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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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How to Make Great Macarons (Tips for Success):
- Read through the recipe first, watch the video, and measure out all of your ingredients before starting.
- Weigh your almond meal and confectioners sugar. When I use store-bought large AA eggs, I don’t weigh the whites or the granulated sugar since it’s an exact 1/4 cup granulated sugar.
- Do not use wax paper. Use parchment or silpat (but let the cookies cool before removing them or they will stick).
- If you store almond meal in the fridge, bring it to room temp. Egg whites must be room temp also.
- Do not overbeat egg whites – they should not be dry and breaking.
- Sift your dry ingredients; very important or your macarons might be hollow.
- When mixing your flour and meringue batter, Do not overmix or undermix: When you pipe the cookies, the peaks should settle down into themselves within 10 seconds.
- Let your cookies rest before baking – this is important to form the feet. Rest anywhere from 30 minutes to 1 hour
- When I bake in 2 batches, my first set always bakes in 15 min and the second one takes 13 min (maybe my oven gets hotter the second go-around?). Keep an eye on it. Cookies should not turn golden in the oven, except ever so slightly underneath.
- Cookies taste best the next day – refrigerate overnight and bring to room temp to serve.
- If you can’t find freeze dried raspberries, they are pretty inexpensive online.
- Deep Breath. YOU CAN DO IT! 🙂
- Watch our easy video tutorial on how to measure correctly
What You’ll Need to Make Raspberry Macarons:
- A digital kitchen scale
- A good food processor
- A spatula
- Parchment paper or silpat to line baking sheets
- Electric hand mixer or stand mixer (I prefer the hand mixer for more control)
- A sieve to sift flour and strain raspberries
- A pastry piping bag with a large round tip (a disposable bag will do and if you’re brave, you can make due with cutting the tip off to make a round 3/8″ tip – I’ve seen it done)
- This little dusting wand from OXO is really fun to use
Here is the Print friendly recipe for how to make macarons:
Raspberry Macarons Recipe (Video Tutorial)
Ingredients
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.
- In the bowl of a good food processor, combine almond meal and powdered sugar and pulse twice to combine then process for 1 1/2 min. Sift through a sieve into a large bowl, pressing down on clumps with the back of a spoon. You should have about 1/2 to 1 Tbsp of solids left over in the sieve - discard those (If you have alot more, pulse them a few more times in the food processor).
- Place 2 egg whites in a large bowl and beat until foamy. Gradually add 1/4 cup sugar then increase to high speed and beat 2 1/2 min or until stiff glossy peaks form.
- Add sifted almond mixture and fold with spatula from the bottom of the bowl upward then press the flat side of your spatula firmly through the middle. Repeat until batter flows like lava and thick ribbons form as it flows off the spatula. (35-40 complete strokes).
- Fit a pastry bag with a large (3/8" wide) round tip and transfer batter inside. Pipe 3/4" round cookies onto the lined baking sheet, keeping them 1" apart. Drop the sheets 6" over the counter to release air bubbles about 15-20 times.
- Place freeze dried raspberries in a ziploc bag and crush them with a rolling pin until they are a powder. Use a small sifter or tea ball to dust the tops of the cookies with raspberry powder. Let cookies sit at room temp at least 30 min or until they form a thin film over the top and don't stick to your finger when poked. Meanwhile, complete steps 1 & 2 of the frosting (see below).
- While cookies are resting, Preheat Oven to 300˚F with rack in the center. Bake 15 min. If they didn't all fit on one sheet, bake in two separate batches. Slide parchment paper and cookies onto the counter right away and cool to room temp (15 min). Now you can finish off step 3 of the frosting and pipe frosting generously onto half of your macaroons and sandwich gently with the second cookie shell.
How to Make the Raspberry Buttercream Frosting:
- In a small sauce pan over medium heat, combine 3/4 cup raspberries, 2 Tbsp granulated sugar and 1 Tbsp lemon juice. Heat until bubbling.
