me because the macarons are the King of pastries. Kindle regards from México

    Reply

    • Natashas Kitchen
      August 31, 2018

      Hi Enrique! Thank you for sharing that with us! We sure love our macarons also.

      Reply

  • Victoria Ucar
    August 14, 2018

    Hi, thank you for you recipe. I have a question, just tried to make it and as for me batter was just perfect, but feet did not form and they did not rise. Do you have an idea what can be done wrong. I will be highly appreciated your help. Thank you

    Reply

    • Natasha
      August 14, 2018

      Hi Victoria, I would highly recommend reading through the tips for success in this post. Sometimes omitting a step can affect the outcome. I had a similar experience to yours for a long time and almost quit on macarons before I realized how important it was to sift. I hope that list helps with troubleshooting.

      Reply

      • Victoria Ucar
        August 22, 2018

        Thank you for such a quick answer.
        I have another question, if I do not have food processor, can I use hand mixer or any other alternative?
        Thanks again.

        Reply

        • Natasha
          August 22, 2018

          Hi Victoria, a few of my readers have reported good results using a high powered blender such as blendtec or vitamix.

          Reply

  • Paula
    July 8, 2018

    Is there really no confectioners sugar in the frosting? Is it really just butter and raspberry purée. I am making these with my granddaughter and want to make sure we get it right. Thanks for sharing your beautiful cookies!

    Reply

    • Natashas Kitchen
      July 8, 2018

      Hi Paula, yes, besides the raspberries, sugar, lemon and butter there is nothing else in the buttercream! Please let us know how you like the recipe!

      Reply

  • Nancy Le
    June 28, 2018

    Hi Natashia, How come my batter too runny, after I put the dry ingredients (almond meal + icing sugar). I noticed your batter a bit dry at first but after you mixed it, it became ok, what did I do wrong here ? please help. This is my first attempt after I saw your video, so exciting to try…hehe.
    Thanks in advance

    Reply

    • Natashas Kitchen
      June 28, 2018

      Hi Nancy, Runny batter is usually due to over mixing.

      Reply

  • Sharon
    June 22, 2018

    Hi Natasha. I tried this recipe but my raspberry powder on top of the macarons turned black after baking. What am I doing wrong? Thanks

    Reply

    • Natasha
      June 23, 2018

      Hi Sharon, that can happen if your oven runs too hot, or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven.

      Reply

  • Sharon
    June 13, 2018

    Please could you let me know how long these can be kept for? Hoping to make some for my daughter’s wedding. Thank you

    Reply

    • Natashas Kitchen
      June 13, 2018

      Hi Sharon, These can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. What an exciting time it must be for you all, congratulations to your daughter!

      Reply

  • Yelena
    May 23, 2018

    Hi Natasha!
    I noticed in your video that you’re taking your macaroons out of the oven from the lower rack ( not middle rack). Perhaps, this is it why many people get brown raspberry top instead of red. Majority of people would bake on the middle rack if nothing is specified in the recipe. Can it be a problem? The position of the rack?

    Reply

    • Natasha
      May 23, 2018

      Hi Yelena, I think it just looks that way in the video. You can see I have a second rack underneath that one. I bake in the center of the oven so the cookies are sitting in the center of the oven. I think it has to do mostly with variances in oven temperatures. Browned tops indicates too high of heat. I would suggest decreasing the temperature by about 10-15 degrees and testing it that way. I hope that helps! 🙂

      Reply

      • Yelena
        May 24, 2018

        Thank you, Natasha, for your kind and prompt reply! 🙂

        Reply

        • Natasha's Kitchen
          May 24, 2018

          You’re welcome Yelena! 🙂

          Reply

    • Yelena
      May 24, 2018

      Thank you, Natasha, so much for your kind reply!

      Reply

      • Natasha's Kitchen
        May 24, 2018

        You’re welcome Yelena!

        Reply

  • Yelena
    May 2, 2018

    Hi Natasha!
    I made these macaroons. First batch raspberry powder turned brown, and even with lower temperature and less time of baking the raspberry powder wasn’that pretty like on your photo. I wonder if it’s better to powder macaroons AFTER the baking not BEFORE. What do you think? Will it work?
    Thank you!

