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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)

4.95 from 105 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 of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $6-$8
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:

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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Elena
    March 20, 2016

    Natasha – thank you so much for this recipe. It’s THE BEST macaroon recipe and a very easy to make.
    Thank you! Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      I am so happy you loved the recipe! Thank you Elena! 🙂 Reply

  • alina
    March 18, 2016

    this is the best and easy ,recipe and video so informative , i followed everything to the t and they came out so exited.;) thank natasha you are the sweetest. Reply

    • Natasha
      natashaskitchen
      March 18, 2016

      Alina, thank you for sharing such a nice review and you are welcome 😀 Reply

  • Svetlana
    March 9, 2016

    One more question: last time i made these macaroons they were really runny when i piped them on to the pan and so the cookies were in all different shapes and sizes what cause it to be so runny? Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Runny batter is usually due to over mixing. Reply

  • Svetlana
    March 9, 2016

    And i have watched youtube videos that made macaroons and they didn’t use a food scale and there macaroons turned out great so do I have to use one because I don’t have one!? Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Svetlana, I can’t vouch for the other recipes but with this one for the best results you really should use a food scale. Macarons are finicky and everything i’ve read and experienced said to use a food scale. Reply

      • galina
        May 23, 2016

        do you subtract the amount the container weighs to get an accurate amount of grams for the flour and sugar? it looked like in the video you didn’t subtract the weight of the container.. Reply

        • Natasha
          natashaskitchen
          May 23, 2016

          Galina, yes, I always zero out the container weight for the most accurate measurement. Great question! Reply

  • Svetana
    March 9, 2016

    Does the food processor have to be 11 cups or can it be 8s? Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Svetlana, you can do it in a small food processor but it might require two batches. Reply

  • Svitlana
    February 24, 2016

    Where can I buy dusting wand? Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Svitlana, I use this one from Amazon. Reply

  • Kristins
    February 10, 2016

    I tried to make these and it did not come out as yours. I don’t have an oven with a fan and my macaroons we’re hollow and when I tried to take them off the silicone mat they were stuck and a complete fail:( Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      What kind of oven do you have? If they were stuck to the silicone, it sounds like they could have used a couple more minutes in the oven. Reply

      • Kristina
        February 12, 2016

        I have an oven without a fan in the back. So just a normal plan oven. Reply

        • Natasha
          natashaskitchen
          February 12, 2016

          It really does sound like your oven got to hot. I don’t use my convection setting with the fan, but just the regular bake mode. Reply

          • Kristina
            February 15, 2016

            Oh okaay so on a regular oven what temperature should I put the macaroons at? Thank you so much for helping me!

          • Natasha
            natashaskitchen
            February 15, 2016

            It’s difficult to say, especially since it sounds like your oven isn’t heating accurately. You might try decreasing the oven temperature by 15 degrees to start.

  • Selina
    February 8, 2016

    Hey Natasha I followed ur recipe I used frozen raspberries and crushed them as you said but it didn’t turn to powder went soggy and the raspberry filling was very buttery don’t know where I went wrong apart from that they tasted nice thanks and please help me about the rasberries x Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Did you use frozen raspberries or freeze dried raspberries for the crushed topping? It will only work with freeze dried raspberries, also if you did in fact use freeze dried raspberries, it’s very important to store them in a cool dry place. If humidity gets to them, they become soft rater than dry (I’ve had that happen before). Reply

      • Selina
        February 9, 2016

        Hey iv used frozen raspberries il try with dried raspberries and freeze them thanks x Reply

  • Oksana
    February 4, 2016

    Hi Natasha,
    I really want to make the macaroons, but only found freeze dried strawberries. If I use those and frozen strawberries for the sauce to add to the cream, that will still work I assume right? Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      I’m not sure if freeze dried strawberries turn into powder as readily as raspberries. I don’t think they do. Frozen strawberries would be ok although raspberries provide more flavor. Keep in mind strawberries let off more juice so add the syrup to the butter incrementally. Reply

      • oksana
        February 5, 2016

        Ok, so I still decided to try them (I rolled my freeze dried strawberries into powder first to make sure that worked, and there was no problem in them turning to powder, the only things that didn’t was the seeds, but they stayed in the sieve and were no bother).
        I also decided to stick with the rest of your recipe and used our frozen raspberries for the cream.
        The only drawback using freeze dried strawberries, the beautiful red color, turned deep deep reddish/brown color, almost looked burnt.

        The rest of the recipe turned out beautifully! I read through some of the other comments, and afraid of getting hollow insides, slightly propped oven door open for the first 2 minutes. Not a single one turned out hollow.
        The next day, my husband ate so many, that he made me take the plate away from him, prohibited anyone else in the house to eat them. Or at least that I make more of them. That is a huge compliment, as when it comes to sweets, my husband is more a cake person. Thumbs up many times to you.

