Raspberry Macarons Recipe (Video)
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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. 
These look delicious and I’d love to try to make them as wedding favors. Our wedding cake is going to be almond flavored with raspberry icing. Do you think there would be a way to incorporate almond extract into this recipe so that the macarons would “match” the wedding cake?
Hi Katie, these don’t generally need almond extract since the main ingredient is ground almonds so it would definitely match the wedding cake 🙂
Hi Natasha,
I always use your recipe and it’s the best! Did you ever try freezing macarons? I kept the filled macarons in airtight container and after a month I took them out. The taste was just as good as fresh one but the macaron had condensation on it… kinda like a sweaty macaron… and it quickly turned soft after… any suggestions? I need to make about 100 of these and I need to make thEm in advance… please help!
Hi Hannah, they will have some condensation due to moisture from the freezer – you can also refrigerate them and they last awhile in the fridge without as much condensation.
Hello Natasha I dont have a food processor but I do have the dry ingredients container on my vitamix would that work?
Hi Mary, I think a vitamix should work fine since a Vitamix is a high powered blender that can create a flour-like consistency.
Love this recipe and it makes perfect macarons! A question I have is how to you move the macarons off the baking sheet and to the counter to cool (I have a silpat mat) without disrupting the macarons since the mat is super hot. I use some tongs to lift the mat up but it still made some of the macarons slide trying to get it to the counter.
Hi Nicole, I usually just slide it off quickly but you can let them sit on the baking sheet and let them cool to room temp that way as well. Its safe to do that – they just don’t cool as quickly 🙂
I have made these countless times now, everyone is a fan of these macarons, and I do give/send everyone the link to this recipe now. i have tried other recipes for macarons before i found this and it was never this perfect. i stick with recipe since i found this.
Awesome! I’m so glad to hear that Dhanya! Thanks for sharing your excellent review!
Me again… I made the macaroons.. I followed the directions to the t. The only thing different was that I didn’t quite beat the egg whites as long as you said because they were glossy & peaked earlier. Everything was great until I put the “dough” into the pastry bag. It started getting runny & leaking out of the bag 🤷🏼♀️… after they baked they still turned out pretty great… just not as pretty shaped…
I decided to make another batch. Can I reuse the parchment paper? Or will it ruin the macaroons?
Thanks for a great website! It’s my go to!!
Hi Anna, if it is wrinkled, it might hinder them from forming flat on the bottom. If it’s flat, I would suggest flipping the paper over and baking on the reverse clean side.
I’m really excited to try these! Currently I only have the organic granulated sugar from Costco. The granules look much larger than the cheap white sugar. Do you think this would cause an issue? I don’t want to risk trying it just to waste all the ingredients.
Hi Anna, I have had issues using the organic sugar with meringue cookies – they did not turn out smooth so I do think it could be a problem unless you milled the sugar to the correct consistency first.
Hello Natasha.
I want to double check for conventional baking mode for macarons the temperature should 300 as well?
Thanks
Hi Nina, I have only tried baking these in a conventional oven so all of my baking instructions are always for a conventional oven. I don’t have specifics for a convection oven though if that is what you intended to ask.
Made these yesterday and they were amazing! Seriously the best macaroons I’ve ever had. I did sub the buttery cream for your delicious cupcake frosting and I thought it tasted even better with the cookies!!!! Can’t thank you enough for all these amazing recipes, every recipe of yours I’ve tried me and my family just loved! Cause of you my husband thinks I’m an amazing cook! Lol big thank you!
Julia, thank you for such a nice review and your sweet comment, I’m all smiles 😬
Dear Natasha,
Thank you. My friends and I tried to make macarons last summer and to say they failed is a GROSS understatement. This year we decided to try a new recipe. We took it slow, following every sentence carefully. Four hours later, and we were on cloud nine! The macarons remind us of ones we had in France!!! Thank you for making three 16 year olds afternoon super duper fun.
Awesome! I’m so glad to hear everyone enjoys this recipe! Thanks for sharing your excellent review Meghan!
Hi, if I was to do a double portion would I double everything including the strokes?
Hi Angela, I haven’t tried it that way. I always make the batches separately. I think doubling the strokes would be overmixing but without testing it, I can’t give you proper instructions. Sorry I can’t be more helpful!
Hi Natasha! I absolutely love your recipes and blog – thank you for everything you do 🤗!
I got all excited when saw your macarons recipe, but I’m hoping you can suggest a good substitute for almond flour – I want to make my own nut free macarons so my husband and, especially, oldest son with a serious sweet tooth could try them. They are severely allergic to tree nuts and peanuts so have no idea how macarons even taste 😔.