    Reply

    • Natasha
      natashaskitchen
      May 2, 2018

      Hi Yelena, are you possibly using a convection oven setting where the air circulates and bakes the macarons faster? If so, you would need to reduce the temperature even further since browned tops usually indicate an overly hot oven. I have tried doing it after and it doesn’t stick well to the macarons.

      Reply

      • Yelena
        May 3, 2018

        Thank you, Natasha!
        My second batch turned out quite nicely. I did lower the temperature to 275 F. Macarons were a total delight!
        Thanks again for all your hard work! Your recipes make my family very happy! 🙂

        Reply

        • Natasha's Kitchen
          May 3, 2018

          You’re welcome Yelena! I’m glad to hear that. Thanks for following and sharing your great review!

          Reply

  • Janis Thacker
    April 19, 2018

    Was wondering if you could put the freeze dried raspberries in the batter instead of on top?

    Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      Hi Janis, I think that could work but I haven’t tested it to provide specific instructions. If you experiment, let me know how it goes! 🙂

      Reply

      • Janis Thacker
        April 20, 2018

        I sure will. Wish me luck

        Reply

        • Natasha's Kitchen
          April 20, 2018

          Perfect, I look forward to seeing how it goes!

          Reply

  • Anne Mitchell
    March 29, 2018

    I made these today and they look great except all the freeze dried raspberries turned brown on the top! I made some plain so those look delicious but the others ………well why did my raspberries burn? 300 oven bottom shelf and 16 min! Anne

    Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Hi Anne, not all ovens are created equal and it sounds like yours might run a little hot. Also, be sure you are using the conventional oven setting, not convection. I would suggest turning the heat down slightly and seeing if that helps. Maybe at 275˚F

      Reply

  • Anna
    March 27, 2018

    Hi Natasha! I am trying not to use sugar in my diet. But would like to try this recipe. Is there substitute for powdered sugar? I know you can use powdered stevia, but you use small amount to replace powdered sugar. Any ideas? Thanks.

    Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Anna, I’ve never tried that substitution so can’t make a recommendation. Macarons and picky on the ingredients so you might need to google for alternatives.

      Reply

  • Lily
    March 8, 2018

    Love love love your blog and your always positive happy attitude. And keep shining the Light!

    So I made the macarons and we enjoyed them even though they didn’t completely turn out. I am so bummed they weren’t perfect though 🙁 I had them bake at 300 for 12 minutes and took them out because they had browned. But they grew so so beautifully. I bit into one and was surprised to find out it was hollow and chewy.

    I noticed in your video you only piped 35 “halves” (for lack of better word) while the recipe says it yields 21 cookies meaning you’d need 42 halves. I piped and ended up with 48 halves.

    So could it be that my oven was too hot AND I piped them too small? They really were pretty browned..

    Also, how can I get the filling to be less buttery? It’s delicious, but perhaps there’s a way to make it less buttery-like more tart??

    Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Lily, It does sound like the combination of the oven being too hot (some ovens really do run hotter than others) and the cookies being too small. I had 7 rows of 6 cookies = 42 halves. They are easiest to count at the 4:34 mark in the video. You can add more sugar to the cream by adding it to the strawberries and it will seem less buttery if it is sweeter. If adding more syrup to the butter, add it in just a little at a time or it will be difficult to blend together.

      Reply

      • Lily
        March 8, 2018

        Oh, I guess I didn’t see the row of the 6th cookie. My bad! Thank you for replying so quickly! I’ll be trying them again today so we’ll see how goes 🙂
        Thank you!

        Reply

        • Natasha's Kitchen
          March 8, 2018

          My pleasure Lily, glad to help!

          Reply

  • Anna
    March 1, 2018

    So I’ve made these quite a few times. Amazing! But I can never get my butter fluffy like yours. It almost looks curdled 🤔 and it’s really hard to get it out of the pastry bag. I’m wondering if my house is too cold for “room temp”.. is that a possibility?