- Mash up the raspberries with a spoon then push the mixture through a sieve, pressing on the raspberry seeds to get the most juice out. I got 1/3 cup syrup. Keep the syrup/juice and discard seeds. Let cool to room temp.
- In a medium bowl, beat 6 Tbsp butter until whipped and white (2 min on high), Add in room temp raspberry syrup and beat until whipped and fluffy (2 1/2 to 3 min on high).
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I love that these raspberry macarons are sweet and sour – I find them irresistible. Do you have a favorite macaron flavor?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I added the sifted raspberry dust before baking and it burned. So to remedy this I sprinkled it on afterwards and it still somewhat adhered to the surface but at least they looked the same. Also I think it is important to watch the video as well as following the directions for anything that may be left out for example how to properly pipe the dough onto the pan. The butter cream is just butter with raspberry surup so don’t worry too much about consistency.
Thank you so much for sharing that with me, Pate! Yes, I always recommend watching the full video and reading through all the tips in the recipe!
The only thing I wonder about these shells is how the ones in the picture were so white as mine were a tanish colour. As this is because of the almonds i really don’t understand how the shells in the picture were so white. Other than this however, this was a great recipe for the shells themselves and they turned out very well.
Although I had no problem with the raspberry puree, as soon as I tried to emulsify it with the butter, it became a mess. Because butter is made of fat, it deflected the puree and would not combine. It was a basically just the puree with lumps of the butter in it. I tried mixing it so many different ways but in the end, to remedy this problem, I mixed icing sugar into the butter and puree, and while this worked, the buttercream became much too sweet to eat as a filling for the macarons which I ended up just eating plain.
Hi! 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.
It makes sense about the oven temperature for the shells, but what about the buttercream? Has anyone else had this problem of emulsion?
love this recipe! I found the buttercream to be too buttery to my liking, so i added some confectioners sugar and whipped it longer.
Hi Maya! I’m glad you love the recipe. Thank you for sharing. 🙂
My daughter and I made these tonight. The cookie part turned out great, but something seems off with the filling. It tastes too buttery. It’s noted as buttercream, but it seems more like just flavored butter. Buttercream usually has more sugar and some milk or cream. Did we miss something?
Hi Amy, it’s a small amount of buttercream that’s why it seems like there may not be a lot of sugar in this recipe. You could try beating it longer, this will help it taste less like butter. If you’d like, you could add more sugar or even thin it down with cream if it’s too thick.
I have made these last Christmas and just yesterday, and they are super yummy. This year, the macarons stuck to the silpat mat after cooling completely, which took the bottom layer off. Followed every step to a tee, and it didn’t happen last year. Do you recommend parchment over a silpat mat? Also, can this recipe be doubled, or do you recommend creating a second batch using the same directions if I wanted more than 21 cookies?
Use parchment or silpat (but let the cookies cool before removing them or they will stick).I make separate batches so the mixer doesn’t get overhwelmed.
Just made these and I am in love with them. I’m still working on my macaron skills so mine didnt technically come out perfect, but they were delicious. I made a second batch and heated seedless blackberry jam with some lemon juice and added it to my butter for a new filling. Also delicious! I have so many ideas I want to try now. Thank you for sharing this recipe.
Thank you so much for sharing that with me, Carol! I’m so happy you enjoyed that!
how come when you grind your almond flour is dry and when i do mine it comes out wet? is it possible just not grinding the flour?
Hi Joanna. Almond flour is naturally moist. I use Honeyville Blanched Almond Flour (superfine grind) and don’t have a problem with it being too wet. The grinding and sifting of the flour help to have a smooth macaron batter.
they literally deflated after i took them out, i did absolutely nothing everything the instructions said :/
I’m sorry to hear that. This could happen when the oven is a bit too hot, causing the macarons to rise too high and then collapse slightly, or it can also happen if you let them rest for too long. I recommend using an internal oven thermometer to check your oven temperature.