        Oh, one more question, I store those in the fridge right? Because of the butter? I did that, and brought them down to room temp when it was time to eat them. Reply

        • Natasha
          natashaskitchen
          February 6, 2016

          Thank you so much for that awesome review and for sharing your experience with the freeze dried strawberries! that’s great to know it’s an option if you can’t find raspberries. I’ve had even my raspberry powder turn a deep maroon before and it was because my oven got too hot of the second batch of macarons, I mean they still tasted good but they weren’t that pretty pink color. That’s awesome that you had to confiscate them from your husband! lol. Yes you can refrigerate or even freeze them and bring them back to room temp to serve or serve just slightly chilled. Reply

  • Olga
    February 4, 2016

    Just made these macarons and they turned out good! I love how easy it is to follow your recipe! They even got pretty good feet 😊 The only disappointment for me was the butter cream filling 😕 It simply tastes like butter. I’ve done cakes and cupcakes with butter cream and I never experienced pure butter taste 😣 I’ll definitely will be looking into other fillings for the next time! Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Hi Olga, did you follow the recipe and make the syrup the same way for the buttercream? The raspberry sauce provides enough flavor to offset the butter and you should be tasting raspberries and not really butter. Reply

      • Olga
        February 5, 2016

        I did 😕 I didn’t check how much syrup I got from the raspberries, but my cream was as bright in color as yours. Reply

        • oksana
          February 5, 2016

          Eating them when they are a bit colder (I stuck mine in the fridge because didn’t want the butter to go bad room temp) and there was less of that buttery taste the next day. Don’t know if that might help. We loved them even better the next day. Reply

  • Samina
    February 1, 2016

    Hey I really want to try this recipe but im just confused almond flour is it called almond powder? I’m from Birmingham please help thanks x Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      I haven’t seen it referred to as almond powder, but I have seen it sold as almond flour or almond meal. It kind of sounds like almond powder is the same thing from a quick google search. Check the ingredient label and if it says 100% almonds then it sounds like it’s the same thing. Reply

      • Samina
        February 2, 2016

        Thank you so you I will look again it’s called ground almonds il check the ingredients Reply

  • Victoria
    January 28, 2016

    Hi, Thanks for the recepie. I already did it for 3 times and they are perfect. I wish you have more different flavors, because i wanted to make chocolate ones and i did try to make one batch from moms dish, but they were awfull. i think wrong proportions up there. So, please make more! I loved how you explaine everything, very helpful tips. Love cooking from you web site! Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      My husband has been telling me the same thing that I need to make one with chocolate. Thank you for the motivation! 🙂 Reply

  • Diana
    January 18, 2016

    Hey Natasha,

    I’m new to making macarons, although I’m obsessed. I used a different recipe the first 3 times I made macarons and, although my macarons never cracked, they would have good height “feet”, but the shell would be hollow after the feet part. Everyone still loved them like that lol

    So I saw your recipe and there were many things different from the recipe I had been using (mixing time, ingredient ratio). I decided to give it a try because of all the positive reviews (and your macarons look fluffy and not hollow!).

    I just made them and, what do you know, hollow macarons. Plus, a few cracked this time! I followed your recipe to a tee, so I am really frustrated now with what could be going wrong. Problem is, my oven is 20 years old and I can’t even set the exact temperature: it’s not set on an LCD screen, but by a dial. So I THINK my oven is on 300 degrees… although I can’t say for sure. Oh brother.

    My macarons do seem to rise quickly and look all fluffy and cute in the first 2 minutes, then the tops kind of sink over the feet and end up hollow.

    Any suggestions? Thanks! Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Hi Diana, I just want to make sure, did you sift the flour? Also, if they are rising very quickly and look fluffy and cute after 2 minutes, your oven is probably too hot. I’ve had that happen when my oven was too hot. Macarons are very sensitive to heat. I’ve read that some people recommend even propping the oven door open very slightly so they don’t bake up too quickly. Reply

  • Ruslana
    January 11, 2016

    Personally I think that the filling is a bit to buttery, I add a bit of cream cheese and it adds the perfect sour taste to it. Reply

    • Ruslana
      January 11, 2016

      Personally I think that the filling is a bit to buttery, I add a bit of cream cheese and it adds the perfect sour taste to it. But overall the macros and amazing 🙂 Reply