    Reply

    • Natasha
      natashaskitchen
      March 1, 2018

      Hi Anna, I could be wrong, but I don’t think house temperature would cause that unless you lived in a refrigerator :). If they look curdled, it might be due to using a raw sugar (larger granules), or not processing the almond flour in a food processor, or lack of sifting. I sure hope that helps!! 🙂

      Reply

      • Anna
        March 1, 2018

        The cookies themself turn out fabulous. It’s when I go to mix the butter & the raspberry syrup, it just don’t fluff up.. I use the super fine white sugar, let my butter sit out for many hours, but it just won’t fluff. I wish I could show you a picture so it would make sense..

        Reply

        • Natasha
          natashaskitchen
          March 1, 2018

          Hi Anna, could it be that there is too much syrup added? Try adding a little bit at a time and letting it incorporate into the butter before adding more. I hope that helps! 🙂

          Reply

  • kiki
    February 28, 2018

    hello
    I tried ur recipe and it was a big success I was so happy
    can u plz give me the mesures for 60 pc

    Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Kiki, this recipe makes 21 macarons (2 sided cookies). If making 60 macarons, I would suggest making the batch 3 times or you may have to make some modifications in the method.

      Reply

  • LaTricia Owens
    February 25, 2018

    Hi Natasha! I love watching your videos on Facebook, you are to precious! I had a question about this recipe. Do you have to use the almond meal or can that be substituted with something else?

    Reply

    • Natasha
      natashaskitchen
      February 25, 2018

      Hi LaTricia and thank you for the compliment 😀. This recipe does required the use of almond meal.

      Reply

      • LaTricia Owens
        February 26, 2018

        You are very welcome 🙂 Thank you so much! I need to get some of it then, I really want to try these!

        Reply

        • Natasha's Kitchen
          February 27, 2018

          Of course! Please let me know what you think of the recipe when you decide to make it!

          Reply

  • Tammy
    February 24, 2018

    Hi Natasha, can I use strawberries instead of raspberries for the cream? Or will the consistency not be the same?

    Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      Hi Tammy, Strawberries don’t provide quite as much flavor for the same amount of syrup as raspberries. Start with cooking 1 cup of strawberries and add the same amount of syrup (1/3 cup) to the buttercream and then add more to taste, keeping an eye on the consistency of the buttercream – it is difficult to blend if you add too much sauce. You could also try cooking down the strawberry juice to a more syrupy consistency before adding it to concentrate it before adding.

      Reply

  • Viktoriya T.
    February 18, 2018

    Hi, dear Natasha)
    I have tried making macaroons following your recipe and piped them bigger than yours. Not toog big, but bigger. So, i baked them for 15 min and they came out having perfect shape but were a bit soft and chewier than have to be.
    Should i keep them a few min longer? I am afraind not to overbake😮😉

    Reply

    • Natasha
      natashaskitchen
      February 18, 2018

      Hi Viktoriya, I always stick to this size for macarons because it is easier not to make the adjustments, but I am assuming they would need a little longer in the oven if they are larger.

      Reply

  • Donna Clark
    February 15, 2018

    Can you please tell me what you added to your Macaron Recipe to get them to come out so white? I have made this recipe several times and my macrons never come out white like the ones in the photos in your post. By the way, thank you for the great recipe. I have tried numerous recipes over the past two years and your recipe results in consistently great macarons every time.

    Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Donna, I didn’t add anything different or do anything special. I wonder if maybe it could be due to using a raw (golden colored) sugar? Or possible an almond flour that is darker (some have brown flecks which is not recommended here). Finally, could it be that your oven is running too hot and discoloring the macarons?

      Reply

  • mary
    February 13, 2018

    Very pretty macarons! Have you had any problems with the filling? I couldn’t get the butter to mix properly with the raspberry syrup. It was a soupy mess.

    Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Mary, I am always happy to help troubleshoot. Did you possibly add more of the raspberry syrup than what the recipe calls for? That can make it difficult to mix it in, or if the sauce is chilled when added to the softened butter – it would harden the butter and make it difficult to work with. Make sure to use an electric hand mixer to beat those together – it takes a couple minutes and doesn’t seem like it would come together but eventually it will. I hope that helps!

      Reply

      • mary
        February 24, 2018

        Thanks so much for the reply! Yes, it’s possible I added too much syrup. I’ll try it again because the taste was fabulous, even with the powdered sugar I added to get it to mix together.