Hi Svitlana, I haven’t tried anything besides almond flour. I have seen other recipes for other nut flours but nothing besides the nut flours. You might do some google research. Sorry I can’t be more helpful!
That’s alright, thank you anyway! I came across the suggestion to make sunflower flour but was not too sure about the color of it, so was wondering if you might know a better alternative.
Hi Natasha!
I tried this recipe several times but I can’t get it rigth. My macarons rise in the center so they looks like volcanos and don’t know why! 🙁
Do you know whar am I doing wrong? I’m doing everything like this recipe so I have no idea.
Pleas help me! 😔
Hi Marcela, is there anything you missed in the process such as sifting the almond flour after putting it through the food processor? Also, probably the number one culprit for cracking or “volcano” macarons is not adequately tapping out the air before letting them rest. The air bubbles can cause them to crack that way. You should be giving them firm taps against the counter.
Hi Natasha! I tried to make this macaroons one time but some of them cracked in the oven . I did everything you said on the recipe 🙁 not sure why it happened
Hi Tamara, 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.
Almost have these down. The only problem I seem to be facing now is the freeze dried raspberries turn brown when they are cooking on top of the cookie. So should I put them on last? (I feel like doing that, they wont stay on) How can I prevent the browning of the raspberries? thanks!
Hi Nate! Not all ovens are created equal and it sounds like maybe your oven runs a little hotter than mine if the powdered freeze dried raspberries are browning – you might try turning the heat down slightly and see if that helps. I’ve tried different methods for getting the powder to stick on after they are baked and nothing works well that I have discovered anyway.
Hi!
In love with this recipe. But I have a question: in Raspberry Buttercream can I replace raspberries with strawberries?
Thank you!
Hi Virginia, Strawberries don’t provide quite as much flavor for the same amount of syrup as raspberries. I would 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 that it doesn’t get too watered down. You could also try cooking down the strawberry juice to a more syrupy consistency before adding it to concentrate it a little.
Hi Natasha,
In your trial and error to get these cookies right did you ever try adding cream of tarter to the egg whites? I’ve seen some macaron recipes call for it and wonder it makes any difference. Thanks
Hi Rachel, I haven’t with macarons. I have with other meringue recipes, but not this one.
Hi Natasha,
I absolute adore this recipe, that you for posting it. I’ve done these macaroon about 10 times now for all occasions: parties, birthdays, showers, etc… However, I ran into a new problem the last time I baked, I did everything as before, but this time the macaroon didn’t rise, and didn’t have the pillow fluffy part. Do you know what I might have done wrong?
Hi Oksana, did you use any new products, let things come to room temperature and have the cookies rest before baking as before? It’s so hard to say without being there!
I made these once before and they were really good minus one problem. I couldn’t get the frozen raspberries to powder like you did. I didn’t have a roller so I tried to mash them as well as blend them and in both cases the began to unfreeze very quickly. Any tips?
Also, would there be much of a difference if I used cream cheese instead of butter for the spread?
Hi Nate, 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. You might look up some raspberry cream cheese fillings for macarons since you will probably need other modifications if replacing butter with cream cheese.
Hi Natasha, i am about to make your macarons today. Unfortunately, we’re having a rainy nor’easter today. I know that if i make macarons with italian meringue it holds up bit better.
So do you have a recommendation using sugar syrup?
Hi Katherine, I really haven’t experimented that way so I can’t give a recommendation on that substitution. Macarons need precise proportions and ingredients and I’ve done countless testing to arrive at this recipe so I stick to this base for making macarons. Sorry I can’t be more helpful!
Hi Natasha, I was wondering if I can store them in the freezer or refrigerator for about 1-2 days. Will they still taste good? Thanks!
Liya, you can do either one, just bring them to room temperature before serving 😬.
Hi Natasha! Tried making macarons for the first time ever today using your recipe and technique and they turned out perfect! I do have a question about flavoring the shells. I’ve see extracts added for flavor on Pinterest and was wondering in what step of the recipe would you recommend adding the extract and do I need to add any more dry ingredients to offset the liquid addition?
Hi Julia, it depends on how much of the extract you are using – you may or may not have to alter the rest of the recipe. In my heart macaron cookies, I added the gel food coloring after whipping the egg whites and sugar in step 2 and that is generally a good time to add the extract if using. My color was a gel though and not a large amount so I did not have to alter anything else in the recipe. If your flavor/coloring is a powder, you can add it with the liquid ingredients.