  • Michelle Huie
    January 11, 2016

    BEST MACARON RECIPE EVER!
    Ive tried other recipes before but yours is the best. The way you explain it makes me fell confident trying out the recipe. Some people make it fell intimidating. Making my third batch for the week. Everybody loved them! Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      Oh I’m so happy to hear that!! Thanks so much Michelle 🙂 Reply

  • Kristina
    January 1, 2016

    Hi, i was wondering if you can make a hazelnut chocolate macaroon sometime. I’ve seen so many recipes but am kinda scared to try it. I love the way to explain everything . Reply

    • Natasha
      natashaskitchen
      January 1, 2016

      I will put it on my list of recipes to research and develop (but I have to warn you, it’s a very long list) :-O. Thanks for the suggestion! Reply

      • Kristina
        January 2, 2016

        okay! thank you so much! Reply

  • Anita
    December 28, 2015

    Hi Natasha, Thank you for your recipe! It was very helpful and my macarons turned out! Do you have any other macaron recipes? I’m wanting to try other flavours. Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      Anita, thank you for the nice review 😀. I might have another recipe before the Valentine’s day so stay tuned. Reply

  • Alina
    December 22, 2015

    Hi Natasha.
    Just want to ask for a tip. We have a gas stove and I was wondering if the baking tempatu same or lower? Thank you. Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Hi Alina, I can’t really guess without testing it in your oven first. Do you know if your oven tends to run on the hotter side in most recipes? Do you have a glass oven door so you could look in on the macarons? Gas ovens generally don’t give off uniform heat the way that electric ovens do. If you see that your macarons puff up right away, that means they are rising too fast so you’ll need to reduce the heat slightly. Again, it’s difficult to guess, but I’d suggest you do the same temperature and keep an eye on it. Reply

  • JankaSlovakia
    December 14, 2015

    Hi Natasha, raspberries, dried or just frozen? Thank you Reply

  • Diana S
    December 8, 2015

    Hi Natasha!
    This was my first time making them and they turned out amazing! Thank you! However, I didn’t have a food processor so I tried one of the blenders that you recommended and it didnt work, so I simply used a hand mixer which did the trick! Again thank you for the amazing recipe:) Reply

    • Natasha
      natashaskitchen
      December 9, 2015

      HI Diana, thank you for your feedback. Were you using the blender for the nuts or are you talking about the egg whites portion? If you were using, the blender for the nuts, what brand was it? Thank you so much! 🙂 Reply

  • natasha
    December 3, 2015

    What’s the best way to store these? Reply

    • Natasha
      natashaskitchen
      December 3, 2015

      I put them in tupperware and refrigerate – they stay good in the fridge for at least a week. Reply

  • Inna
    December 3, 2015

    I am so upset this recipe didn’t work for me. Watched the video 3 times. Did everything by directions. They ended up all cracked :(. So sad! I tried different recipes before and usually got good results. Wonder what I did wrong? My sister thinks I should not use organic eggs, she never has success with those. What do you think about that? I did tap them agains the counter top for 10 times and popped all the obvious bubbles that were still left. I know there can be lots of pain. 🙁 Reply

    • Natasha
      natashaskitchen
      December 3, 2015

      Hi Inna, did you let the macarons rest on the counter for the recommended time before baking them? That usually helps alot with cracking. Also, I’m not sure about the organic eggs. If they are homegrown eggs, they will vary in size quite a bit so I’d recommend store-bought ones to have a uniform amount of egg whites. Is there anything else you may have changed or omitted in the recipe that you can think of? I hope my reply is helpful to you. Reply

      • Inna
        December 7, 2015

        Yes, they were resting for 30 min, also I used the Costco organic eggs. I will give it a try with regular eggs. If it’s a fail it’s a fail and I will bake others stuff with less stress! 🙈 Macaroons dislike me for some reason! Reply

        • Natasha
          natashaskitchen
          December 7, 2015

          Keep me posted Inna 😊 Reply

          • Inna
            April 3, 2016

            Hi,
            I’ve had problems in the past with cracked macarons. With really high humidity in the summer they take a long time to crust. Sometimes not at all in that 30min-1hour. I turn the kitchen fan on and they crust quickly. now I do it anyways just so I can bake them quicker.

          • Natasha
            natashaskitchen
            April 4, 2016

            Thank you for sharing that tip for high humidity areas!

