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)

4.94 from 186 votes
Author: Natasha Kravchuk
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!
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Ingredients 

Servings: 21 macarons

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

Before starting, visit natashaskitchen.com to read through all of the tips on making macarons.
Course: Dessert
Cuisine: French
Keyword: macarons recipe, raspberry macarons
Skill Level: Medium
Cost to Make: $
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Comments

  • Lily
    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

  • Natasha @ Salt and Lavender
    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

      • Anna
        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

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