        Reply

  • emily
    February 12, 2018

    hi natasha, i was wondering if you have a step by step pictures for this recipe. i print your recipes & have a whole binder full of them because your directions are so clear & its easier for me to make. & besides my moms birthday is coming up & i want to make these but it is harder to follow through the video with always pausing & running around. please let me know. thank you so much.

    Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Emily, usually (not always), when I have a video on recipes, I do not add step-by-step photos due to time constraints for doing both. Sometimes I bend my own rules when I have time, but with this one, we only have the video tutorial.

      Reply

  • Tamara
    February 10, 2018

    Hi Natasha,
    I was making macarons but when I took them out of the oven they all cracked…I did all steps you provided on the recipe , but this is my second time with no luck…what am I doing wrong?

    Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Tamara, be sure to read through the Tips for success section and watch the video to see where things might have gone wrong. When I first began making macarons, I made so many batches that cracked simply because I thought I could get away with not sifting and when I added back in the sifting step, it made all the difference for me. I hope that list helps – it covers most troubleshooting issues with macarons.

      Reply

      • Tamara
        February 13, 2018

        Thank you Natasha! I actually was sifting the ingredients , but I use organic sugar and grinding it myself…maybe that’s the problem?

        Reply

        • Natasha
          natashaskitchen
          February 13, 2018

          Hi Tamara, macarons are so fickle with changes in ingredients, I suspect that could be it if the sugar is not milled to a consistent texture.

          Reply

      • lana
        July 18, 2018

        Mine also crack (volcano) in the same batch 1/2 turn out good the other 1/2 no. What am I doing wrong?

        Reply

        • Natasha
          July 19, 2018

          Hi Lana, It may help to tap the baking sheet firmly against the counter 3-5 extra times to get out any air bubbles. That might be the culprit if half turn out and the other half don’t. I also wonder if your oven possibly does not heat evenly? This might be the case if it seems like they crack on one side of the pan.

          Reply

  • Brooke
    January 13, 2018

    Hi, for this recipe will altitude affect the outcome of my macaron? I tried a different recipe and it didn’t work. Do you think I need to alter the oven temperature? I live in CO so baking can be difficult.

    Reply

    • Natasha
      natashaskitchen
      January 14, 2018

      Hi Brooke, unfortunately I don’t have any experience with high altitude baking so I’m not much help with your question.
      Maybe someone else has some experience making these at high altitudes? If so, please share your tips with us and thanks in advance! 🙂

      Reply

  • MJ
    December 22, 2017

    Love this recipe and the helpful tips! Thank you for posting!

    Reply

    • Natasha's Kitchen
      December 22, 2017

      You’re welcome! I’m glad you enjoy the recipe. Thanks for sharing!

      Reply

  • Toma
    December 17, 2017

    Hi Natasha, I went to the store to get an almond flour, but there is a couple different kinds. Is there any particular kind I should buy? since i am not that familiar with almond flour.

    Reply

    • Natasha
      natashaskitchen
      December 18, 2017

      Hi Toma, look for one that is “super fine” such as this one from Bob’s Red Mill (Amazon affiliate link)

      Reply

  • Fezzan
    December 9, 2017

    Hi Natasha. I’m just wondering if it’s ok to use less sugar. Would that affect much to the macaron shells? Thanks

    Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      From my research and own experience, Macarons are pretty finicky when it comes to modifying recipes which is why I weigh the ingredients on these every time. I haven’t tested these with less so It’s difficult to guess how it would affect the macarons.

      Reply

    • Fezzan
      December 23, 2017

      Hi Natasha. Thank you very much for this wonderful recipe. I followed every steps and I was so happy with the result with my macarons. I wish I could upload a photo in here. But I don’t know how. 😊

      Reply

      • Natasha's Kitchen
        December 23, 2017

        You’re welcome! I’m happy to hear how much you enjoy the recipe! If you are on Facebook: I would love it if you joined our private Facebook group where you can share your yummy photos!!

        Reply

  • Debbie
    November 6, 2017

    You did not say how long these will keep and how to store them?

    Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Debbie, these can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. 🙂

      Reply

      • katelin
        December 7, 2017

        do you have to use the freeze dried raspberries? i’m in a time crunch and cant find them in my local store and i don’t have time to order them.