Hey Natasha, just wanted to say thank you so much for sharing your awesome recipes. They are well descriptive and east to follow.
I’ve tried several different recipes for macarons and never succeed until I came across yours. Made me feel like I can do any creation(kitchen related) as long as I have your expertise guiding me)
Glad to see people like you, doing what they love. Continue your passion, it’s beautiful and inspirational!
XOXO Mila
You’re welcome Mila! Thank you so much for the wonderful compliments!! 😀
Hi Natasha, If I use strawberries instead of raspberries in the cream, will it be very different, will it still work? Any suggestions?
Thanks, the recipe is wonderful by the way 🙂
Hi Alina, I haven’t tried with freeze dried strawberries but a couple of my readers reported that the strawberries browned in the oven. I’m not sure if that has to do with their ovens running hot or with the freeze dried strawberries themselves.
Natasha, these look wonderful. I wonder if you’ve tried adding the ground freeze-dried raspberries directly to the meringue mixture. Or would that mess up the meringue consistency? I look forward to trying these and your heart-shaped macarons soon.
Hi Marlene, without testing that myself, I hesitate to guess if it would affect the way they form. I think it could work to make the macarons pink and flavor them but I’m not sure if you would have to make any other modifications.
Thanks for the prompt reply, Natasha. I took a macaron class a few weeks ago and the instructor mentioned using the freeze dried berries as flavoring. Because I haven’t made regular macarons yet, I should try that first!
This is my all time favorite macaron recipe. So delicious! I’m just having a little problem. I’ve baked this recipe so many times and every time they come out slightly browned. I tried lowering the temperature to 290 but still same problem. They start browning at about 12-13 minutes, and the inside isn’t full done at that time. The flavor is amazing and they look nice but i really want then to have that white color to them. Please help!
Hi Oksana, it sounds like your oven runs a little hot. Are you by chance using a convection oven? If so, you would want to bake these on the regular bake mode since convection bakes foods faster. Also, are you baking in the center of the oven and not too close to the heating elements?
Hi Natasha!
I was wondering – I have been making French Macarons for over a year now and have been experimenting with various recipes (yours is fantastic, by the way!), and I was wondering if you’ve ever had luck doubling this recipe?
Hi Nyusya, thank you for the awesome compliment! 🙂 I haven’t tried doubling it so I can’t really speak to that. Sorry I can’t be more helpful…
Hi,
I love those macaroons, so does everyone else I made them for. I usually skip the raspberry powder and just add a color instead. I did have success doubling the recipe, twice now. Just following the instructions exactly for the rest of the recipe.
Awesome!! Thank you so much for sharing!! 🙂
Hi Natasha! I made 2 batches of these macaroons and I have some concerns. First batch, the shells came out ok, but they were not smooth on top, bc I did not have a food processor, so I skipped that step. A lot of other recipes said to just sift the almond flour and that’s what I did and it was not a smooth batter ( in fact it was a little thick )
Anyways, next batch I added food coloring to the meringue (which was oil based) and the meringue changed and was not light and fluffy, I restarted and added just tiny bit of color and same thing happened. I went along and used it anyway and the batter was thick again no matter how much I folded it. Soo, my question is, what kind of color do you use that won’t disturb the meringue, I read somewhere that you have to use powder colors for things like macaroons. And also I’m guessing the food processor is a very important step bc they are bumpy on top. Taste great though 🙂
Hi Julie, I’ve always found it necessary to use the food processor to ensure smooth macarons. There’s also a big difference in how fine the holes on a sieve can be so I find it’s safest just to mill the mixture first. I’m not sure about the oil based color – I believe my gel colors are water based and I haven’t had any issues with using it. I’ve used a couple different brands of gel based food coloring with good results. I wonder if it’s the oil based aspect? Did you fold using the same stroke? It is strange that it stayed too thick no matter the amount of folding as this is supposed to get looser and looser as you go. Was there anything else that you changed – like proportions of wet to dry ingredients? Were you using large egg whites? If the proportions are off, the batter won’t form properly. I sure hope that helps for next time! 🙂 I’m so glad you liked how they taste 🙂
Fat changes meringue, just like adding fat (usually butter to a sponge) as soon as you add fat, the air deflates. Same as when the slightest amount of egg yolk High in fat) in your whites will prevent them from whipping up. Definitely water based or gel colours
Natasha, you are the best! After 2 failed attempts from watching youtube videos with most views I found yours and surely you explained macronage perfectly and the rest of the details as well.So it took me 3 attempts to conquer macarons.They are indeed the most complicated cookies and for some it takes 8 attempts, some even went to professional macaron class))))
I’m glad to hear you conquered the recipe! Thanks for sharing 🙂
I need help!!! I really to make these and watched your video like 10 times and read your instructions several times… but this is my 4th attempt and they still did not turn out right… 😩They are either hollow inside or the cookie is raw and chewy inside… i just don’t understand what am I doing wrong…
I sifted my almond meal, measured my ingredients, etc
What else? Can it be my oven? I tried leaving cookies in my oven for a little longer, but that didn’t help. And when you say that we need to keep an eye because the second sheet of cookies bakes faster.. how do you know when they are done?? Sorry for bugging you, but I want to get these done right
Are you possibly Isi g a gas oven? The heat output in gas ovens is not as consistent as electric ovens. I have read that it is suggested to let your oven preheat for a good 30 minutes for the temperature to normalize before baking the cookies in a gas oven. Based on the way you were describing the cookies, it sounds like the issue might be with your oven.