My 9 year old daughter and I just made your recipe for macarons and they turned out perfect. Thank you!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I know exactly what restaurant you’re referring to! Once you have their macarons, nothing compares! I cannot wait to make these! Thank you for sharing your method to recreating these magical macs!
That’s right! I hope this becomes your new favorite, Melissa.
By far the best macarons I have tried! Family and friends adore them and I only have Natasha to thank!!
Aww, thank you for your wonderful review, Bri! I’m so glad you all loved them!
Love this recipe!!! I was wondering what method of macarons are these? Italian, french or swiss? Thank you so much for all your delicious recipes!
Hi Dakota, this recipe falls under French Cuisine. I hope you try and love it soon!
Hi Natasha! I have been using your macaron recipe for years and am in love with them!! I have a quick question- if I wanted to make chocolate macaron shells, do you know if I would replace some of the almond flour with coco powder? Or if it’s a completely different measurement? Thank you!
Hi Bri, I haven’t tried that combination but I think it would work. This recipe would make a good base to experiment with.
I made these macarons, and they turned out awesome! Definitely making them again 🙌🏻
I’m so happy you enjoyed that. Thank you for sharing that with us, Isabela!
Delicious recipe! I didn’t have raspberry powder but they were still the bomb-diggity.
Thank you and I love you! I FINALLY got a macaron recipe that didn’t fail me! The consistency was amazing as I piped and they dried almost immediately. If I could send you pictures I would. Thank you!! I made lemon curd and put that in between 🙂
That’s okay, feel free to take a photo and share it in our Facebook group or page next time. I’m happy to hear that you loved this recipe!
Tagged you on Instagram! Thanks for having quick and doable recipes!
Sorry last question! The shells turned out beautiful- they did turn out hollow though and I wanted to try again. Was it possibly me over mixing the egg whites? Also do they turn out pretty crunchy and then soften after adding the cream?
Hi Mary, it could be due to overmixing the egg whites. Also, be sure to sift the almond flour through a fine-mesh sifter to remove any larger pieces. For the longest time, I had hollow centers and it was due to skipping that step.
These turned out amazing! After watching many videos I found yours the easiest to follow for macarons. I called a french macaron bakery and they said they refrigerate for 24 hours after making the macarons. I made it with a white chocolate ganache. Truly delicious thank you!
Thank you so much for that wonderful comment and compliment Mary!
I’m thinking to make these for a party- how many days in advance do you think I can make these? (Better with or without cream if made in advance) Thanks!
Hi Mary, these can be frozen in an airtight container for 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.
Thanks Natasha! Would you put the cream on few days in advance before putting them in the fridge or just keep the biscuit in the fridge and then put cream on day before? What would be better?
Hi Mary, I refrigerate the cookie with the cream in it. You can keep the shell itself at room temperature.
Hi
I’ve been following the instructions but my dried raspberries get burnt every time.. I tried to reduce the temperature, put the tray on the bottom of the oven.. put something just above the tray.. nothings works.. please help
Hi Valya, 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
Hi! love all your recipes 🙂 could this macaroon recipe be made in a chocolate version?
Hi Nathalie, You know, 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!
Ok Natasha these things are fabulous! Thank you for the work you have done to give us this recipe and video so that I could make macaroons successfully.
I live in Tigard Oregon and these taste exactly like the ones I fell in love with from the restaurant here. Now I don’t have to spend three dollars a piece on them and I can eat as many as I want!
I have made them at least 4 times now. Twice this past Saturday to try and perfect mine. I find that in my oven, on regular bake not convection, I need to put them in for 12 min.
I kept having problems with my raspberry powder turning brown. It still tastes amazing but just doesn’t look so pretty. So I decided to loosely tent a piece of tinfoil over my pan so that the raspberry powder on top wouldn’t turn brown. It worked!
Again thank you for this amazing recipe!
Hello Cynthia, great to hear from you, and thanks for sharing that with us! I’m happy that this has become one of your favorite recipes. I hope that you will love every recipe that you will try!