  • Lidia
    November 19, 2015

    Hello!
    I just made these and the tops cracked and no feet were formed:/ Not sure what I did wrong. Although, they taste very good! Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      Hi Lidia, I’m so glad you enjoyed the taste of them! I’m always happy to troubleshoot since after all my testing, I feel like I’ve encountered pretty much every problem with these cookies :). Did you have a chance to watch the video? Also, did you make sure to do every step without skipping anything? The main culprits with cracking and no feet are not tapping out the air bubbles and not letting them rest on the counter prior to baking. I hope that helps 🙂 Reply

  • Svetlana(:
    November 17, 2015

    The cookies just finished baking and the raspberry powder is all brown:(
    But we baked them for 15 min. on 300 degrees F.
    What happened?! Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Svetlana, did you bake them in the center of the oven? It sounds like your oven runs a little hot. You may try lowering it to 280 or 290 next time. I’ve had that happen with second batches that go in right after the first because my oven is always hotter the second time around. Reply

  • Lena
    November 17, 2015

    Hi just tried making macaroons for the first time came out delicious! Thank you! Question do you put your silpat directly in the oven or put it on a cookie sheet and then in oven? Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Lena, thank you for such a nice review 😀 . I place silpat on the cookie sheet and then in the oven. Reply

      • Marie Lombardi
        April 30, 2018

        I followed your recipe to the letter & they came out perfectly except the freeze dried raspberry dusting turned brown when done. It remained red up until the last 4 min of baking. Any suggestions? 300 degree oven. I tried it several times and each time the raspberry dusting turned brown. Reply

        • Natasha
          natashaskitchen
          April 30, 2018

          Hi Marie, it sounds like maybe your oven runs a little hot. Try reducing the temperature 15 degrees and see if that solves the issue. 🙂 Reply

  • November 17, 2015

    Hi i followed your recepie everything turned out great but when I put them in the oven they crack what can be the problem???? Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Did you tap them on the counter to release the air and then let them rest at least 30 minutes before baking? Were there any steps you might have skipped? Reply

  • Svetlana(:
    November 15, 2015

    Quick question-what if i don’t have a food processor? Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Do you have a good blender such as blendtec or vitamix? Those should work well to turn it into a super fine flour. I haven’t tried it in a magic bullet or anything else so I’m not sure if that would grind it finely enough. Another thing that might work is a very very clean and dry coffee grinder, but you will have to do it in a few batches. Reply

      • Svetlana(:
        November 15, 2015

        Oh yes! We have the vitamix blender! Ok thank you! Reply

  • silvina
    November 15, 2015

    Hello Natasha, I’m Argentina, and I’m delighted with your recipes !!!! would like to test these macarrons. I need to ask you a question: at what point I can add food coloring ?. Thank you very much and congratulations !! Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Hi Silvina, 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

  • Diana
    November 13, 2015

    What if i don’t have a kitchen scale are the other measurements exact? Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      HI Diana, the 2 ingredients that really need to be weighed on a kitchen scale are the almond meal and the powdered sugar. If you don’t weigh, you will always end up with a different amount of these ingredients because it can vary greatly by how they are packed. You will run the risk of them not turning out the same. The first time I made macarons (3 years ago), I did not weigh my ingredients and I failed and it kept me from trying them again for a long time. That was my experience anyways :). Reply

  • November 11, 2015

    Natasha, these look really good, amazing photography by the way! Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      Thank you so much for the compliment 🙂 Reply

  • Nadia Bradshaw
    November 11, 2015

    Thank you so much for the recipe! I’ve just made these for the third time and came out perfect every time! Love these! Your video is excellent, very thorough and perfect size! Just for fun I’ve substituted mascarpone cheese for the butter, yet kept the respberry syrup portions and it turned out great, I bearly use butter, so the cheese was hit closer home to my taste buds!:-) thank you again! Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      I’m so happy you loved the macarons! I’m also really happy that you were successful in making them. I shared this recipe in hopes that it would save others time and trouble by not having to experiment as much s I did. Thanks for sharing that with me! Also, I love your idea with substituting mascarpone for butter. Did you use the same amount of mascarpone? Someone else asked me about substituting butter but I hadn’t tested anything besides butter myself. Thanks Nadia! 🙂 Reply

  • irina kul
    November 6, 2015

    Me these puppies today. Followed instructions exactly and watched the video. Came out perfect! Iv tried so many diffrent recipes and this one is a keeper. Thank you!! Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      Irina, thank you for such a great review, I’m so happy you like them 😀. Reply

  • Oksana
    November 6, 2015

    I made these macarons and did not really succeed. Mine turned out very nice on the outside but very hollow on the inside. What a bummer. It is a delicious cookie but I just haven’t mastered it yet! I will keep on trying. I also filled mine with lemon curd… yum! Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      I made at leat 5 batches that were hollow before I figured out that I had to sift the flour which solved the problem. Are you sifting? Reply

      • Oksana
        November 8, 2015

        Yes, I did sift! I might try sifting twice next time to see if that will solve the issue! Reply