Hey Tanya! I did these last night and they did turn out somewhat right although not nearly as pretty and taste looking as Natasha’s! I have been trying to figure what may have went wrong and how exactly they should or should not look inside and I found this video on YouTube called “French Macaron Troubleshooting (What went wrong?) | Rosey Diola” It shows pictures of “failed”macarons and what possibly went wrong in each particular situation! It helped me to really narrow done what went wrong in my case! Maybe Natasha can make similar troubleshooting video! I think it will really help readers to pinpoint the problem!
Thank you so much for sharing that!
These look amazing! I love your blog! I have tried few of your recipes and always got tons of compliments! Thanks for sharing! I was wondering if I can make these with strawberries vs rasberries? Will it still taste as good?!
Hi Lana, you could use freeze dried strawberries and crush that into a fine powder the same way. I hope you love it! 🙂
Can I add powdered sugar to the filling? Just butter and syrup sounds too weird for my kidos.
Hi Valintine, yes that would work. If you do, follow the process that I used for my lemon buttercream in my newest heart macaron recipe and add the raspberry puree last 🙂
Hi, I don’t have a food processor can i skip this step
Hi Lina, 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.
I would like to follow your recipe. Yet I want to be more exact, may I ask how many grams are the egg white and how many grames are the 1/4 cup of granulated sugar?
Thanks
Hi Teresa, I do have those both listed in grams. Please see the print friendly recipe where I have those listed. Thanks!
Hi where u buy frozen dried raspberries
I ready check some grosery store but they don’t have….
I have seen them at Trader Joes, Fred Meyer and Rosauers. You can also find them on Amazon if you have trouble getting them at a grocery store.
We don’t have Target any more in Canada ….but I still will be looking in other grocery store …Thanks…
I have seen them at every Target!
Hi Natasha
Will the macaron still turn out pretty much the same if using regular flour instead of almond?
Thanks
Hi Zoryana, macarons require almond flour. It will not work with all-purpose flour. Almond flour is basically just really finely ground almonds. Here are all of the other recipes I have for almond flour if you end up buying a bag and wonder what else you can make it with 🙂
Thank you!
Hi Natasha,
In the ingredients list, you have 6 TBSP of butter for the buttercream, but the directions state one stick. So is it 6 or 8 tbsp?
Hi Oksana, 6 Tbsp is correct. I clarified that in the recipe. I double checked with the video and the video does state 6 Tbsp as well. Thanks for catching that! 🙂
Tried it twice. For some reason they rise from the top and crack 🙁
The taste is great! But they don’t look like macarons.
Hi Katya, I’m always happy to help troubleshoot. Have you read through the entire recipe and tips section to make sure you didn’t change anything in ingredients/ steps/ or method? For the longest time I had a similar issue and I realized it was because I wasn’t sifting the almond flour. I’ve tested these over and over and I believe I’ve encountered all of the issues people usually do when making macarons. If you still aren’t able to figure it out after reading through, please let me know and we can investigate further! 🙂
Thank you, Natasha!
I’m definitely going to give a try again 🙂
Will let you know when they are a success!
Hi Natasha,
I just wanted to let you know that following your recipe not only gave me the largest macaron feet I’ve ever made/seen in my life, but also allowed me to enjoy making macarons for the first time (in general, macarons are my go-to whenever I have leftover egg whites, because I can never seem to find another recipe that only uses 2 or 3 egg whites). I do, however, bake the macarons for 20 minutes at 300 degrees instead of 15, because otherwise they end up sticking quite a bit to my parchment paper even after cooling completely. Thank you so much!!