        Reply

        • Natasha
          natashaskitchen
          December 7, 2017

          Hi Katelin, you could top them with something else or just omit the powder topping completely and it would still work. If you wanted to make them prettier, you could try color them like we did our heart macarons.

          Reply

        • Katelin
          December 7, 2017

          Can you top them with powdered sugar?

          Reply

      • Rimma
        December 15, 2017

        Just to make sure, I can freeze assembled macaroons? Thanks

        Reply

        • Natasha
          natashaskitchen
          December 15, 2017

          Yes that is correct 🙂

          Reply

  • Anonymous
    October 30, 2017

    Hi Natasha,
    I tried this recipe a few times and I keep getting hollows. Do you know why this might happen? (I do sift the dry ingredients together)

    Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi, I wonder if maybe your sifter has too large of holes? There are finer hole sifters and ones with large holes. Are you changing anything at all in the process or the tools you are using?

      Reply

      • Anonymous
        November 1, 2017

        I actually have the same sifter you have 🙁 I am using the same process and tools as well. Could it be my oven temperature is too higher or low? I set it at 300 but not sure..

        Reply

        • Natasha
          natashaskitchen
          November 2, 2017

          That really could be. Some ovens run hotter than others and cause the macaroons to rise to fast initially and crack. You can test this theory by reducing your oven temperature by 15 degrees and see if that solves the problem. I sure hope that helps!

          Reply

          • Anonymous
            November 2, 2017

            Thank you so much for the quick reply! 😊 I will test it out.

        • Anna
          April 11, 2018

          Hello ladies,
          I have the same issue. I have tried this recipe 4 times now, and although the cookies come out very pretty and delicious, they are always hollow. I am doing everything by the recipe, except I do not have a food processor, so I mix almond flour and powdered sugar together very well with a wisk. Maybe I have to use food processor… going to try that next.

          Reply

          • Natasha
            natashaskitchen
            April 11, 2018

            Hi Anna, I have tried this before without the food processor and had hollow centers also. I think the problem is in not using the food processor.

          • Anna
            April 18, 2018

            Me again… I have tried making them again. I measured the ingredients to the gram and used a food processor as directed. The batter was perfect (did the figure 8 test) and cookies look perfect, but still hollow. I did notice that my cookies bake faster. On the second batch it only takes 11 minutes and then they start to brown. As I was reading more comments I saw that you recommend using conventional over setting, and I am using convection fan setting. Will try switching that and see if that make all the difference.

          • Natasha
            natashaskitchen
            April 18, 2018

            If they are baking faster and browning, it is very likely the oven setting. I hope you have great success on the next batch! 🙂

  • Lily
    October 23, 2017

    Will carton egg whites work for this recipe?

    Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Lily, I haven’t tested that but from what I have read, egg carton whites are not ideal for macarons.

      Reply

  • Lana
    October 19, 2017

    Hi Natasha,
    I love all of your recipes. I want to make these, but I need more than 21 macarons. Do you think doubling the recipe will be okay? Any suggestions if I do double? Thank you.

    Reply

    • Natasha
      natashaskitchen
      October 19, 2017

      Hi Lana, I have always made these one batch at a time and would recommend that for best results, otherwise the stirring and timings would need to be modified. I find it is safer to make them in individual batches :).

      Reply

  • Irene
    October 10, 2017

    Dear Natasha,
    tryed this recepe. amazing!!! thank you so much!!!
    tell me, please, if it is possible to reduce a bit the sugar, it tastes to me too sweet
    best wishes from Spain

    Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Irene, I have found these proportions to work best in the recipe and since macarons are finicky when you change proportions, I can’t really recommend that without testing other possibilities first. I’m so glad you enjoyed the recipe though! You might try a less sweet filling to make it less sweet 🙂

      Reply

  • Phoebe Wee
    September 26, 2017

    Dear Natasha, I have made macarons before, but the batter was too thick and the macarons turned out sticky and hard… what went wrong with it and how do i fix it the next time this happens?

    Reply

    • Natasha
      natashaskitchen
      September 26, 2017

      Hi Phoebe, I would highly recommend reading through the tips for success at the top of this post which answers most of the troubleshooting I have come across with macarons. I hope that helps!

      Reply

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