        • Natasha
          natashaskitchen
          November 8, 2015

          What kind of sifter did you use? If you use ones with holes that are too large, you’ll still get the larger pieces in your almond flour mixture. Is there anything else you did differently from what I showed in the video? Reply

  • svetlana
    November 4, 2015

    Are the freeze dried rasberrys optional? Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      The macarons will still work out without them, the freeze dried raspberries just add some raspberry flavor to the shells and they are prettier in pink 🙂 Reply

      • lana
        November 5, 2015

        ok thank you! 🙂 Reply

  • Olesya
    November 4, 2015

    Natasha, do you have a recipe for sugar cookies? The ones were you can use cookie cutters to make with kids? And also any healthy recipes for the decorative frosting ? thanks! (christmas is coming up) Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      Olesya, I don’t have anything like that currently but that’s a great suggestion. If I come up with anything, I’ll be sure to share it 😀 . Reply

  • November 4, 2015

    Wow. Looks Delicious. Will have to try this recipe for sure. Great job on the video I loved it.. especially the music :). Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      Thanks Lily! I sure appreciate the great feedback 🙂 Reply

  • Ira
    November 3, 2015

    Hi Natasha, thank you for the recipe they came out absolutely perfect, so perfect that my family ate a batch in one sitting. Now they’re asking for more! It would be awesome if you could post different flavors of macarons also😊 Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      Ira, thank you for such a great review 😀 and for the suggestion. Reply

  • Mary
    November 1, 2015

    These look so good! Could these be made with blueberries (for baby boy shower)? Reply

    • Natasha
      natashaskitchen
      November 2, 2015

      I’m not sure how that would work for the cream – it’s very likely it will turn purple rather than blue like you are looking for and I haven’t really seen freeze dried blueberries in stores to test if they turn into a powder like the freeze dried raspberries do. Without testing it, I really can’t say. Reply

  • Jenny
    October 30, 2015

    Hi Natasha,

    I just made your macarons and after 10 minutes of baking they turned completely golden (including the crushed dry raspberries on top. ). I opened one cookie and saw that it was gooey on the inside. Also, a few minutes into baking I noticed the tops of a few of the cookies were cracking. I read your tips and watched the video several times, I thought I followed the directions exactly? Any tips? Thank you. Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      It definitely sounds like your oven is hotter than normal. If you have a thermometer you could put in your oven to get an accurate temperature, that would help. Also, make sure you put the cookies in the center of the oven and not higher up. You might try with your oven set to 280˚F and see if that helps. The cracking would also be due to higher heat because it will rise too fast and crack at the top. I’ve had that happen when my oven went crazy and heated at too high of a temperature after I had baked something else right before a batch of cookies. Well, this is one good thing that came from the scores of macaron tests that I did; I can probably answer most questions about problems that arise ;). I hope that helps!  Reply

      • Jenny
        October 31, 2015

        Thank you, I will try again. I baked a second batch last night and I think I underbaked these. My problem is that I don’t know when they’re ready because the cookies can’t turn golden so the color is the same and they stick to the sheet while hot so I can’t check the bottoms. This really is one tough cookie 😃 Reply

        • Natasha
          natashaskitchen
          October 31, 2015

          Yes, and everyones oven heats up slightly different so there’s no universal (it’s done after ___ minutes). I tested several batches before I discovered what bake time works best for my oven. Add another minute next time and that should help 🙂 Reply

  • Lana
    October 30, 2015

    Not sure where I made a mistake. There were no feet. I did everything exactly like you said. II’ll need to try it again. Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      The major reason why feat may not form is either not letting them rest long enough (at least half an hour before baking) or having your oven too hot (not all ovens are created equal but if they rise too fast, they don’t have a chance to develop the cute feet). Reply

      • Lana
        October 31, 2015

        Yay!! I just finished making them again!! They turned out perfectly!! I lowered the temp to 280. Yes all the exclamations means I’m really that excited! thank you! Reply

        • Natasha
          natashaskitchen
          November 1, 2015

          Hooray! I’m so happy for you, thank you for sharing that with me 😀 . Reply

  • Maria
    October 29, 2015

    Hi Natasha
    Quick Question: where can you get freeze-dried raspberries? I can’t seem to find them anywhere here in Canada. 🙁 Do you just buy the frozen kind and grind them in the food processer? Reply

    • Natasha
      natashaskitchen
      October 29, 2015

      Frozen ones won’t work. They have to be freeze dried. You can purchase them on Amazon. Click here to see the ones I have. Reply