P.S. I also found your filling recipe very useful for when I, coincidentally, had almost exactly 1/3 cup of leftover lemon curd. Yum!
Oh I am so so happy to hear that!! Thank you for sharing your wonderful review and the big feet is awesome!! 😉 I’m so glad you enjoyed making them 🙂
Hi Natasha 🙂 I was wondering if it would be fine to double the recipe?
Hi Anna, yes but I would still make it in two separate batches to get the stirring part right, unless you are really comfortable with how the mixture should look/feel when it’s done. The stir count is probably going to be different if you double it.
Ok 🙂 thank you! I tried making them one batch at a time and they turned out perfectly!!! Except my crushed freeze dried strawberries(couldn’t find raspberries) turned brown :-/
Your oven might run a little hot so turning it down 10-15 degrees might help, or you could try put them 1 rack lower.
Hello Natasha ,l have sent you a message but it came out wrong,what l wanted to say was,l have try making macaroons some came out and some didn’t,so your recipe look easy and real good lm going to try it ,your macaroons looks real good thank you for your recipe ,wish me luck!!!
Thank you Luisa! I wish you great success 🙂
Hi Natasha, the macaroons are lovely, love try so many,some comes out and some don’t so l like your recipe and going to try it ,your ingredients is the best love seen and easy ,thank you for the recipe ,
I hope you enjoy the macarons! 🙂
My macaroons got burned after 5 min in the oven. And I was baking them at 275 not 300. They also turned out very flat, maybe because they didn’t have time to rise. I’ll try it again on 200 next time.
Hi Mariya, does your oven normally run hot? Are you using a convection setting or is it a gas oven? The most consistent heat is in an electric conventional oven. If your oven is otherwise, you might try an oven thermometer to see how hot it gets inside. I would try reducing the temperature if it burned after the first five minutes. The macarons will be flat if they burn before they have time to rise.
What kind of almond meal flour did you use. I bought some but it had like larger brown pieces in it and when I put it threw good processor it was more brown than yours
Hi Natasha, 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. Maybe the one you purchased was un-blanched almonds? Almond meal can be ground with the skins still on and therefore may have the brown flecks in it.
Hi Natasha, I tried your recipe and they got feet. I was really happy about that. The only thing didn’t come out good was I switched to freezed dry strawberry coz I couldn’t find any freezed dry raspberry in the nearby supermarkets. I baked for 15 mins, it came out brown, it looks like the powered got burned to yellow/brownish. I adjusted the second batch to 13 mins, still very brown. The macaron tastes good but crisp. Did I over bake or because I used freezed dry strawberry? Thank you.
Hi Felicia, if the powder turned color, it’s most likely that your oven runs a little hot. You might try turning down the temperature slightly to see if you get different results. I hope that helps! 🙂
how come mine is very liquid how do i make it not
Hi Veronica, I am always happy to help troubleshoot. Did you watch the video prior to making it? Did you measure and weigh everything to ensure your proportions are correct? It should never be liquid which is why I think your proportions may have been off. It is very important to weigh and follow every step of this process for them macarons to work properly.
Hi, those macarons look delicious, but i wonder. do you have a recipe for some macarons without almond flour? since i’m slightly allergic to all kinds of nuts (including almonds) i’m very careful not to use that in my cooking and baking.
can i make dryfreezed raspberries at home? or is it only factory made? not sure if i can find it in stores in norway.
Hi Olaug, I really haven’t seen macarons made with anything but a nut flour. You can freeze dry raspberries at home with a food dehydrator. Just make sure they are dry enough that when you crush them, they turn to powder.
They are also commonly made with coconut, without almond flour. I just looked at “macaroon recipies” online – there are many variations. Happy baking!
I read all the tips and watched the video multiple times before attempting. My macaroons came out cracked, hollow, and no feet. Mixed for 40 strokes. Weighed everything including the egg whites and granulated sugar. Used a hand mixer and a flexible spatula. Can you please tell me where I may have gone wrong? The flavor is really good but I would like to have them look like an actual macaroon.
I also made sure to sift everything. And used a food processor for the almond flour and powdered sugar.
Hi Katerina, it’s difficult to say without being there but I’m always happy to help troubleshoot. Were your egg whites at room temp (using egg whites from eggs and not from a carton)? Did you let them sit and rest after piping them on the sheet and tap out the extra air?
Did all of that. Made sure to follow directions to a “t.” Will give it another go today or tomorrow. The flavor was delicious but the look wasn’t like a proper macaroon. Sure didn’t stop me from eating them. 😉
Could I make this without the freeze dried raspberries? How different will it taste?
Alexandra, the recipe would work just fine without them.
I’m sure these macarons taste amazing but i don’t think i’m a macaron baker. I have tried twice already and the first time with a different recipe they cracked we still ate them and were good but i was upset because they didn’t look like a macaron. I found your recipe and tried it and they were flat, didn’t get skin nor feet. I feel like giving up but then part of me says no. 🙁
Hi Rosa, it took me a while before I got them right but I kept trying to find shortcuts like not sifting the almond flour. Have you watched the video and read through all of the tips and suggestions in this post? Is there anything you are doing differently at all?
I didn’t weigh the ingredients nor use a food processor because i didn’t have it i just sifted the powdered sugar and almond flour together and i got a skin flour with that. My meringue looked fine just like yours actually.
Hi Rosa, with these cookies, they 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.
my macarons right now have took about almost an hour to get there skin i’m still waiting , any suggestions?
When you touch the tops, do they stick to your finger tips? If not, they are ready.
yes they do and i had them for about 2 or hours waiting i think they looked too flat because the ones i have now don’t look like that.
Hi Amy, did you follow the instructions, measurements (method of weighing), processing the almond meal, sifting, etc.? It sounds like the consistency of your macarons may be too loose if they didn’t form the film on top. They definitely should not be sticking to your fingertips after 2 hours. Can you think of anything you changed in the recipe?
My meringue looked perfect maybe it was when i folded it together. I just didn’t want to over mix nor under mix. I would see my batter break apart not be like lava so i kept folding.
I only have wood spatulas at home will that work?
Hi Sarah, I’ve only seen it done and done it myself with a flexible spatula. A wood spatula can deflate the batter rather than gently folding it together.
Do you think ones like these will work? https://www.walmart.com/ip/Pioneer-Woman-Cowboy-Rustic-3-Piece-Silicone-Head-Utensil-Set-Acacia-Wood-Handle-Plum/46040020
Hi Sara, yes that will work. I would use the regular spatula in the set (not the spoon shaped one).
Can you make the raspberry syrup ahead and put it in the fridge then take it out and leave it til room temperature then make the filling on the day you make the macarons?
Hi Gina, yes that would work. You may need to rewhip the frosting a little bit once it’s at room temperature again.
for how long would i need to rewhip it?
Just until it looks soft and spreadable 🙂
I mean if i would make the raspberry syrup like a day before and put it in the fridge then when i make the frosting for the macarons i just add it to the butter. Can i do that too?
Hi Gina, yes that will work also 🙂
Hi Natasha i was wondering if you have any recommendations for some cookie sheets. I need some new ones and before i make these macarons i want to have them.
Hi Selena, yes our favorite baking sheet is this large sheet from Nordicware. We use it all the time and it fits in most standard ovens and in many cases, eliminates the need to bake in batches since everything fits onto one pan.
Can you use this recipe to make chocolate macarons just without the raspberry filling and you can do a ganache?
Hi Ari, I haven’t tried that combination but I think it would work. This recipe would make a good base to experiment with.
I want to try it but i’m not sure about how much cocoa powder i should add.
Hi Ari, without testing it myself, I hesitate to make any recommendations. I lost count of how many batches I made of the raspberry macarons to get it just right and consistently working, so I really would want to test it myself before I guessed an amount of cocoa. Sorry I know that’s not very helpful.
Its fine. You’re very helpful already and i totally understand maybe in the future i’ll see a chocolate macaron recipe.
I tryed making chocolate macarons with this recipe yesterday. Turned out good. I sifted a tablespoon of coco powder to the almond and powdered sugar dry mix. I realy liked the color. I love this recipe because it actually worked for me. I have tried two other recipes and this one is the best so far. 😄😄😄
That’s just awesome and thank you for sharing your cocoa tip! 🙂
Hi Natasha i really want to try your recipe but i don’t have a food processor is it necessary?
Hi Rosa, for macarons, it really is necessary to get the mixture to the correct consistency. A high powered blender might work but you will have the best control of the finished product in a food processor.
Alright the only thing i have is to sift it also is a spatula necessary? By the way thank you so much for replying its so helpful i really want to try these.
Hi Rosa, a spatula works best for folding without deflating the mixture. Also, without sifting, you can get large unwanted pieces of almond meal that can adversely affect your macarons (making them hollow).
I just bought some spatulas that were on sale and i got a sifter just not a food processor. Since i can’t find any food processors at my stores for a good price i’ll just do it without it i hope they come out.
These look so perfect! What specific almond flour did you use??