  • Veronica
    October 28, 2015

    Thank you for the recipe. Delicious! My first portion turned out perfect. But then I made Another 2 portions. That didn’t work out. They were cracked and no feet 🙁 I did everything the same. Not sure where I went wrong? Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      Did you bake them one batch immediately after another? My oven always gets a little hotter with the second batch so I have to turn down the temp the second go around. Every oven is a little different and if you see that they are rising too fast and cracking, your oven heat is too high. I hope that helps 🙂 Reply

  • Ilona
    October 28, 2015

    Hello Natasha,
    I am so excited to try this recipe, I’ve been wanting to make them but every recipe I’ve found seems too complicated but yours looks so simple. Do you think it will be ok to use a magic bullet to grind up the almond meal and sugar since I don’t have a food processor? Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      I’m not sure if a magic bullet is strong or sharp enough to process the almond meal into the flour consistency that it needs to be in. If you try it and you end up with too much solids in your sifter, you should replace the solids into your magic bullet and blend a little longer until you can sift most of it through. Sorry I can’t tell you for sure since I don’t have a magic bullet to test it. Reply

  • Alina
    October 28, 2015

    Do you have to add the dried raspberries on top of the macaroons? Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      No you don’t but they would just be white macarons and the only raspberry flavor would come from the filling. Reply

  • Natasha
    October 27, 2015

    Looks amazing! Good job! Now I have to try making these! I also love apricot flavored maracons from Trader joe’s. Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      Thank you Natasha 🙂 . I’ll have to buy them and try them myself! Reply

  • cristina
    October 27, 2015

    hi ,nice tutorial video for everyone…i want to try u recipe but wondering what kind of almond flour do u use?with shop we can find it?thanks and good luck for new recipe…GOD BLESS YOU Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      Thank you Cristina 🙂 . I use the store brand at Fred Meyer. I’ve also used the one from Costco. They both say almond meal/flour on the bag. Reply

      • Cristina
        October 27, 2015

        Thanks I find it in other store but I want to try your as well..thanks Reply

  • October 27, 2015

    Hmm I guess it’s not quite as difficult to make these as I thought (I am no baker lol). Love your photos! Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      I love that you said that. It makes me feel like the video was a success – demystifying the macaron 🙂 Reply

  • Katya C.
    October 25, 2015

    The video is very nice! Good job, guys! It’s a good start!
    The cookies look delicious! Definitely gonna try those! THANKS!!! Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      Thank you for the great feedback Katya! 🙂 Reply

  • Jessica
    October 25, 2015

    I just wanted to tell you, I had my 9 month old in my lap when I played your video. When you said “macaron” and raised your eyebrow, he cracked up! Twice! Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      Oh my goodness that is so cute!! I’m so happy right no. I made a baby laugh – twice! Awww 🙂 Reply

      • October 29, 2015

        lol my 10 month old baby laughed at you too 🙂 Thank you so much for the recipe, can’t wait to try these tomorrow. I trust your recipes, so I know they’re going to turn out great 🙂 Reply

        • Natasha
          natashaskitchen
          October 30, 2015

          Oh my goodness I love that! Thanks for sharing that. I’m so happy reading your comment :). I hope you love the macarons! Reply

          • Anna
            October 30, 2015

            We loved them♡ my husband said, “Yum,” he loved it how they just melt in your mouth. I’m going to make them again tomorrow and double the recipe, cuz we ate them all today 🙂

          • Natasha
            natashaskitchen
            October 30, 2015

            Anna, thank you for such a great review, I’m so happy you guys love them 😀 .

  • Aida
    October 25, 2015

    Hi nanatasha. Thank you for your lovely macaroons.I just have a question . Can I add pinch of salt in batter and 1/4 cream of tartar to the egg white? Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      Hi Aida, without testing it, I can’t really recommend it. Macarons are so finicky that I would be hesitant to say yes without testing. If you try it, let me know how it goes. Reply

  • Julie
    October 24, 2015

    Hi Natasha! Thank you sooo much for the recipe! They came out just PERFECT! 👌🏻 Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Oh that makes me so happy. I’m all smiles! Thank you for the great review 🙂 Reply

  • Dona
    October 24, 2015

    The raspberry macaroons look delicious, I can’t wait to try them! In your video you crush the dried raspberries to a powder but I don’t see directions in the recipe. Also I’m wondering where you got the cool sifter device you use to sift the raspberry powder on top? Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Oh my goodness you’re totally right! I can’t beleive I forgot that in the written instructions. THANK YOU so much for pointing that out! I fixed it :). I left a link to the duster I used in the list of tools above or click here. It’s a very fun tool to use! 🙂 Reply

  • olviya
    October 24, 2015

    Your macarons are a piece of art-so beautiful! I cant wait to try these out. Also, I like the new video style. 🙂 Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Thank you Olviya and I’m so happy you like it! Thank you 🙂 Reply