Thank you Angelika, I use Honeyville Blanched Almond Flour (super fine grind). Hope this helps 😄.
Hi do you think that I could add the raspberries in the mixture rather than putting them on top?
Hi Allan, I haven’t tried it so I can’t say for sure how it would affect the finished product. It does sound like a great idea though! If you test it out, let me know how it goes 🙂
my food processor only has options to chop and grind. Which should I choose when I combine the almond meal and powdered sugar?
I would select grind.
My macarons came out chewy and flat, and I think it has something to do with the egg whites mixture. It took me about 15 minutes to try make it “creamy” and it still didn’t come out as yours. What am I doing wrong?
Hi Ira, did you use a boxed egg white or just from regular eggs? From what I hear, boxed doesn’t work. Also, what tools are you using to beat your eggs? Is the bowl and whisk clean and dry and free of oil?
Hi, I did made these macaroons almost 2 weeks ago and I love it everything turned out really good . But I couldn’t find in any store the dried frozen rasberry. Can u tell me from what store did u purchase it please. Thank you
I’m so glad you liked the macarons! You can find freeze dried raspberries at Trader Joes, I’ve also seen them at Fred Meyer and they are fairly inexpensive on Amazon.
Way too sweet and way too buttery! I can’t taste the almond meal at all, not like the ones you get from france. You are suppose to taste the almond meal !! The cookie was great, the little feet were visible, but wayyyy too sweet!!!!!!!!!
Most of the recipes I’ve seen online have comparable amounts of sugar and I didn’t think they were too sweet compared to the once I’ve tried in French bakeries here in the states. I haven’t been to France though so maybe they do it differently over there :).
Hi Natasha! I just made these, I used freeze-dried strawberry powder, and they turned out perfect! One question though, how much strawberries would I have to use if I were to make a strawberry purée for my buttercream and not a raspberry one? Thanks a lot for the great recipe!:)
I’m so glad you liked them! Strawberries don’t provide quite as much punch of flavor for the same amount of syrup as raspberries. I would 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 that it doesn’t get too watered down.
I believe you are missing some powdered sugar in your buttercream recipe. I made this recipe last week, the macarons were exquisite and the video very helpful. However the buttercream tasted like pure butter. I removed all buttercream the next day and replaced with a new buttercream recipe using your raspberry purée- it was great!
You can definitely add more sugar to taste, but I like to taste the tang of the raspberries and like that sweet-tart contrast. How much sugar did you end up adding?
I ended up using this recipe: http://www.handletheheat.com/how-to-make-the-best-buttercream/ with the addition of your raspberry purée. I have used your macaron recipe for several flavors now using freeze-dried fruit and recently matcha green tea powder. Seriously turn out perfect everytime and I had never made French macarons before these- thank you so much for sharing your recipe/tips!!
Thank you so much for sharing that with me!
I also take some Oz off the recipe and sub in that same amount of any flavor I like… resberry powder or chocolate powder, ect.. like anything really but in a powder form.. it gives good flavor and I don’t need to use food coloring gels since I don’t really like them lol..
I agree, I prefer the natural flavoring when possible. 🙂
Hey
I made the macaroons just as the recipe said but found my cookies were flat and had many bubble holes, any ideas why? Also Yes I have watched your video and read your tips religiously in preparation
-Robyn
Hi Robyn, I’m not sure what else it could be if you’ve gone through the video and written tips. What kind of tools were you using? What kind of mixer and did you fold with a spatula? Also did you tap out the bubbles?
Hi, I made them once with espresso powder and used chocolate like cream and it was really really good. Try it out you might like it.
Thank you so much for the tip! 🙂
Do you think it’s okey if I make the cookie shells ahead of time, like three days in advance, and then make the cream like a day before serving them?
Do you think the shells will dry out? Or turn weird if they stood for too long?
Hi Alla, you could do it the way you described it but they are best if you assemble the cookies with cream and then refrigerate. You could frost them and refrigerate 3 days in advance then bring them to room temp before serving and they will be really good. Macarons keep really well in the fridge.
Another question, is there a difference between frozen raspberries and dried frozen raspberries, because I was trying to crush the frozen raspberries and they were turning more into a jam then something that can be sprinkled on top of the cookies:(( so that was a bumer, had to just stick with white macarons.
Hi Alla, they are very different and cannot be substituted with frozen. Freeze dried raspberries are basically dehydrated (dry) raspberries that turn to dust when you crush them. One of my readers said freeze dried strawberries turned into powder pretty well also.
Hi Natasha I can’t find the dry frozen raspberries can I replace with something else?