  • Tursunai
    October 24, 2015

    Awesome!!!!!!!!!! Thank you Natasha! I was waiting for this recipe!👏👍👌 Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      That’s wonderful! thanks so much 🙂 Reply

  • Angelika
    October 24, 2015

    I made these for a baby shower today and they turned out perfect! Very pretty too. Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      How awesome!! I bet they were lovely. If you posted a picture online somewhere, I’d love to see it! 🙂 Reply

  • Tavita
    October 24, 2015

    Thank you so much for the macaroons recipe. I love your website. All the recipes I ever try they come out really good. Thank you Thank you Thank you. Can you please do a recipe for chocalate macaroons? Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      I’ll put it on my list for the future, although for now, I’m all macaron up. lol. I literally made hundreds in the past few weeks. 🙂 Thank you for your sweet comment! Reply

  • Katya
    October 24, 2015

    On the cream, have you ever substituted the butter for cream cheese? I’ve never made macaroons but this recipe looks like a good place to start. Love your site. I always go to it for something awesome to make Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      I haven’t tried that so I’m not sure how the syrup would blend with the cream cheese. I’m also concerned that the cream cheese would be too loose to stay nicely inside the cookies. I would recommend butter. Reply

  • October 24, 2015

    I’ve heard a few times now that it’s helpful to see how macarons are actually made in order to succeed with them, so I am pretty excited you made the video. I watched it last night on the train ride from work, then I released I was smiling while watching it. People must’ve thought I am a loon! Anyway, loved the video and love the raspberry flavour you went with. I can’t wait to try the recipe, I still have never made them myself. Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      And I’m smiling reading hour comment. Thanks so much Julia! 🙂 Reply

  • Irene
    October 24, 2015

    Yayy! I am soooo excited to try these! I will def get back after attempting my first macarons Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      I hope you love them! 🙂 Reply

  • Oksana
    October 24, 2015

    Hi Natasha and thanks a lot for posting a video tutorial on these macaroons. Will definitely give it a try. Where did u get those freeze dried raspberries? Does any grocery store carry them? Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Oksana, I purchased raspberries at Fred Meyer. Most of the grocery stores should have them. Reply

  • Rebecca
    October 23, 2015

    Hey! Im 12 and i just watched this video with my mom . Thanks for the video it was so inspiring that me and my mom will probably do it this week thanks again! It was hilarious when your son fell from trying such amazing macaroons.😂 Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Welcome to the site Rebecca and thank you for writing in 🙂 . Our son is part of our “quality control department” 😀 and as you can tell, this one blew him away 😉 .  Reply

  • Julie
    October 23, 2015

    I have been making macarons a lot lately and they’ve been turning out pretty good. The only thing I struggle with is making them a perfect circle. Will definitely have to try. Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      I’ve seen people trace circles on the back of the parchment paper – that may help 🙂 Reply

  • Sveta
    October 23, 2015

    Great video! You make it look so easy! Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      Thank you Sveta! It was easy once I got the right method down 🙂 Reply

  • Niko Usmanova
    October 23, 2015

    OMG Natasha!! Thank you so much for this!! My daughter was born last year on Thanksgiving Day and I was thinking to do her 1st birthday with pink & gold color theme. And this pink Macarons is PERFECT ( if i’m succeed in making them = =” ) I heard Macarons is so hard to make….well, i have 1 month from now to practice….thank you so much!! ill post you picture if they came out good ><" (finger crossed) Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      Do let me know how they work out and happy early birthday and blessings to your daughter. How awesome that her birthday is Thanksgiving Day! Reply

      • Niko Usmanova
        November 6, 2015

        Hi Natasha, I made this today and i think i made it too big so they didn’t came out easily…some of them are still stick on the pan @@” Some smaller one came out ok but all of them have no feet = =” i was letting them rest for about an hour before baking….still no feet…did i do something wrong? I saw other comment, should i lower to 280F? By the way, they taste really good…I just need to work on the appearance….Mine looks like pink “hamburger”… Reply

        • Natasha
          natashaskitchen
          November 6, 2015

          If you do make them too big, they will need slightly longer baking time. Did you find that they changed color and puffed up too quickly? If so, you may be right about trying it at 280˚F. I hope that helps! Did you do anything else different from what the video showed (processing, sifting, folding, etc)? Reply

          • Niko Usmanova
            November 8, 2015

            They didn’t really changed color or puffed up too quickly…actually they didn’t puff up much,they’re kinda flat. I think I followed everything the video showed….hmmm,maybe i didn’t beat the egg white long enough = =”
            Ok, I’ll try to make another batch tomorrow and make them smaller ( I’ll mark small circles on the parchment paper ) let’s see how it goes. If not, ill try it at 280F. Thanks Natasha! Ill keep trying 🙂

          • Natasha
            natashaskitchen
            November 9, 2015

            keep me posted!

          • Niko Usmanova
            November 13, 2015

            Finally they got FEET!!!!!!!!They came out PERFECT this time!!! I was so overwhelmed when I saw those feet T_T I think I didn’t do the mix right for the last 2 but I did this time!! Natasha, I wanted to thank you so much for all the time and effort you had put in to tried all the recipes before putting out for us. I could imagine you did it and tried it over and over again…I don’t know for how long but it takes passion, patience and big amount of time. And very generous of you for sharing them!! I really appreciate that!! So salute to you from a beginner cook & baker (ME) 🙂 p/s: I have tag you on instagram! https://www.instagram.com/p/-Abq8Ok-w9/?taken-by=nikousmanova
            I still wanted to cry when I saw those feet T_T

          • Natasha
            natashaskitchen
            November 13, 2015

            That is the sweetest review! Thank you so much for sharing that with me. It’s music to my ears. Great job!!! 🙂

  • Masha
    October 23, 2015

    Thanks for a great video! I always wanted to try making macaroons, but couldn’t find a good/detailed step by step recipe. Thanks for the tips above! Will definitely try out soon! Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      You’re so welcome :). I hope you love the recipe! they really aren’t that complicated as long as you don’t miss any steps. 🙂 Reply

  • October 23, 2015

    Great video, Natasha! Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      Thank you Patty!! Your feedback means alot to me 🙂 Reply

  • Oksana
    October 23, 2015

    Natasha and Vadim! I think you guys officially OUTDONE yourselves! Congratulations! This is indeed a very picky recipe to work with and you brought it to us in an easy step-by-step recipe! Thank you for all of your delicious recipes! Keep em coming! 🙂 Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      Your feedback is so encouraging for us. Thank you so much Oksana 🙂 Reply

  • Oksana
    October 23, 2015

    Thank you, will definitely try this recipe. I’ve tried and failed twice before (no feet and cracked tops), really hoping to make it right this time. Thank you for the video.😊👍 Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      You’re so welcome!! Did you sift and let them rest before baking? Those are the two common culprits for those issues. Reply

      • oksana
        October 24, 2015

        Tried them today, overall was a success, but half of them didn’t form feet, any suggestions why? How stiff should the egg whites be?
        Thanks. Reply

        • Natasha
          natashaskitchen
          October 25, 2015

          Beat the egg whites just until they form stiff peaks when you lift up the beater. Did you let them rest at room temperature at least an hour? This is the step that helps the most with forming the feet. Reply

  • valerie
    October 23, 2015

    They look perfect! will be trying out that filling 😉 Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      I hope you LOVE it 🙂 Reply

  • Carmel
    October 23, 2015

    Next time you come to Portland stop by my Russian food cart! My mother in law and I read your website every day. We’re called Russian Horse. Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      What a fun business! I’ve heard and experience what a food scene Portland is. Thank you for the invite! 🙂 Reply

  • October 23, 2015

    Oh wow! These babies look perfect! I could smell them! 🙂 Delicious! Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      Thank you Lily 🙂 Reply

  • Anna
    October 23, 2015

    Ohhhhh what a coincidence I was just looking for a recipe for macarons, I was going to check your website first to see if you have a recipe and you post recipe of macarons. Thank you, I will be trying them right now. Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      That’s awesome! I love it when when kind of stuff happens 🙂 Reply

    • Anna
      October 23, 2015

      Thank you for all the tips, they came out just perfect. Reply

      • Natasha
        natashaskitchen
        October 23, 2015

        Whaaaat?! Did you already make them? You are quick! Reply

  • Ira
    October 23, 2015

    You don’t age your egg whites first? Have you found if this makes a difference at all? Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      I have tried aging them and I don’t see a difference. Just make sure your egg whites are at room temperature. That is the key. Reply

  • innababin
    October 23, 2015

    How dare you posted these when I started my 30 day sugar detox? Ugh I will have to figure out who to make them for? I love making them. Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      Oh no!! I know how you feel. I did a sugar detox a couple of months ago. It’s so hard at the start but it gets easier. 🙂 Reply

  • Sveta
    October 23, 2015

    Ooo raspberry macarons, my favorite!! Never had the courage to try to make them but after watching your video, they are doable! Thanks for a great video and for your great recipes! 🙂 🙂 Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      My favorite too! 🙂 I’m so happy the video has you inspired! Reply

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