Alla, one of my readers said she had success with freeze dry strawberries. You can also leave them plain, they would still taste good 😀.
For the 15 min cook it did not work for mine it was more like 35 min but other than that it is an amazing macaroon
Hi Ivy, that is a really long bake time for macarons. Does your oven tend to take longer for baked goods? I’m really glad to hear you enjoyed the recipe though!! 🙂
Hi, I love your videos! I made some raspberry macarons, I followed your recipe but the macarons were very dry and not as thick as yours. What did I wrong? Could you help me please? I wanna try it again today. Thank you for your work!
Hi Tom, did you have a chance to watch the video and also read through the tips I shared in this post? If not, read through the notes here – it should help to troubleshoot. I tried to be as thorough as possible. With macarons, it is best to eat them the next day after the cream has softened up the macaron shells. Were they dry the same day they were made or the next day?
Yes, I read and watched everything. ;( I measured everything, I applied all the tips that you mentioned. ;(((
They were dry when they came out of the oven.
Hi Tom, did you frost them and refrigerate to let them soften overnight in the refrigerator. They aren’t normally soft until you do that.
Can I double up thus recipe?
I think it could work but you may have to make some modifications with mixing time, # of folds with the batter. If you are experienced with macarons, you would probably be ok doing it since you know what the batter should look like. I always make one batch at a time because I feel I have better control of the batter and outcome.
My macarons turned out hollow at the top. Do you know why this happened?
Hi Maryanne, have you had a chance to read through all of the tips and advice that I shared in this post in addition to watching the video? I tried to be as thorough as possible to address macaron troubleshooting. After reading those through, was there anything you did differently?
Just made these and they are so fantastic! Lots of raspberry flavor! Great job with the recipe 🙂
Thank you so much for the awesome review! 🙂
Hello Natasha,
First of Thank you for sharing so many delicious recipes, they are all great. I will be trying to make the macarons but I don’t have a food processor, will food blender work?
Hi Anna, I really haven’t tested it in a blender. I think if you tried a blender, it would have to be a powerful one like blendtec or vitamix or something similar to really bring the almond meal to a fine flour consistency.
Hi,
I used a coffee grinder for the almond flour (used very small batches), but just one word of caution: don’t grind too long in the coffee grinder, the oils in the almond flour do come out, and can make the almond flour almost into a paste. Then I just ran it through a sieve with the sugar. I hope that helps. We made those so often now. Amazing.
That is a great tip!! It may help to prevent caking if you add powdered sugar in batches as well with the almond flour so it doesn’t turn pasty.
Thank you kindly for taking your time and answering all thsese questions 🙂
You’re very welcome! 🙂
I wish the recipes I had seen before mentioned the tid bit warning about using wax paper. I had four sheet pans of macarons that baked beautifully, and then went to peel a cookie away from the wax paper… only to find of course that they had adhered to the paper itself. I haven’t tried your recipe yet, but I think that I will tomorrow.
Yes, wax paper is not a good idea but silicone does work pretty well – it comes off just as easily as parchment 🙂
Natasha do you weigh your dry ingridients before sifting or after?
Great question! I weigh before sifting 🙂
Natasha,
Not sure where I can get freeze dried raspberries (don’t like buying online). Any alternatives, or can I make them myself? Galia
I have found them at Fred Meyer and Rosauers. I’m not sure who else carries them. I would suggest calling your local grocery stores and asking to save you from having to drive around looking for them. You could just omit them and the macarons would still work out if you can’t find them in stores. I
They sell them at trader joe’s- just got some today! They also have strawberry and blueberry
they loook awesome and I can’t wait to try out the recipe. One question though, should I let the egg whites sit for 2-3 days before I start baking? Another blogger said to do this so the macaron shells won’t crack.
I’ve never noticed a difference between aging the egg whites that way and not aging them. Following all of the other tips and instructions in this recipe, I haven’t had an issue with cracking. It won’t hurt if you want to but I haven’t found it to be necessary.
I had tried today this recipe. It easy to make it but for some reason some of them cracked. Do you know why? I used food coloring gel to make them orange and because I din’t use enough gel, the color was more like peach. So I did a peach cream too. I used a stick of butter and added 3 tbsp of peach jam. The cream is delicious and its not too sweet. I’ll try one to make it again until they will be perfect. Thanks for recipe.
Usually cracking is due to either not letting the macaroons rest long enough before baking or baking at too high of a temperature. Or not knocking out the air bubbles. Some ovens run hotter than others so I would recommend maybe lowering your temperature next time.